Homemade bakery-style bread has never been easier. This super crusty no knead jalapeño cheddar bread is baked in a dutch oven and requires practically zero hands-on work from you!
I originally published this recipe in 2018 and have since added new photos and a video tutorial, as well as simplified instructions.
One reader, Tina, commented: “One of my favorite bread recipes from you. I’ve made it multiple times over the the past couple of years. Every time it comes out crusty and delicious! The honey butter recipe pairs perfectly with this bread. In fact, I have the dough resting on my counter right now. Can’t wait to eat it! ★★★★★“
After sharing this cranberry nut no-knead bread, many readers asked for another flavor variation. Since then, I’ve also published no-knead olive bread, super seeded oat bread, this “plain” homemade artisan bread (anything but plain, so flavorful!), no-knead asiago-crusted skillet bread, crusty no-knead pizza bread, and today’s jalapeño cheddar bread. I’ve actually had today’s recipe published for a few years, and just added some new photos and simpler instructions.
Grab some spicy jalapeños, a block of sharp cheddar, and lots of self control.
What comes to mind when you think of homemade bread? Unless you’re a seasoned baker, it sounds a little scary, right? This recipe will completely change that thought. You can make bakery-style bread at home and besides stirring the ingredients together, the process requires zero work from you.
How to Make Jalapeño Cheddar No-Knead Bread
- Stir 6 ingredients together including flour, yeast, salt, cheddar cheese, chopped jalapeño, and water. Don’t even break out your mixer.
- Shape into a ball and leave it alone for a day.
- Score an X on top of the dough, let it rest, and then bake it in a dutch oven to obtain a super crisp crust.
- Eat it.
That’s all. This no knead, professional-bread-at-home method has swarmed the internet and kitchens all over the world. It originally came from Jim Lahey of Sullivan Street Bakery in NYC. It’s all very basic ingredients, but the method was groundbreaking and includes an 18 hour rise time. This overnight rest gives the dough a chance to ferment. Just set the dough on your counter and forget about it. The magic happens when you’re not looking! Forget how to knead dough; you don’t need to worry about that!
Let’s Talk Jalapeño & Cheddar
The bread’s base flavor comes from the fermentation over the 18 hour period. But to shake things up and make this a fancy-tasting specialty bread, add 1 diced jalapeño and some sharp cheddar cheese.
- Is this jalapeño cheddar bread spicy? Sort of. I can tolerate a little spice and I LOVE this bread. The pieces of dough without jalapeño helps to cool off your mouth. Feel free to adjust the amount of jalapeño based on your heat tolerance. And if you love this combination, make my jalapeño cheddar soft pretzels next.
- What is the best cheese to use? For the best flavor and texture, I recommend using a block of cheddar cheese and grating it at home with a box grater (affiliate link to the one I use and love), instead of purchasing a bag of the pre-shredded stuff. I recommend this if you’re making my homemade cheese bread, too.
What to Expect with This No Knead Dough
- Bubbles: The dough will rise for 12-18 hours and be very bubbly when it’s done.
- Strands: As you pull the risen dough off the sides of the bowl, you’ll notice a network of strands forming. See photo above. These strands are a good thing and will produce the chewiest bread ever.
- Stickiness: This will be a super sticky dough. It will stick to your hands, but that’s nothing a quick wash can’t fix!
You can expect the same in my artisan homemade bread dough, too.
Bake the no knead bread at a very high oven temperature, which will produce a golden brown and crisp crust. The crisp on this crust is unparalleled to any bread I’ve ever baked.
No Dutch Oven? No Problem.
While baking the bread in a dutch oven is key to this bread’s texture, you can get around it. Instead, place the rounded dough on a parchment paper lined or generously floured nonstick baking pan. (No need to preheat the pan in the oven like you do the dutch oven.) Score the bread as noted in step 3 below. Preheat the oven (same oven temperature). After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan; do not use glass) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. Bake for about 30 minutes. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
What to Serve with Jalapeño Cheddar Bread
Between dips, spreads, and main dishes, here are some serving suggestions for jalapeño cheese bread.
- Slather slices with homemade honey butter
- Tear apart pieces and dip in garlic & bacon spinach dip
- Serve alongside slow cooker chicken chili, creamy chicken noodle soup, or crab soup
- Dipped into your favorite hummus
- With a big bowl of mac & cheese
- Dunk those slices in spicy nacho cheese sauce! This is what I usually use for soft pretzel bites.
