Picnic Snack Box Sourdough Cheez-Its (Print version)

A portable snack box pairing tangy sourdough Cheez-Its with fresh grapes for quick, tasty bites.

# What You'll Need:

→ Sourdough Cheez-Its

01 - 1 cup sharp cheddar cheese, grated
02 - 1/2 cup all-purpose flour
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 2 tablespoons sourdough starter, discard or active unfed
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon paprika
07 - 1 to 2 teaspoons cold water, as needed

→ Grapes

08 - 1 1/3 cups seedless red or green grapes, washed and dried

→ Optional Additions

09 - 1 ounce roasted almonds or walnuts
10 - 1.5 ounces dark chocolate squares

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar cheese, flour, cold butter cubes, salt, and paprika. Pulse until mixture is crumbly.
03 - Add sourdough starter and pulse until dough begins to form. Add cold water one teaspoon at a time if needed to bring dough together.
04 - Roll out dough between two sheets of parchment paper to approximately 1/8 inch thickness.
05 - Cut dough into 3/4 inch squares using a knife or pizza cutter. Poke a hole in the center of each square with a skewer or fork for authentic appearance.
06 - Transfer squares to prepared baking sheet, spacing them slightly apart.
07 - Bake for 16 to 18 minutes until golden and crisp. Cool completely before handling.
08 - Divide baked Cheez-Its and grapes evenly among four containers. Add optional nuts or chocolate if desired.

# Expert Tips:

01 -
  • These are genuinely crispy and tangy in ways that store-bought versions can only dream of, thanks to the sourdough starter doing all the flavor work.
  • You can actually pronounce every ingredient, and watching them come together is oddly satisfying and quick.
  • The whole snack box comes together in under 40 minutes, making it perfect for spontaneous picnics or when you need portable food that feels thoughtful.
02 -
  • Letting your Cheez-Its cool completely before packing is non-negotiable—they'll continue to crisp up and won't soften when you inevitably eat them in the heat.
  • If your dough feels too sticky or too dry, water and humidity matter way more than you'd think, so trust your hands more than you trust the exact teaspoon measurements.
03 -
  • Store unfed sourdough discard in the fridge and use it straight from cold—no need to bring it to room temperature, and cold starter helps keep your dough workable.
  • If you're making these ahead of a picnic, store them in an airtight container for up to three days, and assemble the snack boxes an hour or two before you leave so everything is still fresh.
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