Sourdough Cheez-Its Crackers (Printable Version)

Crispy cheddar crackers with tangy sourdough and bold everything 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

# Method:

01 - In a food processor, pulse flour, cheddar cheese, cold cubed 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 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 dough surface lightly with olive oil. Sprinkle evenly with everything bagel seasoning and flaky sea salt. Using a pizza cutter or sharp knife, cut dough into 1-inch squares.
08 - Transfer cut squares to prepared baking sheets, spacing them slightly apart.
09 - Repeat rolling, seasoning, and cutting process with the second dough disk.
10 - Bake for 16 to 18 minutes, rotating pans halfway through cooking, until crackers are golden and crisp.
11 - Cool completely on a wire rack before serving or transferring to an airtight container for storage.

# Expert Hints:

01 -
  • They taste restaurant-quality but come together faster than you'd expect, using your sourdough discard instead of letting it go to waste.
  • The combination of sharp cheddar and tangy starter creates a complexity that makes you feel like you're eating something gourmet, even though it's just simple pantry staples.
  • Once you nail the technique, you can make a huge batch and have them on hand for snacking, entertaining, or those moments when you need something crispy and satisfying.
02 -
  • Don't skip the rotation halfway through baking, or you'll end up with burnt edges and a soft center—the oven has hot spots, and those 30 seconds matter.
  • If your crackers still feel slightly chewy after cooling, pop them back in a 275°F oven for 3 to 5 minutes to crisp up further, then cool again—this saved me from thinking an entire batch was ruined.
03 -
  • Roll your dough between parchment sheets rather than on the counter, and you'll avoid the frustration of it sticking while keeping cleanup to almost nothing.
  • Use a mature sourdough discard that's been sitting in the fridge for at least a week—it has more tang and personality than fresh starter, and it's actually the best time to use it.
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