Honestly, just break out the warm loaf, a good hunk of cheese, and a bottle of wine. You’re all set for a satisfying snack!
Print
No Knead Jalapeño Cheddar Bread
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 20 hours
- Yield: 1 loaf; 10-12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Homemade bakery-style bread has never been easier. This super crusty no knead jalapeño cheddar bread is baked in a dutch oven and requires practically zero hands-on work from you! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
- 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)
- 1/2 teaspoon instant or active-dry yeast
- 1 jalapeño, diced
- 1 cup (125g) shredded cheddar cheese
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Instructions
- *No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* Stir the first 5 ingredients together in a large bowl, and then stir in the warm water. The dough will be pretty sticky but if it’s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball as best you can. Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your dutch oven and one that is safe under high oven heat. (I use this parchment and it’s never been an issue.) Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. See photo above.
- Using a very sharp knife or bread lame (you could even use kitchen shears), gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven with the lid OR heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all—parchment paper included—inside the pot. Cover with the lid.
- Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing.
- Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw completely at room temperature and then continue with step 3 and the rest of the recipe instructions.
- Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Wooden Spoon | Dutch Oven | Parchment Paper | Bread Lame | Instant Read Thermometer | Cooling Rack
- Dutch Oven: Use a 6 quart or larger dutch oven or any large oven-safe pot with an oven-safe lid. If your dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1, shape the dough into 2 balls in step 2, and bake them one at a time in your smaller dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times in the recipe above (25 mins and then 8-10 mins) will both be a little shorter for smaller loaves.
- No dutch oven? See post above for alternative.
- Yeast: If you don’t have instant yeast, you can use active-dry. I’ve never had a problem using active dry yeast in this recipe—and with no other changes needed. Works wonderfully!
- Bread Flour or Whole Wheat Flour: I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also substitute 1 cup of the flour for whole wheat flour. Do not use all whole wheat flour, as the bread will taste quite dense and heavy.
- Parchment Paper: If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Recipe adapted from Red Star Yeast, method originally from Jim Lahey.
Reader Comments and Reviews
What is considered a “normal” temperature for allowing the bread to rise on the counter? My kitchen, this time of year is in the 68 – 74 degree range. Is that too warm?
Hi Wendy, that temperature should be just fine. Keep a close eye on your dough, and if it’s rising too quickly, then you can shorten the rise time a bit.
I turn my oven on broil for about the last 1 minute with the oven DOOR OPEN, sprinkle extra cheddar cheese and extra jalapeños on top and let it brown. It gets crusty this takes this recipe to the next level. !!!
Help, I started baking again after a 2 year hiatus. I made one of my favourites tonight and the dough is rising so much. I don’t want to fuss with it too much but am also concerned that it will overflow. I started proofing around 3:30 pm this afternoon. Thanks in advance!
Hi Carmela, is your kitchen particularly warm? If the temperature is warmer than normal, it may be causing the dough to rise quickly. If it has doubled in size, you can proceed with the recipe. You don’t want it to over-proof. Hope you enjoy the bread!
This is amazing bread! Even better than what we’ve gotten at the farmers markets. I especially love the light but chewy consistency of this bread. It’s also perfectly moist. The only problem is that now I have to discipline myself not to make it every couple of days. Thank you for this incredible bread.
Can I substitute high gluten flour in this recipe?
Hi Marcia, we haven’t tested that exact swap here, so we’re unsure of the results. Please do let us know if you give it a try, understanding that results may be a bit different. Hope you enjoy the bread!
Hi there!
I made a gluten version, and a gluten free version using the Divided Sunset GF flour which claims to be a 1:1 substitution, and it did not rise like the normal version did. I baked it, and it tasted fine, but it was very very dense. I think it would take possibly more yeast to force the dough to rise. It absolutely did rise, but there were no air bubbles, and there was essentially no need for reforming the ball of dough.
This would take some experimention with other flours or more yeast, but the taste was okay.
I am currently staring this recipe but 18 hours from the time I started the dough will be 3am! Can I leave it out longer until 7am? Or at 18 hours should i move the dough to the fridge? Please help! Thanks!
