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    Home » Breads & Rolls

    Published Apr 2, 2021 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Sourdough Jalapeño Cheddar Cheese Bread

    Jump to Recipe Jump to Video Print Recipe
    Sourdough Jalapeño Cheddar Bread on cutting board with knife Pinterest banner.
    Sourdough Jalapeño Cheddar Bread sliced open closeup with loaf behind on cutting board Pinterest banner.

    This Sourdough Jalapeño Cheddar Bread marries pickled jalapeño peppers with sharp cheddar cheese for zing, and sourdough starter discard for tang. You'll have cheesy jalapeño bread goodness in every bite!

    Sourdough Jalapeño Cheddar Bread on cutting board with knife. this …

    Why this recipe works

    • Uses sourdough starter discard in a fun way
    • Cheddar cheese and chopped jalapeño peppers add lots of flavor in the dough and on top
    • Here's an easy way to create layers in bread

    It's time to spice up your sourdough bread.

    Making basic bread requires just 4 ingredients...flour, water, yeast, and salt, and has a good, plain flavor.

    And when you maintain a sourdough starter, the unfed starter can be substituted for some of the flour and water. That sourdough starter discard also adds its tangy flavor to the bread, although it's subtle.

    Adding herbs, like for focaccia or ciabatta rolls, is one way to add even more flavor.

    Another way is to add mix-ins. Enter Sourdough Jalapeño Cheddar Bread. Flavor amped to the max!

    Plus, it's another way to use unfed sourdough starter. Score!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make a layered filled bread
    • Questions asked and answered
    • So much flavor in one bread
    • Related Recipes
    • Recipe

    What you need

    The ingredients for a cheesy jalapeño bread made with sourdough starter aren't all that exotic, but you want to pay attention to the types of jalapeño peppers and cheddar cheese you choose.

    It's best to use a medium to sharp cheddar for this jalapeño cheddar bread recipe. Any milder, and you won't taste the cheese, while anything sharper won't melt as well.

    I use pickled jalapeño pepper slices, rinsed and patted dry. The pickling softens the peppers, and adds a nice saltiness to the spiciness. If you prefer, just dice 2 to 3 fresh jalapeño peppers for the filling and slice 2 additional fresh jalapeño peppers for the topping.

    Sourdough Jalapeño Cheddar Bread ingredients in glass bowls on tray from overhead.
    Ingredients for a cheddar jalapeño bread made with sourdough starter

    How to make a layered filled bread

    The difference between this jalapeño and cheddar bread recipe and a normal sourdough bread is the layering. It's even different than a rolled filled bread like a babka.

    We're layering in filling more like a laminated dough, think puff pastry or croissants. We'll get to that process in a minute.

    Step 1: Make the dough

    This yeasted bread starts like any other dough, like ciabatta bread or english muffins. Stir together the bread flour, unfed sourdough starter, yeast, salt, and water into a soft, pliable dough (photo 1).

    Sourdough Jalapeño Cheddar Bread ingredients in mixer bowl from overhead.
    Start by mixing together the dough ingredients

    Step 2: Layer in the fillings

    Here's when we turn a plain ol' sourdough bread recipe into a sourdough jalapeño cheese bread recipe.

    The goal is to have an even distribution of the cheese and peppers throughout the bread, so layering makes sure you don't get clumps of cheese and peppers in the bread.

    Pat out the dough into a rectangle, then sprinkle some of the cheddar cheese and diced jalapeño peppers across it. Bring the corners over the filling, then pat the dough out into a rectangle again and repeat the process until all the filling is used, about four more times (photo 2).

    Collage of layers jalapeño and cheese into bread dough.
    Layer the cheddar cheese and diced jalapeño peppers into the dough

    Step 3: Allow the dough to rise until doubled

    Gently shape the dough into a large ball, being careful not to tear open the layers you've just created (photo 3).

    This is a vigorous bread dough, and you'll see that in this first rise.

    Collage of Sourdough Jalapeño Cheddar Bread before & after rising from overhead.
    Allow the dough to rise until doubled

    Here's another view of the rising dough...

    Collage of Sourdough Jalapeño Cheddar Bread before & after rising from side.
    A well-risen dough

    Step 4: Shape the dough into rounds

    Divide the dough in half. Now you can see all those lovely layers you created (photo 4).

