There was that magical evening when I first nailed these Sourdough Cheez-It Crackers that changed my snacking game forever. I was digging through my sourdough starter fridge stash, wondering what to do with the discard, and boom—this crispy, cheesy snack idea hit me. It’s one of those moments every foodie cherishes: a simple ingredient turned into something unexpectedly fantastic. These crackers fit right into my foodie life as a go-to treat, perfect for those I-don’t-know-what-to-make moments or casual get-togethers.
What makes these Sourdough Cheez-It Crackers a joy is how they marry that tangy sourdough flavor with sharp cheddar goodness in every bite. The crunch? Spot on. Nothing fancy needed, but the flavor feels special, like artisan cheese crackers you’d find at a fancy deli. I love that every time I pull these out, it feels like sharing a little delicious discovery with friends.
If you’re into the idea of homemade sourdough crackers that bring that cheddar punch and are totally crispy sourdough snacks, you’re going to want to give this a try. I promise—it’s a snack you’ll find yourself coming back to, whether it’s for an afternoon nibble or after-dinner treat. So grab your sourdough starter and your sharpest cheddar—let’s make some Sourdough Cheez-It Crackers that will steal the show!
What You’ll Need:
- 1 cup sourdough starter discard (unfed, 100% hydration)
(Out of discard? You can use a ripe sourdough starter, but discard keeps this recipe waste-friendly!) - 1 cup shredded sharp cheddar cheese
(You can swap sharp cheddar for aged gouda or even parmesan—both work great in this Sourdough Cheez-It Crackers.) - 1 cup all-purpose flour
(Whole wheat or spelt work too if you want a nuttier twist on these cheddar sourdough crackers.) - 4 tablespoons unsalted butter, cold and cubed
(Butter gives this a tender, flaky crunch you want in your crispy sourdough snacks.) - 1 teaspoon salt, plus extra for sprinkling
- 1/2 teaspoon garlic powder (optional but highly recommended for flavor pop!)
- 1/4 teaspoon cayenne pepper (optional for a little heat kick)
This Sourdough Cheez-It Crackers recipe keeps the ingredient list totally approachable—because good food shouldn’t be complicated. You can find everything at your regular grocery store without hunting specialty aisles. Plus, it’s kind to your wallet since you’re using discard and pantry staples. I always add a little extra shredded cheddar on top before baking—because why not? It gives that extra cheesy edge that makes these crackers impossible to put down.
If you want to stash these crackers for later, store leftovers in an airtight container at room temperature. They keep their crisp for about a week—or longer if you tuck them in the fridge, just let them come back to room temp before snacking.
Let’s Cook This Together:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so our crackers won’t stick.
- In a large bowl, mix the sourdough starter discard and cold cubed butter. Use your fingers or a pastry cutter to work the butter into the starter until it’s crumbly but still coming together. This is the start of your dough for these Sourdough Cheez-It Crackers.
- Add the shredded cheddar cheese, flour, salt, garlic powder, and cayenne (if using). Stir everything together until the dough forms a ball. It might feel soft and a bit sticky—that’s perfect! Your cheddar sourdough crackers dough is almost ready.
- Place the dough between two sheets of parchment or wax paper and roll it out to about 1/8-inch thickness. This step is key for crispy sourdough snacks that snap right when you bite in.
- Remove the top parchment and use a knife or pizza cutter to score the dough into small squares, roughly 1-inch squares. You can prick each square with a fork if you like that classic Cheez-It look.
- Brush lightly with water and sprinkle a little extra salt or cheese over the top for the biggest flavor pop. This is where I get extra cheesy—don’t skip it!
- Bake for 20-25 minutes, watching closely toward the end so your Sourdough Cheez-It Crackers turn golden but don’t burn. The kitchen smells incredible while they bake—they’re like artisan cheese crackers coming to life!
- Once baked, allow the crackers to cool completely on the sheet before breaking them apart. If your cheddar sourdough crackers don’t crisp up fully, no worries—just bake a few more minutes next time. It’s a learning curve, trust me!
Start to finish, this Sourdough Cheez-It Crackers comes together in about 45 minutes, and the payoff is oh-so-worth it. While it’s baking, you can clean up or pour yourself a drink—this recipe’s been my kitchen win many times over!
How to Serve & Savor It:
These Sourdough Cheez-It Crackers truly shine when you serve them alongside a fresh, crisp salad or a bowl of hearty soup. The tang from the sourdough and sharp cheddar balances wonderfully with creamy tomato bisque or even a dollop of guacamole for a fun snack combo.
My absolute favorite way to enjoy these cheddar sourdough crackers is on a lazy weekend or when we’re having people over. They’re perfect for grazing—just pop them out with olives, pickles, and maybe some fresh fruit on the side. The crackers are crowd-pleasers whether as a simple snack or part of an artisan cheese crackers spread.
