A Classic For a Reason: Jalapeño Cheddar Sourdough
If there is a “hall of fame” for sourdough inclusions, Jalapeño Cheddar is easily the first ballot inductee. There is something about the way sharp, melty cheddar interacts with the bright heat of fresh jalapeños that turns a standard loaf into a savory masterpiece.
But let’s be honest: while this bread is incredible on its own, it has one true calling. This loaf was born to be turned into the best grilled cheese sandwich of your life. Imagine extra sharp cheddar melting between two slices of bread that already have cheese and peppers baked into the crumb. It’s a total flavor inception.
The “Frico” Factor
One of the best parts of using shredded cheddar as an inclusion is what happens to the cheese that sits near the surface. As the loaf bakes at high heat in the Dutch oven, that cheese melts, bubbles, and eventually fries against the dough. This creates frico—those crispy, lacy, burnt-cheese bits that provide a salty, umami crunch every time you hit a crusty edge. Inside, the cheddar stays soft and creamy, creating orange-hued pockets of richness throughout the open crumb.
A Savory Aroma
There is an incredible aromatic quality to this loaf. The moment you score the dough and the heat hits those peppers, the steam rising from the Dutch oven carries the scent of toasted grain, sharp melted dairy, and roasted chili. It’s an earthy, savory scent that makes it nearly impossible to let the bread cool completely on the rack (though your patience will be rewarded with a better texture!).
The “Secret” Seasoning Addition
Most jalapeño cheddar breads have pockets of flavor, but the dough itself can sometimes taste like… well, just plain sourdough. By incorporating Dan-O’s Jalapeño Cheesening, you’re adding a massive hit of savory, cheesy heat to the actual structure of the bread.
The Crust Factor: One of my favorite tricks is to mist the top of the loaf with a little water right before scoring and then heavily dust it with the Cheesening. It creates a spicy, parmesan-crusted exterior that smells incredible as it hits the hot Dutch oven.
Infused Flavor: It’s a blend of aged parmesan, dried jalapeño, garlic, and onion. Adding this during your lamination or stretch-and-folds ensures that the “essence” of a jalapeño popper is in every bite.
Low Sodium, High Impact: Unlike adding more salt or extra processed cheese, Dan-O’s gives you that bold savory profile without making the bread overly salty, which can sometimes mess with your yeast activity.
The Grilled Cheese Upgrade
Once this loaf has cooled completely (I know, the wait is the hardest part!), it’s time for the main event.
Because the cheddar inside the bread caramelizes against the crust during the bake, you get these “cheese lace” edges that are naturally salty and crunchy. Slice it thick, slather the outside with salted butter or mayo, and fill it with a slice of Muenster or more Sharp Cheddar. The heat from the baked-in jalapeños cuts right through the richness of the cheese for a sandwich that hits every single taste bud.
Pro Tip: If you want even more texture, sprinkle a little extra cheddar directly onto the skillet before flipping your sandwich to create a crispy cheese crust on the outside!
Jalapeno Cheddar Sourdough
Created by Sue Mun
Makes One Sourdough Boule
Ingredients
For the Dough:
- 110g ripe sourdough starter
- 350g water
- 500g bread flour
- 10g salt
For the Inclusions:
- 3 jalapeno peppers, thinly sliced
- about 1/2 cup shredded cheddar cheese
- a dusting of Dan O’s Jalapeno Cheesoning Seasoning
Instructions:
Make the Dough:
- In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle. Evenly sprinkle some Dan O’s Jalapeño Cheesing seasoning, jalapeño pepper slices, and shredded cheddar cheese on top. Perform a book fold. Top with more seasoning, cheese, and jalapeño slices and gently roll the dough up. Then gently push/pull dough into a tight round in a candy cane motion.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 25 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
