Sourdough Jalapeno Cheddar Loaf

One of the most popular sourdough bread flavors—made easy! This jalapeño cheddar sourdough loaf is naturally fermented, packed with sharp cheddar and spicy jalapeños, and delivers bold, savory flavor in every slice. A fan favorite that rarely has leftovers!

❤️ Why You’ll Love Sourdough Jalapeno Cheddar Loaf

This is one of the most-loved sourdough flavor combos—and for good reason! It’s naturally fermented, simple to make, and stuffed with melty sharp cheddar and spicy jalapeños. The result? A bold, savory loaf that’s packed with flavor and never lasts long on the table.

🍲 Ingredients

Sourdough Starter – Active and bubbly sourdough starter is important for this recipe, as it is what makes the bread rise.

Jalapenos – 6-8oz of drained jalapenos, patted dry so they don’t add more moisture to the dough. I like mine without seeds because truthfully, I’m a baby when it comes to spice 🙂

Cheddar – Shredding a block of cheddar cheese yourself makes the best and cheesiest result. But you could also cube it for larger chunks of cheese in your bread.

Flour – All-purpose flour is the most accessible and affordable flour. But you could also use a portion of whole wheat flour for more flavor, or bread flour for a chewier texture.

Whole Wheat Flour- Typically unbleached, provides fiber, nutrients, and a rich, nutty taste.

Water – Warm filtered water.

Salt – I use pink Himalayan salt but use the salt you have on hand!

👩‍🍳 How to Make Sourdough Jalapeno Loaf

Instructions

• In the morning, feed your starter.
• In the afternoon when your starter is active, bubbly, and doubled in size – assemble your dough.

Dough Assembly

• In a large mixing bowl, whisk together your sourdough starter and water until the starter has dissolved and turns into a milky liquid.
• Add the flour and salt and mix together until a shaggy dough forms. Cover and let rest for 45 minutes
• While your dough is resting, drain your jalapenos, pat dry, and shred (or chop) your cheddar cheese.
• After resting, add your jalapenos and cheese directly into the bowl. Wet your fingers and pull one side of dough up and towards the middle, folding over the inclusions. Rotate the bowl and repeat until a semi – smooth ball has formed.
• Cover and let rest for 30 minutes – 1 hour. Perform 2 – 4 more stretch and folds every 30 minutes to 1 hour apart until all the inclusions are dispersed evenly throughout and the dough looks strong and smooth.
• Cover with a damp tea towel or bowl cover and let rest on the counter overnight. About 8-10 hours.

The next morning

• In the morning, your dough should have doubled in size. Turn over onto a lightly floured workspace.
• Shape into a round or oval loaf, (whatever size your banneton is) tucking the edges underneath and creating surface tension that will create a good oven spring while baking.
• Place the shaped dough into a floured proofing basket or a bowl lined with a floured kitchen towel, seam side up.
• Cover and let rise for 1-2 hours until puffed up, or into the fridge for up to 3 days until you are ready to bake!
• When you’re ready, preheat your oven to 450°. Place a Dutch oven or heavy oven-safe pot inside to heat for at least 20 minutes.
• Turn the loaf onto a piece of parchment paper, score the top with a sharp knife or razor blade.
• Very carefully transfer the loaf into the hot Dutch oven, cover, and bake for 20 minutes.
• Remove the lid and bake for an additional 15-20 minutes until golden brown.
• Let cool completely before slicing and enjoy!

🪄 Tips and Tricks

• Use block cheese, not pre-shredded: Pre-shredded cheese has added starches that can affect the texture. Shred or cube your own for best melt and flavor.
• Don’t overstuff: Too much filling can weigh down the dough or create pockets that burst while baking.
• Let it cool before slicing: The melted cheese needs time to set. Give it an hour (I know it’s hard 😋) before cutting into the loaf for best texture.

🗒 Variations

If you know me, you know I loveeeee sourdough inclusions. I actually wrote a whole book about inclusions! So, this pickle loaf is right up my alley, and also a fun experiment. Try these other recipes if you would like to experiment a bit also!

• Cookbook
• Raspberry White Chocolate Loaf – Acts Of Sourdough
• Mini Jalapeno Cheddar Loaves – Acts Of Sourdough
• Berries ‘n Cream Sourdough – Acts Of Sourdough
• Blueberry + Cinnamon Sugar Sourdough Loaf – Acts Of Sourdough

🗒 Substitutions

🔄 Jalapeños:

• Use pickled jalapeños for a tangier flavor
• Swap in mild green chiles or bell peppers for less heat
• Try smoked jalapeños (chipotles) for a smoky kick

🧀 Cheddar Cheese:

• For a sharper bite, use aged white cheddar
• Use pepper jack for extra spice
• Try smoked gouda, monterey jack, or gruyère for a twist

🗒 Best served with

• A warm bowl of chili or tomato soup – the cheesy spice is perfect for dipping
• Fried eggs + avocado – a bold twist on breakfast toast
• Grilled cheese or panini-style sandwiches – double down on the cheese
• Pulled pork or BBQ chicken – the tangy heat pairs beautifully with smoky flavors
• Butter + honey drizzle – sweet and spicy? Yes, please.
• Soft scrambled eggs – make it a breakfast sandwich
• Charcuterie boards – add it as the spicy, cheesy bread option

👝 How to Store Leftovers

To keep your loaf fresh and flavorful:

• Room Temp: Wrap in foil or store in a bread bag or airtight container. It will stay fresh for up to 2 days on the counter.
• Fridge: Not recommended—refrigeration can dry out sourdough.
• Freezer: Slice the loaf, then freeze slices in a sealed bag or container. Toast or warm in the oven when you’re ready to enjoy!

Pro tip: It makes amazing grilled cheese straight from the freezer. 🧀🔥

🤔 Common Questions