If you happen to have leftovers, try crushing them over a salad for extra crunch or sprinkle them into mac and cheese for a little extra zing. For seasonal fun, I’ve tossed in some fresh rosemary or thyme into the dough, channeling a bit of that herbal flair I saw in a Sourdough discard crackers recipe with Gruyere & Thyme.
Friends always ask for these crackers at parties, so it feels great to share something homemade that tastes so gourmet but is ridiculously easy. If you’re looking for more sourdough starter recipes, the Homemade Sourdough Cheez-It Crackers – Country Roads site has a cool spin on this classic!
Your Questions, Answered:
Can I prep parts of this Sourdough Cheez-It Crackers ahead?
Absolutely! You can mix the dough up to 24 hours in advance, just wrap it tightly in plastic wrap and chill it. Roll and cut before baking when you’re ready. This makes your snack prep a breeze.
What’s a good swap for cheddar in this Sourdough Cheez-It Crackers?
Sharp cheddar is classic, but fresh parmesan, aged gouda, or even pepper jack work amazing. Each gave me a slightly different but equally delicious batch of homemade sourdough crackers.
How can I make this Sourdough Cheez-It Crackers for fewer people?
Cut the recipe in half or even quarter it. It still holds its shape and crunch if you adjust baking time slightly. Smaller batches mean you get fresh, perfect crackers without leftovers!
Is this recipe only for sourdough discard?
While designed for discard, you can use an active starter, but keep an eye on dough texture—it might need a touch less flour. This helps turn your sourdough starter recipes into everyday awesome food.
Can these crackers be gluten-free?
I haven’t tried gluten-free flours with this recipe yet—gluten helps with the structure. Maybe blend chickpea or almond flour with tapioca starch, and let me know how it goes!
Why do my crackers sometimes get soft after baking?
Make sure you roll dough thin and bake till golden. Let them cool fully on the tray before moving. If things stay soft, bake a few minutes longer next time. I’ve learned this with every batch!
How do I store these crispy sourdough snacks best?
Airtight containers work best at room temp, and keep out humidity. If you’re in a humid spot, the fridge works too—just let them warm before eating for the best bite.
If you want to dive deeper into sourdough starter recipes and ideas, the Sourdough discard cheez-it crackers recipe Facebook group is a fun place to swap tips and tricks!
Final Foodie Thoughts:
This recipe holds a special spot in my foodie heart because it’s the perfect union of cheesy, tangy, and crunchy in a homemade sourdough crackers format. There’s something soul-satisfying about turning simple pantry staples and starter discard into these crave-worthy Sourdough Cheez-It Crackers.
My Top Sourdough Cheez-It Crackers Tips:
- Always roll the dough thin for that impeccable snap.
- Trust the baking time, but keep a close eye in the last five minutes.
- Don’t skip the extra cheese sprinkle— it’s a total game-changer.
Variations I love: adding smoked paprika for smoky depth, folding in fresh herbs for a garden touch, or swapping in Gruyere for even more richness. The sharp cheddar version still wins the popularity contest every time, though—my people can’t get enough.
I want you to make this Sourdough Cheez-It Crackers your own, to tweak it, share it, and relish those delicious moments that bring us together. These crackers are an invitation to joy in the kitchen, easy enough for every day but special enough for sharing with friends.
Can’t wait to hear how your batch turns out! It’s snack time, friends.
For more everyday foodie inspiration, check out my recipe for Sourdough Discard Banana Muffins — another winner when you want to make the most of all that sourdough starter love.
Sourdough Cheez-It Crackers
Crispy and cheesy sourdough crackers that bring a flavorful twist to the classic Cheez-It snack, perfect for a wholesome homemade treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese, finely grated
- 4 tbsp unsalted butter, cold and cubed
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional for a slight kick)
- 1-2 tbsp cold water (as needed)
Instructions
- In a mixing bowl, combine the sourdough starter, flour, grated cheddar cheese, salt, and cayenne pepper.
- Add the cold, cubed butter to the mixture and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- If the dough seems dry, add cold water one tablespoon at a time until it comes together into a smooth dough.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough between two sheets of parchment paper to about 1/8 inch thick.
- Cut the dough into small squares or use a cracker cutter. Poke a small hole in the center of each cracker to prevent puffing.
- Transfer the crackers onto the prepared baking sheet and sprinkle lightly with extra salt if desired.
- Bake for 15-18 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving or storing in an airtight container.
Notes
For extra flavor, try sprinkling a little smoked paprika or garlic powder on top before baking. These crackers pair perfectly with your favorite dips or cheeses.