No Knead Jalapeño Cheddar Bread

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! 
loaf of jalapeño cheddar bread

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. It’s incredible. And I’m definitely embarrassed to admit how many loaves of this jalapeño cheddar bread I’ve baked recently!!

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

sliced loaf of jalapeño cheddar bread

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

jalapeño cheddar bread

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 in a dutch oven to obtain a super crisp crust.
  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!

2 images of jalapeño cheddar bread ingredients in a glass bowl and the ingredients mixed together

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. I recommend this if you’re making my homemade cheese bread, too.

2 images of rising dough

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!

You can expect the same in my artisan bread dough, too.

jalapeno cheddar bread dough in a glass bowl

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.



jalapeño cheddar bread after baking in a dutch oven

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 baking pan. (No need to pre-heat the pan in the oven like you do the dutch oven.) Score the bread as noted in step 3 below. Preheat the oven. After the oven is preheated, 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. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust. Bake for about 30 minutes, but begin checking at 25 minutes. Gently tap the loaf– if it sounds hollow, the bread is done.

hands holding jalapeño cheddar bread

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 big bowl of mac & 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

jalapeño cheddar bread slices with butter
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!

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jalapeño cheddar bread

No Knead Jalapeño Cheddar Bread

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours
  • Yield: 1 loaf; 8-10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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!


  • 3 cups + 2 Tablespoons (390g) all-purpose flour (spoon & 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))


  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 up to 2-3 days or in the refrigerator for up to 1 week.


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

  1. Make Ahead 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 overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.
  2. Dutch Oven: 6 quart or higher dutch oven or any large oven-safe pot with a lid (lid is crucial– see post!). 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. 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 (25 mins and 8-10 mins) are both a little shorter for smaller loaves.
  3. No dutch oven? See post above for alternative.
  4. Special Tools: Glass Mixing Bowls | Lodge Cast Iron Dutch Oven | Le Creuset Dutch Oven
  5. Spice: Feel free to increase or decrease the amount of diced jalapeño based on your spice tolerance. I like mildly spicy and think the heat with 1 jalapeño is perfect.
  6. 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.
  7. 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.
  8. Reference my Baking with Yeast Guide for answers to common yeast FAQs.


  1. I had a wheel of Flamin Jack cheese that was close to expiration and used it on a microplane. Let’s just say I’ve made this three days in a row and my wife and friend say it’s their favorite. I’m now trying to find folks to make it for. I found letting it bake with the lid off a little longer really helped with the crust. I think I’m going to try mozzarella and olives next or cheddar and hatch chiles. Either way this recipe is super easy and awesome. Thank you!

    1. I love it, I love all your recipes,they taste amazingly good

  2. Baking in Isolation says:

    My bread looks great so far. Just have a question that I didn’t see answered in the previous comments or in your post above. I also checked your artisan bread post with no luck. So my apologies if I am asking something you’ve already addressed because I skimmed through the post looking for an answer. :S

    I am making this in a tin without a lid as my Dutch oven has a lid that can’t withstand that temperature. Do I add the water to the lower rack only, or do I add water AND a foil lid? I only ask as some replies indicate the foil lid does the same action as a regular lid by containing the steam inside the cooking vessel.

    Again – sorry if this has been addressed!

    1. If you’re using the water method that I describe in my artisan bread recipe, there’s no need to bake in a dutch oven with a lid. If you still want to use your dutch oven, no need to use the lid too!

  3. Just baked this, and had a hard time waiting 30m before breaking into it. I used 1c of finely shredded cheddar, but feel like the flavor could be more pronounced. I think next time I will use more cheddar, or a larger size shred. I find the texture and final outcome of this bread is better than my standard no knead bread!

    I wonder if anyone has any tips on how to cook this in a loaf pan….as I am new to bread making?

    Thank you for this recipe!

    1. Hi Angela! So glad you enjoyed this. You could certainly try a loaf pan for your next batch. The bake time may vary.

      1. You can also use a load pan the same size as the loaf pan your using and just clip together for a Dutch oven effect. It works great!

  4. If you double this recipe, do you need to double yeast?

  5. Matt Kilishek says:

    Hi Sally,

    I just want to share my story with you. I’ve always wanted to bake bread but I’m not a “baking” kind of guy…I’d rather grill everything haha. I found this a few months ago and I want you to know that I’m probably 200 loaves in. I make it for friends, family, take it to work for clients, etc. I’m known for being the bread(and bagel) guy. Especially in this time, I make extra loaves and deliver them to doorsteps of less fortunate or elderly in our town. I’m so glad I stumbled on this recipe and it’s been such a blessing!

