When to Add Cheddar and Jalapeño to Sourdough?

The best time to add cheese and jalapeños to your jalapeno cheddar sourdough is after your dough has rested and gone through its first stretch and fold. This usually falls around 30 to 60 minutes into bulk fermentation. Adding them too early can weaken the dough’s structure, but waiting until it's developed a bit of elasticity ensures everything stays well-distributed and your loaf holds its shape.

What to Eat with Jalapeño Cheddar Sourdough?

Jalapeno cheddar sourdough is incredibly versatile. I love it toasted with a fried egg and smashed avocado for a bold breakfast, or dipped into creamy tomato soup for a cozy dinner. It’s also perfect as a base for grilled cheese, or even sliced thin for crostini topped with pulled pork or smoky hummus. Basically, if it pairs well with spice and cheese—it works.

What Kind of Cheese Goes Well with Sourdough Bread?

While cheddar is the classic choice for jalapeno cheddar sourdough , there’s room to play. Sharp cheddar gives a bold, melty flavor, but aged gouda, pepper jack, or even smoked mozzarella can create amazing variations. Just avoid overly soft cheeses (like brie), which can melt too fast and make the loaf dense or greasy. For the best results, always cube your cheese instead of grating—it keeps pockets of cheesy goodness intact.

Is Schlotzsky's Jalapeño Cheese Bread Sourdough?

Yes—Schlotzsky’s jalapeño cheese bread is a form of sourdough. Their signature bun is made using a proprietary sourdough starter that’s been a staple of the chain since the 1970s. Though the crust and texture of Schlotzsky’s version differ from a homemade jalapeno cheddar sourdough , the flavor still hits familiar notes—mild heat, creamy cheddar, and that signature sour tang. Think of it as the commercial cousin to your handcrafted loaf.

Jalapeno Cheddar Sourdough – Ultimate Recipe for a Bold, Cheesy Loaf [2025]

Description

Jalapeño cheddar sourdough is the ultimate savory bake—tangy, cheesy, and spicy. Perfect for grilled cheese, soups, or toast.

Ingredients

Scale

400g bread flour

100g active sourdough starter

275g water

8g salt

1–2 jalapeños, diced (fresh preferred)

100g sharp cheddar, cubed

Optional: 1/2 tsp garlic powder or smoked paprika

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Instructions

Autolyse

Mix flour, water, and starter. Let rest 30 minutes.

Add Salt

Add salt, mix gently, and let rest again.

Inclusions

After first stretch and fold, laminate dough and sprinkle in jalapeños and cheddar.

Folding

Fold dough, then complete 2 more stretch-and-fold rounds 30 minutes apart.

Bulk Fermentation

Let the dough rise until puffy (4–5 hours), then shape and place into a proofing basket.

Cold Proof

Cold proof overnight in the refrigerator.

Bake – Covered

Preheat Dutch oven to 475°F. Score dough and bake covered for 20 minutes.

Bake – Uncovered

Uncover and bake for 20–25 minutes more until crust is golden and cheese is bubbly.

Cool

Let the loaf cool completely on a wire rack before slicing.

Notes

Use fresh jalapeños for better texture and heat.

Cubed cheese holds better shape than shredded.

Avoid overloading mix-ins—too much can collapse the loaf.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 1g
Sodium: 310mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 15mg