Mediterranean Hot Honey Jalapeño Cheddar Sourdough Loaf

Time: 6–8 hours (including rising)
Serves: 1 loaf

This Mediterranean-inspired sourdough loaf brings together the tangy depth of a classic sourdough with the spicy kick of jalapeños, the richness of sharp cheddar, and a touch of sweetness from honey. The crust is golden and crisp, while the interior is soft, cheesy, and full of flavor. Finished with a drizzle of hot honey and olive oil, it’s perfect for breakfast, sandwiches, or as a snack with soups and salads. Making it requires some patience for the natural fermentation, but the result is an irresistible, flavorful loaf.

Ingredients

For the Dough:

500 g (about 4 cups) bread flour

100 g (½ cup) active sourdough starter

350 g (1 ½ cups) warm water

10 g (2 tsp) salt

1–2 jalapeños, finely chopped (adjust to taste)

1 cup shredded sharp cheddar cheese

1 tbsp honey

For the Glaze:

Olive oil, for brushing

Hot honey, for drizzling

Instructions

Prepare the dough:

In a large bowl, combine the sourdough starter, warm water, and honey. Stir to mix.

Add the bread flour and salt, and mix until a shaggy dough forms.

Incorporate jalapeños and cheese:

Gently fold in the chopped jalapeños and shredded cheddar until evenly distributed.

Bulk fermentation:

Cover the bowl with a damp cloth or plastic wrap.

Let the dough rest at room temperature for 3–4 hours, performing a set of stretch-and-folds every 30–45 minutes for the first 2 hours to strengthen the dough.

Shape the loaf:

Turn the dough onto a lightly floured surface.

Shape it into a tight round or oval loaf and place it in a floured proofing basket or bowl lined with a floured towel.

Final proof:

Cover and let the dough rise for another 2–3 hours at room temperature, or refrigerate overnight for a slower, more developed flavor.

Preheat the oven:

Preheat the oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to preheat.

Bake the bread:

Carefully transfer the dough into the preheated Dutch oven or onto a baking sheet.

Score the top with a sharp knife or razor blade.

Bake covered for 20 minutes, then uncover and bake for an additional 20–25 minutes until golden brown and crisp.

Glaze and finish:

Remove the loaf from the oven and brush lightly with olive oil.

Drizzle with hot honey while the bread is still warm.

Let the loaf cool on a wire rack for at least 30 minutes before slicing.

Tips & Variations

Choosing Ingredients

Use high-protein bread flour for a strong gluten structure and better rise.

Pick fresh, firm jalapeños and adjust quantity according to your heat preference. Removing seeds will reduce spiciness.

Sharp cheddar gives a bold flavor, but aged Gouda, Gruyère, or a blend of cheeses can work well too.

Sourdough Tips

Ensure your sourdough starter is active and bubbly before using. Feed it 4–6 hours prior to mixing the dough for best results.

For a more complex flavor, consider a longer, slower bulk fermentation in the fridge overnight.

Mixing and Folding

Use gentle folding rather than heavy kneading to avoid tearing the dough and to maintain the airiness.

Stretch-and-fold every 30–45 minutes during bulk fermentation strengthens the dough and develops a light crumb.

Shaping and Proofing

Shape the loaf tightly to give it structure and a good rise.

Use a floured proofing basket or towel-lined bowl to prevent sticking.

Final proofing can be done at room temperature or in the fridge; refrigeration enhances flavor but requires extra baking time if chilled.

Baking Tips

Preheating a Dutch oven ensures a crisp, golden crust.

Score the loaf before baking to control expansion and give it an artisan look.

Bake covered for steam retention during the first part of baking; uncovering creates a crunchy crust.

Glazing and Serving

Drizzle with hot honey while the loaf is warm to allow it to soak slightly into the crust.

Serve as sandwich bread, with soups, or as a snack with butter or cheese.

For a sweeter twist, add a pinch of smoked paprika or cayenne to the honey drizzle for extra complexity.

Make-Ahead Tips

Dough can be shaped and refrigerated overnight for convenience.

Bread is best enjoyed within 24 hours but can be stored in a paper bag for up to 2 days. Reheat slices in a 350°F (175°C) oven for 5–10 minutes to refresh the crust.

Q&A

Q: Can I make this loaf without a sourdough starter?
Yes, you can adapt it with commercial yeast. Use 2¼ tsp (1 packet) active dry yeast and reduce the bulk fermentation time, but the flavor will be less tangy and complex.

Q: How spicy will this loaf be?
The heat depends on the number of jalapeños and whether you leave in the seeds. Adjust to taste—start with one jalapeño for mild spice or two for more kick.

Q: Can I use pre-shredded cheese?
Yes, but fresh shredded cheddar melts more evenly and blends better into the dough. Pre-shredded cheese may contain anti-caking agents that slightly affect texture.

Q: Can I make this loaf ahead of time?
Yes. You can refrigerate the shaped dough overnight. Bake fresh in the morning for a crisp crust and fluffy interior.

Q: How should I store leftovers?
Store in a paper bag at room temperature for 1–2 days. For longer storage, slice and freeze, then toast or reheat slices before serving.

Nutrition

(Per serving – based on 10 slices per loaf)

Calories: ~220

Protein: 7g

Fat: 9g

Carbohydrates: 28g

Fiber: 2g

Sugar: 3g

Sodium: 250mg

(Values may vary depending on cheese, honey, and jalapeño quantity.)

Conclusion

The Mediterranean Hot Honey Jalapeño Cheddar Sourdough Loaf is a perfect balance of spicy, savory, and slightly sweet flavors with a crisp crust and tender crumb. The combination of tangy sourdough, melty cheddar, and a kick from jalapeños makes it a versatile loaf ideal for sandwiches, breakfast, or snacking. Finished with a drizzle of hot honey, it’s both eye-catching and flavorful, offering a gourmet twist on traditional sourdough that’s sure to impress.