Sourdough Cheez-Its Snack Crackers

My sourdough starter had been neglected for weeks, sitting in the back of my fridge like an abandoned project, when I finally decided to do something useful with all that discard. One lazy Sunday afternoon, watching my roommate demolish a box of store-bought Cheez-Its, I thought: why not make something better? The idea of combining that tangy, slightly sour flavor with sharp cheddar and a bagel-inspired topping felt like the kind of thing that could actually work. Three hours later, our kitchen smelled incredible, and those crackers were gone before dinner.

I brought a batch to my sister's book club expecting polite nibbling, and instead watched them disappear within minutes while everyone asked for the recipe. She later told me her kids were asking for "homemade cheese crackers" instead of the boxed ones—small victory that felt oddly rewarding, honestly.

Ingredients

• All-purpose flour: The foundation that keeps these crackers sturdy and snappable; don't skip the weight measurement here, as it makes the dough texture predictable and consistent.
• Sharp cheddar cheese, finely shredded: This is where the bold flavor lives, so go for a really good aged cheddar if you can find it, and shred it fresh rather than using pre-shredded.
• Unsalted butter, cold and cubed: Cold butter creates those tender, slightly flaky layers that make each bite interesting; let it sit on the counter for just two minutes before processing.
• Sourdough starter discard: The tangy backbone of these crackers—use discard that's been sitting unfed for at least a week for maximum flavor complexity.
• Salt, garlic powder, and onion powder: These season the dough itself, creating depth before the topping even enters the picture.
• Everything bagel seasoning: The showstopper topping that gives these their personality and crunch; if yours looks old, make a fresh batch because stale sesame seeds taste flat.
• Flaky sea salt: Optional but recommended—it adds visual appeal and little bursts of mineral saltiness that make you reach for another cracker.
• Olive oil: Just enough to help the toppings cling and encourage gentle browning in the oven.

Instructions

Combine dry ingredients and butter:

Pulse the flour, cheddar, cold butter cubes, salt, garlic powder, and onion powder in a food processor until it looks like coarse breadcrumbs—you want pea-sized pieces of butter still visible. This is the texture that promises flakiness later.

Bring the dough together:

Add your sourdough discard and pulse until the dough just barely comes together; don't overmix or you'll lose that tender quality. It should look slightly shaggy but hold when you squeeze it.

Knead and rest:

Turn the dough onto a lightly floured surface and knead gently for just a minute or two until it's smooth enough to handle. Divide it in half, flatten each into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes—patience here prevents shrinkage during rolling.

Prepare your workspace:

Preheat your oven to 350°F and line two baking sheets with parchment paper; this prevents sticking and ensures even browning underneath. Having everything ready before you start rolling makes the next steps feel effortless.

Roll thin and even:

Working with one dough disk at a time, place it between two sheets of parchment and roll until it's about 1/8-inch thick—this is the sweet spot for crispy-all-the-way-through crackers. You'll know it's thin enough when you can almost see your work surface through it.

Oil and 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 with the topping; it's what makes these crackers memorable.

Cut into uniform squares:

Using a pizza cutter (which honestly works better than a knife for this), cut the dough into roughly 1-inch squares and transfer them to your prepared baking sheets with a little space between each. They'll puff slightly and crisp better with breathing room.

Bake until golden and crisp:

Pop them into the oven for 16 to 18 minutes, rotating the pans halfway through so they brown evenly. They should smell incredible and look golden, maybe even slightly darker at the edges—that's where the flavor concentrates.

Cool completely before storing:

Let them cool on a wire rack for at least 15 minutes; they'll continue crisping as they cool, which is crucial for that satisfying snap. Once completely cool, store in an airtight container where they'll stay crispy for up to five days.

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There's something deeply satisfying about baking something so close to junk food but infinitely better for you—it feels like getting away with something. When my neighbor knocked on the door smelling the aroma and ended up staying for coffee and crackers, I realized these have that rare quality of making any moment feel a little more special.

Flavor Combinations Worth Trying

Once you master the base recipe, these crackers become a blank canvas for experimentation. I've played around with swapping half the cheddar for sharp aged parmesan, which creates a more intense, nutty flavor that pairs beautifully with wine. During colder months, I've added a pinch of cayenne pepper to the dough itself for subtle heat that sneaks up on you. The beauty of this recipe is that the sourdough tang is forgiving enough to play well with almost any savory seasoning combination you dream up.

Storage and Make-Ahead Tips

These crackers keep remarkably well, which makes them ideal for snacking throughout the week or bringing to gatherings. I usually store them in a glass container with a paper towel at the bottom to absorb any stray moisture; this keeps them crispy for nearly a week. If you want to get ahead, you can prepare both dough disks, wrap them well, and refrigerate for up to two days before rolling and baking—just add a few extra minutes to your rolling time if they're very cold.

The Sourdough Starter Secret

The real magic in these crackers comes from using mature sourdough discard that's been sitting unfed for at least a week; that dormant starter has developed deeper, more complex sour notes that just a fresh feeding would never achieve. Don't feel like you're wasting your starter—you're actually elevating it into something spectacular. What makes these different from regular cheese crackers isn't just the tang, but the way that sourdough flavor plays against the sharp cheddar, creating a savory depth that keeps you reaching for more even when you're full.

• Save your discard before every feeding rather than tossing it; a week-old discard makes noticeably more complex, tangy crackers.
• If your starter is very liquidy, you might need to add a tiny bit more flour to achieve the right dough consistency.
• These crackers freeze beautifully uncooked; you can bake them straight from the freezer, adding just a minute or two to the baking time.

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These crackers have become my go-to gift for friends who appreciate good food but don't expect to be impressed by a homemade snack. There's real joy in sharing something you made with your own hands, especially when it tastes this good.

Recipe FAQs

→ Can I use mature sourdough discard?

Yes, mature sourdough discard adds extra tang and helps enhance the cracker's flavor and texture.

→ What can I substitute for everything bagel seasoning?

If unavailable, combine sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt to mimic the seasoning blend.

→ How thin should I roll the dough?

Roll the dough to about 1/8-inch (3 mm) thickness for optimal crispiness and even baking.

→ Can I use parmesan cheese instead of cheddar?

Yes, substituting part or all cheddar with parmesan will provide a sharper flavor profile.

→ How do I store the crackers to maintain freshness?

Once cooled completely, store the crackers in an airtight container to keep them crisp and fresh.