Jalapeño Cheddar Sourdough is the loaf that gets people excited. It has that classic sourdough crust and chewy crumb, plus melty cheddar pockets and a warm jalapeño kick.
This is a copycat bakery-style bread you can absolutely make at home. The key is when you add the mix-ins: fold them in during your stretch-and-folds so the dough stays strong and the cheese spreads evenly.
Slice it thick, toast it, and suddenly your soup night or sandwich lunch feels like a treat. Jalapeño Cheddar Sourdough is bold, cozy, and totally better than store-bought.
Why You’ll Love This Jalapeño Cheddar Sourdough
- Better than restaurant: Cheddar pockets and sourdough tang in every bite.
- Crispy crust, soft center: Real artisan texture at home.
- Sandwich superstar: Makes unreal grilled cheese.
- Easy to control heat: Mild, medium, or spicy—your call.
- Meal prep friendly: Slice and freeze for easy toasting.
Ingredients for Jalapeño Cheddar Sourdough
Dough
- Bread flour (17 1/2 ounces): Structure and chew (about 3 3/4 cups).
- Water (12 1/2 ounces): Airy crumb (about 1 1/2 cups).
- Active sourdough starter (3 1/2 ounces): Rise and flavor (about 1/2 cup).
- Fine salt (2 teaspoons): Balance and strength.
Mix-ins
- Sharp cheddar, shredded (6–8 ounces): Bold flavor. Fresh shredded melts better than pre-shredded.
- Jalapeños, diced (1/3 cup): Pickled for milder heat, fresh for more kick. Remove seeds for less spice.
Jalapeño Cheddar Sourdough Recipe Step-by-Step
- 1. Mix flour, water, and starter until no dry flour remains. Cover and rest 30 minutes.
- 2. Add salt and pinch/fold into the dough for about 2 minutes.
- 3. Stretch and fold every 30 minutes for 2 hours (4 sets). Add half the cheddar and jalapeños during the second fold and the rest during the third fold.
- 4. Bulk ferment until airy and risen about 30–50%, usually 2–4 hours.
- 5. Shape into a tight round and place seam-side up in a floured proofing basket or towel-lined bowl. Cover.
- 6. Proof overnight in the fridge 8–16 hours, or at room temp 1–3 hours until puffy.
- 7. Preheat oven with a Dutch oven inside to 450°F for 30 minutes. Flip dough onto parchment, score, and lower into the hot pot.
- 8. Bake covered 25 minutes, then uncovered 18–25 minutes until deep golden. Cool 1 hour before slicing.
Tips for Perfect Jalapeño Cheddar Sourdough
- Pat jalapeños dry: Extra moisture can make the crumb gummy.
- Add mix-ins during folds: Keeps the dough strong and evenly filled.
- Use sharp cheddar: You want bold flavor that stands up to sourdough.
- Cool before slicing: Helps the cheese set into pockets.
- Toast leftovers: It brings the cheesy flavor right back.
Variations & Substitutions
- Mild: Use pickled jalapeños and remove seeds.
- Extra spicy: Use fresh jalapeños with seeds, or add crushed red pepper.
- Cheese swaps: Smoked cheddar or pepper jack.
- Add-ons: Fold in 2 tablespoons chopped green onions.
- Sandwich loaf: Bake in a loaf pan for easy slicing (start checking around 40 minutes).
Make-Ahead & Freezing
- Fridge proof helps with scheduling and flavor.
- Store at room temp 3–4 days.
- Freeze slices up to 2 months; toast from frozen.
- Re-crisp: Warm slices at 350°F for 5–8 minutes.
Serving Suggestions & Pairings
- Grilled cheese
- Chili or tomato soup for a cozy weeknight dinner
- Toast with butter and honey for sweet-spicy balance
- Breakfast toast with scrambled eggs
- Snack board with salsa and guacamole
Reader Review: Cheddar pockets everywhere and the heat is perfect. This loaf disappeared in one day.
If you bake Jalapeño Cheddar Sourdough, leave a rating and tell me—did you go mild, medium, or spicy?