If you're craving a bold twist on classic sourdough, you're going to love this Spicy Jalapeño Sourdough Cheddar Bread Recipe. Picture a crusty artisan loaf loaded with sharp cheddar and fiery jalapeños—perfect for knocking your homemade sandwich game out of the park.

A round flatbread topped with melted and browned cheese and slices of green jalapeño peppers is placed on a wooden cutting board with a handle. Two thick slices of the bread show a soft, golden inside with bits of green jalapeño inside. To the left of the board, there is a small white bowl filled with shredded orange cheese, and above it, three green jalapeños, with one sliced. A black knife lies on a white and black striped cloth on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Jalapeño Sourdough Cheddar Bread Recipe
Top Tip
How to Serve Spicy Jalapeño Sourdough Cheddar Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Jalapeño Sourdough Cheddar Bread Recipe

Why You'll Love This Recipe

I have to admit, this is one of my all-time favorite sourdough breads to bake and share. The blend of tangy starter, melted cheddar, and spicy jalapeño just hits all the right notes!

Flavor-packed: The combination of cheddar and jalapeños delivers a perfect balance of creamy, tangy, and spicy flavors.
Artisan texture: Slow fermentation and careful folding create a crusty exterior with a tender, airy crumb inside.
Versatile: Great for sandwiches, toasting, or even just slathered with butter right out of the oven.
Make-ahead friendly: The overnight refrigeration fits perfectly into busy schedules, developing deeper flavor.

Ingredients & Why They Work

For this loaf, fresh and quality ingredients make all the difference. Be sure your sourdough starter is active and bubbly to get the best rise, and pick sharp cheddar for that rich cheese flavor that stands up to the jalapeños’ heat.

Flat lay of a small white ceramic bowl filled with bubbly sourdough starter, a small white ceramic bowl of warm water, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl with amber honey, a neat pile of fresh bread flour, a small neat mound of fine table salt, a small white ceramic bowl holding shredded bright orange cheddar cheese, and a handful of fresh, sliced green jalapeños, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Active bubbly sourdough starter: The soul of your bread, providing that signature tang and natural leavening.
Warm water: Helps activate the starter and hydrate the flour effectively.
Olive oil: Adds moisture and a subtle richness to the dough.
Honey: A touch of sweetness that balances the heat and enhances browning.
Bread flour: High-protein flour that builds strong gluten for a great loaf structure.
Table salt: Controls fermentation and enhances the overall flavor.
Shredded cheddar cheese: Sharp and creamy, this melts beautifully, infusing the bread with cheesiness.
Jalapeños: Fresh and sliced finely to spread spicy kick evenly through the dough.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The Spicy Jalapeño Sourdough Cheddar Bread Recipe is wonderfully flexible, so feel free to customize it to your taste buds! Whether you want more heat, a different cheese, or a totally new add-in, this bread welcomes your creativity.

Milder Heat: If you prefer less spice, try removing the seeds from the jalapeños or swap in mild green bell peppers instead. I love this variation for family-friendly sandwiches that still have great flavor without the kick.
Cheese Swaps: Sharp cheddar is classic, but replacing it with smoked gouda or pepper jack can add exciting flavor layers. I once tried smoked gouda and it gave the bread a lovely smoky warmth that paired perfectly with the tangy sourdough.
Extra Toppings: For a cheesy crust, sprinkle some more shredded cheddar and a few jalapeño slices on top right after uncovering the Dutch oven at 30 minutes. This step adds a vibrant, flavorful crust that’s sure to impress guests!
Seasonal Twist: Add chopped roasted corn or caramelized onions with the jalapeños and cheese during the stretch and folds for a sweet-savory bite that feels like late summer in every slice.

Step-by-Step: How I Make Spicy Jalapeño Sourdough Cheddar Bread Recipe

The image shows a round dough ball resting in a black pot lined with brown parchment paper that folds over the sides. The dough is off-white with small specks of green herbs and bits of yellow cheese spread throughout. The pot is placed on a wooden board with a teal lid laying nearby. The background is a white marbled surface with a white cloth featuring black stripes in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Wet Ingredients Together

Start by combining your active, bubbly sourdough starter with warm water at 95°F, olive oil, and honey in a large bowl. Stir everything together until homogenous. You’ll notice the mixture thickens slightly, setting a rich, flavorful base for your dough.

Step 2: Incorporate Flour and Salt

Next, add the bread flour and sprinkle the salt evenly on top. Use your hands or a wooden spoon to mix until the dough comes together but remains shaggy. The dough should look moistened with no dry flour patches—this texture gives your bread that perfect rustic artisan crumb.

Step 3: Autolyse - Let the Dough Rest

Cover your bowl tightly with plastic wrap and let the dough rest for a full hour. This autolyse step hydrates the flour fully and kickstarts gluten development, making the dough easier to work with later and improving the texture of your bread.

Step 4: Add Cheese and Jalapeños, Then Stretch & Fold

After the autolyse, evenly sprinkle shredded cheddar and finely sliced jalapeños over the dough surface. Gently perform a stretch and fold: grab one side, stretch gently upward, fold it over to the opposite side, then rotate 90 degrees and repeat three more times for a total of four folds. Don’t worry if the cheese and jalapeños aren’t perfectly mixed yet — they’ll get there with each fold.

Step 5: Repeat Stretch and Folds

Cover your dough and let it rest for 30 minutes, then repeat the stretch and fold. Do this every 30 minutes until you’ve completed four sets total. This slow strengthening process builds amazing dough structure and distributes those spicy, cheesy add-ins evenly.

