Jalapeño Cheddar Sourdough - with a secret ingredient you HAVE to try!
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Jalapeño Cheddar Sourdough is such a popular flavor combination - but what if I told you that it gets even better? There are a few little flavor additions you can make to Jalapeño Cheddar that will rocket your tastebuds to heaven - I promise!!
This robust, spicy combination is always a winner - but if you don't like the spice or you're making it for the kids, just leave the jalapeños out for a delicious, cheesy sourdough full of flavor!
Why You'll Love This Recipe
The Flavors Just Pop - there is just something about the combination of spicy jalapenos and savory cheddar cheese. It's absolutely unbeatable (and one of the reasons this recipe is an absolute favorite for my husband ... alongside these sourdough discard chocolate chip cookies).
What's In Jalapeño Cheddar Sourdough?
Jalapeño Cheddar Sourdough bread contains exactly what you think it does! Lots of Jalapeños and Cheese. But what if I told you that there are lots of different ways of doing these ingredients?
For example you could use fresh, roasted or pickled jalapeños. There are a million cheeses to choose from. See where I'm going? So how do you make sure that your Jalapeño Cheddar Sourdough is out of this world amazing?
You need:
- Pickled Jalapeños - I've made a lot of this type of bread and the best flavor comes from using pickled Jalapeños, seriously their flavor profile is unmatched. Dice them up and squeeze out the excess juice for the best result. Choose jalapeños you would normally eat (think nachos!). You can use up leftover jalapeños in this spicy jalapeño honey butter or jalapeño cheddar sourdough crackers.
- Cheddar - The cheese you use is very important in Jalapeño Cheddar sourdough. Buy the best vintage cheddar you can afford (something around 24 months old is perfect). This sourdough bread works best with a sharp, crumbly cheddar cheese. If you use a regular cheese, it won't distribute through your dough effectively and you'll be left with chunks of cheese that are too heavy for your bread.
Be careful with pre shredded cheddar cheese as it contains an additive to stop it sticking together in the bag and this can stop it melting effectively during baking time.
- Honey - remember I told you there was a secret ingredient. This is it. Trust me. It will make your Jalapeño Cheddar out of this world. The sweet honey marries perfectly with the sharp cheddar and the spicy jalapeños. Get raw, unprocessed honey for the best flavor (and quality). If you like this flavor combo, you might also enjoy this hot honey sourdough bread.
How Do You Add The Ingredients In?
You want to add the honey to the water when you autolyse your dough. This ensures that it's evenly distributed throughout.
If you mix your sourdough in a stand mixer or Thermomix, you could choose to add your honey after the autolyse if you want to.
Do one set of stretches and folds. Then on your second set, add your jalapeños and cheddar. You'll find that they evenly distribute over the subsequent sets of stretches and folds.
You could of course laminate your additions in, however as I tend to keep things as simple as possible for beginners - adding your ingredients during the stretch and fold stage is perfectly fine.
How To Make Jalapeño Cheddar Sourdough Bread
- Pre Mix & Autolyse: Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed). Then add your flour and salt and mix altogether with the end of a wooden spoon. Cover your bowl with plastic wrap or a damp tea towel and let it sit for around 1 hour.
- Forming Up Your Dough: Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball. Once the dough has formed into a smooth ball, pop the plastic wrap back on and let it rest for 30 minutes.
- Stretch & Fold - Creating Structure: You need to add the cheddar cheese and jalapeños to your dough during the stretch and fold phase. It's very easy to do! Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the jalapeños and cheddar on the second (or third) set depending on how your dough is behaving.Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each.
- Bulk Ferment: Once you've finished your stretch and folds, place the plastic wrap or damp tea towel back over your dough and let it rest and ferment until doubled.
- Shaping Your Dough: Once your dough has finished its first ferment, it's time to give it some shape and surface tension. I think this recipe lends itself to a batard however it's completely up to you what shape you would like. Before you place your dough into your banneton, give it a good dusting of rice flour. Place your shaped dough into the banneton, seam side up.
- Cold Ferment: Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.
- Preparing to Bake Your Sourdough: Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to. Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
- Baking Your Sourdough: Now it's time to bake! When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of parchment paper. Gently score your bread with a lame, clean razor blade or knife.
Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz the top of the dough with extra water before you put the lid on.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! Just keep an eye on this bread once the lid is off - the honey and cheese will make it burn easily. - Finishing Your Bake: When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.
How To Serve Jalapeño Cheddar Sourdough
Now you know this sourdough flavor is delicious all on it's own ... but have you tried these ideas?
- Love the simple things in life? Why not try spreading your spicy loaf with whipped honey cinnamon butter or homemade cultured butter.
- Cut a hole in a slice of jalapeño cheddar sourdough - butter both sides of the bread and the "hole". Place in a hot, oiled skillet. Crack an egg into the hole. You're welcome!
- Eggs Benedict ... with Jalapeño Cheddar instead of English Muffins. These jalapeno cheddar sourdough bagels are also perfect for this too!
