Muscle Momma Sourdough

Jalapeño Cheddar Sourdough Bread… But Better

I wanted to take a classic jalapeño cheddar sourdough bread and make it even better. After seeing how popular my Cheddar and Onion Sourdough Loaf became, I knew I wanted to bring that same savory onion flavor into this recipe. The dried minced onion adds another layer of flavor that really elevates the classic cheddar and jalapeño combination.

This version also uses cheddar two ways: cubed for those gooey pockets of melted cheese and shredded so you get cheesy flavor throughout the entire loaf. Fresh or pickled jalapeños add just the right amount of heat.

But my favorite part might be the finish. As soon as the loaf comes out of the oven, I brush the warm crust with a mixture of melted butter and hot (spicy) honey. You get a little sweetness and heat on the crust that pairs perfectly with the salty cheddar, savory onion, and jalapeños inside. This loaf checks all the flavor boxes!

Built on my fluffiest sourdough base with just 10% whole wheat flour for incredible oven spring, this loaf is tall, flavorful, and surprisingly easy to make at home.

Why You’ll Love This Jalapeño Cheddar Sourdough

• Cheddar two ways: Cubed cheddar creates gooey pockets of melted cheese, while shredded cheddar distributes cheesy flavor throughout the loaf.
• Loaded with flavor: Jalapeños, sharp cheddar, and dried minced onion give this bread plenty of savory flavor in every bite.
• Sweet and spicy finish: Hot honey butter brushed over the warm loaf adds just a touch of sweetness and heat to the crust.
• Fresh or pickled jalapeños: Use whichever you prefer! Both work great in this recipe.
• Beginner-friendly method: The inclusions are worked into the dough during stretch and folds, making them easy to evenly distribute.

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Ingredients

• 100g active sourdough starter (fed and bubbly)
• 365g warm filtered water
• 450g unbleached bread flour
• 50g whole wheat flour
• 10g fine sea salt
• 90g sharp cheddar cheese (divided) half cubed, half shredded
• 30g dried minced onion
• 2 fresh jalapeños, chopped OR about 60g pickled jalapeños, patted dry
• 1 tablespoon butter, melted
• 1 tbsp Hot (spicy) honey

Step-by-Step Instructions

Step 1 – Mix the Dough

In a large bowl, combine:

• 100g active sourdough starter
• 365g warm filtered water

Stir until the starter dissolves and the water looks milky. Then add:

• 450g unbleached bread flour
• 50g whole wheat flour
• 10g sea salt

Mix until a shaggy dough forms. Cover and let rest for 1 hour.

While the dough rests, prepare your inclusions.

Cut 45g of sharp cheddar into small cubes and freshly shred another 45g. Chop two fresh jalapeños.

If using pickled jalapeños instead, measure about 60g and pat them thoroughly dry with paper towels to remove as much excess brine as possible.

Measure 30g dried minced onion and set everything aside in the refrigerator. We will add them during the stretch and folds.

Step 2 – Stretch & Fold and Add the Inclusions

To strengthen the dough, complete three rounds of stretch and folds spaced 30 minutes apart.

First round: With wet hands, lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and let rest for 30 minutes.

Once everything is added, gently flip the dough over so the smooth side is facing up, tucking any exposed cheese, jalapeños, or onions underneath. The dough should look like a clean dough ball with most of the inclusions tucked inside. Cover and let rest for 30 minutes.

Third round: Complete one more round of stretch and folds or switch to coil folds if you prefer. This final fold continues to build dough strength while keeping the inclusions tucked neatly inside.

Step 3 – Bulk Fermentation

Bulk fermentation is the first long rise after mixing your dough. During this stage, the sourdough starter ferments the flour, creating air bubbles and developing flavor.

Allow the dough to rise, covered, until it has roughly doubled in size and looks light, airy, bubbly, and slightly jiggly when the bowl is gently shaken. The exact timing depends on your dough temperature. Use a digital thermometer to check the internal temperature of your dough.

