Sourdough Cheez-Its Snack Crackers

There's something magical about transforming humble sourdough discard into crispy, addictive snack crackers that rival any store-bought box. These Sourdough Cheez-Its marry the tangy depth of fermented starter with sharp cheddar cheese and a generous coating of everything bagel seasoning. Each golden square delivers a satisfying crunch and bold, savory flavor that makes it impossible to stop at just one handful. Whether you're looking to use up extra sourdough starter or simply craving a homemade snack with personality, these crackers bring together the best of artisan baking and nostalgic comfort food.

Pin It

The beauty of these crackers lies in their simplicity and versatility. The sourdough starter discard provides not only tang but also helps create that signature crispy texture, while cold butter and sharp cheddar come together in a food processor to form a tender, flavorful dough. A quick chill in the refrigerator makes the dough easy to roll thin, and the everything seasoning creates a crunchy, flavorful crust that elevates each cracker from simple to spectacular. Best of all, you can make a big batch and store them in an airtight container for snacking throughout the week.

Ingredients

• 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
• 2 tablespoons everything bagel seasoning
• 1 tablespoon flaky sea salt (optional)
• 1 tablespoon olive oil (for brushing)

Instructions

Step 1: Make the dough

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

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

Step 3: Knead and chill

Turn dough onto a lightly floured surface and knead briefly until smooth. Divide dough in half, flatten each into a disk, wrap in plastic, and chill for 30 minutes.

Step 4: Preheat oven

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

Step 5: Roll out dough

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

Step 6: Add topping

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

Step 7: Cut into squares

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

Step 8: Prepare second batch

Repeat with remaining dough.

Step 9: Bake

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

Step 10: Cool and serve

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

Zusatztipps für die Zubereitung

For the tangiest flavor, use sourdough discard that's been sitting in the fridge for several days and has developed a mature, bubbly character. Make sure your butter is cold when you add it to the food processor—this creates those flaky layers that make the crackers extra crispy. When rolling out the dough, aim for consistent thickness throughout so all crackers bake evenly. If the dough becomes too soft while working with it, pop it back in the fridge for a few minutes. Don't skip the cooling step—the crackers will continue to crisp as they cool on the wire rack, developing that perfect snap.

Varianten und Anpassungen

Feel free to experiment with different cheese combinations—try mixing sharp cheddar with parmesan for an extra punch of umami, or use gruyere for a nuttier flavor profile. If you don't have everything bagel seasoning on hand, make your own blend using sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. For a spicier version, add a pinch of cayenne pepper to the dough or sprinkle with red pepper flakes before baking. You can also substitute whole wheat flour for half the all-purpose flour for a heartier, more rustic cracker with extra fiber and nutritional value.

Serviervorschläge

These sourdough cheese crackers are perfect on their own as a snack, but they also shine as part of a cheese board alongside creamy brie, aged gouda, or tangy blue cheese. Serve them with hummus, spinach artichoke dip, or a sharp cheddar beer cheese for an elevated appetizer spread. They're also wonderful crumbled over soups and salads for added crunch and flavor. Pack them in lunchboxes with sliced vegetables and ranch dip, or arrange them on a platter with cured meats, olives, and pickles for an impressive charcuterie presentation. Store in an airtight container at room temperature for up to one week, or freeze for longer storage.

Pin It

These homemade sourdough Cheez-Its prove that the best snacks come from your own kitchen. With their tangy sourdough flavor, sharp cheddar richness, and bold everything seasoning crunch, they're a creative way to turn leftover starter into something truly special. Make a double batch—these addictive crackers disappear fast, and you'll want plenty on hand for impromptu snacking, entertaining, or gifting to fellow food lovers who appreciate the art of homemade goodness.

Recipe Questions & Answers

→ What does sourdough discard add to the crackers?

Sourdough discard provides a subtle tang and depth of flavor, enhancing the overall taste and texture of the crackers.

→ Can I substitute cheddar with other cheeses?

Yes, parmesan can be used for a sharper, nuttier flavor, or other hard cheeses for variation.

→ How do I achieve the best crispiness?

Rolling the dough thin and baking until golden ensures a light, crisp texture that gets crunchier as it cools.

→ Is everything bagel seasoning necessary?

It adds a bold, savory touch, but you can make your own mix of sesame, poppy seeds, garlic, onion, and salt if unavailable.

→ How should the crackers be stored?

Once completely cooled, store in an airtight container to maintain crispiness and freshness.