There’s this one vivid memory I can’t shake whenever I think about my Sourdough Cheez-It Crackers. It’s a lazy Saturday afternoon, the whole house filled with that warm, toasty aroma of homemade cheese crackers baking in the oven. I was trying to get something quick and tasty on the table between soccer practice and piano lessons—because, you know, busy family life—and those crispy sourdough snacks saved the day. My kids gathered around the kitchen island, crunching happily on the baked cheese crackers, asking for more with their mouths full. That’s when I realized this Sourdough Cheez-It Crackers recipe wasn’t just a snack; it became a little ritual for our family.
This recipe for Sourdough Cheez-It Crackers came to me after I burnt a batch of my usual homemade sourdough crackers—lesson learned, always keep an eye on the oven! I was desperate for a crunchy, cheesy fix and remembered an old cheese crackers recipe my mom had tucked away. Mixing that with the tangy goodness of artisan sourdough crackers gave us a winner. I found myself tweaking the balance of sharp cheddar and sourdough starter discard, turning it into a dish that feels homemade but has that satisfying store-bought crunch.
If you’ve ever thought homemade sourdough crackers were complicated or time-consuming, I’ve been there too. These Sourdough Cheez-It Crackers are proof that with a little patience and love, your kitchen can smell like an artisan bakery in no time. Plus, using your sourdough starter discard reduces waste and adds such a lovely flavor. Whether you’re packing snacks for school, prepping appetizer platters, or just need crispy treats for movie night, these Sourdough Cheez-It Crackers fit right in. And I’ll be right here, sharing every tip, every “oops,” and every perfect bite with you as we make these together. If you want to get more sourdough inspiration, my Sourdough Sandwich Bread Recipe and Sourdough Bread Recipe Step-by-Step Guide are fantastic companions in your kitchen adventures.
Ingredients:
Let’s talk ingredients for these Sourdough Cheez-It Crackers, starting with what I consider the essentials. You’ll need:
- 1 cup sourdough starter discard (unfed works perfectly for sourdough Cheez-It crackers)
- 1 cup sharp cheddar cheese, shredded (you want that bold cheese flavor for homemade sourdough crackers)
- 1 ½ cups all-purpose flour
- 4 tablespoons unsalted butter, chilled and cubed (this gives those artisan sourdough crackers a flaky texture)
- ½ teaspoon salt
- ½ teaspoon garlic powder (totally optional, but fantastic for flavor depth)
I always use sharp cheddar because it brings out the true “cheez-it” essence in my sourdough Cheez-It Crackers. A little shopping tip: Look for block cheddar rather than pre-shredded—it melts better and has fresher flavor for these baked cheese crackers. Using your sourdough starter discard here is not only practical but elevates the flavor in a way that commercial powders just can’t mimic.
For busy days, cubing the butter in advance is a lifesaver when making sourdough Cheez-It Crackers. I’ve experimented with whole wheat flour for a nuttier taste, and my kids actually prefer that version now—so don’t hesitate to try variations with your Sourdough Cheez-It Crackers! If you want to peek at other folks’ ingredient ideas or swapping tips, there are great community shares over on this sourdough discard cheez-it crackers recipe page. That really helped me fine-tune my recipe the first time I made them.
How to Make – Step by Step
Making Sourdough Cheez-It Crackers side by side with me is going to be fun—and honestly, easier than you think.
- First, grab a sturdy bowl and toss in your sourdough starter discard along with the shredded cheddar cheese. This mix is your cheesy, tangy base for the Sourdough Cheez-It Crackers. I love how the starter lends just that little zing.
- Next, add in your flour, salt, and garlic powder if you’re using it. Mix everything until it looks like coarse crumbs—this texture is the key to crispy sourdough snacks. If it starts feeling dry, add a splash of cold water; it should hold together without being sticky. I learned this the hard way—too wet dough means soggy crackers!
- Now, cut in your chilled butter with your fingertips or a pastry cutter. It’s like making flaky pie dough. Those little butter pockets bake into crisp, buttery delights—artisan sourdough crackers at their finest.
- When your dough clumps together, gently knead a few times and then roll it out on a floured surface. The thinner you roll, the crisper your Sourdough Cheez-It Crackers become. I usually aim for about 1/8 inch thick, but if your rolling pin isn’t like mine (I love mine from recommend folks at Two Pink Peonies), no worries—just experiment with what gives the best crunch.
- Cut your dough into small squares, ideally 1-inch, like the classic Cheez-It shape. Prick each cracker with a fork to prevent puffing up too much while baking. My kids love this part—they insist on being “fork masters.”
- Spread the crackers out on a parchment-lined baking sheet and pop them into a preheated oven at 350°F. Bake for about 15-20 minutes. You’ll know your Sourdough Cheez-It Crackers are perfect when the edges start to turn golden and the kitchen smells like cheesy heaven.
- Let them cool completely on the tray for maximum crispiness. Fresh from the oven, they’re good but they firm up as they cool—don’t skip this step. While waiting, I usually clean up or start planning my next sourdough endeavor.
If you hit bumps along the way or want to see other techniques, Country Roads Sourdough has a fantastic resource for troubleshooting your homemade sourdough crackers. Trust me, every batch gets better.
