There’s something absolutely irresistible about biting into a homemade cheese cracker that combines the crispy, salty satisfaction of classic Cheez-Its with the subtle complexity and depth of sourdough fermentation that creates something utterly craveable and genuinely impressive. This Sourdough Cheez Its Crackers Recipe proves that homemade versions of beloved snacks surpass their store-bought counterparts in every way—texture, flavor, freshness, and satisfaction—while showcasing the beautiful versatility of sourdough discard in both sweet and savory applications. What makes these crackers truly extraordinary is how they celebrate the intersection of artisanal baking and clever ingredient repurposing, transforming sourdough discard into something completely unexpected and absolutely delicious that guests will be genuinely shocked to learn you made from scratch. Whether you’re a sourdough enthusiast looking to expand your creative repertoire, someone who appreciates gourmet snacks, planning to create impressive treats for people you love, or simply treating yourself to something absolutely delicious and meaningfully crafted, these sourdough cheez-its deliver pure satisfaction and genuine delight. The combination of crispy texture, cheesy flavor, subtle fermented complexity, and satisfying crunch creates crackers that taste like you spent hours perfecting a complex recipe when really, simple ingredients and proper technique create magic. Your loved ones will be absolutely enchanted by the sophisticated flavor, impressed by how delicious these surprisingly unique crackers taste, and utterly satisfied reaching for handful after handful of these absolutely addictive little squares.
Ingredients
This recipe makes approximately 100 to 120 small crackers.
For the Cracker Dough:
- ¾ cup sourdough discard (unfed, room temperature)
- 4 tablespoons cold butter, cut into small cubes
- 1 cup all-purpose flour
- ¾ cup grated sharp cheddar cheese (approximately 3 ounces)
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons cold water (may need more or less)
For Finishing:
- 1 tablespoon melted butter
- ½ teaspoon fleur de sel or sea salt
- ¼ teaspoon freshly cracked black pepper
- Optional: ¼ teaspoon garlic powder or paprika for topping
Instructions
Prepare Your Ingredients
- Gather all ingredients and ensure the sourdough discard and butter are cold, as this creates the best texture for crispy crackers.
- If your sourdough discard is warm from a recent feeding, allow it to come to room temperature before using.
- Have a food processor or large mixing bowl ready for combining ingredients, along with measuring tools and parchment paper for baking.
- Line two large baking sheets with parchment paper, ensuring you have adequate space for arranging crackers without overcrowding.
Combine Dry Ingredients
- In a medium mixing bowl or food processor, combine the all-purpose flour, sharp cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and optional cayenne pepper.
- Whisk or pulse these ingredients together thoroughly until the cheese and seasonings are evenly distributed throughout the flour.
- The mixture should appear relatively uniform in color with small flecks of cheese distributed throughout.
Cut in the Butter
- Add the cold butter cubes to the flour mixture, working quickly to maintain the butter’s coldness.
- Using a pastry cutter, fork, or the pulse function of a food processor, cut the butter into the flour until the mixture resembles coarse breadcrumbs.
- The texture should have visible small pieces of butter distributed throughout, which create flakiness during baking.
- Avoid overworking the mixture, as this causes the butter to warm and incorporate too smoothly, resulting in dense rather than crispy crackers.
Incorporate Sourdough Discard
- Add the sourdough discard to the flour mixture, stirring gently with a fork or wooden spoon to begin combining ingredients.
- Continue stirring and mixing gently until a shaggy dough begins to form, adding the cold water one tablespoon at a time if needed for proper hydration.
- The dough should hold together when squeezed without being overly wet or sticky—add water very sparingly if necessary.
- Mix just until the ingredients combine into a cohesive dough without overworking, which would develop gluten and create tough crackers.
Chill the Dough
- Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
- Chilling also allows the butter to firm up again, which is essential for creating crispy texture during baking.
- The dough can be refrigerated for up to 24 hours, making it convenient for advance preparation.
Roll and Shape
- Preheat your oven to 375°F and prepare your baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and place it between two sheets of parchment paper.
- Using a rolling pin, roll the dough to approximately ⅛-inch thickness, working gently to create even thickness throughout.
- The thinner you roll, the crispier the finished crackers will be—aim for translucent-thin if possible without tearing.
- Once rolled, remove the top layer of parchment paper and use a sharp knife or pizza cutter to cut the dough into small squares.
