The Best Jalapeño Cheddar Artisan Sourdough Bread Recipe

It only took 12 loaves, but we did it: this right here is a winning recipe for jalapeño cheddar sourdough bread.

To be honest, anyone can whip up a quick loaf of jalapeño cheddar, no recipe required. Just throw in some diced jalapeños and shredded cheddar, and you’ll be just fine.

What I’m trying to achieve with my borderline ridiculous recipe testing is perfection. How can I elevate the humble jalapeño cheddar loaf to new heights?

I want this to be the version you whip out when you’re ready to impress.

In laws coming for dinner for the first time, pops has an inkling for heat, and they know you make sourdough? Simple recipes better step aside, because jalapeño juice, a touch of fresh serrano, and nutritional yeast are entering the chat.

Some may say this recipe is overboard, and I agree to a certain extent. But after five rounds of recipe testing (and 12 loaves), I believe I’ve nailed down a truly mouthwatering combination.

I dare say it’s the best.

But don’t worry. You can deviate from the recipe as written, and I have all the tips at the ready. I tried so many variations and can guide you based on my findings.

Why You’ll Love This Recipe

• Perfectly balanced: The mix of fresh jalapeños, serrano for kick, and a touch of candied jalapeño creates layers of flavor. It’s spicy, slightly sweet, and cheesy in all the right ways.
• Cheesy in every bite: With both white and yellow cheddar folded into the dough—and extra melted on top—this loaf is loaded with flavor. Add the optional nutritional yeast, and it takes the cheesy depth up one more notch.
• Not your average dough base: Instead of plain water, this dough uses a mix of water and pickled jalapeño juice, infusing every bite with a bold kick of jalapeño flavor.
• Three kinds of jalapeños: Yes, you’ll need a few types—fresh, candied, pickled—but each one brings something different to the table. Totally worth the extra grocery store lap.

The Journey: 5 Attempts (and 12 Loaves) to Success

This recipe started with your ideas. So many great suggestions came in when I asked for tips on making the perfect jalapeño cheddar sourdough loaf.

Biggest hurdle here – so many amazing ways to do it with no clear “perfect” one – just a matter of preference. How can I publish ONE recipe when there are probably 50 different winning ways to do it?!

Watch my full recipe testing journey here.

Here’s a full list of suggestions from all of you:

With my notes in hand, I got to work on my first recipe testing round.

Test 1: Finding the Best Cheddar Cheese Brand

I tested three brands of white cheddar:

• Cabot Extra Sharp White Cheddar
• Tillamook Extra Sharp White Cheddar
• Simple Truth Organic Sharp White Cheddar (Kroger brand)

Each loaf used the same base recipe with 15% pickled jalapeños and 15% cheese (in baker’s percentages). I also swapped out 15% of the water in the dough for pickled jalapeño juice.

To add the inclusions, I folded them in during the third set of stretch and folds.

Results:

• Simple Truth: Looked best visually but flavor disappeared into the dough
• Tillamook: Punchiest flavor and amazing aroma—created a crispy top with less oil
• Cabot: Creamiest and most balanced flavor without being overpowering

My pick: Cabot for balanced flavor ($3.79), but Tillamook ($5.29) if you want bolder flavor

Test 2: Jalapeño Variations

For round 2 of testing, I made three medium-sized loaves* with different jalapeño combinations:

• Canned jalapeños
• Half pickled + half candied jalapeños
• 2 fresh jalapeños + 1 serrano pepper

*I realized at this point I’d probably be making a ton of jalapeno cheddar loaves… so I reduced my loaf size by about 25% to save on flour costs. I ended up loving the medium-sized loaves!!

As for the cheese, I wanted more of it (naturally). I increased the cheese from 15% to 20%. I also missed the yellow color (white disappeared into the loaf), so I switched to half white, half yellow cheddar.

Results:

• Canned: Dull flavor that nobody enjoyed
• Pickled + Candied: Complex sweet-tangy combo—a close second place for me, but the winner for my husband and his friend
• Fresh Jalapeño + Serrano: Clear winner for me with the best flavor and perfect heat level

Also, the higher cheese percentage (20%) was definitely worth keeping!

