Sourdough Cheez-Its Crackers

My sourdough starter has been sitting in my fridge for three days, and I realized I had enough discard to do something beyond the usual pancakes. That afternoon, I was craving something salty and crispy, and the idea of channeling those Cheez-Its I loved as a kid but making them tangy and sophisticated felt like the perfect afternoon project. The smell of sharp cheddar and everything seasoning filling my kitchen was worth every minute of the process.

Last weekend, I brought a batch to a casual dinner party, and within ten minutes they were nearly gone while I was still explaining how I made them. My friend Sarah kept sneaking them off the plate and finally admitted she'd already eaten a handful, which made the whole effort feel worth it. That's when I knew this recipe was keeper material.

Ingredients

• All-purpose flour: The foundation that gives your crackers structure without overpowering the cheese and sourdough flavors.
• Sharp cheddar cheese, finely shredded: The sharper the better here, as it won't get lost during baking like mild cheddar would.
• Unsalted butter, cold and cubed: Cold butter is essential because it creates those little pockets that help the crackers stay crispy instead of dense.
• Sourdough starter discard: Use discard that's been sitting unfed for a few days to get that authentic tangy bite.
• Salt, garlic powder, onion powder: These three work together to build the savory base layer before the everything seasoning hits.
• Everything bagel seasoning: This is where the magic happens, bringing sesame, poppy, and allium notes that make people ask for the recipe.
• Flaky sea salt: This optional topping adds a finishing touch that catches light and adds textural contrast.
• Olive oil for brushing: A light coating helps the seasonings stick and encourages that golden, crispy finish.

Instructions

Build your base in the food processor:

Pulse the flour, cheddar, cold butter cubes, salt, garlic powder, and onion powder until you see coarse crumbs forming. This takes about thirty seconds, and you want texture here, not a fine powder.

Add the sourdough magic:

Pour in your sourdough discard and pulse just until a soft dough pulls together. You're looking for something that holds together when you squeeze it but isn't sticky or overworked.

Knead briefly:

Turn the dough onto a floured surface and give it maybe ten gentle folds until it feels smooth and cohesive. Don't overdo this or your crackers will be tough instead of tender.

Chill for structure:

Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least thirty minutes. This resting time lets the gluten relax and makes the dough easier to roll without springing back.

Prep your oven and pans:

Heat your oven to 350°F and line two baking sheets with parchment paper. Having everything ready means you won't be scrambling once you start rolling.

Roll thin and even:

Working with one dough disk at a time, place it between two sheets of parchment and roll to about 1/8-inch thickness. The parchment prevents sticking and keeps your thickness consistent.

Season generously:

Brush the rolled dough lightly with olive oil, then sprinkle the everything seasoning and flaky sea salt evenly across the surface. Don't be shy here because the flavors need to coat every cracker.

Cut into squares:

Using a pizza cutter or sharp knife, cut the dough into 1-inch squares. A pizza cutter works best because it rolls smoothly without dragging the dough around.

Space and bake:

Transfer the squares to your prepared baking sheets with just a little space between each one. Bake for 16 to 18 minutes, rotating the pans halfway through, until the crackers are golden and crispy at the edges.

Cool completely:

Transfer to a wire rack and let them cool all the way down before you try them. They'll continue crisping up as they cool, so patience here pays off with that satisfying crunch.

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There's something deeply satisfying about pulling a tray of these crackers from the oven and hearing that crispy snap when you bite into one still warm from the rack. It's the kind of homemade snack that tastes like you spent hours in the kitchen when really you just used some smart timing and ingredient choices.

Why These Beat Store-Bought

Store-bought snack crackers often taste one-note because they rely on salt and artificial cheese flavor to carry the whole thing. Homemade crackers let you layer real sharp cheddar, sourdough tang, and a complex seasoning blend that actually tastes like something. Plus, you control how crispy they are, which means you can stop eating them whenever you want instead of finishing the whole box.

Storage and Keeping Them Crisp

Once they're completely cool, these crackers keep in an airtight container for up to five days, though honestly they rarely last that long. If they do soften slightly, a quick five-minute stint in a 300°F oven will recrisp them back to their original glory. The best part is you can make the dough, chill it overnight, and bake fresh crackers whenever you want that warm, fresh-from-the-oven taste.

Customization Ideas That Actually Work

Once you nail the basic formula, you realize how flexible this dough really is, and that's when the fun starts. Swap the sharp cheddar for a blend of cheddar and aged parmesan if you want even more depth, or try a different seasoning blend entirely like za'atar or smoked paprika with chili flakes. Here are some proven variations that consistently turn out amazing:

• Mix in finely grated parmesan for sharper complexity, using about three-quarters cheddar and one-quarter parmesan.
• If everything seasoning isn't your thing, combine sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt to make your own blend.
• A mature sourdough discard with visible bubbles gives you maximum tang, so save that for when you really want the sourdough flavor to shine.

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Making these crackers has become my favorite way to use sourdough discard, and now I actually look forward to the days when my starter needs feeding. These little squares taste like you've been doing this forever, even if today is your first time.

Recipe FAQs

→ How does sourdough starter discard affect the flavor?

It adds a subtle tangy depth and complexity, enhancing the overall taste without overpowering the cheddar's sharpness.

→ Can the everything seasoning be substituted?

Yes, a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt works well as a homemade alternative.

→ What’s the best way to store these crackers?

Keep them in an airtight container at room temperature to preserve their crispness for several days.

→ Is chilling the dough necessary?

Chilling firms the dough, making it easier to roll out thinly and helps develop a crisp texture when baked.

→ Can the cheddar be substituted or mixed?

Yes, mixing in parmesan with cheddar adds sharper flavor notes and enhances the overall taste.