Jalapeño Cheddar Sourdough Bread
Spicy, Cheesy, and Full of Tangy Sourdough Flavor
This Jalapeño Cheddar Sourdough Bread combines the tangy depth of naturally fermented sourdough with sharp cheddar and the kick of fresh jalapeños. It’s perfect for sandwiches, toast, or just enjoying warm with butter.
Why You’ll Love It
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Tangy sourdough flavor
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Gooey pockets of cheddar cheese
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Mild to medium heat from jalapeños
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Crispy crust with a soft, airy interior
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Homemade and naturally flavorful
Ingredients
For the Levain (Starter)
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2 tablespoons active sourdough starter
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¼ cup water
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½ cup all-purpose flour
For the Dough
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3 cups bread flour
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1 cup whole wheat flour (optional for nutty flavor)
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1½ teaspoons salt
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1 cup water, lukewarm
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½ cup grated sharp cheddar cheese
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1–2 fresh jalapeños, finely diced (seeds removed for mild heat)
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Prepared levain
Optional Topping
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Extra shredded cheddar
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Sliced jalapeños
Instructions
1. Prepare the Levain
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Mix sourdough starter, water, and flour in a small bowl.
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Cover and let sit at room temperature for 4–6 hours until bubbly.
2. Make the Dough
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Combine bread flour, whole wheat flour, and salt in a large bowl.
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Add water and levain; mix until a sticky dough forms.
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Knead on a floured surface 8–10 minutes until smooth and elastic.
3. Fold in Cheese and Jalapeños
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Gently fold in grated cheddar and diced jalapeños until evenly distributed.
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Cover and let dough rest 30 minutes (autolyse).
4. Bulk Fermentation
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Cover the dough and let rise at room temperature for 3–4 hours, folding every 30 minutes for the first 2 hours.
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Dough should expand about 50% and feel airy.
5. Shape the Loaf
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Lightly flour your work surface. Shape dough into a round or oval loaf.
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Place in a floured proofing basket or on parchment paper. Cover and proof 1–2 hours until slightly puffy.
6. Preheat the Oven
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Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
7. Score and Bake
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Carefully place dough in the preheated Dutch oven.
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Score the top with a sharp knife.
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Bake covered for 20 minutes; uncover and bake another 20–25 minutes until golden brown.
8. Cool and Serve
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Remove from oven and let cool completely on a wire rack before slicing.
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Enjoy warm with butter, as sandwich bread, or toasted.
Tips for Success
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Adjust heat: Keep seeds for more spice or remove for milder bread.
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Cheese options: Sharp cheddar, smoked cheddar, or pepper jack all work well.
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Scoring: Essential for even expansion and attractive crust.
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Cooling: Prevents gummy texture inside.
Variations
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Herbs: Add rosemary or thyme with cheese for extra flavor.
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Spicy-Sweet: Add roasted red peppers or honey for a subtle sweetness.
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Mini Loaves or Rolls: Shape into smaller portions for sandwiches or snacks.
Storage
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Room temperature: Paper bag, 2–3 days
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Freezer: Wrap in foil or plastic for up to 2 months; thaw before slicing
Serving Ideas
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Grilled cheese sandwiches
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Toast with avocado or butter
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Side for soup (tomato, chili, creamy soups)
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Sandwich bread for burgers or deli meats
Final Thoughts
This Jalapeño Cheddar Sourdough Bread brings together tangy sourdough, gooey cheese, and a spicy kick from jalapeños. It’s a flavorful, homemade bread that’s perfect for adventurous eaters and cheese lovers alike.