    1. Where do you live, or do you send Care packages ? LOL

  6. On your artisan bread recipe, you do the majority of fermentation in the fridge, and for this one the dough stays at room temp. What is the resulting difference? Which method is better?

    1. Hi Derek! The artisan bread recipe uses more yeast, so a cold rise works effectively. Using less yeast, the dough can rest/rise at a warmer temperature and still have the same result. I hope this helps!

  7. Hi Sally, can I follow your artisan bread steps to make this into 2 loaves instead of 1? Bake time would be the same as the artisan bread?

    I just made your artisan bread and it was a hit! Thanks!!

    1. Absolutely!

  8. Hi Sally!
    Thank you for sharing your amazing recipes… I made this bread yesterday for Easter Lunch and it was a success, I used jalapenos from my garden… yum so good!
    The bread took 15 more minutes to cook completly but it depends of the oven… great recipe! Thank you!

  9. How long do you bake it in oven with the water? You out very detailed timings for Dutch oven but did not for regular pan. Do I preheat the pan for the 30 mins and then cook for 30? Do you just preheat the oven, add the water pan and cook for only the 30 mins? I have made the dough and it’s resting overnight but I do not know the correct temp and time To cook in the oven after looking over this recipe. Any help would be appreciated thank you very much.

    1. Hi Dan! Thanks for pointing out that those directions weren’t totally clear. I added a couple sentences so it’s clear in both places how to bake this loaf without a dutch oven. Thank you!

  10. Hi Sally, have you tried using bread flour for this recipe and if yes, do you recommend it? I only see all purpose and wheat mentioned. Thanks.

    1. Hi Angie, You can use bread flour for a slightly chewier texture.

  11. Baking away the pandemic blues says:

    Any advice for using Saf-instant red label yeast with this recipe? It’s my first time using this kind of yeast since our grocery store is out of the normal yeast packets.

    1. Hi! Simply measure the amount of yeast needed in the recipe. No need to adjust the amount– use just as the recipe says.

  12. Can I use canned jalapenos if I don’t have fresh?

    1. Definitely. They’ll make the dough a little wetter, but adding another 1-2 Tbsp of flour should help.

  13. When you dice the jalapeño, do you leave in the seeds and everything? Or do you remove the seeds first? I just made the cranberry nut version and it was great!

    1. If you like extra spice, you can leave the seeds in.

  14. Hi Sally! I’m very excited to bake my first loaf of quarantine bread! I’m 13 hours into step one and just went to the grocery store to get parchment paper, but they’re all out. I think it might be because everybody is on Sally’s Baking Addiction!

    Is there a parchment paper-free dutch oven method I can use!?


    1. Hi Audrey, Without parchment paper I recommend using a generously floured baking pan and following the directions in the post above under the section “No Dutch Oven, No Problem.”

    2. i’ve made this recipe loads of times and i have never used parchment paper. before i put the bread in the dutch oven i add some cornmeal to the bottom to prevent sticking. it’s always worked just fine.

  15. First time making any kind of bread and this was so easy and so delicious! Definitely making it again!

  16. My parchment paper states oven safe to 425, what should my baking times be?

    1. 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.

      1. Can you advise how much longer to bake if the temp is at 425?

      2. I’m unsure of the exact time but use your oven light and bake until the outside is a nice golden brown.

  17. This is my first time baking a bread. Made it without the Dutch oven. Simple to follow and turned out great. Thank you! We will be making this more often.

  18. I’m at a loss for what I’m doing wrong with this recipe. I’m following it to the letter, weighing my ingredients, but I’m ending up with an extremely wet dough that won’t bake through in the oven. I’ve made no-knead bread in the Dutch oven with out an issue. Do I need to decrease the water? I’m using instant yeast.

    1. Hi Kim, a sticky and well hydrated dough is key to this bread’s texture, however if it’s not baking, you may want to either slightly reduce the water or slightly increase the flour. Either will help create a firmer (yet still heavily hydrated) dough.

      1. I am making the dough right now and I’m noticing the same issue. After pouring in the water, it looks really wet like macaroni salad texture. Definitely couldn’t shape it into a ball. Then I questioned myself if I put 2 or 3 cups of flour! Either way, I’m letting it rise now and we’ll see how it turns out.

