The Most Delicious Jalapeno Cheddar Sourdough Loaf Recipe

Once you get the hang of baking your Sourdough Loaves, it is fun to experiment with flavors. One of the first recipes I wanted to attempt was a jalapeno cheddar sourdough loaf. Something about those gooey pockets of cheese with the slight kick of jalapenos had my name all over it. I gave it a try and it was perfection!

If you are wanting to get started baking your own sourdough bread make sure to check out my easy Sourdough Starter recipe and my Sourdough Bread for Beginners posts.

How to make a Jalapeno Cheddar Sourdough Loaf

You are going to start your sourdough loaf the same as you always do. Keep reading below for the full recipe. When you get to the part where you split your dough into 2 this is where you have decisions to make. Do you make 1 Jalapeno Cheddar Loaf or 2?

Spread your 1/2 section of dough into a rectangle onto your counter (just like you would be a regular loaf). Once you have your rectangle take shredded cheddar cheese and spring on top. I use about 1 cup of cheese. Then top with jalapenos. You can cut up fresh jalapenos if you would like, but I like to use a jar of tamed jalapenos. This way I get the flavor without it being too spicy for the kids. Place about 10-15 (or however many you would like) on top of the cheese.

Then fold the sides of the rectangle toward the center (just like you do with the regular loaf). Once folded add another 1/2 cup of cheese and a few more jalapenos.

Finally roll up and shape into your round loaf. Do this gently. All those peppers inside might tear your loaf (don’t worry, it will turn out just fine).

Finish your bread like you would normally. No need to do anything different from here.

Jalapenos and Cheese on a Sourdough bread dough.

Jalapeno Cheddar Sourdough Bread Loaf on a cutting board.

Here are the steps to making your bread from start to finish.

Active Sourdough Starter (50 grams of Master Sourdough Starter+ 150 grams of all-purpose flour +150 grams water mixed the night before)
1,000 grams of all-purpose flour (unbleached)
735 grams of water + 50 grams of water when you add the salt
20 grams of salt

Start your dough by weighing all your ingredients separately. This will ensue you have the right amount when making your dough.
In a large bowl, pour your entire starter into the bowl and add water. I like to warm my water up to 75 degrees. Gently mix with your hands until its “milky”.
Add flour and mix.
Cover and let stand for 30 minutes. This will allow the flour to soak up the water a bit.
Pour the additional 50 grams of water in and sprinkle the salt in.
Knead dough in the bowl for 3-5 minutes. Pull the edge of the dough into the center and push with your fist. Give the bowl a quarter turn and repeat.
Cover and let stand for 30 minutes.
Over the next 2 hours perform 3-4 sets of “stretch and folds”, covering and letting it rest. To stretch and fold pull the edge of the dough up and fold to the center. Do this to all 4 edges of the dough.
Once your dough has doubled in size, turn your dough onto a floured counter top and divide in half.
Spread your dough into a large square. ADD 1 cup of shredded cheese and sliced jalapenos.
Fold over the sides and add another 1/2 cup of cheese and a few more jalapenos.
Roll the dough from the top to the bottom to make a ball.
Once rolled up, push your dough ball away from you on the counter about an inch and then pull the dough ball towards you about an inch to create tension. Do this 4-5 times until it is round and bouncy.
Leave loafs on the counter for 20 minutes. I like to cover mine with a dish towel.
Shape one more time.
Gently with scraper, flip over and place the loaf into a floured proofing basket and cover with a dish towel. Your loaf should be seam side (bottom) up. This is your final rise.
Let rise for 1-2 hours.
Flip the dough out of proofing basket onto sheet of parchment paper, your loaf will be right side up now.
Score bread. Using parchment paper, gently lift dough into a preheated dutch oven.
Cover and Bake at 475 degrees for 25 minutes.
Remove Cover and bake for an additional 15 minutes.

When your bread in finished baking your home will smell heavenly. I love making sandwhiched with this recipe or serving with soup or chili. It is so delicious!