Test 3: Adding Honey

I tested whether adding honey would balance the heat:

• Regular honey (7%)
• Mike’s Hot Honey (7%)

Results:

• Both doughs rose differently—regular honey rose more
• Both were sticky and hard to work with
• Flavor improvement was subtle and not worth the trouble of refining and doing more testing
• Candied jalapeños do a better job of adding sweetness

Test 4: Liquid & Flavor Boosters

For this test, I wanted to tackle two things at once:

• Water vs. jalapeño juice in the dough
• Adding nutritional yeast for extra cheese flavor

Note: A lot of people were divided on nutritional yeast, but I decided to give it a shot. I believe it’s an entirely optional ingredient, so if you’re not a fan, just leave it out.

Key finding: The loaf with just water was a loftier loaf, but it lacked the boost of jalapeño flavor. While the loaf with jalapeño juice didn’t expand quite as much, the flavor trade-off was well-worth it to me.

And the nutritional yeast? Slam dunk.

Test 5: Fine Tuning

For the very last test, I kept everything that worked with tiny tweaks to inch towards perfection.

The tweaks:

• Testing King Arthur unbleached bread flour: I’d been using Caputo Americana 00 flour, which I bought in bulk from a local restaurant supply store. I wanted to make sure this ingredient mix worked well using a more popular flour.
• Coating inclusions in flour: I also decided at the 11th hour to test coating the inclusions in a touch of flour before stretch and folding them in. A baker told me this helps them “float” better in the final loaf.
• Increasing the inclusions a little: Why not push the limits? I upped the amount of inclusions by a little to see if I could get away with it.

The result? After the initial mix, the dough with King Arthur bread flour needed a splash more water to achieve the same texture. But everything else was perfection.

I also do think coating the inclusions in a little flour helped them disperse more evenly (and stay put). See a side-by-side:

Other meticulously-tested recipes you can add to your baking to-do list:

• The Best Lemon Blueberry Artisan Sourdough Bread Recipe
• Cinnamon Swirl Sourdough Bread Recipe: No Stress, No Leaks
• The Best Sourdough Hot Cross Buns Recipe (So Soft!)
• Overnight Sourdough Hot Dog Buns (Super Soft & Easy)

Baker’s Timeline

Time	Step
Before bed	Feed your starter
8am	Mix the dough (bulk fermentation begins)
8:30am	Stretch and fold
9am	Stretch and fold, prep inclusions
9:30am	Stretch and fold inclusions in
10am	Coil fold
3:30pm	Pre-shape (bulk fermentation ends); your timing may differ
3:50pm	Final shaping, put in fridge
Any time the following day	Bake

Ingredients

• White cheddar cheese: Melts into the dough and adds a little something extra. It’s less visible but brings a lot of flavor.
• Yellow cheddar cheese: Adds color and that classic cheddar vibe. Also helps give the top a golden, bubbly crust when melted.
• Fresh jalapeño and serrano: Fresh jalapeños give flavor and crunch. The serrano brings the heat. You can skip the serrano if you want a more mild loaf.
• Candied jalapeños: Adds a little sweetness to balance the spice.
• Pickled jalapeño juice: Replaces some of the water in the dough which adds tang and a jalapeño flavor right from the start.
• Nutritional yeast (optional): Boosts the cheesy flavor and helps it permeate the entire loaf. You can skip it if you’re not a fan.
• Caputo Americana 00 flour: A soft, high-protein wheat flour that makes the dough feel smooth and easy to work with. Don’t worry – you can swap in regular bread flour. Tips in the Substitutions section and Recipe Notes.
• Water: I just use tap water. It works great in all my sourdough bakes.
• Salt: I used sea salt here. Just avoid any with anti-caking agents so it doesn’t mess with the fermentation.

How to Make Jalapeño Cheddar Sourdough Bread (Step by Step)

Step 1: Make the Starter

The night before (2 nights before you want to bake your loaf), mix 10g of your sourdough starter (active or discard) with 50g of bread flour and 50g water and stir until fully combined. 

This will make a little extra so you can feed the leftovers to keep your starter going or add them to your discard jar in the fridge.

Cover loosely and let sit on your counter at room temperature overnight (about 10-12 hours).

By morning, it should be peaked and ready to use.

Learn more: Is My Sourdough Starter Ready to Bake With? How I Can Tell

Step 2: Mix the Dough

In a large mixing bowl, combine 180g water, 50g pickled jalapeño juice, and 86g active sourdough starter and stir to dissolve the starter. 

Add 3g nutritional yeast (optional), 375g Caputo 00 flour, and 7g salt. The nutritional yeast is optional and no other adjustment is needed if you want to leave it out. 

