A homemade jalapeño cheese bread that’s no-knead, packed with warm, gooey cheese and the right amount of spice. This easy Dutch oven bread is a no-fuss, no-knead recipe that delivers a crispy crust and soft, flavorful center. Whether you’re serving it at a gathering or pairing it with a bowl of soup, this cheesy jalapeño bread with garlic is a new favorite to add to your next sandwich night!
My mother-in-law makes the BEST jalapeno cheese bread. She uses her old bread maker machine to make the softest bread ever. While I don't know her recipe, this jalapeño cheese bread comes close to a second favorite in our house. It is different in that it has a crispy crust and a soft center. This bread works well for sandwiches or as a dipping bread with an olive oil bread dip.
Why You’ll Love This Jalapeño Cheese Bread
- No-Knead. Perfect for beginners or anyone who wants fresh bread without the hassle.
- Flavorful. The sharpness of the cheddar cheese paired with the spicy kick from the jalapeños makes the bold flavors really stand out.
- Versatile. You can enjoy this bread as a side, pair it with soup, or even use it for sandwiches.
- Minimal Ingredients. You only need a few simple ingredients, many of which are basic pantry staples.
- Can be made vegan. Swap regular cheddar for vegan cheddar cheese.
- Great for Meal Prep. Bake a loaf ahead of time and enjoy it throughout the week.
- Perfect for Entertaining. A crowd-pleasing bread that pairs with multiple dishes.
Ingredients for No Knead Jalapeño Cheese Bread
The base of this no-knead Dutch oven bread is fairly standard. It requires simple, pantry staple ingredients.
- The basics. All-purpose flour, salt, active dry yeast, and water. Use good quality all-purpose flour (I like to use King Arthur flour). Ensure your yeast is not expired - it should become frothy when you proof it.
- The spice. I used fresh jalapeños in the recipe. If you choose to use pickled jalapeños, the water content may alter the bread texture just slightly. Freshly minced garlic also adds a hint of spice and flavor to this.
- The cheese. I love using Tillamook sharp cheddar cheese, a great vegetarian rennet option. I always recommend freshly grated block cheese, as it combines well and doesn't get clumpy like pre-shredded cheese.
How to Make Jalapeño Bread
Proof. Heat the water in the microwave until warm, or about 105-110°F. Place the yeast and maple syrup (or honey) in a large mixing bowl. Pour warm water into the bowl and whisk gently. Allow to sit for 5-10 minutes. The mixture should become frothy, which means the yeast is activated.
1st Rise. Add the flour and salt. Mix with a wooden spoon, spatula, or your hands until the flour is barely mixed. Add in the jalapeños, cheddar cheese, and garlic, combining until a shaggy dough forms. If the dough is too dry, add 1-2 tablespoons of water. Cover the bowl with a towel, set aside, and let it rest for about 1 hour.
Shape and 2nd Rise. Scoop the sides of the dough with a spatula and transfer it to a well-floured surface. Dust your hands with flour. Pull the bottom edges of the dough towards the center top, pinching well (Repeat 4 times). Sprinkle flour in the bowl and flip the ball back in (pinched side on the bottom) for a second rise. Cover and let it rise for 30 minutes. During this time, preheat the oven to 450°F. Place a 3.5-5.5 quart coated Dutch oven or cast iron pot (uncovered) in the oven and allow it to preheat for 30 minutes.
Bake. Set aside a sheet of parchment paper that will fit in the Dutch oven. Carefully lift the dough onto the parchment paper so the pinched side remains on the bottom. Use a sharp knife or kitchen shear to cut the top of the ball for decor. Add sliced jalapenos and extra grated cheese to the top. Carefully remove the Dutch oven and place the dough pinched side down. Cover and bake for 30 minutes. Remove the lid and bake for another 18 to 20 minutes.
Serve. Remove from the oven and transfer to a cooling rack. Let cool completely before slicing.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Pre-slice and freeze for up to 2 months. Reheat in the oven at 350°F for 10 minutes.
- Refrigerator: Avoid storing in the fridge, as it can dry out the bread faster.
Tips for Making the Best Jalapeno Cheddar Bread
Adjust the Heat: If you love spicy food, leave the seeds in the jalapeños. If you prefer a milder flavor, remove the seeds before dicing.
Alternate Cheese Options: Sharp cheddar cheese works beautifully in this recipe, but you can also experiment with other cheeses like pepper jack (also a favorite of mine) or mozzarella.
Add Extra Flavor: Feel free to mix in other ingredients like garlic powder (or fresh garlic), cumin, or chopped green onions for added flavor.
Dutch Oven Alternative: If you don’t have a Dutch oven, you can use any oven-safe pot with a lid. If using a regular loaf pan, cover it with foil for the first part of baking to simulate the steaming effect of the Dutch oven. Know that the texture and fluffiness will vary with alternative methods.