        Is it normal for the first step of the dough to be watery?

    2. Same. I’ve made it twice now. The first time I threw it out. It’s like bread, but really moist? Maybe oil from the cheese? Is it safe to eat? I’ll be so sad to throw out a second loaf. (The artisan bread and cranberry nut breads turned out just fine – it’s only this one that is weirdly moist.)

      1. p.s. it sounded hollow when it came out, but 30 minutes later doesn’t sound hollow and is kind of springy underneath the crusty outside

  19. Hi sally,
    I’ve gone through all the comments and read the recipe over and over again but I’m unclear what I should do.
    I can either bake the bread in a 9×5 loaf pan or on a baking tray. My parchment paper is heat safe for 220 Celsius.
    Should I bake in the loaf pan and cover with foil in the beginning or should I bake on the baking tray with parchment paper at 220 and for longer? Should I cover it on the baking tray as well.

    1. Hi Shanza, use your baking sheet/tray and see my baking instructions under the No Dutch Oven? No Problem. heading. Since your oven will be a lower temperature, the bread will take a little longer. Bake until golden brown and when lightly tapped, the loaf sounds hollow.

      1. Thank you so much for your help, I prepared the dough, can’t wait to bake it tomorrow.

  20. Helen Marston says:

    Hi Sally, May I use starter instead of dry yeast since the dough requires an overnight rise? Thank you!

  21. Hi, I had an amazing experience with this bread, it was divine. My husband and I had it with olive oil and balsamic vinegar and we really enjoyed it.
    I’m baking 2 of these loaves tomorrow To take out of town for my mother, how do I make sure it tastes fresh and crispy, does she have to rebake it before she has it? Please let me know. Thank you!

    1. I’m so happy you both enjoyed it, Shanza! If you cover the bread it will be just fine at room temperature for up to a week. She shouldn’t have to rebake it.

  22. Hi Sally! I’d love to make these, but as smaller buns. Is it possible to divide the dough into four equal parts, and then bake it? Any recommendations in terms of the time, and whether they need to all be baked seperately in the dutch oven?

    1. Definitely! I’m unsure of the best bake time, but you can bake until they’re each golden brown and sound hollow when lightly tapped. You can bake each separately in a dutch oven or use the baking sheet method described above. (Which would be quicker because you can bake all at once!)

  23. Hi. I was wondering if it’s safe to leave out in room temperature for 12-18 hours with the cheese in there? Thanks.

    1. Hi! I’ve never had a problem doing so.

  24. Hi Sally!
    This is my first time baking bread. I have active dry yeast – the instructions are in polish and I don’t understand a word! Would I just dissolve half a teaspoon in water and then add to the mixture or should I add the yeast directly to the mixture?
    Thanks so much!

    1. Hi Miriam, use the yeast you have the same way (quantity/directions) that the instant yeast is used in this recipe.

  25. I’ve been on a baking frenzy this weekend, all with your recipes of course, and this bread was super easy and so delicious! I barely waited for the cool down to dig in it smelled so good. I had to bake at 425 cause my parchment paper is oven safe up to 428, i think i only ended up baking for an additional 3 mins, crispy on the outside and so soft on the inside. Thank you again for the amazing recipe!

  26. Vanessa Cardona says:

    Loved making this bread! It was super easy and tastes great! I did add a little more cheese just because i wanted to finish
    it. it tastes just like spicy grilled cheese but better. Thanks!

  27. Kathy Mills says:

    Want to thank you so much for sharing this recipe! Have made it several times and given several away. We all love it! My granddaughter has made it several times as well. Thank you, ☺️. Have one in oven right now baking for friends.

  28. First time making homemade bread and this was amazing! just the right amount of heat! Made with broccoli cheese potato soup and soaked it all up. Such a great recipe! Will keep it as a regular for sure!

  29. After baking, do you store this in the fridge or in a bread box? I’m in Florida where it’s really hot and my mom keeps the house around 84 degrees inside. I’m wondering if the cheese in this bread will spoil if it’s left on the counter instead of in the fridge. Thanks for your reply!

    1. Hi Shireen, I usually cover tightly and store leftover bread at room temperature for 1 week, but you can definitely store it in the fridge if it’s super hot in your kitchen!

  30. Vicki Greshik says:

    Seriously excellent no-fail recipe. I use whatever cheese I have on hand; it’s a win each time. Thanks so much for the recipe.

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