Dough Temperature	Typical Bulk Time*
80°F / 27°C	5–6 hours
75°F / 24°C	7–8 hours
70°F / 21°C	11–12 hours
65°F / 18°C	15–16 hours

Time begins after mixing the dough in Step 1.

I like to use this chart as a guideline, but I always rely on the visual cues above to know when my dough is ready.

Be careful not to overferment. If bulk fermentation goes too long, the gluten begins to weaken, leaving you with sticky dough that’s difficult to shape and won’t rise as well in the oven.

Step 4 – Shape

Once your dough is showing the visual signs that bulk fermentation is complete, roughly doubled, bubbly, jiggly, and airy, gently turn it out onto a clean surface.

I don’t recommend pre-shaping this dough. Since it’s loaded with cheese, jalapeños, and onions, too much handling can cause the inclusions to break through the surface of the dough. Instead, we’ll shape it once as gently as possible.

Gently stretch the dough into a rectangle. Fold the right side of the dough into the center, then fold the left side over the top. Starting at one end, gently roll the dough up into a log shape. Tuck any loose inclusions into the center of the dough as you’re rolling.

Place the shaped dough seam-side up into your floured banneton. Gently stitch the dough by pulling small sections from each side toward the center and overlapping them. This helps create tension while also tucking any exposed cheese or jalapeños back inside the dough.

Try to keep as many of the inclusions tucked inside as possible. A little exposed cheese is completely fine, but larger pieces on the outside can burn during baking.

That’s it! Cover your banneton and move on to the final proof.

If shaping feels tricky, check out this video for a guide. Just remember, skip the pre-shape for this one! Final shape starts at 0:55 in the video.

Step 5 – Final Proof

Now it’s time for the second rise. You have two options here:

Cold Proof (my go-to!): This is the method I recommend, especially for beginners. Cover the dough and refrigerate overnight. I find 14–18 hours to be the sweet spot, but it can stay refrigerated for up to 24 hours.

Room Temperature: For a faster option, cover and let the dough proof at a warm room temperature for about 2 more hours, or until the dough has puffed up and filled the banneton. Then bake immediately.

I recommend the cold proof because it makes the dough easier to handle and score, improves the flavor, and allows you to bake on your own schedule!

Step 6 – Bake

Preheat your oven to 450°F (232°C) with your Dutch oven inside.

Remove the dough from the refrigerator and carefully flip it onto a sheet of parchment paper.

Score the top with a bread lame or sharp knife.

Carefully lower the dough into the hot Dutch oven.

Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes, until it hits 205°F internal temperature and the outside is golden brown.

Step 7 – Brush on Glaze

Step 8 – Cool

Let it cool for at least 1–2 hours before slicing.

The bread continues to bake and set as it cools, and slicing too early can leave you with a gummy texture.

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My Best Tips for Jalapeño Cheddar Sourdough

Use both cubed and shredded cheddar. The cubes create cheesy pockets while the shredded cheddar melts throughout the dough for more cheese flavor in every bite.

The cheese brand matters! I’ve found that some brands of cheddar don’t melt as well and can stay in chunks throughout the baked loaf. I personally recommend Great Value from Walmart or Tillamook sharp cheddar because both melt beautifully and give you those gooey pockets of cheese we’re looking for.

Shred your own cheese. I recommend using a block of sharp cheddar rather than pre-shredded cheese for the best flavor and melt.

Pat pickled jalapeños very dry. You don’t want to introduce extra brine into your dough.

Adjust the heat to your preference. Remove the seeds and ribs from fresh jalapeños for a milder loaf or leave some intact if you like things spicy.

Keep the cheese tucked inside while shaping. Exposed cheese can melt onto your Dutch oven or parchment and burn.

Don’t skip the hot honey butter! That little bit of sweet heat on the crust balances the salty cheddar and spicy jalapeños and really sets this loaf apart.

Try to let it cool before slicing. I know it’s hard to wait when there’s melted cheddar involved, but giving the loaf 1–2 hours to cool allows the crumb and cheese to properly set.