This Cheddar Jalapeño Sourdough comes together in about 30 minutes and involves hands-on baking that your family will love! You can easily switch up the ingredients or even use it as a ‘clean out the fridge’ recipe to get rid of any leftover veggies or cheeses sitting around. Trust me, this bread is not only tasty but also makes for a cozy addition to any weeknight dinner!
Ingredients You’ll Need
- 1 Kg Unbleached All-Purpose Flour
- 720 g Warm Water
- 100 g Sourdough Starter
- 20 g Salt
- 200 g Cheddar Cheese (Cubed)
- 2 Jalapeños (Seeded and Diced)
Let’s Get Cooking!
How to Make Cheddar Jalapeño Sourdough
Mix the Dough (5 minutes) In a large mixing bowl, combine the warm water and sourdough starter until combined. It’s like giving them a little hug! Then, add in the flour and salt, mix until it all starts to come together.
Add Cheddar and Jalapeños (5 minutes) Now here’s the fun part: toss in the cubed cheddar cheese and diced jalapeños. Gently fold them into the dough! You’re gonna love the smell; it’s incredible. Make sure everything is mixed well without overworking the dough, just enough for a beautiful, cohesive ball.
First Rise (1-2 hours) Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature. It should double in size after about 1-2 hours, depending on your room temperature. If it’s a chilly day, give it a gentle warm spot, like the top of your fridge.
Shape the Dough (10 minutes) Turn the dough out onto a lightly floured surface. Gently stretch and fold the dough into a round shape. This step is all about creating surface tension; you’ll want it to be as smooth as your favorite tune.
Second Rise (30-60 minutes) Allow the shaped dough to rest for another 30-60 minutes; cover it again so it doesn’t dry out. This time, try to keep it in a warm area again, it loves the heat!
Preheat Your Oven (20 minutes) Preheat your oven to 450°F (230°C). You can bake your sourdough on a baking stone. If you don’t have one, a regular baking sheet will work too!
Score and Bake (30-40 minutes) Right before throwing it into the oven, score the top with a sharp knife, you can get creative here! Then, dust with a little flour if you like it rustic, and let it bake for 30-40 minutes until it’s a gorgeous golden brown and sounds hollow when you tap it.
Cool Before Slicing (at least 30 minutes) After your kitchen becomes a bakery seriously, the aroma is going to be heavenly, remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes. This step is crucial since cutting into it too soon will make it gummy inside. A moment of patience is totally worth it!
Why I Love This Recipe
This here is my go-to recipe when I need a warm, comforting bread that impresses the folks around the dinner table! It’s a family favorite and has become an essential part of our mealtime ritual. I’m a real sucker for that zing you get from the jalapeños mingling with the cheddar, and, let me tell you, it’s a total crowd-pleaser!
And the best part is, you can throw in any leftover cheese or veggies lying around. That makes it perfect for a busy weeknight dinner when you don’t know what to make. You can’t get more versatile than that!
If you loved this Cheddar Jalapeño Sourdough, be sure to check out my Pesto Parmesan Sourdough, my Blueberry Lemon Cream Cheese Sourdough Loaf, or my Sourdough Kolaches!
Why This Recipe Works
Quick & Easy
The best part? This Cheddar Jalapeño Sourdough comes together in under 30 minutes of active prep time!
Customizable
Feel free to add different cheeses or even throw in some herbs like garlic or thyme. The dough is super forgiving, and experimentation is half the fun!
Comfort Food
With tons of flavor from cheddar and jalapeños, it’s the perfect addition to any meal a real bakery-quality downtempo weeknight dinner, if you ask me!
Serving & Storage Tips
Serving Suggestions
This Cheddar Jalapeño Sourdough is incredible all on its own or served with a bowl of hearty soup, like my Creamy Tomato Basil Soup or for a cheeseboard with cured meats and pickles. It’s a perfect way to elevate an ordinary meal!
Storage
After it’s cooled completely, this bread can stay fresh at room temperature for about 2-3 days. Just make sure to store it in a paper bag or wrap it in a kitchen towel. If you prefer, you can freeze it for up to 3 months; just slice it before freezing for even easier sandwiches later on!
Reheating Instructions
If you’re reheating slices, pop them in the toaster or a warm oven for a few minutes until heated through. You could even put a little more cheese on top, why not?! The flavor is oh-so-amazing!
So there you have it! Your new go-to recipe for Cheddar Jalapeño Sourdough that’s not just delicious but also easy to make and versatile. Happy baking, and remember: cooking is about having fun and sharing love through food! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Cheddar Jalapeño Sourdough
Ingredients
Method
- In a large mixing bowl, combine the warm water and sourdough starter until combined.
- Add in the flour and salt, and mix until it all starts to come together.
- Toss in the cubed cheddar cheese and diced jalapeños, and gently fold into the dough.
- Ensure everything is mixed well without overworking the dough.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 1-2 hours until doubled in size.
- Turn the dough out onto a lightly floured surface and gently stretch and fold into a round shape.
- Allow the shaped dough to rest for another 30-60 minutes, covered, in a warm area.
- Preheat the oven to 450°F (230°C).
- Score the top of the dough with a sharp knife and dust with flour if desired.
- Bake for 30-40 minutes until golden brown and sounds hollow when tapped.
- Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.