No Knead Jalapeño Cheddar Bread

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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! 
Simple crusty no-knead jalapeño cheddar bread recipe made in the dutch oven on

You’ve been asking for another no knead bread recipe and I’m so excited to share my latest creation with you. This time we’re making a savory bread filled with spicy jalapeño and plenty of sharp cheddar cheese. I’m embarrassed to admit how many loaves of jalapeño cheddar bread I baked last week!!! Between testing the recipe, photographs, and step-by-step shots… we were at 6. Our freezer cookies to bread ratio is seriously lopsided right now.

Remember when I said I wasn’t a bread person? Lololol.

Simple crusty no-knead jalapeño cheddar bread recipe made in the dutch oven on

Simple crusty no-knead jalapeño cheddar bread recipe made in the dutch oven on

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 homemade bakery style bread at home and besides stirring the ingredients together, it requires zero work from you.

How to Make No Knead Bread

  1. Stir 6 ingredients together including flour, yeast, salt, cheddar cheese, jalapeño, and water. Don’t even break out your mixer.
  2. Shape into a ball and leave it alone for a day.
  3. Score an X on top of the dough and bake it.
  4. Eat it.

That’s all. This no knead, professional-bread-at-home method has swarmed the internet and after some research last year, I found 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!

Ingredients and dough for jalapeno cheddar no knead bread on

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, you’ll add 1 diced jalapeño and 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.

For the best flavor and texture, I recommend using a block of cheddar cheese and grating it at home, instead of purchasing a bag of the pre-shredded stuff.

Rising dough for jalapeno cheddar no knead bread on

What to Expect with This No Knead Dough

  1. Bubbles: The dough will rise for 12-18 hours and be very bubbly when it’s done.
  2. 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!
  3. Stickiness: This will be a super sticky dough. Do NOT be tempted to add more flour at any point. It will stick to your hands, but that’s nothing a quick wash can’t fix!

Rising dough for jalapeno cheddar no knead bread on

I took a few slices of an additional jalapeño and placed them on top of the dough right before baking. See below. This was just for looks!

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-knead jalapeño cheddar bread recipe made in the dutch oven on

Simple crusty no-knead jalapeño cheddar bread recipe made in the dutch oven on

What to Serve with Jalapeño Cheddar Bread

Between dips, spreads, and main dishes, here are some deeee-lish serving suggestions for spicy jalapeño cheese bread.

  1. Slather them with homemade honey butter
  2. Tear apart pieces and dip in roasted garlic bacon spinach dip
  3. Serve alongside slow cooker chicken chili or creamy chicken noodle soup
  4. I believe parmesan garlic hummus exists for this very bread
  5. Alongside super saucy slow cooker BBQ meatballs
  6. With a pan of easy baked macaroni & cheese
  7. Dunk those slices in spicy nacho cheese sauce! This is what I usually use for soft pretzel bites. 🙂

Crusty jalapeño cheddar bread with homemade spicy nacho cheese sauce on

Crusty jalapeño cheddar bread with delicious honey butter on

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!

No Knead Jalapeño Cheddar Bread


  • 3 cups + 2 Tablespoons (390g) all-purpose flour, 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 shredded cheddar cheese
  • 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))


  • 6 quart or higher dutch oven or any large oven-safe pot with a lid (lid is crucial)


  1. *No need to grease the bowl.* Stir the first 5 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky-- don't be tempted to add more flour-- you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. 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.
  2. 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.
  3. Using a very sharp knife, 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.
  4. 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.
  5. 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. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
  6. Cover and store leftover bread at room temperature for 1 week.

Make ahead tip/Freezing: 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 overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.

Recipe Notes:

Recipe adapted from Red Star Yeast, method originally from Jim Lahey

  1. Feel free to increase or decrease the amount of diced jalapeño based on your spice tolerance. I like mildy spicy and think the heat with 1jalapeño is perfect.
  2. Whole wheat flour: You can swap all-purpose flour for whole wheat flour. The bread will have a tougher and heartier texture, as expected. To maintain a chewy and softer texture, use half all-purpose flour and half whole wheat flour.
  3. 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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Lodge Cast Iron Dutch Oven | Le Creuset Dutch Oven

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


All Comments

  1. Hi Sally! I love your blog and successfully made few wonderful desserts. Today My freshly baked bread has a lot of moisture and seems slightly soggy on the bottom. I followed recipe and my cast iron pot was very hot when the bread baked in the oven…it looked good when it came out from oven but after cool down for 30 minutes I found out so much wet on the button…

    1. Hi Meg! I wonder if the bread simply wasn’t baked long enough. Try keeping it in the oven a little longer if you try the no-knead bread again.

