If you love a snack that’s crispy, cheesy, and full of flavor, then homemade Sourdough Cheez-Its are your new obsession.
These small, golden crackers take the classic Cheez-It to a whole new level by incorporating sourdough discard into the dough.
Not only does this reduce waste, but it also adds a subtle tang that balances the sharpness of the cheese.
Whether you’re craving a snack with your favorite soup, a crunchy addition to a cheese board, or just a bite straight from the oven, these sourdough Cheez-Its are surprisingly easy to make at home.
They are crispy, buttery, and packed with cheesy flavor—perfect for satisfying that savory craving without relying on store-bought processed snacks.
This detailed, step-by-step guide will show you exactly how to create crispy, flavorful sourdough Cheez-Its from scratch.
Why Use Sourdough Discard?
Using sourdough discard in Cheez-Its brings a few benefits:
- Flavor: The natural fermentation adds subtle tang that enhances the sharpness of the cheese.
- Texture: Sourdough helps create a crisp yet slightly tender cracker.
- Waste Reduction: Transform extra starter into a delicious snack.
Even if your discard isn’t very active, it works perfectly in this type of dough because you’re not relying on it to leaven the crackers—it’s all about flavor and structure.
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and any optional spices like garlic powder, smoked paprika, or cayenne. This ensures even distribution of flavor throughout the dough.
Cut in the Butter
Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until it resembles coarse crumbs.
The small bits of butter create flakiness in the crackers, making them crisp without being hard.
Add Cheese and Sourdough Discard
Stir in the shredded cheddar cheese, mixing until evenly distributed.
Next, add the sourdough discard. Mix with a spatula or your hands until the dough comes together. It should form a firm, slightly sticky ball. If it feels too dry, add 1–2 tablespoons of cold water, one at a time, until the dough holds together.
Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms the butter and makes the dough easier to roll out, which is crucial for creating thin, even crackers.
Roll Out the Dough
Lightly flour your work surface and rolling pin. Roll the dough into a rectangle or square about 1/8 inch thick. The thinner the dough, the crispier the Cheez-Its.
Try to keep the thickness uniform so that all crackers bake evenly.
Cut the Crackers
Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into 1-inch squares.
For classic Cheez-It style, you can use a straw or small skewer to poke a small hole in the center of each square—this prevents puffing and gives them the iconic look.
Place the cut crackers on a parchment-lined baking sheet, leaving a little space between them.
Optional Seasoning
If desired, brush lightly with melted butter and sprinkle with coarse sea salt for extra flavor. This step is optional but adds a nice finishing touch.
Bake
Preheat your oven to 350°F (175°C).
Bake the crackers for 15–20 minutes, rotating the tray halfway through, until they are golden brown and crisp around the edges.
Watch closely during the last few minutes—thin crackers can go from golden to burnt quickly.
Cool Completely
Remove the Cheez-Its from the oven and transfer them to a wire rack to cool completely.
Cooling allows them to crisp up fully, achieving that satisfying snap when bitten.
Store or Serve
Once completely cooled, store the Cheez-Its in an airtight container at room temperature. They will stay crisp for up to one week, making them perfect for snacking over several days.
Serve them straight from the container, paired with dips, or as a crunchy addition to salads and soups.
Tips for Perfect Sourdough Cheez-Its
- Use sharp cheddar: The sharper the cheese, the more flavorful the crackers.
- Keep butter cold: Cold butter creates tiny pockets, giving a crisp, flaky texture.
- Roll thin: Thinner dough produces crunchier crackers.
- Flavor variations: Experiment with Parmesan, smoked gouda, or spices like chili powder or rosemary.
Serving Ideas
Sourdough Cheez-Its are versatile and can be enjoyed in many ways:
- On their own as a savory snack
- Alongside soup, stew, or chili
- Crushed over salads or baked pasta for crunch
- Paired with wine and cheese on a charcuterie board
They’re also great for packing into lunchboxes or taking on picnics.
Final Thoughts
Making Sourdough Cheez-Its at home is a fun, rewarding way to turn sourdough discard into a crunchy, cheesy snack.
The combination of natural tang from the sourdough, rich cheddar, and optional spices produces a cracker that is far superior to store-bought versions.
Once you try these, you may never go back to pre-packaged Cheez-Its. With simple ingredients and basic techniques, you can create a snack that’s crispy, tangy, and bursting with flavor, perfect for any time of day.
