Jalapeño cheddar sourdough is a bold twist on classic sourdough—bursting with melted cheese, gentle heat, and that signature tang. It’s the kind of loaf that makes sandwiches better, soups cozier, and snacking way more exciting. (Need more sourdough flavor ideas? Check out my Best Sourdough Inclusions guide.)
This bake started as a leftover experiment after game day, and it instantly became a favorite. With its golden crust, melty interior, and spicy-salty balance, jalapeño cheddar sourdough is everything I want in a savory loaf—and then some.
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Jalapeno Cheddar Sourdough
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Jalapeño cheddar sourdough is the ultimate savory bake—tangy, cheesy, and spicy. Perfect for grilled cheese, soups, or toast.
Ingredients
400g bread flour
100g active sourdough starter
275g water
8g salt
1–2 jalapeños, diced (fresh preferred)
100g sharp cheddar, cubed
Optional: 1/2 tsp garlic powder or smoked paprika
Instructions
- Autolyse
Mix flour, water, and starter. Let rest 30 minutes.
- Add Salt
Add salt, mix gently, and let rest again.
- Inclusions
After first stretch and fold, laminate dough and sprinkle in jalapeños and cheddar.
- Folding
Fold dough, then complete 2 more stretch-and-fold rounds 30 minutes apart.
- Bulk Fermentation
Let the dough rise until puffy (4–5 hours), then shape and place into a proofing basket.
- Cold Proof
Cold proof overnight in the refrigerator.
- Bake – Covered
Preheat Dutch oven to 475°F. Score dough and bake covered for 20 minutes.
- Bake – Uncovered
Uncover and bake for 20–25 minutes more until crust is golden and cheese is bubbly.
- Cool
Let the loaf cool completely on a wire rack before slicing.
Notes
Use fresh jalapeños for better texture and heat.
Cubed cheese holds better shape than shredded.
Avoid overloading mix-ins—too much can collapse the loaf.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
While I love a sweet loaf like my Brown Sugar Cinnamon Sourdough Bread for a treat, this cheesy, spicy twist is what I turn to when I want something hearty and exciting. If you’re new to adding mix-ins to your dough, buckle up—jalapeno cheddar sourdough is going to blow your baking mind.
Table of Contents
Jalapeno Cheddar Sourdough – Why It’s a Must-Try Combo
Jalapeno cheddar sourdough isn’t just another trendy bread—it’s a full-on flavor experience. This loaf hits that sweet spot between comfort food and gourmet indulgence. The tangy base from the sourdough starter brings out the boldness of the cheddar, while the jalapeños sneak in with a slow-building heat that keeps you reaching for “just one more slice.” Whether you’re new to sourdough or deep into your baking journey, this bread is a standout.
The Flavor Science Behind Jalapeno + Cheddar + Sourdough
Jalapeno cheddar sourdough works so well because it plays with contrast: the creamy, salty richness of cheddar calms the sharpness of jalapeños, while sourdough adds a depth of flavor that’s hard to beat. You’ve got acid, fat, heat, and fermentation all in one loaf—and that’s a serious recipe for success.
This combo isn’t just about taste—it’s about balance. According to the jalapeno cheddar sourdough bread recipe from King Arthur Baking, the acidic nature of sourdough works beautifully to enhance the richness of cheddar and mellow the heat from jalapeños. As the dough ferments, it builds strength and depth, allowing those bold mix-ins to shine without overwhelming the loaf. That’s why every bite of jalapeno cheddar sourdough feels layered, rich, and just spicy enough.
Where Jalapeno Cheddar Sourdough Shines: Meal Ideas
Jalapeno cheddar sourdough is the kind of loaf you can build a whole meal around—or sneak a slice of straight from the cutting board. I love it toasted with a fried egg and avocado for breakfast, or dunked into a bowl of homemade tomato soup. It also makes a seriously indulgent grilled cheese—especially with a little extra sharp cheddar tucked inside.
If I’m feeling fancy, I’ll use it for crostini and layer on a smoky hummus or a bit of pulled pork. This loaf is sturdy enough to hold up to toppings, but tender enough to eat solo. Honestly, it’s the spicy sibling to my cozy Brown Sugar Cinnamon Sourdough Bread—and just as easy to fall in love with.
How to Make Jalapeno Cheddar Sourdough at Home
Jalapeno cheddar sourdough is a little more indulgent than your standard loaf—but that’s exactly what makes it so special. With just a few extra ingredients and some timing know-how, you’ll have a bakery-worthy loaf that’s spicy, cheesy, and packed with personality.
Ingredients You’ll Need (Fresh is Best)
When making jalapeno cheddar sourdough, start with your usual sourdough base: a strong, active starter, bread flour, water, and salt. The mix-ins are where it gets fun. I always recommend using fresh jalapeños—they have more punch and better texture than pickled ones, which can make the dough soggy.
For the cheese, a sharp yellow or white cheddar holds its shape beautifully during baking and adds that deep, nutty flavor. Go with blocks, not pre-shredded cheese—the anti-caking agents in bagged cheese can interfere with the dough structure. For one medium loaf, you’ll need:
- 400g bread flour
- 100g active sourdough starter
- 275g water
- 8g salt
- 1–2 jalapeños, diced
- 100g sharp cheddar, cubed
Optional: a dash of garlic powder or smoked paprika for extra depth. Just keep your add-ins under control—too much, and the dough won’t hold shape.
Tools I Use Every Time I Bake This Loaf
Let’s be honest: baking jalapeno cheddar sourdough isn’t hard, but it goes so much smoother with the right tools. A Dutch oven is key for getting that crunchy crust. I use a cast iron one (Lodge or Challenger are fantastic options). You’ll definitely want to have a scoring tool like a bread lame on hand to create those gorgeous patterns on top—and to help control the rise during baking. A digital kitchen scale is non-negotiable in my kitchen; it’s the secret to getting consistent results every time. For proofing, I typically use a rattan basket, but a mixing bowl lined with a floured tea towel works just as well in a pinch.
