Sourdough Cheez-Its Snack Crackers (Printable)

Tangy sourdough crackers combined with sharp cheddar and a savory seasoning blend for a crispy snack.

# 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 for brushing

# Directions:

01 - In a food processor, pulse flour, cheddar, butter, salt, garlic powder, and onion powder until the 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, and chill 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 to approximately 1/8-inch thickness.
07 - Brush surface lightly with olive oil. Sprinkle evenly with everything 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 them slightly apart.
09 - Roll out, season, and cut the second dough disk following the same process as the first.
10 - Bake for 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
11 - Cool completely on a wire rack before serving or storing in an airtight container.

# Expert Tips:

01 -
  • You finally get to use that sourdough discard sitting in your fridge, turning kitchen guilt into pure snacking gold.
  • The everything seasoning hits different when it clings to crackers fresh from the oven still warm enough to make your fingers stick.
02 -
  • Crackers will crisp up significantly as they cool, so don't judge them straight from the oven when they still feel slightly flexible.
  • If your sourdough discard is weak or young, your crackers will taste more like regular cheese crackers, so use older discard from the back of your fridge for maximum tang.
03 -
  • Use a pizza cutter instead of a knife because it creates cleaner edges and you'll have less ragged pieces that brown unevenly.
  • Brush your dough extremely lightly with olive oil because too much will make them greasy instead of crispy, and you only need enough to help the seasonings adhere.
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