Homemade Sourdough Cheez-Its

There’s something special about homemade snacks, especially when they’re packed with real ingredients and flavor. If you love crunchy, cheesy crackers, you’re in for a treat! These sourdough Cheez-Its take everything you love about the classic snack and make it even better—with the tangy goodness of sourdough. They’re crispy, buttery, and loaded with cheesy flavor, making them the perfect bite-sized treat.

One of the best parts? This recipe helps reduce waste by using up sourdough discard! Instead of tossing out that extra bit of starter, you can turn it into a delicious snack that’s perfect for munching. Whether you’re packing them in a lunchbox, serving them at a party, or just snacking while watching a movie, these homemade crackers will be a hit.

Making your own Cheez-Its means you control the ingredients—no preservatives, just real cheese, butter, and flour. They’re surprisingly easy to make, and the sourdough starter gives them a unique depth of flavor. Once you try them fresh from the oven, you may never go back to store-bought!

Why You’ll Love This Recipe

• Incredible flavor – The combination of sharp cheddar and sourdough creates a rich, tangy, and cheesy bite.
• Perfect crunch – These crackers bake up light, crisp, and flaky.
• Uses sourdough discard – A great way to use up extra starter instead of throwing it away.
• No preservatives – Just simple, wholesome ingredients.
• Fun to make – Rolling out the dough and cutting little squares is easy and satisfying!

Ingredients

For the crackers

• 1 cup (120g) shredded sharp cheddar cheese
• ¼ cup (28g) grated Parmesan cheese
• 2 tablespoons unsalted butter, softened
• ½ cup (120g) sourdough discard (unfed)
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional, for extra flavor)
• ¼ teaspoon smoked paprika (optional, for a subtle smoky taste)
• ¾ cup (90g) all-purpose flour

For topping

• ½ teaspoon flaky sea salt (or more to taste)

This easy recipe brings out the best in homemade snacking. The combination of cheese, sourdough, and butter creates an irresistible cracker with the perfect crunch. Ready to get baking? Let’s make some sourdough Cheez-Its!

Kitchen Tools Needed

To make these crispy sourdough Cheez-Its, you’ll need a few basic kitchen tools:

• Mixing bowl – To combine all the ingredients.
• Food processor (optional) – Helps blend the cheese and butter smoothly.
• Rolling pin – To roll out the dough evenly.
• Sharp knife or pizza cutter – For cutting the dough into small squares.
• Fork or skewer – To poke holes in each cracker, which helps them bake evenly.
• Baking sheet – For baking the crackers.
• Parchment paper or silicone baking mat – To prevent sticking and make cleanup easier.

Instructions

1. Mix the dough – In a large bowl, mix the shredded cheddar, Parmesan, butter, sourdough discard, salt, garlic powder, and paprika. Stir until well combined. Add the flour and mix until a dough forms. If the dough is too dry, add a teaspoon of water; if too sticky, add a little more flour.
2. Chill the dough – Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps make it easier to roll out and improves the texture of the crackers.
3. Preheat the oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Roll and cut – Lightly flour your surface and roll out the dough to about 1/8-inch thick. Use a pizza cutter or sharp knife to cut small squares, about 1 inch by 1 inch. Transfer them to the prepared baking sheet, leaving a little space between each one.
5. Poke holes – Use a fork or skewer to poke a small hole in the center of each cracker. This prevents them from puffing up too much while baking.
6. Sprinkle with salt – Lightly sprinkle flaky sea salt over the crackers for extra flavor.
7. Bake – Place in the oven and bake for 15-20 minutes, or until the crackers are golden and crispy. Keep an eye on them, as they can brown quickly toward the end.
8. Cool and enjoy – Let the crackers cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They will crisp up even more as they cool!

Tips and Tricks for Success

• Use cold ingredients – Keeping the butter and cheese cool helps create a flaky, crispy texture.
• Roll the dough evenly – Uneven thickness can lead to some crackers baking faster than others. Try to keep the dough as even as possible.
• Bake in batches – If your crackers are crowded on the baking sheet, they won’t crisp up as well. Bake in a single layer with a little space between each one.
• Experiment with cheese – Sharp cheddar is classic, but you can mix in other cheeses like Gruyère, Monterey Jack, or even a little blue cheese for a fun twist.
• Store properly – Once cooled, store your crackers in an airtight container to keep them crisp. If they soften, pop them back in a low oven (300°F/150°C) for a few minutes to crisp them up again.

These homemade sourdough Cheez-Its are easy to make, packed with real cheesy flavor, and the perfect crunchy snack. Whether you’re making them for a cozy night in or to share with friends, they’ll disappear fast—so you might want to make a double batch! Happy baking!

Ingredient Substitutions and Variations

• Cheese Variations – Sharp cheddar is classic, but you can swap it for white cheddar, Gouda, Gruyère, or Pepper Jack for a different flavor. Want extra depth? Try mixing two cheeses!
• Butter Alternatives – If you’re out of butter, coconut oil or ghee can work, though the flavor and texture may change slightly.
• Flour Substitutions – All-purpose flour gives the best texture, but you can use whole wheat flour for a nuttier taste or gluten-free flour blends if needed.
• Extra Flavor – Add a little onion powder, cayenne pepper, or dried herbs like thyme or rosemary to make these crackers even more flavorful.
• Vegan Version – Use vegan cheese and plant-based butter to make a dairy-free version.

Serving Suggestions

• Snack Time Favorite – Enjoy them on their own for a crunchy, satisfying snack.
• Charcuterie Boards – Pair them with sliced meats, fruits, and dips for a homemade touch to your cheese board.
• Soups and Salads – Use them as croutons in salads or serve them alongside tomato soup for a comforting meal.
• Dipping Fun – Try them with hummus, guacamole, or a cheesy dip for extra flavor.
• Lunchbox Addition – Pack them in a small container for an easy, homemade snack at school or work.

Storage and Reheating Instructions

• Storage – Keep the cooled crackers in an airtight container at room temperature for up to 5 days.
• Freezing Option – Freeze the raw dough for up to 3 months; thaw it in the fridge before rolling and baking.
• Re-crisping – If the crackers soften over time, bake them at 300°F (150°C) for 5-7 minutes to bring back their crunch.

FAQ

1. Can I use active sourdough starter instead of discard?
Yes! Active starter will work just fine, though discard is more common since it prevents waste. The flavor may be slightly different.

2. My crackers didn’t turn out crispy—what went wrong?
Make sure the dough is rolled out evenly and thin enough (about 1/8-inch). Also, allow the crackers to cool completely before storing, as they continue to crisp up after baking.

3. Can I make these without a rolling pin?
Yes! Use a clean bottle, a glass, or even your hands to flatten the dough as evenly as possible.

4. How do I get perfectly square crackers?
Use a pizza cutter or sharp knife and a ruler to measure out even squares. If you’re not too worried about perfection, cutting by eye works just fine!

5. Can I make these crackers spicier?
Absolutely! Add a pinch of cayenne pepper, smoked paprika, or red pepper flakes for a bit of heat.

These homemade sourdough Cheez-Its are fun to make and even more fun to eat! Whether you stick to the classic recipe or try your own variations, they’re sure to become a favorite. Enjoy!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!