    Displaying layers of bread dough stuffed with cheddar cheese & chopped jalapeños.
    A peek into the layered dough

    Gently shape the dough halves into rounds, tucking in any loose filling. Cover and allow the dough to rise again (photo 5).

    Collage of stuffed bread dough before & after 2nd rise on tray from overhead.
    Before and after the second rise

    Step 5: Slash the dough before baking

    The idea with slashing dough is to control how the dough will split while baking.

    You can use a serrated knife, but a more professional tool is called a bread lame (photo 6). It's a stylized handle for a razor blade that creates a much sharper cut, allowing for cleaner, deeper slashes. It's also great for creating designs.

    Collage of slashing bread dough with lame.
    Using a bread lame to slash the bread

    Step 6: Bake the bread rounds

    Jalapeño and cheese bread rounds are baked in two stages so the toppings doesn't burn.

    First bake at 425°F for 20 minutes, then sprinkle them with the extra cheddar cheese and jalapeño pepper slices and bake for another 10 to 15 minutes (photo 7).

    You'll know the bread is done when it sounds hollow when tapped on the bottom and a digital thermometer measures at least 200°F.

    Collage of Sourdough Jalapeño Cheddar Bread before & after baking from overhead.
    Before and after two trips to the oven

    Questions asked and answered

    Here are some questions that you might have...

    Can I use pre-grated cheese?

    It's best to grate your own cheese for this recipe. Bagged shredded cheese can have additives that will prevent it from melting, and you're after that ooey-gooey cheesy goodness here!

    Can I just knead in the fillings instead of layering them?

    You can, yes. But just dumping in all the fillings at once and kneading them in can lead to a less even distribution. By layering in the fillings, you'll be less likely to have clumpy pockets of cheese and peppers in your bread.

    Can I bake this bread in a loaf pan?

    Sure! After the first rise, shape the dough into a loaf by patting the dough out into a rectangle and rolling it into a log from the short end. Ease the dough into a standard loaf pan sprayed with baking spray, cover, and let rise. Bake as directed for the round.

    Can I bake this as a Dutch Oven Jalapeño Cheddar Bread?

    Yes! Baking bread in a covered dutch oven eliminates the need for the water-filled pan and concentrates the steam, producing a nice crunchy crust. Keep the dough in one ball instead of making two loaves, and line your dutch oven with parchment paper to keep the dough from sticking to the pan. Bake for the first 30 minutes or so with the pan covered, then top with the jalapeño slices and cheddar cheese. Return the bread with the pan uncovered to the oven for another 15 minutes, or until the crusts are golden brown.

    Two loaves of Sourdough Jalapeño Cheddar Bread on cutting board with knife.
    Two round loaves of Jalapeño Cheddar bread goodness!

    So much flavor in one bread

    This Sourdough Jalapeño Cheddar Bread is spicy with a soft interior. Fresh from the oven, the cheddar cheese is ooey-gooey and oh, so yummy.

    Delicious warm with butter, this spicy, cheesy bread makes a great accompaniment to a bowl of chili or anything you want to add a little bit of zing to.

    Sourdough Jalapeño Cheddar Bread sliced open closeup with loaf behind on cutting board.
    Spicy bread with a soft interior means great flavor

    You'll love having this flavorful bread in your repertoire for using sourdough starter discard!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Just click the subscribe button below. Enjoy!

    • Easy Sourdough Discard Crumpets
    • Sloppy Joe Pasties (aka hand pies)
    • How to Feed and Maintain Sourdough Starter
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    Recipe

    Sourdough Jalapeño Cheddar Bread on cutting board with knife.

