Muscle Momma Sourdough

Hot Honey, Cheddar, and Jalapeño Sourdough Loaf

I’ve always loved a classic jalapeño cheddar loaf, but sometimes it’s just too hard for sandwiches. So, I did a little experimenting to create a loaf that’s perfectly soft and ideal for all your favorite sandwiches. Not only that, but it also makes the most amazing toast! If you’re a fan of spicy, cheesy goodness, this Hot Honey, Cheddar, and Jalapeño Soft Sourdough Bread will be your new go-to.

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Step-by-Step Instructions:

Step 1: Mix the Dough (7 AM)
In a large bowl, combine 150g active sourdough starter, 335g warm filtered water, 30g hot (spicy) honey, and 20g avocado oil. Stir until fully combined. Add 450g unbleached bread flour, 50g rye flour (or 500g total bread flour if not using rye), and 10g sea salt. Mix until a shaggy dough forms. Cover and let it rest for 30 minutes to 1 hour.

✅ Need a sourdough starter? My dehydrated starter is a best seller on Etsy!

Step 2: Strengthen the Dough (8 AM – 9:30 AM)
Perform 4 sets of stretch-and-folds every 30 minutes. During the 2nd set, gradually incorporate the 50g finely shredded cheddar cheese and 50g finely chopped jalapeños. Sprinkle a portion over the dough before each fold to layer them in evenly. Reserve the rest for topping before baking.

🔹 Pro Tip: Finely chopped mix-ins prevent large air bubbles and help the dough hold its shape.

Step 3: Bulk Fermentation (10 AM – approx. 3 PM)
Cover the bowl and let the dough rise in a warm spot until it has doubled in size. It should be bubbly and jiggly when gently shaken. Bulk Fermentation times depend on dough temperature, here is a guideline to help you.

🔹 Bulk fermentation time estimates:
80°F → ~4–6 hours
75°F → ~6–8 hours
70°F → ~10–12 hours

Step 4: Shape the Dough (3 PM)
Turn the dough out onto a surface and shape it into a loaf. Place it into a greased loaf pan.

Step 5: Proof the Dough (3:30 PM – approx. 5:30 PM)
Cover the dough and proof in a warm spot until it puffs up and fills the pan. You can also refrigerate it overnight and continue to proof the next morning if preferred.

🔹 Proofing Tip: A warm spot speeds up the process. This can take anywhere from 2-4 hours depending on the temperature.

Step 6: Score & Bake (5:30 PM – 6:30 PM)

• Preheat your oven to 400°F.
• Spray the top of the loaf with a bit of water.
• Score the top of the loaf with a bread lame.
• Top with the reserved cheddar and jalapeños.
• Cover the loaf pan with tented greased foil or an inverted bread pan.

Bake at 400°F covered for 35 minutes. Then uncover, reduce the oven temperature to 375°F, and bake for another 15 minutes until golden and fully baked (internal temp of 205°F).

✅ Recommended tool: These heat-resistant gloves make it easy to lift the hot top pan.

Step 7: Cool & Enjoy!
Remove the loaf from the pan right after baking to avoid sogginess. Cool completely on a wire rack before slicing and enjoying!

How to store:

To keep my sourdough fresh, I store it in these sandwich bags from Amazon, which come with twist ties and mimic traditional storage methods. I usually keep the loaf on the counter or fridge for up to 2 days, then slice and freeze any leftovers. Sourdough freezes exceptionally well—just thaw or toast slices as needed for fresh-tasting bread anytime!

If you enjoyed this recipe, you’ll love my Soft Sourdough Sandwich Bread—a weekly staple in our home. And if you’re looking for something effortlessly delicious, don’t miss my Easy Overnight Sourdough Focaccia Bread. Click the links to check them out!

Hot Honey, Cheddar, and Jalapeño Soft Sourdough Sandwich Bread

This soft sourdough bread features hot honey, cheddar, and jalapeños, creating a flavorful loaf with a perfect balance of heat and sweetness.

5 from 1 vote

Print Pin

Keyword: cheddar and jalapeno bread, easy sourdough, soft sourdough sandwich bread

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 12 hours hours

Servings: 1 loaf

Equipment

• 1 Medium/Large bowl
• 1 Kitchen Scale
• 1 Dough Whisk
• 2 Bread Pans or 1 pan and a sheet of foil
• 1 Bread Lame or sharp knife for scoring
• 1 Digital Food Thermometer

Ingredients

• 150 g Active sourdough starter
• 335 g Warm Filtered water 80 degrees F.
• 30 g Hot (spicy) honey
• 20 g Avocado oil
• 450 g Unbleached bread flour
• 50 g Rye flour Optional- Can use all 500g Bread flour if you don't have rye
• 10 g Sea salt
• 65 g Finely shredded cheddar cheese divided
• 65 g Finely chopped jalapeños divided- Fresh or pickled work great

Instructions

• Mix the Dough: In a large bowl, mix 150 g active starter, 335g warm filtered water, 30g hot honey, and 20g avocado oil. Add the 450g unbleached bread flour and 50g of rye flour (or all 500g of unbleached flour) and 10g salt, mixing until fully combined. Cover and let the dough rest for 30 minutes to 1 hour.
• Stretch and folds: Perform 4 sets of stretch-and-folds every 30 minutes.

  During the 2nd set, gradually incorporate 50g of the shredded cheddar cheese and 50g chopped jalapeños by sprinkling a portion over the dough before each stretch-and-fold motion. Stretch, fold, add more cheese and jalapeños, and continue until they are evenly distributed in layers throughout the dough.

  Continue stretch and fold 3 and 4 gently trying not to rip the dough. The cheese and jalapenos should be inside the dough. Make sure to reserve about 15g cheese and 15g jalapenos for the top of your loaf later on!
• Bulk Fermentation: Cover the bowl and let the dough rise in a warm spot until it has doubled in size. It should be bubbly and jiggly when gently shaken. Bulk Fermentation times depend on dough temperature, here is a guideline to help you.

  Bulk fermentation time estimates:

  80°F → ~4–6 hours

  75°F → ~6–8 hours

  70°F → ~10–12 hours
• Shape and Proof: Shape the dough into a loaf and place it into a greased bread pan. Cover and proof in a warm spot for 2-4 hours or overnight in the refrigerator. Before baking, I make sure it has puffed up and filled the pan.
• Score and Top: Preheat your oven to 400°F. Before baking, spray some water on top of the dough, score the dough, and sprinkle additional 15g jalapeños and 15g cheddar cheese on top.
• Bake: Cover the bread pan with tented greased foil or an inverted bread pan and bake for 35 minutes. Uncover, reduce the temperature to 375°F, and bake for an additional 15 minutes.
• Cool and Enjoy: Remove the bread from the pan immediately after baking to prevent sogginess. Let cool, slice, and enjoy!

Video

Notes

I make sure to use small or finely chopped cheese and jalapeno here, I find it mixes better and keeps out any large air bubbles in the dough.

I attached a video for visual learners!