I remember the exact moment Sourdough Cheez-It Crackers became a go-to in my kitchen. One evening, we realized we were short on snacks for friends dropping by unexpectedly. I grabbed some fermented dough crackers I’d been experimenting with and baked these homemade sourdough crackers infused with sharp cheddar. The crispy cheese snacks were a hit that night, disappearing in no time and earning their permanent spot in my recipe box.
What makes Sourdough Cheez-It Crackers so reliable is the mix of simple ingredients and the magic of sourdough starter use, which adds both flavor and crunch. It’s one of those cheese crackers recipes that feels special but is surprisingly easy. The tang from the fermented dough crackers and the cheesy bite just can’t be beat for everyday cooking or sharing.
If you’re looking for a snack that fits right into real home kitchens without fuss, this recipe will become a staple for you too. It’s the kind of thing that makes weekday nibbling more fun and weekend hosting effortless. Plus, if you’re curious about other sourdough snacks, check out this classic sourdough cheese crackers recipe from NatashasKitchen.com or this version of homemade Sourdough Cheez-It Crackers over at Country Roads Sourdough.
I’m excited to share this dependable Sourdough Cheez-It Crackers recipe with fellow home cooks. Let’s get into why it works so well and how you can make it yours.
What You’ll Need:
- 1 cup sourdough starter discard (unfed is fine—this recipe’s perfect for using up your fermented dough crackers)
- 1 cup all-purpose flour (no worries if you only have whole wheat; I sometimes swap it half-and-half for extra nuttiness in my Sourdough Cheez-It Crackers)
- 1 cup sharp cheddar cheese, shredded (grab whatever you like — mild cheddar or even smoked cheese adds a nice twist)
- 2 tablespoons cold unsalted butter, cubed (this keeps the crackers flaky and crispy)
- 1 teaspoon salt (plus a bit extra for sprinkling on top)
- 1/4 teaspoon cayenne pepper (optional if you want a little kick — I often leave it out for kids)
- 1 tablespoon water (just enough to bring the dough together)
Everything you need for this Sourdough Cheez-It Crackers should be in your regular grocery aisle, so no special trips. Butter and cheddar cheese are budget-friendly, especially if you buy blocks and shred yourself—it saves money and tastes fresher. Using sourdough starter use like this also helps reduce waste.
To speed things up, start grating your cheese early and keep your butter chilled until you’re ready to mix. Leftover crackers can be stored in an airtight container for about a week—they stay crisp and ready whenever snack cravings hit. I like adding a bit more cheese on top before baking for an extra cheesy punch.
For a similar but sweet twist, you might want to check out sourdough coffee cake muffins on AllFoodsRecipe.com that use your starter in a different flavor profile.
Let’s Make It Together:
- Start by mixing the sourdough starter discard and flour in a large bowl. This is the base of your Sourdough Cheez-It Crackers dough. I used to rush this step, but taking a moment to combine well helps the dough feel just right.
- Cut in the butter. Using your fingers or a pastry cutter, work the cold butter cubes into the dough until it looks like coarse crumbs. It’s okay if some bits of butter remain a bit chunky—that’s what gives your crackers flakiness.
- Add cheese, salt, and cayenne (if using). Fold the shredded cheddar into the dough, mixing evenly. This is where your Sourdough Cheez-It Crackers start to smell amazing—the rich cheesy aroma makes the kitchen feel cozy.
- Add water, 1 tablespoon at a time, and gently knead the dough just until it sticks together. Be careful not to overwork it. Your dough should hold but not be sticky.
- Wrap the dough in plastic and chill for 30 minutes. While this rests, prep your baking sheet with parchment paper.
- Roll out the dough thin, about 1/8 inch thick. Use a pizza cutter or a sharp knife to slice into 1-inch squares. I sometimes poke a small hole in the center of each to keep them from puffing up too much.
- Place crackers on the baking sheet, sprinkle with a tiny bit of salt, and bake at 350°F for about 20 minutes or until golden and crispy. Watch them near the end! Overbaking can turn your Sourdough Cheez-It Crackers too brown instead of crispy.
From start to finish, this whole process takes about an hour. While your crackers bake, you can set out drinks or make a simple salad to accompany your snack.
Don’t worry if your Sourdough Cheez-It Crackers look a little uneven at first—they’ll crisp up beautifully and have that wonderful homemade charm. Over time, you’ll find your own preferred thickness and seasoning combo. One tested shortcut I like: rolling the dough between two sheets of parchment cuts clean and easy.
If you’re a fan of fermented dough crackers and want to compare notes, Natasha’s Kitchen has a solid sourdough cheese crackers recipe that’s a little different but just as tasty.