Hi Shania, 18 hours max is ideal, but a few extra hours won’t do much harm. You can always refrigerate the rising dough if it needs to rise for longer than 1 whole day. Refrigeration will slow down the rise, extending the time.
So at 18 hours I should move the dough into the fridge??
I have made this recipe a few times and is always a hit!! Can this be made into two french sticks instead of just one bread?
Hi Melissa, so glad you love it! We haven’t tested it, but you should be able to shape it like we do our artisan bread dough (very similar!).
I loved this recipe. I used fresh instant yeast, bread flour, did everything to a tee and have been making bread loaves (multiple weekly) for years. I let this rise for 18 hours and it came out flat. It had doubled in size within a few hours. My instinct was to bake it when it had doubled. What would you recommend?
Hi RS, was the yeast over measured by chance, or did the bread rise in a particularly warm/hot environment? The dough should have a slow rise over the 12-18 hours on the counter. It sounds like yours rose too quickly, causing it to over proof and ultimately bake up flat/collapsed. For next time, you could also use slightly cooler water to help slow the rise. Thank you so much for giving this recipe a try!
The jalapeño cheddar bread is the best. Flavor and texture makes it my very favorite…and it is so easy
Hi Sally, can you fold the dough every 30 minutes for first to hours to get the dough to rise more?
Hi Robert, as a no-knead bread, it’s best not to overwork the dough or you risk deflating any air bubbles.
The bread tastes great but it ended up coming out very dense even though it rised really well. Maybe add more flour like you suggested to Brigette?
Having trouble getting this thicker. It’s super sticky and hard to form in a ball. I’ve made twice and the taste is delish. I’d just like it to be taller. Mine turned out more like a flat bread. Any suggestions???
Hi Brigitte, you can add more flour to help the dough hold better shape, such as another 1/4 to 1/2 cup or (31 – 63g).
Sticking to paper! I LOVE the taste of this recipe and this is the first bread recipe I have ever made. I’ve fixed this twice now, both times my bread sticks to my parchment paper and I have the cut the side and bottom off to salvage some bread. I don’t want to give up but I need some tips on how to avoid this issue. The 2nd time I sprayed my parchment paper with PAM baking spray which I always have good luck with. Once I made the bread, I sprayed the parchment paper with PAM and then let my bread rise in the bowl with the paper wrapped around it. Then after 12-18 hours, I transfer the bread AND that same paper to my Dutch oven. What am I doing wrong?
Taste and texture is perfect!
Hi Brigitte, it sounds like your oven may run a bit too hot. You can try reducing the temperature and/or moving the bread down a rack away from the heating element to prevent burning. You may need to adjust the baking time a bit to accommodate the lower temperature. We also like using a dusting of flour or cornmeal for an ultra non-stick surface. Hope this helps!
First try! Taste great BUT my bread stuck to my parchment paper all around and on the sides. I was able to salvage some of the bread but I am going to do-over. I used regular parchment paper. Would you recommend I flour the bottoms and sides first or spray with baking PAM? But the taste is spot ON!
Hi Brigitte, you can try dusting your parchment with flour or cornmeal. Or, if using the option to bake on a baking sheet, you can use a silicone baking mat. You can also try lowering your oven temperature a bit and baking for a bit longer to prevent the parchment from burning to the bottom of your bread.
Hi Sally, i need to prepare the dough for at least 24 hours in advance. Can I let it rise in the fridge? If so how many hours do you recommend I let it rise befpre bringing to room temperature before continuing with step 2?
Hi Ami! See recipe Notes for our recommended make-ahead instructions. We don’t recommend letting this dough rise longer than 24 hours.
I made this today and everyone just loved it
I let it rise in the fridge for about 18 hours then left at room temp. One thing is I had to flip the loaf upside down to cook properly all the way through without burning the top
I’m making the dough now and I was wondering would it be possible to make this into half batches? If so how would you alter the cooking time
Hi Russ, yes, you could use the dough to make two smaller boules. We’re unsure of the exact bake time, so keep a close eye on them. An instant-read thermometer is helpful for determining doneness.
I see in the notes you should use a 6qt Dutch oven. I was wondering why you couldn’t bake in a smaller one without halving the recipe? I was thinking a smaller Dutch oven could lead to a thicker, less flat loaf. Thoughts?