Mix the dough with your hands or a Danish dough whisk (affiliate link) until all the dry flour is mixed in. The dough will feel sticky and shaggy at this point.

Cover the bowl with plastic wrap and let it rest for 30 minutes.

Step 3: Stretch and Folds (+ Adding Inclusions)

We’re doing four rounds of dough strengthening total:

1. Stretch and fold
2. Stretch and fold
3. Stretch and fold the inclusions in
4. Coil fold

Each set is separated by a 30-minute rest.

While the dough rests after round two, prep the inclusions:

• Dice the fresh jalapeño
• Finely dice the serrano
• Dice the candied jalapeño and pat it dry with a paper towel
• Shred the cheeses
• Optional: coat all of these inclusions in a few teaspoons of bread flour (I found this helps them “float” better in the dough for a more even distribution)

During your third stretch and fold, you’ll add all the inclusions in layers. The dough should feel stronger by this point.

Mix all the inclusions (jalapenos and cheeses) together in a bowl, and sprinkle about 1/4 of the inclusion mix onto the top of your dough. Stretch one side up and fold it over the inclusions, gently pressing them in.

Turn the bowl a quarter turn, sprinkle another 1/4 of the mix on top again, and stretch up and fold over again. 

Repeat two more times until you’ve used it all and completed folds on all four sides. Try to keep the inclusions tucked in as much as possible to avoid poking through later.

Here’s a visual of how to add inclusions during stretch and folds:

After another 30-minute rest, do a coil fold for your final fold by lifting the center of the dough, letting it droop down, and tucking the sides under as you set it back down.  

This helps build tension without over-handling the dough. If the dough feels slack, do one more coil fold after another short rest.

Step 4: Bulk Fermentation

Cover and let the dough rise at room temperature. 

You want to look for visual clues to tell when it’s done. It should be jiggly and show bubbles around the edges, and easily pull away from the sides of your bowl. 

Mine took about 7.5 hours, and my dough temperature was 75°F (24°C). The timing begins when you mix the starter into your dough and ends at the pre-shaping.

Step 5: Shaping

Lightly dust your surface with bread flour and gently turn the dough out onto your counter. 

Note: I typically like to mist my surface with water during shaping, but the jalapeño juice in this dough makes it a tad stickier than normal. A light dusting of flour seems to help the shaping go more smoothly.

Using your bench scraper, gently coax it into a loose ball with some tension on the surface using a push-pull motion. 

Let rest, uncovered, for 20 minutes so it can relax a bit. The top of the dough will also dry out slightly, making it easier to do the final shaping.

Scoop it up with your bench scraper and flip the dough over.

I like the caddy clasp method. To do this, fold the dough like a book.

Stitch up the center seam.

If you want to make a round-shaped loaf (called a boule), turn the clasped dough and repeat the clasping motion one more time. You may want to flip it back over and repeat the pre-shaping motion to round it out. Then, flip it into your banneton. I have a video tutorial in the Recipe Notes, if needed.

Step 6: Cold Retard

Dust a banneton with rice flour and place the dough inside seam-side up. Pinch the seam closed and stitch it together if needed to help keep the tension on the top of the dough.

Cover it with plastic wrap or a clean kitchen towel and refrigerate it overnight, or for 8 to 24 hours. I don’t recommend cold proofing any longer than 4 days.

Step 7: Bake

In the morning, preheat your oven to 450°F with a Dutch oven or bread dome inside for at least 30 minutes.

Flip your cold dough onto parchment or a silicone bread sling, score the top with a bread lame, and into the oven it goes. You can throw in an ice cube if you want blistering on the crust, but that’s optional.

Bake it covered for 25 minutes, then remove the lid and top the loaf with 20g of shredded cheddar cheese and 5 neatly placed slices of fresh jalapeño.

Bake uncovered for another 10–15 minutes until your loaf is golden and that cheese on top is golden brown. The internal temp should be 205–210°F.

Transfer the loaf to a cooling rack and resist the urge to cut into it until it’s completely cooled.

FAQs

Conclusion

After five rounds of testing (and 12 loaves), this spicy, cheesy sourdough loaf finally hit all the right notes.

It’s bold, flavorful, and looks as good as it tastes.

If you try this jalapeño cheddar sourdough bread recipe, let me know how it turned out and drop a picture of it in comments. I can’t wait to see your loaves!

Another recipe to try: Italian Herbs & Cheese Artisan Sourdough Bread Recipe