Sourdough Cheez-Its Crackers

My sourdough starter had been neglected for weeks, sitting in the back of my fridge like a forgotten houseplant, when I decided it was time to stop throwing away perfectly good discard and actually use it for something. That's when these crackers came to life—a way to transform what felt like waste into something so addictively crispy and tangy that my partner kept sneaking them from the cooling rack. The sharp cheddar mixed with that subtle sourdough funk, topped with everything seasoning, creates a snack that tastes like it came from a fancy boutique bakery, except it's made entirely at home with ingredients you probably already have.

I made a triple batch of these for a casual game night with friends, and within an hour they were completely gone—not a single cracker left in the bowl. One friend actually asked for the recipe mid-bite, which felt like the highest compliment, and I realized these crackers have this almost magical quality where people can't stop eating them once they start. It was the kind of moment that reminded me why I love cooking: creating something simple that brings people together without any fuss.

Ingredients

• All-purpose flour: The foundation of your cracker dough, providing structure without being too heavy—make sure it's measured by weight if you have a scale, as it matters more here than eyeballing.
• Sharp cheddar cheese, finely shredded: Don't use pre-shredded cheese from a bag; the anti-caking agents will make your dough grainy and frustrating—take two minutes to shred it fresh and your crackers will have actual texture and bold flavor.
• Unsalted butter, cold and cubed: The cold butter is crucial because it creates those tiny pockets that make the crackers shatter in the most satisfying way, so don't skip the chilling step or pull it from a warm kitchen.
• Sourdough starter discard (unfed): This is the magic ingredient that gives these crackers their tangy depth and keeps them crisp long after baking—use the discard that's been sitting in your fridge for a while, as it has more character than fresh starter.
• Salt: This enhances everything, so use the full amount and taste as you go.
• Garlic powder and onion powder: These add savory undertones that play beautifully with the everything seasoning topping, so don't leave them out thinking they're optional.
• Everything bagel seasoning: The star of the show—this blend of sesame seeds, poppy seeds, dried garlic, and dried onion gives each cracker its personality, and you can make your own if you can't find it at the store.
• Flaky sea salt and olive oil: These final touches transform the crackers from homemade to gourmet, so use good quality flaky salt and don't skimp on the oil when brushing.

Instructions

Pulse your dry ingredients:

In a food processor, pulse the flour, shredded cheddar, cold cubed butter, salt, garlic powder, and onion powder until the mixture looks like coarse breadcrumbs with pea-sized pieces of butter still visible. You'll know it's right when it feels sandy and smells sharp from the cheese.

Bring it together:

Add your sourdough starter discard and pulse just until a soft dough forms—be gentle here because overworking it will make your crackers tough instead of delicate. The dough should come together in a ball without any flour streaks remaining.

Knead briefly on your work surface:

Turn the dough out onto a lightly floured surface and knead it gently for just a few turns until it feels smooth and cohesive. This shouldn't take more than a minute, and you're mainly bringing any loose bits together.

Chill your dough:

Divide the dough in half, flatten each piece into a disk, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes—this rest time lets the gluten relax and makes rolling so much easier. If you're in a hurry, you can do this step while your oven preheats.

Prepare your baking station:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Having everything ready before you start rolling means you won't end up with dough sitting around, which can cause it to soften and become frustrating to work with.

Roll and season the first batch:

Place one chilled dough disk between two sheets of parchment paper and roll it out to about 1/8-inch thickness—the thinner you go, the crispier your crackers will be. Brush the surface lightly with olive oil, then sprinkle the everything seasoning and flaky sea salt evenly across the top, pressing gently so it adheres.

Cut into squares:

Using a pizza cutter or sharp knife, cut the dough into 1-inch squares and carefully transfer them to your prepared baking sheets, leaving a tiny bit of space between each one so they crisp up on all sides. A bench scraper or thin spatula helps here if they stick.

Repeat and bake:

Roll and season the remaining dough disk the same way, then slide both baking sheets into the oven. Bake for 16 to 18 minutes, rotating the pans halfway through to ensure even browning—they're done when the edges are deep golden and they smell absolutely irresistible.

Cool completely:

Transfer the crackers to a wire rack and let them cool all the way down—this is when they finish crisping up. Once they're at room temperature, store them in an airtight container where they'll stay crunchy for days.

Save

There's something deeply satisfying about opening a tin of crackers you made yourself and knowing exactly what went into them—no mysterious preservatives or additives, just cheese, flour, and sourdough starter. That moment when a friend tastes them and realizes they're homemade, not store-bought, is what cooking is really about for me.

Why Sourdough Discard Works Here

Using sourdough discard instead of fresh starter gives these crackers a more pronounced tangy flavor that balances the sharp cheddar perfectly, and it's honestly the best way to use that excess starter you'd otherwise throw away. The fermentation adds a subtle complexity that makes people wonder what the secret ingredient is, and the answer is simply time and a little bit of forgetfulness.

Customizing Your Seasoning Blend

While everything seasoning is fantastic, I've experimented with swapping it for Italian herbs, Old Bay seasoning, or even a simple mixture of fleur de sel and cracked black pepper depending on my mood or what's coming for dinner. The dough itself is neutral enough that you can get creative with toppings without changing the base recipe at all.

Storage and Make-Ahead Tips

These crackers stay crisp in an airtight container for up to a week, making them perfect for meal prep or unexpected guests, and you can even freeze the dough disks for up to a month if you want to bake them fresh whenever the craving hits. I've also found that slightly stale crackers can be re-crisped in a 300°F oven for just a few minutes, which is a total game-changer for snacking sustainability.

• Freeze unbaked dough disks wrapped tightly in plastic for up to a month, then bake from frozen—just add a minute or two to the baking time.
• Store cooled crackers in a glass container or paper bag rather than plastic, as plastic can trap steam and soften them faster.
• If crackers soften over time, a quick 5-minute stay in a warm oven brings back their crunch without affecting the flavor.

Save

These crackers have become my go-to when I want to feel like I've accomplished something impressive without spending half the day in the kitchen. They're the kind of snack that makes you feel proud of your kitchen skills while your friends have no idea how simple they really are.

Recipe FAQs

→ What gives these crackers their tangy flavor?

The tanginess comes from using sourdough starter discard in the dough, which adds subtle acidity and depth.

→ Can I substitute the cheddar cheese?

Yes, parmesan or a sharper cheese can be used to adjust flavor intensity and sharpness.

→ How thin should the dough be rolled out?

Roll the dough to about 1/8-inch (3 mm) thickness for a crispy, even bake.

→ What is everything seasoning made of?

It typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, providing a bold, savory topping.

→ How do I keep the crackers crispy after baking?

Allow crackers to cool completely on a wire rack before storing in an airtight container to maintain crunchiness.

→ Is chilling the dough necessary?

Chilling firms the dough, making it easier to roll and helping the crackers keep their shape during baking.