One tool I never bake without? A bench scraper. It’s a humble little gadget, but it makes shaping your jalapeno cheddar sourdough so much easier and cleaner. From lifting sticky dough off the counter to giving clean folds, it’s seriously underrated. These aren’t just “nice to haves”; they genuinely make a difference when you’re working with a sticky, loaded dough like jalapeno cheddar sourdough. If you’re just starting out, invest in a solid kitchen scale first—it’ll transform your baking more than anything else.
Step-by-Step Instructions for the Perfect Cheesy Loaf
Jalapeno cheddar sourdough is one of those bakes that feels fancy but really just takes a little planning and confidence. With a few folds and a little patience, you’ll be slicing into a crusty, gooey loaf that smells like a cozy kitchen dream. Let’s walk through the steps from mixing to baking.
When to Add Jalapeno and Cheddar to Sourdough
The timing here really matters. If you add the mix-ins too early, the salt and moisture from the jalapeños and cheese can weaken the gluten and throw off fermentation. I always fold in my add-ins about 30–60 minutes into the bulk fermentation stage, once the dough has had a chance to develop strength.
Here’s how I do it:
- After your first stretch and fold, gently laminate the dough on a clean counter (flatten it like a soft rectangle).
- Scatter your diced jalapeños and cheddar evenly across the surface.
- Fold the dough back onto itself like a letter, tuck the sides, and return it to the bowl.
- Continue your stretch and folds as normal.
This method helps the jalapeno cheddar sourdough stay structurally sound and ensures those flavor pockets are evenly distributed. Plus, you don’t get soggy cheese blobs at the bottom—been there, not fun.
For a deeper dive into how (and when) to incorporate flavorful add-ins into your sourdough loaves, check out my guide to Best Sourdough Inclusions: Savory & Sweet Add-Ins That Actually Work—it’s packed with ideas and lessons learned from a lot of experimental baking.
Scoring and Baking Tips for Crust Perfection
Right before baking, your dough will be cold from the fridge (if you’ve done a cold proof), which actually makes scoring easier. I like to keep it simple with a long, confident slash down the center—this gives your jalapeno cheddar sourdough room to rise without losing those beautiful cheese bubbles.
Bake it in a preheated Dutch oven at 475°F for 20 minutes with the lid on (this traps steam and sets the crust), then uncover and bake for another 20–25 minutes until the crust is deep golden and blistered with cheese. If you love a crunchier finish, go five minutes longer.
And that smell? That’s how you know you nailed it.
FAQs About Jalapeno Cheddar Sourdough
When to Add Cheddar and Jalapeño to Sourdough?
The best time to add cheese and jalapeños to your jalapeno cheddar sourdough is after your dough has rested and gone through its first stretch and fold. This usually falls around 30 to 60 minutes into bulk fermentation. Adding them too early can weaken the dough’s structure, but waiting until it’s developed a bit of elasticity ensures everything stays well-distributed and your loaf holds its shape.
What to Eat with Jalapeño Cheddar Sourdough?
Jalapeno cheddar sourdough is incredibly versatile. I love it toasted with a fried egg and smashed avocado for a bold breakfast, or dipped into creamy tomato soup for a cozy dinner. It’s also perfect as a base for grilled cheese, or even sliced thin for crostini topped with pulled pork or smoky hummus. Basically, if it pairs well with spice and cheese—it works.
What Kind of Cheese Goes Well with Sourdough Bread?
While cheddar is the classic choice for jalapeno cheddar sourdough, there’s room to play. Sharp cheddar gives a bold, melty flavor, but aged gouda, pepper jack, or even smoked mozzarella can create amazing variations. Just avoid overly soft cheeses (like brie), which can melt too fast and make the loaf dense or greasy. For the best results, always cube your cheese instead of grating—it keeps pockets of cheesy goodness intact.
Is Schlotzsky’s Jalapeño Cheese Bread Sourdough?
Yes—Schlotzsky’s jalapeño cheese bread is a form of sourdough. Their signature bun is made using a proprietary sourdough starter that’s been a staple of the chain since the 1970s. Though the crust and texture of Schlotzsky’s version differ from a homemade jalapeno cheddar sourdough, the flavor still hits familiar notes—mild heat, creamy cheddar, and that signature sour tang. Think of it as the commercial cousin to your handcrafted loaf.
Final Thoughts: A Loaf Worth Repeating
Jalapeno cheddar sourdough has earned its spot as one of my most-requested bakes—from neighbors who stop by “just to say hi” to my husband who now refuses to eat regular grilled cheese. And honestly? I don’t blame them. The loaf is bold without being overwhelming, cozy but not basic, and downright satisfying from the first slice to the last buttery toast.
If you’ve been sticking to plain sourdough or haven’t tried add-ins yet, this is a fantastic place to start. The dough is forgiving, the flavors are craveable, and you’ll feel like a baking rockstar when you pull this golden, cheesy beauty out of the oven. And if you’re curious about the sweeter side of things, don’t miss my cozy Brown Sugar Cinnamon Sourdough Bread—it’s like dessert in crusty form.
Once you’ve got the hang of adding mix-ins, the possibilities are endless. You can check out even more inspiration in my guide to Best Sourdough Inclusions, where I break down savory and sweet combos that actually work (yes, even chocolate chips). Whether you go bold with spice or play it safe with herbs and garlic, your sourdough game is about to level up.
So go ahead—grab your starter, your favorite cheddar, and a couple of fiery jalapeños. This one’s a keeper.
