Muscle Momma Sourdough

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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.

How to Make:

• Mix the Dough:
  In a large bowl, combine the 150g active sourdough starter, 335g water, 30g hot honey, and 20g avocado oil. Stir everything together until fully combined. Add 450g of King Arthur bread flour and 50g rye flour (or 500g Bread flour if you don’t have rye) along with the 10g salt. Mix until the dough comes together and is fully combined. Cover the bowl with a damp towel or plastic bowl cover and let the dough rest for 30 minutes to 1 hour.
• Stretch and Fold:
  After the dough has rested, perform 4 sets of stretch-and-folds, spacing them about 30 minutes apart. To do this, grab one side of the dough, stretch it upwards, and then fold it over the center. Rotate the bowl and repeat on all sides. During the second stretch-and-fold, gradually incorporate the finely shredded cheddar cheese and finely chopped jalapeños. To do this, sprinkle a portion of the cheese and jalapeños 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. I make sure my cheese and jalapenos are finely chopped to prevent big bubbles from forming in the dough. Make sure to reserve some cheese and jalapenos for the top of your loaf later!

• Bulk Fermentation: Cover the bowl and let the dough rise until it has doubled in size. This can take anywhere from 4 to 6 hours, depending on the temperature and climate. You’ll know the dough is ready when it’s about doubled in size, bubbly, and jiggles when gently shaken.

• Shape and Proof: Once the dough is ready, turn it out onto a surface and shape it into a loaf. Place it in a greased loaf pan, cover it, and let it proof for at least 2 hours at room temperature. Alternatively, you can refrigerate it overnight if that better fits your timeline. Before baking I make sure it has puffed up a bit over the pan like shown here-

• Score and Top: Before baking, preheat your oven to 400°F. Score the top of the loaf with a sharp knife or bread lame, then sprinkle additional jalapeños and cheddar cheese on top. This crisps up beautifully in the oven.

• Bake: Cover the bread pan with greased foil or an inverted loaf pan, and bake for 35 minutes. After 35 minutes, uncover the bread and reduce the oven temperature to 375°F. Continue baking for another 15 minutes, until the loaf is golden brown and fully cooked with an internal temp 205°F. These heat-resistant oven gloves are great. Unlike bulky mitts, they have individual fingers, making it easy to grip and hold things—like the second pan in this recipe!

• Cool and Enjoy: Remove the bread from the pan immediately to avoid sogginess. Let it cool on a wire rack. Once cooled, slice and enjoy!

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 Rate

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 Kitchen Scale
• 1 Medium/Large bowl
• 1 Dough Whisk
• 2 Loaf Pans
• 1 Bread Lame or sharp knife for scoring

Ingredients

• 150 g Active sourdough starter
• 335 g Warm Filtered water 80 degrees F.
• 30 g Hot (spicy) honey
• 20 g Avocado oil can sub olive oil or cooled melted butter
• 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
• Finely shredded cheddar cheese to taste
• Finely chopped jalapeños to taste- 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 the shredded cheddar cheese and 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 cheese and jalapenos for the top of your loaf later on!
• Bulk Fermentation: Cover the bowl and let the dough rise until it has doubled in size. This typically takes 4–6 hours but may vary based on temperature and climate. The dough should be almost doubled in size, bubbly, and jiggly when ready.
• Shape and Proof: Shape the dough into a loaf and place it into a greased bread pan. Cover and proof for at least 2 hours at room temperature or overnight in the refrigerator. Before baking, I make sure it has puffed up a bit over the pan.
• Score and Top: Before baking, score the dough and sprinkle additional jalapeños and cheddar cheese on top.
• Bake: Preheat your oven to 400°F. Cover the bread pan with 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!