If you love the warm, crusty comfort of homemade bread but dread the effort of kneading and complicated steps, this No-Knead Jalapeño Cheddar Bread will become your new favorite recipe. It’s easy, rustic, and loaded with gooey cheese and a spicy kick of jalapeño. With only a handful of ingredients and almost no hands-on time, this bread comes out of the oven with a crispy golden crust and a soft, cheesy interior that’s pure perfection. It’s ideal as a side with soups, chili, or simply toasted with a pat of butter.
Ingredients
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3 cups all-purpose flour
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1 ½ teaspoons salt
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½ teaspoon instant or active dry yeast
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1 ½ cups warm water (around 105°F / 40°C)
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1 ½ cups shredded sharp cheddar cheese
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2 fresh jalapeños, finely chopped (remove seeds for less heat)
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1 tablespoon diced pickled jalapeños (optional for extra flavor)
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1 teaspoon garlic powder (optional but recommended)
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Extra flour for dusting
Instructions
Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, salt, and yeast. Add the chopped jalapeños, garlic powder (if using), and about 1 cup of the shredded cheddar cheese. Gently toss the mixture so the cheese and peppers are well coated with flour—this helps distribute them evenly throughout the dough.
Next, pour in the warm water and stir with a wooden spoon or spatula until a sticky dough forms. Don’t worry if it looks shaggy and uneven; that’s exactly how it should be. The dough will be very sticky, and that’s what creates the beautiful open crumb texture in the finished bread.
Once combined, cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature for 12 to 18 hours. This long resting period allows the yeast to slowly ferment, giving your bread an amazing depth of flavor and structure—all without kneading.
Step 2: Shape the Dough
After the resting time, you’ll notice that the dough has doubled in size and is filled with small air bubbles. Lightly flour a clean surface and gently turn the dough out onto it. Sprinkle a bit more flour on top to prevent sticking.
Using floured hands or a spatula, fold the dough over itself a few times to form a rough ball. Don’t knead—just fold. You want to preserve all the air bubbles inside. Place the dough seam-side down on a large piece of parchment paper. Sprinkle the remaining cheese over the top and press it gently into the dough.
Cover the dough loosely with a clean towel and let it rest for another 30 to 45 minutes while you preheat the oven.
Step 3: Preheat the Dutch Oven
Place a Dutch oven (or any heavy oven-safe pot with a lid) inside your oven and preheat to 450°F (230°C) for at least 30 minutes. This step is crucial—it creates the steamy, high-heat environment that makes the crust of this bread so crisp and bakery-perfect.
While the pot heats, your dough will rise slightly, becoming puffy and soft.
Step 4: Bake the Bread
When the oven and pot are fully preheated, carefully remove the Dutch oven (use oven mitts—it will be extremely hot!). Using the parchment paper as a sling, lift the dough and place it gently inside the pot. Cover it immediately with the lid and return it to the oven.
Bake for 30 minutes with the lid on. This traps steam inside the pot, helping the bread rise and develop that signature crust. After 30 minutes, remove the lid and bake for another 10 to 15 minutes, until the top is deep golden brown and the cheese has melted into crisp, bubbly patches.
Once baked, use the parchment paper to lift the bread from the pot. Set it on a wire rack to cool for at least 30 minutes before slicing. This resting time allows the crumb to set and the cheese to firm up slightly, ensuring perfect slices.
Serving Suggestions
This No-Knead Jalapeño Cheddar Bread is irresistibly good served warm. The crust crackles as you slice through it, revealing the tender, cheesy interior flecked with bits of jalapeño. It’s perfect alongside a bowl of chili, tomato soup, or a creamy chowder. For breakfast, toast a slice and top it with butter or avocado for a savory treat. It also makes fantastic grilled cheese sandwiches or croutons for salads.
For an extra indulgent touch, serve it with a side of garlic butter or honey butter—the balance of sweet and spicy is unforgettable.
Storage Tips
Store leftover bread in an airtight container at room temperature for up to 3 days. To restore its crisp crust, reheat slices in the oven or toaster for a few minutes. If you’d like to keep it longer, wrap it tightly in foil or plastic wrap and freeze for up to 3 months. Simply thaw at room temperature and reheat before serving.
Final Thoughts
This No-Knead Jalapeño Cheddar Bread proves that you don’t need fancy equipment or hours of effort to make bakery-quality bread at home. The combination of the spicy jalapeños, melty cheddar cheese, and a golden crunchy crust makes it truly addictive. Every bite offers a contrast of heat, saltiness, and rich cheesy flavor—balanced perfectly by the soft, airy interior.
Whether you’re an experienced baker or a beginner trying homemade bread for the first time, this recipe delivers consistent, delicious results every single time. Just mix, rest, bake—and enjoy the magic of effortless homemade bread fresh from your oven.