- Cut the dough into approximately ½-inch squares, similar in size to commercial Cheez-Its, ensuring uniform baking.
- Arrange the cut crackers on the prepared baking sheets in a single layer, spacing them approximately ½-inch apart.
- Any scraps can be gathered, re-rolled, and cut again until all dough is used, minimizing waste.
Brush and Season
- Using a pastry brush, lightly brush each cracker with the melted butter, coating the tops evenly without using excessive butter.
- Sprinkle the fleur de sel or sea salt over the buttered crackers, distributing it as evenly as possible.
- Add the freshly cracked black pepper and optional garlic powder or paprika, creating a flavorful, seasoned topping.
- The toppings should adhere to the butter, creating a flavorful crust on each cracker.
Bake to Crispy Perfection
- Bake at 375°F for 12 to 16 minutes until the crackers are deeply golden brown and crispy.
- Halfway through baking, rotate the baking sheets and stir the crackers gently to ensure even browning on all sides.
- Watch carefully during the final few minutes, as crackers can brown quickly—you want deep golden, not burnt.
- The crackers should be completely crispy when finished, snapping cleanly when broken rather than bending.
- Remove the baking sheets from the oven and allow the crackers to cool on the pan for 5 minutes.
Cool and Store
- Transfer the cooled crackers to a wire cooling rack where they can cool completely and continue crisping.
- Allow the crackers to cool for at least 15 to 20 minutes before storing, which completes the crisping process.
- Once completely cooled, transfer to an airtight container or decorative jar for serving or gifting.
- These crackers taste wonderful served with cheese, dips, or eaten plain as a satisfying snack.
- Store finished crackers in an airtight container at room temperature for up to 10 days, maintaining crispness throughout.
Serving and Storing Tips
How to Serve These Addictive Crackers
Present your gorgeous sourdough cheez-its crackers in a beautiful bowl, jar, or on a serving board that showcases their golden-brown color and appetizing appearance. First, serve them at room temperature, straight from storage without additional preparation for optimal flavor and texture. Additionally, pair with soft cheeses, spreadable dips, or hummus for complete snacking satisfaction. Meanwhile, serve alongside charcuterie boards, cheese boards, or antipasto platters for elegant entertaining. For special occasions, package individual portions in decorative bags or boxes for charming, thoughtful gifts. Furthermore, these crackers serve as wonderful accompaniments to soups, salads, or wine tastings for sophisticated entertaining.
Storage Instructions for Maximum Crispness
Keep your sourdough cheez-its crackers in an airtight container at room temperature for up to 10 days, storing them in a single layer when possible to prevent crushing. If your kitchen is humid, place a silica gel packet in the container to absorb excess moisture and maintain crispness. For longer storage, freeze the crackers in a freezer-safe container for up to 3 months, maintaining their flavor and texture. To use frozen crackers, allow them to come to room temperature in the sealed container before opening, preventing condensation that could soften them. Crispy crackers can be refreshed by placing on a baking sheet and warming in a 300°F oven for 5 minutes if they lose crispness over time.
Helpful Notes and Pro Tips
Tips for Perfectly Crispy Crackers
Start by using very cold butter and sourdough discard, as temperature contrast creates the best texture for crispy crackers. Additionally, rolling the dough very thin—approximately ⅛-inch or thinner—creates maximum crispness compared to thicker crackers. The key to crispy crackers is not overworking the dough, which develops gluten and creates dense texture. Furthermore, chilling the dough before rolling relaxes gluten and allows butter to firm up, both essential for crispy results. When baking, rotating the sheets halfway through ensures even browning without some crackers burning while others remain pale. Meanwhile, allowing crackers to cool on the baking sheet after removal from the oven continues the crisping process through residual heat.
Understanding Sourdough Discard in Crackers
Sourdough discard is the starter removed before feeding, containing wild yeast and lactic acid bacteria that add subtle fermented complexity. Additionally, the discard contributes to the crackers’ structure and creates better flavor than regular dough. The sourdough adds subtle tang that complements the sharp cheddar beautifully, creating complexity beyond simple cheese crackers. Furthermore, fermented discard may break down starches slightly, creating a different crumb structure than traditional versions. The acidic nature of sourdough discard reacts with the butter and cheese to create additional flavor development during baking.