    Sourdough Jalapeño Cheddar Cheese Bread

    Tammy Spencer
    This Sourdough Jalapeño Cheddar Bread marries pickled jalapeño peppers with sharp cheddar cheese for zing, and sourdough starter discard for tang. You'll have cheesy jalapeño bread goodness in every bite!
    Adapted from In Fine Taste
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Resting Time 2 hrs 30 mins
    Total Time 3 hrs 30 mins
    Course Side Dish
    Cuisine Mexican
    Servings 32 slices
    Calories 71 kcal

    Equipment

    • stand mixer with dough hook attachment
    • canola oil spray
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    • digital thermometer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the bread

    • 3 cups bread flour, plus extra for dusting
    • 1 cup sourdough starter discard, unfed, at room temperature, see Recipe Notes
    • 2½ teaspoon yeast, instant or rapid rise, see Recipe Notes
    • 1 teaspoon kosher salt
    • ½ to ¾ cup water, warmed to 110 to 120°F
    • 1 cup cheddar cheese, sharp, shredded
    • ½ cup pickled jalapeño peppers slices, rinsed and patted dry, diced, see Recipe Notes

    For the topping

    • ¼ cup cheddar cheese, sharp, shredded
    • 6 to 12 pickled jalapeño peppers slices, rinsed and patted dry, see Recipe Notes

    Instructions
     

    • In the bowl of a large stand mixer filled with the dough hook, combine the flour, starter, yeast and salt in a large bowl. Add a ½ cup water (113g) to the mixture and mix on low just until you get a soft dough. If needed, add additional water in 1 tablespoon increments to get the right dough consistency. Knead for 10 to 15 minutes until the dough is smooth and elastic.
    • Transfer the dough to a lightly floured surface and flatten into a rectangle about 1-inch thick. Sprinkle a small amount of cheese and diced pickled jalapeños evenly across the dough, then gently fold the edges up and over the filling (see the picture below). Flatten the dough again and repeat the process four more times until all the cheese and diced pickled jalapeños have been layered into the dough.
    • Gently shape the dough into a large ball, being careful not to tear open the layers you've just created. Place the dough into a bowl that’s been lightly sprayed with canola oil spray and cover with plastic wrap. Put the bowl in a warm place and let rise for 60 to 90 minutes or until the dough has doubled in size.
    • Return the dough to the floured surface, divide in half, and gently shape into two small rounds. Place the rounds on a half sheet baking pan lined with a Silpat silicone mat or parchment paper and cover them with a greased piece of plastic wrap. Let the rounds rise for 30 to 60 minutes in a warm corner of the kitchen.
    • While the rounds are rising, preheat the oven to 425°F and place a pan of water on the bottom rack.
    • Slash the top of the rounds with two perpendicular slices about 1-inch deep to form an X shape. Bake for 20 minutes, then remove the pan from the oven and top the rounds with the ¼ cup shredded cheddar and pickled jalapeño slices.
    • Reduce the heat to 400°F and bake for an additional 10 to 15 minutes, or until the crusts are golden brown and a digital thermometer reads 200°F at the bottom of the loaves.
    • Transfer the rounds to cool on a wire rack. Slice and enjoy!

    Video

    Notes

    Using fed sourdough starter can give you a better rise (depending on how vigorous your starter is), but using unfed sourdough starter discard works just fine. If you do use fed starter (and it's active and bubbly), you can omit the yeast, but the rising times can be longer.
    If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.
    Start with ½ cup water (113g), then add more in 1 tablespoon increments as needed to get a soft dough.
    Instead of using pickled jalapeño peppers, dice 2 to 3 fresh jalapeño peppers for the filling and slice 2 additional fresh jalapeño peppers for the the topping.
    You can make one large round instead of two small ones. Just increase the baking time to 30 minutes at 425°F and 15 to 20 minutes at 400°F.
    Sourdough Jalapeño Cheddar Sandwich Bread: After the first rise, shape the dough into a loaf by patting the dough out into a rectangle and rolling it into a log from the short end. Ease the dough into a standard loaf pan sprayed with baking spray, cover, and let rise. Bake as directed for the round.
    Store the bread in an airtight container on the counter for up to three days. It freezes well wrapped in plastic wrap and sealed in an airtight bag for a month or more.

    Your Notes

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    Nutrition

    Serving: 1 sliceCalories: 71 kcalCarbohydrates: 11 gProtein: 3 gFat: 2 gSaturated Fat: 1 gCholesterol: 5 mgSodium: 101 mgPotassium: 35 mgFiber: 1 gSugar: 1 gVitamin A: 88 IUVitamin C: 5 mgCalcium: 35 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

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    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

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