Step 6: Bulk Fermentation

After your final stretch and fold, cover the dough well and place it in a warm, draft-free spot to rise. It should swell by about 80% in volume, which usually takes 5 to 7 hours depending on your room temperature. Watch for a soft, airy dough that’s almost doubled but still holds shape.

Step 7: Shape and Refrigerate Overnight

Lightly oil a medium bowl and transfer your risen dough inside. Tuck the edges underneath gently to create surface tension—this rounding helps the loaf hold its shape beautifully. Cover tightly and refrigerate overnight (up to 24 hours) to develop complex flavors and improve crumb texture.

Step 8: Preheat and Prepare for Baking

Preheat your oven to 450°F (230°C) the next day. Carefully turn the chilled dough out onto a large parchment paper square—make sure it’s big enough to lift the bread out easily after baking! Transfer the dough and parchment into a 4-quart Dutch oven. Score the top with a sharp blade to allow the bread to expand during baking. Let it rest while the oven ramps up.

Step 9: Bake Covered, Then Uncovered

Bake the bread covered for 30 minutes, creating steam inside that crisps the crust to perfection. After 30 minutes, remove the lid and bake another 23 minutes. The internal temperature should hit 205°F (96°C) with a golden crust. If you want, this is a great time to add a little extra shredded cheddar and jalapeños on top for a gorgeous cheesy crust.

Step 10: Cool and Enjoy

Once baked, allow your bread to rest in the Dutch oven for 10-15 minutes. Use the parchment paper to lift it out gently and transfer to a wire rack to cool completely before slicing. This wait lets the crumb set just right so you get those perfect tender, tangy, spicy cheddar bites every time.

Top Tip

Mastering the Spicy Jalapeño Sourdough Cheddar Bread Recipe is all about patience and technique. These tips come straight from my kitchen trials to help you achieve that perfect balance of crusty exterior, tender crumb, and just the right spicy kick.

Don’t Rush the Bulk Fermentation: Waiting those 5 to 7 hours for the dough to rise until about 80% larger is crucial. It’s tempting to speed things up, but that slow rise builds flavor and texture you just can’t skip.
Distribute Jalapeños and Cheese Gradually: Adding cheese and jalapeños after the autolyse and during stretch and folds helps them meld into the dough instead of clumping. I learned this helps every bite have a tasty surprise.
Use Parchment Paper for Easy Transfers: Transferring the dough into the Dutch oven on parchment makes scoring and lifting the loaf effortless. It’s a small trick that saves a lot of hassle.
Protect the Bottom Crust: Placing a baking sheet under the Dutch oven prevents the bread’s bottom from over-browning, avoiding any burnt tastes in your beautifully baked loaf.

How to Serve Spicy Jalapeño Sourdough Cheddar Bread Recipe

A loaf of bread with a browned, bubbly cheese crust on top sits on a wooden cutting board over a white marbled surface. The bread has two slices partly cut, showing a soft, light cream inside with small green and orange bits, likely peppers or cheese. There are three green pepper slices placed on the cutting board near the bread. A white and black striped cloth is under the board. The background is blurry but shows green peppers and two wooden pepper mills. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This bread shines with simple garnishes that highlight its bold flavors. Consider brushing slices with a touch of garlic butter or topping with a sprinkle of fresh cilantro to complement the jalapeño’s heat. A drizzle of honey on the side can balance the spice beautifully, too.

Side Dishes

Pair your Spicy Jalapeño Sourdough Cheddar Bread with creamy tomato soup or a chilled avocado salad for a delicious contrast. It also makes a fantastic base for hearty sandwiches or served alongside scrambled eggs and crispy bacon for a hearty brunch.

Make Ahead and Storage

Storing Leftovers

Keep your loaf fresh by storing it in an airtight container or wrapped tightly in plastic wrap at room temperature. It will stay good for up to 3 days, allowing you to enjoy it without losing that amazing texture and flavor.

Freezing

This sourdough cheddar jalapeño bread freezes beautifully. Slice it first, then wrap individual slices in plastic wrap or freezer bags. This way, you can grab a slice or two to toast whenever a spicy, cheesy snack craving hits.

Reheating

To reheat, toast your slices directly or warm them in a 350°F (175°C) oven for about 5 to 7 minutes. This restores the crispy crust and melty cheese experience like freshly baked—just watch that spicy kick!

Frequently Asked Questions:

Can I adjust the spiciness level of this bread?

Absolutely! To tone down the heat, reduce the amount of jalapeños or remove the seeds before dicing. For extra spice, you can add more jalapeños or even a pinch of cayenne pepper into the dough.

What if I don’t have a Dutch oven?

No Dutch oven? No problem. You can bake this bread on a preheated baking stone or heavy baking sheet. To mimic steam, place a pan of hot water on the oven floor or spritz the oven with water when placing the dough inside.

How important is the overnight refrigeration step?

That overnight cold ferment really develops the sourdough’s flavor and improves crumb structure. You can skip refrigeration if pressed for time, but the bread won’t have quite the same depth in flavor or texture.

Can I substitute the cheddar cheese?

You can experiment with other cheeses like Monterey Jack or pepper jack for different flavor profiles. Just make sure to use a cheese that melts well so it blends nicely into the bread.

Final Thoughts

Baking this Spicy Jalapeño Sourdough Cheddar Bread Recipe is like creating a little crusty masterpiece filled with bold flavors and comforting textures. With a bit of patience and a few simple tricks, you’ll have a loaf that’s as beautiful to slice as it is delicious to eat. Whether you serve it up with friends or enjoy it as a special treat, this bread brings warmth and spice to your table—one slice at a time.