Ingredient Substitutions and Variations
If you don’t have sharp cheddar, you can use mild cheddar, though the flavor will be less pronounced and intense. In contrast, for even more intense cheese flavor, you could use extra sharp cheddar or replace some cheddar with other hard cheeses like Gruyère or aged Gouda. For different flavor profiles, you could add ½ teaspoon of smoked paprika, ¼ teaspoon of mustard powder, or ⅛ teaspoon of red pepper flakes for completely different taste experiences. You could also create an herb version by adding 1 teaspoon of fresh rosemary or thyme for savory complexity. Alternatively, adding 1 tablespoon of everything bagel seasoning creates completely different flavor variations that many people find irresistible.
Topping and Variation Ideas
Beyond the suggested toppings, you can create completely personalized crackers by choosing from an unlimited array of options including herbs, seeds, or spice blends. Additionally, you could experiment with different salt varieties like smoked salt, truffle salt, or herb-infused salt for varied flavor profiles. You might also consider sprinkling sesame seeds, poppy seeds, or caraway seeds for textural contrast and additional flavor. Meanwhile, a light dusting of cayenne pepper creates heat and visual interest that appeals to spice lovers. You could also create a sweet-savory version by sprinkling a touch of maple sugar or honey along with the savory seasonings for unexpected complexity.
Chef Tips
Professional bakers always chill their dough before rolling and baking, as this allows the gluten to relax and prevents shrinkage during the baking process that would create uneven crackers. Additionally, rolling the dough between parchment paper prevents sticking and allows for thinner rolling than working directly on a counter surface.
Frequently Asked Questions
Can I use active sourdough starter instead of discard for this recipe? Yes, though unfed discard provides more fermented complexity; recently fed starter still works beautifully and creates delicious crackers with slightly different taste profiles.
What if my dough becomes too warm while rolling; how do I prevent it? Chill the dough again between rolling and cutting if it becomes too warm and sticky, which prevents overworking and maintains crispy texture.
Can I make these crackers without the Parmesan cheese? Yes, you can use all cheddar cheese, though the Parmesan adds sharpness and complexity that makes the crackers especially flavorful and distinctive.
How do I know if my crackers are perfectly baked versus underbaked or overbaked? Perfectly baked crackers snap cleanly when broken and are deeply golden brown; if too pale, bake longer; if burnt or dark, reduce baking time next batch.
Is there a way to make these crackers without sourdough discard if I don’t have a starter? You can replace the discard with Greek yogurt or regular milk in equal amounts, though the fermented complexity and subtle tang will be less pronounced.
Conclusion
Sourdough Cheez Its Crackers represent the perfect marriage of homemade craftsmanship, clever ingredient repurposing, and genuinely addictive flavor that proves homemade snacks surpass their store-bought counterparts in every meaningful way. This recipe proves that sourdough discard belongs in savory creations as much as sweet ones—instead, it elevates simple cheese crackers with subtle complexity and fermented depth that distinguishes them from basic cheese snacks immediately. Whether you’re a sourdough enthusiast looking to expand your creative repertoire, someone who appreciates gourmet snacks, creating impressive treats for people you love, or simply treating yourself to something absolutely delicious and meaningfully made, these sourdough cheez-its deliver on every level. From the moment you begin rolling the dough and those wonderful cheese and butter aromas fill your kitchen to the final bite of crispy, salty, utterly satisfying cracker, every aspect of this experience feels completely special and thoroughly enjoyable. The straightforward instructions mean that even inexperienced bakers can create something that looks professionally made and tastes absolutely incredible without any stress or frustration. Most importantly, the care and attention you invest in creating these crackers from sourdough discard shines through in every crispy, flavorful, absolutely perfect bite. This is more than just crackers—it’s an expression of culinary creativity, sustainability, and genuine satisfaction served crispy and delicious.
Did you absolutely love making these Sourdough Cheez Its Crackers as much as we loved sharing this recipe with you? We’d genuinely adore hearing about your cracker-baking experience! Please save this recipe to your favorites, pin it to your Pinterest board, and share it with friends and family who deserve delicious, homemade snacks that prove sourdough discard belongs in savory creations, not the trash. Your shares, comments, and feedback inspire us to keep developing delicious recipes that bring joy and celebration to your kitchen and table. Don’t forget to tag us on social media if you make these stunning crackers—we can’t wait to see your gorgeous creations and hear how much your loved ones cherished these thoughtful, delicious, and absolutely addictive sourdough cheez-its crackers!
