Cheddar Jalapeño Sourdough Bread

If you’re already comfortable baking classic sourdough, this cheddar jalapeño version is the perfect next step. It keeps everything you love about sourdough—complex flavor, chewy interior, crispy crust—but brings a punch of heat and richness that turns it into something completely new. Whether you’re making it for a weekend brunch, a spicy sandwich base, or just as a savory snack, this bread delivers every time.

Why Add Cheese and Jalapeños to Sourdough?

Sourdough is known for its tangy, deep flavor, and that makes it an ideal base for bold additions. Sharp cheddar brings richness and saltiness, while jalapeños add just enough heat to balance the loaf without overwhelming it. The combination gives the bread personality—something rustic but exciting, familiar but different.

It’s also incredibly versatile. You can use it for sandwiches, grilled cheese, toast, or even croutons in a spicy tomato soup. It’s a statement bread, but still approachable and crowd-pleasing.

Choosing the Right Cheese and Jalapeños

When it comes to cheese, use a sharp cheddar that melts well but still holds its shape in the loaf. Pre-shredded cheese works, but freshly shredded cheddar gives you better melt and flavor. You can also experiment with other cheeses like Monterey Jack, gouda, or a smoked variation if you’re feeling adventurous.

For jalapeños, fresh is best. Slice them thin and remove seeds if you want a milder flavor. Leave some seeds in if you’re after a bit more kick. Pickled jalapeños also work, though they’ll give a slightly tangier flavor.

The Sourdough Process: Same Base, New Flavor

This bread starts with your usual sourdough base—flour, water, salt, and an active starter. The process is mostly the same: mix, rest, stretch-and-fold, bulk ferment, and shape. What makes this one different is when and how the cheddar and jalapeños are added.

You’ll fold the add-ins into the dough after the initial gluten development has begun. That keeps the cheese from breaking down too much and distributes everything evenly. Be gentle so you don’t tear the dough.

Then it’s an overnight cold proof in the fridge, which helps the flavors meld and gives the dough better structure.

Baking for the Perfect Crust and Melt

You want this bread to have a good crust and an airy crumb, but not so hot that the cheese burns on the outside. Bake it in a preheated Dutch oven or on a baking stone, ideally with steam for the first half of baking to encourage oven spring.

Some cheese may bubble out during baking—that’s a good thing. It creates those irresistible crispy, golden bits around the edges that everyone fights over.

How Spicy Is It? Can I Adjust It?

This loaf is mild to medium spicy, depending on the jalapeños and how many seeds you include. If you want it completely mild, use bell peppers or roasted red peppers instead. Want it hotter? Add extra jalapeños or a pinch of cayenne to the dough.

It’s your loaf—make it your way.

Ideas for Serving Cheddar Jalapeño Sourdough

Grilled Cheese Sandwiches: Take it to the next level with extra cheddar and a layer of caramelized onions.
Toast with Avocado and Lime: The creamy avocado balances the heat and sharpness of the bread.
Croutons: Cube leftovers, toss in olive oil, and roast for spicy, cheesy croutons that elevate any salad.
With Chili or Tomato Soup: The flavors in the bread complement hearty, tomato-based dishes perfectly.

You can also slice it thin and use it for crostini, or serve it alongside a charcuterie board—it’s just that good.

Gut-Friendly and Naturally Leavened

Even with cheese and jalapeños, this is still sourdough—meaning it’s long-fermented and made without commercial yeast. For many people, that means easier digestion and better blood sugar response. You’re getting flavor and function.

Related Recipes You Might Like

If this bold loaf got you excited, try my Soft Sourdough Sandwich Bread for a more neutral, everyday option. You can also explore the Steak with Pepper Sauce recipe – it pairs incredibly well with a slice of this cheddar jalapeño bread on the side.