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Sourdough Jalapeño Cheddar Bread on cutting board with knife.

Sourdough Jalapeño Cheddar Bread

By Tammy Spencer
Looking for a bold, cheesy bread with just the right kick? This Sourdough Jalapeño Cheddar Bread uses sourdough discard for subtle tang and a simple layering technique for melty cheese in every bite. It’s faster and more approachable than traditional sourdough, with big flavor and bakery-style results.
5 from 1 vote
Prep Time30 minutes
Cook Time30 minutes
Resting Time2 hours 30 minutes
Total Time3 hours 30 minutes
Servings: 32 slices
Calories: 71kcal

Special Equipment

Ingredients

For the bread

  • 3 cups (360 grams) bread flour, plus extra for dusting
  • 1 cup (227 grams) sourdough starter discard, at room temperature, see Recipe Notes
  • 2½ teaspoon (8 grams) instant yeast, rapid rise, see Recipe Notes
  • 1 teaspoon (5 grams) kosher salt
  • ½ to ¾ cup (113 grams) water, warmed to 100 to 110°F
  • 1 cup (113 grams) cheddar cheese, sharp, shredded
  • ½ cup (45 grams) pickled jalapeño peppers slices, rinsed and patted dry, diced, see Recipe Notes

For the topping

  • ¼ cup (28 grams) cheddar cheese, sharp, shredded
  • 6 to 12 (12 grams) 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 3 cups bread flour, 1 cup sourdough starter discard, 2½ teaspoon instant yeast and 1 teaspoon kosher salt in a large bowl. Add ½ to ¾ cup water (starting with the lesser amount) 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 the 1 cup cheddar cheese and ½ cup pickled jalapeño peppers slices evenly across the dough, then gently fold the edges up and over the filling. 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.
  • Using a bread lame, slash the top of the rounds with two perpendicular slices about 1-inch deep to form an X shape. Bake for 20 minutes, then carefully remove the pan of water (it will be hot!). Top the rounds with ¼ cup cheddar cheese and 6 to 12 pickled jalapeño peppers 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!
  • Storage instructions: 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. Defrost at room temperature overnight, then warm in the oven at 325 °F for about 10 minutes.
    You can warm slices in a 300°F (150˚C) oven for 8 to 10 minutes to bring back that melty cheese texture. Microwaving does work, but the crust will soften.

Recipe Notes

To make this bread without sourdough discard, just substitute a scant 1 cup of flour (114 grams) and ½ cup of warm water (118 grams) for the 1 cup of starter. The difference will be that the bread won't have a subtle sourdough tang.
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 (113 grams), 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. Including the seeds will up the spice level, while leaving them out will keep the flavor mild.
Shape the dough your way. 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. You can also bake it in a Dutch oven (see the FAQs for how). Or make 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.

Nutrition

Serving: 1slice | Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 101mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg