Sourdough Cheez-Its Snack Crackers (Print version)

Crunchy, cheesy crackers featuring tangy sourdough and everything bagel seasoning.

# What You'll Need:

→ Dough

01 - 1 cup all-purpose flour
02 - 1 cup sharp cheddar cheese, finely shredded
03 - 3 tablespoons unsalted butter, cold and cubed
04 - 1/2 cup sourdough starter discard, unfed
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder

→ Topping

08 - 2 tablespoons everything bagel seasoning
09 - 1 tablespoon flaky sea salt, optional
10 - 1 tablespoon olive oil

# Directions:

01 - In a food processor, pulse flour, cheddar, butter, salt, garlic powder, and onion powder until mixture resembles coarse crumbs.
02 - Add sourdough starter discard and pulse until a soft dough forms.
03 - Turn dough onto a lightly floured surface and knead briefly until smooth.
04 - Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Roll out one dough disk between two sheets of parchment paper to approximately 1/8-inch thickness.
07 - Brush surface lightly with olive oil. Sprinkle evenly with everything bagel seasoning and flaky sea salt.
08 - Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing slightly apart.
09 - Roll, season, and cut remaining dough disk using the same method.
10 - Bake for 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
11 - Remove from oven and cool completely on a wire rack before serving or storing.

# Expert Tips:

01 -
  • They taste like a fancy, sophisticated version of something you already crave, minus the guilt of processed ingredients.
  • Your sourdough discard finally has a delicious purpose beyond the compost bin.
  • They're crispy, not greasy, and genuinely impressive to serve at parties without anyone realizing how simple they are to make.
02 -
  • Don't skip the chilling step—warm dough is soft and tears easily when you try to transfer it to the baking sheet; cold dough is forgiving and rolls like a dream.
  • The crackers will actually continue to crisp for several minutes after leaving the oven, so resist the urge to pull them out when they look barely golden; wait for that deeper, toasted color.
03 -
  • Use a pizza cutter instead of a knife to cut the crackers—it glides through without dragging the dough, creating cleaner edges and even browning.
  • If your everything seasoning has been sitting in the pantry for months, taste it first; stale sesame seeds ruin the whole effect, so make a quick fresh blend if needed.
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