Cheddar/Jalapeño Sourdough Bread – It’s a hot and creamy recipe

Gooey melty cheese and slightly sour and spicy chilies are a match made in heaven. Place them in a bread and you have something as close to perfection as is humanly possible. It’s just so freakin’ good. This is my recipe for cheddar jalapeno sourdough bread.

If you’ve been following me for a while you’ve probably seen my sourdough bread with cheddar, smoked paprika and oregano.

It’s a wonderful bread and everybody loves it, and it really came to life as a variation of this bread. Mainly because I am in a house hold with people that have a hard time with spicy things, but now I couldn’t wait any longer. I wanted to make my version of this bread.

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The dough in this cheddar jalapeno sourdough bread recipe


Total weight1400 grams
Prefermented flour9.0%
Yield2 small boules

The dough

The dough for this bread is made of mainly bread flour with 20% whole grain spelt flour for some more robustness. The idea was to not have the taste of the cheese and chilies be overpowered as it would be with whole grain wheat or whole grain rye.

The breads are relatively small, but I like my bread this way, since we are not that many at home any more. My one kid moved out, and the second one is on the way and my girlfriend doesn’t live with us.

You can easily scale the bread up to your prefered size.

The crust of this cheddar jalapeno sourdough bread

The hydration is 80% for a nice and moist crumb and a longer shelf life. Make sure you use a thirsty bread flour. If your flour cannot take as much water, take it down to whatever hydration is appropriate for your flour.

The inoculation is 20% which is perfect for a bulk fermentation of around 4.5 hours in all at 30°C/86°F. If it’s much cooler than that in your kitchen and you don’t have a proofer, scale it up to around 30%. If it’s really warm you may want to take it down a bit to 10% or 15%.

WeightIngredientBaker's Percentage
471gbread flour80.0%
118gwhole grain spelt flour20.0%
117gstarter (100% hydration)19.9%
57gpickled jalapeños9.7%
160gcubed cheddar27.2%

As always, if you want to play around with the formula, scale it, change the number of breads, those things can be done in my Bread Calculator here.

The conclusion of this cheddar jalapeno sourdough bread recipe

This bread has everything that I really love. Cheese, chili and delicious bread.

The bread is crusty. The crumb is nice and moist and somewhat chewy. The spelt flour gives it some heft and a delicious taste.

The crust in this cheddar jalapeno sourdough bread recipe

If you are not crazy about the taste of whole grain wheat flour, because it’s a bit overwhelming, then spelt is your friend. More bready flavors, but not of the bitterness that you probably know from whole grain wheat.

Since the cheddar was cubed, there’s these dots of melted cheese throughout the crumb. The jalapenos gives it a good spiciness, not too much. Enough to get a tingle on your tongue.

The crumb of this cheddar jalapeno sourdough bread

The added chives, gives it a wonderful oniony and fresh green note. If you like chives, you can easily double the amount without a problem.

This is a snack bread. You tear off a piece and eat it with glee.

Please share this recipe for cheddar jalapeno sourdough bread on social media

This is my recipe for cheddar jalapeno sourdough bread. If you like the recipe please consider sharing it with like-minded bread lovers on social media.

If you make it and post it on Instagram, please tag me as so I can see it. That would make me very happy.

Cheddar jalapeno sourdough bread on a cutting board

Cheddar jalapeño sourdough bread

Course: All
Cuisine: American
Keyword: cheddar, jalapeños, sourdough bread
Prep: 30 minutes
Cook: 1 hour 20 minutes
Proofing: 4 hours 30 minutes
Total: 12 hours 30 minutes
Servings: 2 bread
Calories: 1470kcal
Author: Sune Trudslev
Nutrition Facts
Cheddar jalapeño sourdough bread
Amount Per Serving (1 bread)
Calories 1470 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Cholesterol 84mg28%
Sodium 3705mg161%
Carbohydrates 228g76%
Fiber 15g63%
Sugar 2g2%
Protein 58g116%
* Percent Daily Values are based on a 2000 calorie diet.
A classic sourdough bread with a twist
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  • 471 g bread flour
  • 118 g whole-grain spelt flour Any whole-grain flour will work
  • 459 g water
  • 14 g salt
  • 117 g sourdough starter


  • 57 g pickled jalapeños
  • 160 g cheddar, cubed
  • 4 g chives


Mix dough

  • Add 471g bread flour, 118g whole-grain spelt flour, 14g salt to a bowl.
  • Mix the ingredients with your hand until they are all incorporated.
  • Add 459g water and 117g mature sourdough starter to the bowl.
  • Mix the dough until there is no dry flour left.
  • Let the dough rest for 1 hour to let the gluten network start forming.

Bulk fermentation

  • Perform a set of stretch and folds. Let the dough rest for 30 minutes.
  • Perform a set of strech and folds. Before each fold add ¼ of the cheddar, jalapeños and chives. Let the dough rest for 30 minutes.
  • Perform a set of stretch and folds. After perform a windowpane test and see if the gluten is well developed. If it is move the dough to a see-through bulking container, where you can monitor the growth and let the dough grow 25%. If not, add more sets of stretch and folds until it passes the windowpane.

Divide and preshape

  • Divide the dough into two equally sized pieces.
  • Preshape both pieces of dough into balls. Let them rest on the counter for 20 minutes.

Final shape

  • Shape the two balls into batards and put them in oval rice flour dusted proofing baskets.
  • Put the proofing baskets in each their bag and put them in the fridge to retard.
  • Let me retard for at least 8 hours, up to 48 hours.


  • Preheat your oven to 230°C/450°F including your favorite baking vessel (cast iron pot, pyrex dish or whatever). and a baking steel/stone. Let it heat for at least 30 minutes after it hits the temperature. You can use fan or no fan. Makes to difference.
  • Take out one of the doughs and sprinkle rice flour on the bottom of the dough.
  • Flip the dough out onto your peel.
  • Using a brush or your hands, remove any rice flour left on the top of the dough.
  • Score the dough with whatever pattern you'd like.
  • Add the dough to the oven and put the baking vessel over top.
  • Bake for 20 minutes.
  • Open the oven and remove the vessel.
  • Bake until the bread is done. This takes 20 minutes in my oven, but may take longer or shorter in yours.
  • Bake the other bread the same way and let them cool off completely before using.


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  1. Jessica Meraz Reply

    Love, Love, Love

  2. Nitin R Reply

    Hi Sune, is it possible to use fresh Jalepenos instead of pickled? Planning to try this tomorrow! Love your work!

    • Absolutely. I just didn’t have any, and for some reason they are pretty hard to get here in Denmark 🙂

  3. Emily L Reply

    Is there any reason i couldn’t make this a boule instead of a Batard? I don’t yet have a suitable banneton for Batards.

  4. Konrad Reply

    I’ve made it today but with mixing in cheddar, jalapeno and olives to your ‘world easiest’ recipe. It’s amazing, thanks.

    • That works too 😀 Sounds like a wonderful bread 🙂

  5. Larry Reply

    Made this yesterday. It is amazong! Family devoured it.Thanks, Sune!

  6. Nina Reply

    Hi Sune. I just started watching your videos to learn more on improving my sourdough techniques and want to tell you that I enjoy all your experiments and videos. I made your Jalapeño cheddar recipe today and it turned out perfectly and is so delicious. Thank you so much for all the wonderful recipes and posts! It has helped me on my sourdough journey! Absolutely delicious!