How to Serve & Enjoy:
My favorite way to enjoy Sourdough Cheez-It Crackers is as a simple snack with a crisp apple or slices of salami. The tangy flavor of the crackers pairs perfectly with savory items and light fruit.
They’re a crowd-pleaser at parties or cozy nights in front of the TV. These crispy cheese snacks also make a great addition to soup or salad bowls for a bit of crunch on top. When guests come over, I like to serve them alongside creamy dips like hummus or spinach artichoke dip.
Leftovers are great on their own or crushed into breadcrumb form to add texture on casseroles or mac ‘n’ cheese. For seasonal variation, sprinkle a little rosemary and garlic on top before baking to give your crackers a wintery feel. This Sourdough Cheez-It Crackers really shines in those moments when you want a snack that feels homemade but requires minimal hands-on time.
If you enjoy this kind of easy baked cheese snack, you might want to explore homemade sourdough crackers from Country Roads Sourdough for different flavor combinations.
Your Questions Answered:
Can I make this Sourdough Cheez-It Crackers ahead of time?
Yes! You can make the dough a day ahead and keep it wrapped in the fridge. Roll and bake right before serving. The crackers themselves can be stored in an airtight container for up to a week.
What’s a good substitute for cheddar in this cheese crackers recipe?
Sharp white cheddar works great, but gouda, gruyere, or even vegan cheese alternatives can be used. Just keep it shredded for easy mixing.
How do I adjust this Sourdough Cheez-It Crackers for more or fewer people?
The recipe scales up nicely. Just double or halve ingredients as needed. Remember thinner crackers bake faster, so keep an eye on them if you change the thickness.
Can I use active sourdough starter instead of discard?
Absolutely! Using active starter will add more rise and air bubbles to your fermented dough crackers. Just reduce water slightly since active starter has more moisture.
I don’t have cayenne. Is that okay?
Totally fine. Cayenne is just for a little heat. Without it, your Sourdough Cheez-It Crackers will be mild but still flavorful from the cheese and sourdough.
Can I freeze these crackers?
You can freeze baked crackers in a sealed bag for up to a month. Let them thaw at room temperature and crisp them up in a warm oven to refresh.
Are there any taste differences when using whole wheat flour?
Yes, whole wheat adds a nuttier, heartier flavor to the fermented dough crackers but might be slightly less crisp. Mixing half whole wheat and half all-purpose is a nice balance.
If you want community-tested tips and variations, Natasha’s Kitchen has a great sourdough cheese crackers FAQ and recipe that’s worth checking out.
Final Thoughts:
This Sourdough Cheez-It Crackers recipe has a permanent spot in my kitchen routines. It’s straightforward, uses everyday ingredients, and the results deliver that crispy cheese snack feeling you want without fuss. I appreciate that this recipe helps me use up my sourdough starter discard and turns it into something everyone loves.
My Best Sourdough Cheez-It Crackers Tips:
– Don’t rush chilling the dough—it improves texture.
– Use freshly shredded cheese for best melty flavor.
– Roll the dough thin to get those perfect crisp edges.
I’ve tested several variations including adding herbs like thyme, substituting parmesan for cheddar, and mixing in smoked paprika for smoky flavor. The classic sharp cheddar version stays the top request in this family favorite.
Making this Sourdough Cheez-It Crackers your own means trying different cheeses or spices to fit your taste. I hope you find it as comforting and reliable as I do when you want a cheesy snack that feels homemade.
If you love this kind of recipe, check out other crowd-pleasers on AllFoodsRecipe.com, like their sourdough cheese crackers or even a sweet baked treat like sourdough coffee cake muffins. There’s something about the charm of homemade snacks that always brings people back for more.
Happy cooking, friends. Your kitchen is about to smell amazing.
Sourdough Cheez-It Crackers
These Sourdough Cheez-It Crackers are a crispy, tangy twist on the classic cheesy snack, made naturally with fermented sourdough starter for enhanced flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (fed and active)
- 1 cup shredded sharp cheddar cheese
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 2 tablespoons cold unsalted butter, cubed
- 1/2 teaspoon mustard powder
- 2 tablespoons cold water (as needed)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, combine the sourdough starter, shredded cheddar, flour, salt, paprika, mustard powder, and cold butter.
- Pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, and pulse until the dough comes together.
- Turn the dough onto a floured surface and roll out very thin (about 1/8 inch thick).
- Cut the dough into 1-inch squares using a knife or pizza cutter.
- Transfer squares to the baking sheet, prick each cracker with a fork to prevent puffing.
- Bake for 18-22 minutes or until golden brown and crisp.
- Remove from oven and cool completely on a wire rack before serving.
Notes
For an extra kick, sprinkle a little cayenne pepper on top before baking or serve with your favorite dip for a savory snack.