  2. Hi again Sally, just wanted you to know I made the cranberry loaf with pepitas, sooo good with honey butter in the morning anddddd I made a loaf with dried chopped onions and dill weed, I used a Pampered chef covered baker thing ( sorry I don’t know the actual name) and it came out more loaf like and equally delicious. I baked the two loaves at the same time .My husband has loved them all, me too! Thanks for letting your readers comment and you being a great advisor, have a wonderful day

    1. Thanks for reporting back, Mary! I love the addition of pipits to the cranberry bread. Dried onions and dill also sound wonderful. You can really add anything to this no-knead bread dough. It’s fantastic.

  3. I am so happy with this recipe! I am bad at baking but this bread turned out amazing. Soft, moist and yummy. Super easy and impressively beautiful. Will be a go to for company.

  4. Sally this bread is fantastic! The smell was making me crazy as it baked! I said to my husband if this tastes half as good as it smells I will be happy. It did not disappoint, I am looking for reasons to make it again. We had it with your chicken chili which was also a big hit! Thank you for all your wonderful recipes!

  5. We made this bread just like the recipe, but with an extra jalepeno. It was perfect! Cheesy, spicy, with a great crust! Two questions:
    -we ate most of it the first day… 🙂 but I stored the rest overnight in a ziplock bag on the counter and the crust was not near as hard and crispy the second day. Do you have any suggestions for storage?
    -also, I’m not super creative with this kind of stuff, do you have a couple other ideas on what might work in this bread? I know you say anything, but maybe one thought of savory additions and one of sweet additions?

  6. I made this last weekend and it turned out DELICIOUS! My husband has already asked me to make more 🙂 I don’t have a 6 qt. dutch oven so I used my 4 qt. one and it turned out just fine. My parchment paper can only stand up to 420F so I baked mine an additional 10 min. with the lid on and maybe 5 additional min. with lid off.

  7. Hi Sally!

    Love your blog 🙂 If I left the bread to rise longer than 18 hrs, would anything catastrophic happen? Just realized I will be at work tomorrow when it’s ready…

    1. 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.

  8. I can’t even! This is SO GOOD! I made it to have with your southwest chicken salad tonight for dinner. It will take all my self-control to not eat it before then. The texture is amazing!

  9. Hi David! I recommend you use the Le Creuset. Some would work, but I find the bread’s texture and crust more appealing when I bake in my enameled cast iron.

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  1. I made a first loaf. Unfortunately, it never got done inside although the crust looked perfect. Usually I follow a recipe exactly the first time, which I should have done here. I substituted whole wheat flour for half and also used bread flour instead of APF. Bread flour and WW flour suck up a bit more water and I had to add. To complicate matters I was using 425F because of parchment paper concerns. I originally added five minutes and then put it back a couple times for more baking. I decided to toss it and start fresh using only APF. Moral of the story, make it first sucessfully as is and then experiment.

  2. I made this 5 days ago, and it came out perfectly!! I was worried I’d have to let it rise longer because my boyfriend keeps the kitchen temperature pretty darn cool (*shivers*) but it rose great in 14 hours. I used 2 jalapenos instead, because we like the heat, and it was delicious… just enough heat in every bite. I also used Wegmans brand parchment paper and had no issues with the high oven temp. As my boyfriend ate the last piece, he asked “so you’re going to make another loaf of this tonight, right?” It was definitely a hit!


  1. Are you aware that Lodge specifically states “do not heat an empty Dutch oven?” This is due to concerns about the enamel potentially cracking. Internet references do not all agree on this topic. Heating from cold in an oven is definitely better practice, but using 475F and leaving it for 30 minutes seems to concern some folks. It might help to address this.

    1. It’s always best to read the instructions and directions on your individual bakeware and use your best judgment from there. Some brands of dutch ovens show no issue with the preheating step.

  2. Hi Sally, thanks for the notes. I just finished step #1, the 12-18 hour process, ready for tomorrow when I hope to bake my first loaf of yeasted bread ever!

    Just wondering about this: I have two dutch ovens, an All-Clad stainless/aluminum 5.5 quart and a Le Creuset enameled cast iron 7 quart.

    * By size, I would think the All-Clad is best. Is that accurate?
    * By materials best for baking bread, though, which one would you lean towards?

    I’m getting hungry just thinking about this.

  3. Hosting brunch this weekend for a few friends and would love to make this, but I only have a 2 quart Dutch oven. Would this work still if I just cut your recipe down to 1/3 of everything? Thank you! I always have the best luck with your recipes!

  4. Hi the bread looks and sounds delicious. I don’t have parchment paper. Can i just put this bread right in the pan? Mayb grease it quickly after it preheats?

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