Sourdough Cheez-Its Crackers

There's something deeply satisfying about transforming your sourdough discard into crispy, cheesy crackers that rival any store-bought snack. These Sourdough Cheez-Its bring together the tangy complexity of fermented dough with sharp cheddar cheese and the bold crunch of everything bagel seasoning. Each bite delivers layers of savory flavor—garlic, onion, sesame, and that unmistakable sourdough tang—in a snackable square that's impossible to resist. Whether you're looking for a creative way to use your starter discard or simply want to elevate your snack game, these homemade crackers are worth every minute of hands-on time.

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The beauty of these crackers lies in their simplicity and versatility. The food processor makes quick work of combining butter, cheese, and flour into a crumbly base, while the sourdough discard binds everything together with its characteristic tang. A brief chill in the refrigerator makes the dough easy to roll thin and cut into perfect squares. The everything seasoning—with its blend of sesame seeds, poppy seeds, garlic, and onion—transforms these from simple cheese crackers into something extraordinary. The result is a snack that's both familiar and elevated, nostalgic yet entirely homemade.

Ingredients

• Dough: 1 cup (120 g) all-purpose flour, 1 cup (120 g) sharp cheddar cheese (finely shredded), 3 tablespoons unsalted butter (cold and cubed), 1/2 cup (120 g) sourdough starter discard (unfed), 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
• Topping: 2 tablespoons everything bagel seasoning, 1 tablespoon flaky sea salt (optional), 1 tablespoon olive oil (for brushing)

Instructions

Step 1

In a food processor, pulse flour, cheddar, butter, salt, garlic powder, and onion powder until the mixture resembles coarse crumbs.

Step 2

Add sourdough starter discard and pulse until a soft dough forms.

Step 3

Turn dough onto a lightly floured surface and knead briefly until smooth.

Step 4

Divide dough in half, flatten each into a disk, wrap in plastic, and chill for 30 minutes.

Step 5

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6

Roll out one dough disk between two sheets of parchment to about 1/8-inch (3 mm) thickness.

Step 7

Brush surface lightly with olive oil. Sprinkle evenly with everything seasoning and flaky sea salt.

Step 8

Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing them slightly apart.

Step 9

Repeat with remaining dough.

Step 10

Bake for 16–18 minutes, rotating pans halfway, until golden and crisp.

Step 11

Cool completely on a wire rack before serving or storing in an airtight container.

Zusatztipps für die Zubereitung

For the best texture, make sure your butter is cold when you add it to the food processor—this creates flaky layers in your crackers. Roll the dough as thin as possible without tearing; thinner crackers will be crispier. If the dough becomes too soft while rolling, pop it back in the refrigerator for a few minutes. Don't skip the cooling step—crackers will continue to crisp as they cool on the wire rack. For extra tang, use a mature, bubbly sourdough discard that's been sitting in the fridge for a few days. The crackers will crisp further as they cool, so don't worry if they seem slightly soft when they first come out of the oven.

Varianten und Anpassungen

Substitute part of the cheddar with parmesan for a sharper, nuttier flavor profile. If you don't have everything seasoning, combine sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt to make your own blend. For a spicier version, add a pinch of cayenne pepper to the dough or sprinkle with red pepper flakes before baking. Try using different cheeses like Gruyère, aged white cheddar, or even smoked gouda for unique flavor variations. You can also experiment with other toppings like plain sesame seeds, za'atar, or ranch seasoning mix.

Serviervorschläge

These crackers are perfect on their own as a snack, but they also shine when paired with creamy dips like hummus, spinach artichoke dip, or beer cheese. Serve them alongside a charcuterie board with cured meats, olives, and pickled vegetables. They make an excellent accompaniment to soups and salads, adding a satisfying crunch. For entertaining, arrange them on a platter with various cheeses and fruit preserves. Store in an airtight container at room temperature for up to one week, though they rarely last that long.

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Making your own crackers from scratch might seem unnecessary in a world of convenient snacks, but once you taste the difference, you'll understand why it's worth the effort. These Sourdough Cheez-Its capture everything we love about the classic snack—that sharp cheese flavor, satisfying crunch, and addictive saltiness—while adding layers of complexity through sourdough tang and everything seasoning. They're a conversation starter, a practical way to use discard, and proof that homemade versions can be just as convenient when you make them in batches. So fire up that food processor, dig out your sourdough discard, and get ready to snack on something truly special.

Cooking Questions & Answers

→ How does sourdough discard affect the flavor?

It adds a subtle tang and depth, enhancing the cracker's complexity and balancing the cheese's sharpness.

→ Can I substitute cheddar with other cheeses?

Yes, using parmesan adds a sharper flavor, while milder cheeses will yield a less intense taste.

→ What is the purpose of chilling the dough?

Chilling firms the dough, making it easier to roll out thinly and helping maintain cracker shape during baking.

→ How do I make an everything seasoning substitute?

Combine sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt for a similar savory topping.

→ What causes the crackers to become crispier after baking?

Allowing the crackers to cool completely lets residual moisture evaporate, enhancing their crisp texture.