- Slice into wedges, drizzle in oil and salt. Bake the wedges until crispy and golden. Serve with your favorite dip!
- Make your jalapeño chedar sourdough into a boule, once it's cooled, hollow it out and pour in your favorite dip for a spicy twist on "Cob Loaf Dip".
- Turn any leftover or old jalapeño chedar sourdough into the tastiest croutons ever!
Frequently Asked Questions
Can I make this recipe with all purpose flour?
I always recommend using bread flour for sourdough bread, particularly if you're making additions like cheese. But if you want to use all purpose flour, you'll need to make the adjustments set out here. You might also want to add some vital wheat gluten to handle the cheese and jalapeños better.
Do I have to use jalapeños in this bread?
No! If you're not a fan of jalapeños, then substitute something you're more fond of. Any type of chili or pepper will work in this loaf. Similarly, if you're not a fan of spice at all, then leave the jalapeños out altogether for a complex, cheesy bread that you'll just love!
Can you freeze sourdough Jalapeño Cheddar bread?
Yes, this bread freezes well. Wait until it's completely cool and then wrap in foil and place in a ziploc bag. You can find my full guide to freezing sourdough bread here.
Jalapeño Cheddar Sourdough Recipe
Simple Jalapeño Cheddar Sourdough Bread Recipe with a secret ingredient to take your tastebuds to the next level!
Equipment
- Mixing Bowl
- Digital Scale
- Banneton
- Dutch Oven
Ingredients
- 50 g Sourdough Starter
- 350 g Water
- 40 g Honey
- 500 g Bread Flour
- 10 g Salt
- 150 g Cheddar Cheese diced into small cubes
- 40 g Jalapeños finely diced
Instructions
- Pre Mix & Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
- Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Fold - Creating Structure:You need to add the cheddar cheese and jalapeños to your dough during the stretch and fold phase. It's very easy to do! Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the jalapeños and cheddar on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
- Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (see notes).
- Shaping Your Dough:Once your dough has finished its first ferment, it's time to give it some shape and surface tension. I think this recipe lends itself to a batard however it's completely up to you what shape you would like. Before you place your dough into your banneton, give it a good dusting of rice flour. Place your shaped dough into the banneton, seam side up.
- Cold Ferment:Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. A blistery, cheesey crust is just out of this world, trust me!
- Preparing to Bake Your Sourdough:Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
- Baking Your Sourdough:Now it's time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife.Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410FIf you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! Just keep an eye on this bread once the lid is off - the honey and cheese will make it burn easily.
- Finishing Your Bake:When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.
Notes
- Notes on Sourdough Starter
This recipe is based on you having an active starter that you have fed a few hours before starting your bake. For information on whether your starter is ready, go here.
- Notes on Stretch & Folds
If you are going to do the stretch & folds on your bench top, spray your surface with water mist rather than using flour.
- Notes on Bulk Fermentation:
If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours. If it's colder, it will take longer, possibly overnight. I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely.
Once you're more familiar with the process - and the temperature of your home - you will be able to do overnight ferments.
You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough.
You don't want to let it go any further than doubled as it will be over fermented. If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g).
Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough. You'll find more information on these topics here:
When is my bulk ferment finished? What is the difference between cold ferment and bulk ferment? Why does the amount of starter matter?
- Notes on Baking
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! If you're worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack. Leave the door ajar and let your bread rest there for a few hours. Remember not to cut into your loaf too soon - you'll need to let it cool for at least a few hours (4-6 is best).
Nutrition
Calories: 2577kcal Carbohydrates: 407g Protein: 99g Fat: 58g Saturated Fat: 33g Cholesterol: 158mg Sodium: 4837mg Potassium: 669mg Fiber: 12g Sugar: 35g Vitamin A: 1513IU Vitamin C: 1mg Calcium: 1172mg Iron: 6mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
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I have made this recipe several times and it is my son’s favorite. I decided to substitute in 100g whole wheat flour and added a bit more water to get the right consistency. It tastes very flat. I put in 10g salt but it’s so blah. Texture is great. Do I need to use more salt when using whole wheat flour?
A little more salt will help, yes 🙂
I would love to use my Bosch mixer for this delicious recipe that my neighbor made and shared with me. Could you please briefly outline your instructions and kneading times if using a mixer?
I added a 5-star review here yesterday, and left a comment asking a question. I came back today to see if it was answered, and the whole comment is gone! So annoying, but I'll be lurking here anyway because this web site is The Bomb.
My question was about adapting/simplifying/speeding up the recipe by using my Bosch mixer. I went ahead and adapted the recipe myself although I do not have the knowledge and experience Kate does. The loaf is out of the oven now. We will see how it worked in a couple of hours!
Hi Ginger, Sorry about your comment. I found it and sent a message to Kate about the Bosch mixer. I'd love to hear how your loaf turned out. 🙂
What if I don’t have rice flour for the dusting part?? What would be the next best option to use?
