No Knead Jalapeño Cheddar Bread

I first shared this recipe back in 2018, but since then I’ve polished it up with clearer steps, fresh photos, and even a video guide so you can follow along with ease.

When I first posted my cranberry nut no-knead bread, so many of you asked for more twists on the same easy method. That led to olive bread, a hearty seeded oat loaf, a so-called “plain” artisan bread that’s anything but ordinary, and even a skillet version crowned with an asiago crust. And then came this jalapeño–cheddar bread. It’s been on my site for a few years now, but I’ve just refreshed it with sharper photos and cleaner, easier-to-follow directions.

What’s the first thing you picture when someone mentions homemade bread? For most folks who don’t bake often, the idea feels a little intimidating. But this recipe flips that fear on its head. With just a quick stir of a few ingredients, you’ll have a loaf that looks and tastes like it came from a bakery—without the endless kneading or fussy steps.

How to Make Jalapeño Cheddar No-Knead Bread

1. Mix together just six simple ingredients—flour, yeast, salt, sharp cheddar, diced jalapeños, and water. No mixer, no fuss.
2. Form the dough into a rough ball, then forget about it while time does the work.
3. When it’s ready, slash an “X” across the top, give it a short rest, and slide it into a Dutch oven. Out comes a loaf with a golden, shatter-crisp crust.
4. Slice it. Tear it. Devour it warm.

And that’s the beauty of it. This no-knead technique has made its way from New York City to kitchens everywhere, all thanks to Jim Lahey of Sullivan Street Bakery. The ingredients couldn’t be simpler, yet his method turned bread baking on its head with one genius twist—an 18-hour rise. That long, slow rest lets the dough ferment and build incredible flavor while it just sits on your counter. No kneading, no arm workout, no stress. You leave it alone, and the dough quietly transforms while you sleep.

Let’s Talk Jalapeño & Cheddar

The real depth of flavor develops during that slow, 18-hour fermentation. That alone creates a rich, bakery-style loaf. But if you want to take it up a notch and turn it into something that tastes like a specialty bread, fold in a chopped jalapeño and a handful of sharp cheddar. The heat and the cheese give every bite a bold, savory kick.

Is this jalapeño cheddar bread spicy?
A little, yes—but it’s the kind of warmth that keeps you coming back for another bite. I don’t handle heavy spice well myself, and I absolutely love this loaf. The parts of bread without jalapeño balance out the heat, so it never feels overwhelming. You can always dial the spice up or down by adjusting how much pepper you toss in. And if this combo wins you over, you’ve got to try my jalapeño–cheddar soft pretzels next.

What cheese works best?
Go for a block of sharp cheddar and shred it yourself with a box grater. Freshly grated cheese melts more smoothly and gives the bread richer flavor than the pre-shredded kind. I suggest doing the same when making my homemade cheese bread—it makes all the difference.

What to Expect with This No Knead Dough

Bubbles: After 12–18 hours of resting, the dough will puff up and be covered in lively bubbles—that’s your sign it’s ready.

Strands: When you pull the dough away from the bowl, you’ll notice thin, stretchy strands forming. That web-like structure is exactly what you want—it’s what gives the finished loaf its incredible chew.

Stickiness: Be prepared for a very sticky  dough. It’ll cling to your fingers, but don’t stress—a quick rinse is all it takes to clean up.

You’ll notice these same signs when working with my artisan-style homemade bread dough as well.

Bake this no-knead loaf in a ripping hot  oven, and you’ll be rewarded with a deep golden  crust that crackles as it cools. I’ve baked countless loaves, but nothing else compares to the crunch on this one.

No Dutch Oven? No Problem.

Using a Dutch oven is the classic way to lock in that artisan texture, but you can still pull it off without one. Shape the dough into a round, then place it on a parchment-lined or well-floured nonstick baking sheet. (Unlike the Dutch oven method, there’s no need to preheat the pan.) Score the top as directed in step 3.

Heat the oven to the same high temperature. Once it’s ready, slide the dough onto the middle rack. On the bottom rack, set a shallow metal or cast iron pan—I usually grab a 9×13-inch metal pan. Skip the glass; it can shatter under sudden temperature changes. Carefully pour in 3–4 cups of boiling water and shut the door quickly to trap the steam. That burst of steam is what gives the crust its shattering crunch. Bake for roughly 30 minutes, or until the center of the loaf hits 195°F (90°C) on an instant-read thermometer.

What to Serve with Jalapeño Cheddar Bread

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

• Spread thick slices with homemade honey butter.
• Rip it apart and scoop up warm garlic–bacon spinach dip.
• Pair it with cozy bowls of chicken chili, creamy chicken noodle soup, or rich crab chowder.
• Swipe it through your favorite hummus.
• Serve it on the side of a big, cheesy bowl of mac & cheese.
• Or go all in—dunk those slices into spicy nacho cheese sauce (the same one I love using for soft pretzel bites).

Truthfully, you don’t need much at all—slice into that warm loaf, pair it with a chunk of your favorite cheese, pour a glass of wine, and you’ve got yourself the perfect little feast.