FAQs
Yes! If you’re not a fan of spicy foods, you can leave out the jalapeños and still enjoy a delicious cheese bread. Alternatively, substitute the jalapeños with other ingredients like sun-dried tomatoes or herbs for a different flavor profile.
This jalapeno cheese bread is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator. For longer storage, wrap the bread in plastic wrap and freeze it for up to 3 months. When ready to eat, reheat it in the oven at 350°F (175°C) for 10 minutes.
Yes, since it contains perishable ingredients like cheese, garlic, and jalapeños, I recommend storing this bread in the fridge or freezer. Leftovers will dry out quickly, so storing them in the freezer helps retain their moisture.
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. However, the texture may be a bit denser. If you’re using whole wheat flour, you may want to add a little more water to help hydrate the dough.
Instant yeast can be mixed directly into flour, while active yeast needs to be dissolved in warm water first. If using active yeast, allow it to sit for 5-10 minutes until foamy before adding to the dough.
Yes, you will actually get a much taller and airier bread! Prepare the dough as instructed, cover it, and put it in the fridge overnight for the first rise. Continue the rest of the steps as indicated.
What to Serve with Jalapeno Cheese Bread
This Jalapeno Cheese Bread is incredibly versatile. Here are a few ideas for what to serve with it:
- Soups: This bread is perfect for dipping into a hearty bowl of chili, tomato soup, or minestrone.
- Sandwiches: Use this bread as a base for grilled cheese or a vegetable sandwich.
- Appetizers: Cut the bread into cubes and serve with a cheesy dip or Cream Cheese and Salsa Dip at your next party.
- Breakfast: Toast a slice and top it with avocado toast or a side to this potato hash as a delicious breakfast option.
- Salads: Serve alongside your favorite fresh salad.
- Dipping oil: Use it with an olive oil bread dip to serve as an appetizer or side.
There’s something so satisfying about making homemade bread in a Dutch oven, especially when it’s as easy and flavorful as this Jalapeno Cheese Bread. As a carb lover, I am so glad I learned how to accomplish bread-making like this. It requires minimal effort and maximum flavor, is no-knead, and is delicious for any home baker.
More Recipes to Love
- Paneer Pull Apart Bread Rolls
- Olive Oil Bread Dip
- Cherry Tomato Bruschetta Appetizer
- Spaghetti Arrabbiata
If you loved this Jalapeño Bread recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Jalapeno Cheese Bread (No Knead)
Ingredients
- 2 teaspoons active dry yeast, ~7 grams
- 1 teaspoon maple syrup
- 1 ⅓ cup water, ~300 grams
- 3 cups all-purpose flour, plus more for dusting, ~400 grams
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt
- 1 cup shredded sharp cheddar cheese
- ⅓ cup diced jalapeños*, plus rounded slices for topping
Instructions
Proof the Yeast.
- Prepare a stand mixer with a dough hook or a large regular mixing bowl. Heat the water in the microwave until warm, or about 105-110°F.
- Place the yeast and maple syrup (or honey) in the bowl. Pour warm water into the bowl with yeast and syrup. Whisk gently to combine, then allow to sit for 5-10 minutes. The mixture should become frothy, which means the yeast is activated.
Prep the Dough for 1st Rise.
- Once the yeast is activated, add the flour and salt. Mix with a wooden spoon, spatula, or your hands until the flour is barely mixed.
- Add in the jalapeños, cheddar cheese, and garlic. Combine well until a shaggy dough forms. If the dough is too dry, add 1-2 tablespoons of water - the dough should be slightly sticky.
- Cover the bowl with a towel, set aside, and let it rest for about 1 hour.
Shape the Dough and 2nd Rise.
- Scoop the sides of the dough with a spatula and transfer it to a well-floured surface. Coat your hands with cold water OR dust your hands with flour. Pull the bottom edges of the dough towards the center top, pinching well (Repeat 4 times).
- Generously sprinkle some flour in the bowl and flip the ball into the bowl (pinched side on the bottom) for a second rise. Cover with a towel and let it rise for 30 minutes.
- During this time, preheat the oven to 450°F. Place a 3.5-5.5 quart coated Dutch oven or cast iron pot (uncovered) in the oven and allow it to preheat for 30 minutes.
Bake.
- Set aside a sheet of parchment paper that will fit in the Dutch oven.
- Carefully lift the dough onto the parchment paper so the pinched side remains on the bottom. Use a sharp knife or kitchen shear to cut the top middle of the ball for decor. Add sliced jalapenos and extra grated cheese to the top.
- Carefully remove the Dutch oven with oven mitts and place the dough in the preheated Dutch oven. Cover the Dutch oven and bake for 30 minutes.
- Remove the lid and bake for 18 to 20 minutes. The bread should be golden brown and sound hollow when tapped.
Serve.
- Remove from the oven and transfer to a cooling rack. Let cool completely for about 10-15 minutes before slicing.
Notes
Nutrition Info
Dina
Love to eat this bread.
Jgohel
I have not tried yet but it’s looking very inviting