Another winner! A great recipe exactly as written. I’m having mediocre success trying to learn how to make sandwich bread but this turned out great on my first try. Not spicy, just flavourful and perfect texture. I almost didn’t make it because I don’t have a Dutch oven but what I did was use 2 Pyrex casserole dishes instead, one for the loaf and one balanced loosely on top for the “lid” and it turned out perfect. Easy recipe for bread beginners
My parchment paper withstands heat up to 450 degrees so I adjusted the time to 30 minutes with the lid, 15 without. Also used a ceramic casserole dish as I do not have a 6 qt Dutch oven. It turned out perfectly and will definitely be a house staple!
Love everything about this but what am I doing wrong?! Mine seems to taste more yeasty than it probably should. I did leave it out longer on accident 18.5 or 19 hours . Do you think that is why? Or will it just naturally be more yeasty because of the nature of the bread?!
Other than that color, crunch and softness of the middle is PERFECTION!
Hi Brooke, we’re happy to help troubleshoot. Was your kitchen particularly warm, causing the dough to rise quickly? That’s often the culprit for overly yeasty breads/doughs, when the dough rises too quickly before the yeast finishes acting. Leaving it out for a bit too long can cause it, too. We’re glad you still enjoyed the bread!
This recipe was KILLER. The bread came out absolutely perfect, crusty shell and light fluffy inside. I used about 1/4 c Trader Joe’s chopped Hot & Sweet jalapeños (squeezed out the juice) in place of the fresh jalapeño and half the loaf is gone after one day.
I’ve made with recipe several times, with great results every time, in a Dutch oven. Just wondering about baking on a pizza stone. I was given a dome bread baker and haven’t used it yet. Any suggestions?
Hi Ann, we’re so glad you enjoy this bread! See recipe Notes in our artisan bread recipe for directions on using a pizza stone.
What things do you make to eat with the jalapeno cheddar sourdough?
Hi Azriel, See the section in the middle of the post: What to Serve with Jalapeño Cheddar Bread. Enjoy!
Club sandwiches!
This is our Absolute favorite bread . Our whole family loves it including the grandkids. Make it exactly as the recipe and always perfect and a hit . Made it many many times .
Thank you so much for this recipe .
I’ve been enjoying your bread recipes!
Just made this for the first time, it’s cooling as I write this. Will serve with a hearty chili tonight s dinner, can’t wait! I only wish it had a higher rise…
2 questions, I’ve made the no knead oat seeded bread and the artisan, both fantastic!!! But they use 2 teaspoons of yeast for a similar amount of flour, I wanted to make sure 1/2 teaspoon is correct.
And no you remove the seeds from the jalapeño.
Hi Lan, good question! It is correct–it’s the same amount of yeast we use in the cranberry nut no-knead bread, too.
My dough is resting comfortably on the counter anticipating its journey to the oven tomorrow! I can’t wait to taste it!
Delicious! Will be making it again!
This bread is terrific. I’m not a big fan of jalapenos, but in this recipe there is just enough to make it really flavorful. And the addition of cheddar with them is a really perfect combination. I used bread flour and the result was soft, chewy and just plain delicious. If you prepare ahead for the loooooong first rise, it’s not difficult and totally worth the wait.
So simple and delicious! I do not have a Dutch oven so used one of my ceramic casserole bowls. I also had to adjust the cook time as my parchment paper could only tolerate 425F – I added a total of 20 min to the cook time.
Oh my gosh! I shouldn’t have made this because I think I’ll eat the whole thing! So, so good!
My convection oven can’t go past 230C. What adjustments can I make?
You can bake the bread at that temperature, keeping in mind that the baking time will be a bit longer due to the lower temperature.
Getting ready to make this bread again! The first loaf was devoured in record time. Moist, cheesy and just a hint of heat.
This was my first attempt at bread and it couldn’t have been easier. The end result was absolutely delicious! So happy to be in my bread era
Can’t wait to try this one!
Do you have any suggestions for skipping the jalapeno and maybe substituting something else?
Hi Monica, you can skip the jalapenos without any other changes. Hope you enjoy the bread!
I bet olives would be super good! Sundried tomatoes or some fresh rosemary would be totally yum. Just get a little creative 🙂