Definitely semolina, it's what I use in a lot of recipes. You can read more about what I use in my test kitchen here.
I love this recipe. I've made it several times now. I do add more jalapenos because I agree with a other comment I saw they get lost.
If you haven't found them or tried it I suggest sweet heat pickled jalapenos everyone has loved it even those who hate heat.
The best loaf I've made so far! 100/10.
The only change I made, I replaced 50g of the water with juice from the pickled jalapeños. And subbed half the cheddar for some pepper jack. It was delicious and so fragrant.
Also, to improve on the pickled jalapenos, the night before I pour out some of the juice in the jar and add balsamic vinegar, a little liquid smoke and a little sugar. You've got amazing smokey-sweet jalapenos that definitely enhanced the flavor of the bread(:
Hopefully next time I can stop myself from cutting the loaf too soon!
That sounds AMAZING, Victoria!
Absolutely LOVED this recipe. I doubled the amount of jalapeños though, and used 100% fresh milled flour. I also used 75g of started because I prefer less of a sour flavor and wanted it done quicker. It was delightful. Thank you for sharing!
I’ve made your sourdough bread recipe for years and the cheddar discard crackers, both delicious. I made two loaves of this for the first time this weekend, WOW! I followed the recipe exactly and it is the best I’ve ever had. I’ve made jalapeño cheddar bagels for several years, but this bread wins over a bagel! Delicious! Thank you for another keeper!
Thank you, Tammie! Your comment and review are much appreciated. 🙂
I have made this Jalapeño Cheddar SD bread twice now ( 4 loaves) and it is a winner! Excellent flavor profile with a moist crumb and softer crust. It also freezes very well. After defrosting over night, I just popped in a 375* oven for 10 minutes and it was just like fresher baked.
I used the Tillamook cheddar as I’ve read that the cheese will stay in chunks vs melting in to the bread like the Costco cheddar. I did not think this was too much cheddar at all. I was surprised how delicious this bread is toasted too!
Love your recipes and all the information you provide on sourdough! Quick question for this one because of the cheese should the finished loaf be stores in the fridge?
So glad you're loving all the recipes! No the loaves can be stored at room temp or frozen. You'll find my guide to freezing sourdough bread here 🙂
I baked three of these at the weekend. My only regret is that I gave two of them away to get other people's opinions.
It tastes amazing!!!
Will definitely be baking this one again. 😋
Ha! That's so nice of you to share. I'm sure they were grateful. Thanks so much for your review, Alan! We're so glad you enjoyed this one.
Love this recipe! Because it is my favorite toast, or grilled cheese I’ve decided to cook in a loaf pan this time. Has anyone done this??
I’m , a bit worried about it burning so I am lowering temperature, and debating covering with foil
This is hands down THE BEST recipe! On my weekly baking schedule! Question...how can I achieve the same easy to cut crust on a traditional loaf without inclusions? Olive oil? Honey? Help me! Lol.
The dough is very sticky and doesn’t really form into a ball. Seems to call for a lot of water. Any ideas?
It is a wet dough but not unworkable. Did you use fresh or pickled jalapenos? Sometimes pickled jalapenos can make the dough wetter than it should be. The stickiness will also depend on your flour - some flours just don't absorb as much water as others. If this continues, I recommend adding some vital wheat gluten to your flour.
This turned out amazing! Question related to the honey- can I not add it, or add agave instead?
You can just leave the honey out no problems. I haven't used agave before so I'm not sure on that one 🙂
I have made this recipe several times and it is one of my favorites. I have used banana peppers also for less kick and it is still amazing.
I went to start my dough this morning and somehow am out of bread flour 🤦🏼♀️. Could I substitute all purpose flour and if so would there be any adjustments to the recipe?
I'm so glad you love the recipe! Yes you could use all purpose flour, however you will need to reduce the amount of water you use (I'd reduce by 50g in the first instance) xo
I've just in the process of making this I picked the recipe that was x3 but attempted to double the mixture but ran out of flour as I only had a kilo and I used 300g sourdough discard I amended some of the ingredients as I thought it was make and bake in one day but as I mixed it and put it together I realised all the amounts were incongruent so I added some yeast as it called for active sourdough not discard so I panicked - it's my first time making the recipe so have a small loaf sitting in the fridge for the 36hr fermenting stage and my impatience is prepping to put the bigger loaf in the oven soon fingers crossed as I didn't have all the ingredients to make it and added 336g SR flour as the mixture was too wet initially -- it's literally been a full day process which I didn't realise and next time will take a whole weekend off in order to make it ❤️ will let you know how I go once it's baked.. I used vintage blend of the ol' bitey and some pecorino. fingers crossed 🤞🏻
Man-o-man...so delicious. We are having this now. The pickled jalapenos are GREAT, like you recommended, Amanda. Your Italian Herb and Cheese Sourdough was fabulous, too. Thank you for developing these recipes.