Serving & Enjoying:
Whenever I bring out a batch of these Sourdough Cheez-It Crackers, it’s like a mini celebration at our house. My kids love them straight up with lunchboxes, but my husband often pairs these crispy sourdough snacks with a sharp cheddar and some apple slices—his favorite nosh combo.
For casual gatherings, these baked cheese crackers become stars on cheeseboards with olives, nuts, and slices of salami. Presentation-wise, scattering a handful of the artisan sourdough crackers around little bowls of dipping sauces amazes guests every time. Once, a friend asked if they were store-bought—major compliment for your homemade sourdough Cheez-It Crackers!
I also discovered leftover Sourdough Cheez-It Crackers taste great crumbled atop soups and salads for an extra crunch. Our family enjoys them this way on movie nights or while outdoor picnics—versatile Sourdough Cheez-It Crackers, indeed. Plus, if you want some sharing ideas or beautiful serving inspiration, don’t miss the lovely photos and tips on Two Pink Peonies’ sourdough cheese it crackers page.
FAQs:
Q: Can I use a fed sourdough starter for my Sourdough Cheez-It Crackers?
For the crunch and tang I love in these sourdough Cheez-It Crackers, discard works best. Fed starter tends to be more active, which can change texture. I tried both, and discard gave the consistent crispy results my family loves.
Q: How do I keep my Sourdough Cheez-It Crackers from puffing up?
Pricking each cracker with a fork before baking is a game changer for avoiding bubbles. This little step is essential in my Sourdough Cheez-It Crackers routine.
Q: Can I make these sourdough Cheez-It Crackers vegan?
I’ve experimented with vegan butter and plant-based cheese substitutes. The flavor shifts a bit, but they still make crispy sourdough snacks. It’s a fun twist if you need dairy-free.
Q: Why are my sourdough Cheez-It Crackers not crispy enough?
Check your oven temperature and baking time—oven hot spots can vary. Also, rolling the dough thinner results in crispier crackers. Patience cooling the crackers completely post-bake is another critical step.
Q: Can I store sourdough Cheez-It Crackers?
Absolutely! Store them in an airtight container for up to a week—our family devours them before then, though. If they soften, a quick toast in the oven crisps them right back.
Q: How can I add different flavors to my sourdough Cheez-It Crackers?
Try mixing in smoked paprika, chili powder, or herbs like rosemary. I love how these variations keep the family excited about my crispy sourdough snacks.
Q: Do I have to use sharp cheddar for sourdough Cheez-It Crackers?
Sharp cheddar is my go-to for that classic baked cheese crackers flavor, but mild cheddar or even a blend of cheeses works well. Feel free to experiment to suit your family.
If you want to dive deeper into these questions or want more tips on your sourdough Cheez-It Crackers journey, the Facebook group’s sourdough discard cheez-it crackers recipe post has been so helpful for me and fellow bakers.
Closing:
This Sourdough Cheez-It Crackers recipe holds a little piece of my family’s heart. It’s a snack born from balancing busy schedules with a desire to create simple, satisfying food that everyone loves. Whenever I make these sourdough Cheez-It Crackers, I remember my early kitchen mishaps—like burning my first batch—and feel proud of how far this recipe has come.
My Personal Sourdough Cheez-It Crackers Tips:
- Always chill your butter well to get those perfect flaky layers in your crackers.
- Roll your dough thin but even—this makes all the difference in baking crispy sourdough snacks.
- Don’t skip cooling your crackers on the pan; it’s key for maximum crunch.
I’ve made variations on this sourdough Cheez-It Crackers theme—from adding herbs for savory notes to swapping cheddar for a tangy parmesan. My oldest loves the classic sharp cheddar version, while my youngest thinks spicy paprika mixed crackers are the best. Making this recipe your own is part of its magic—don’t be afraid to try what suits your family’s tastes.
If you adore this sourdough Cheez-It Crackers recipe, you’ll probably love pairing it with my cozy, warm sourdough bread recipes like my Sourdough Sandwich Bread Recipe or the detailed guide on making artisan sourdough bread here Sourdough Bread Recipe Step-by-Step Guide. They complement each other so well for snacks, meals, or just moments of homemade goodness.
Thanks for joining me in the kitchen today. I hope your Sourdough Cheez-It Crackers fill your home with as much warmth and happiness as mine do. Here’s to many crunchy bites and cozy family moments ahead!
Sourdough Cheez-It Crackers
Crispy and cheesy sourdough crackers with a tangy twist, perfect for snacking or pairing with your favorite dips.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1 cup shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cubed
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, combine the sourdough starter, shredded cheddar cheese, flour, cold butter, salt, and garlic powder if using. Pulse until the mixture forms a rough dough.
- Turn the dough out onto a floured surface and knead gently until it comes together.
- Roll the dough out very thinly (about 1/8 inch thick) and cut into small squares or desired shapes.
- Place the crackers onto the prepared baking sheet, prick each cracker with a fork to prevent puffing, and optionally sprinkle with black pepper.
- Bake for 15-18 minutes, or until golden and crisp around the edges.
- Let the crackers cool completely on a wire rack before serving.
Notes
For extra flavor, try sprinkling crackers with a pinch of smoked paprika or a light dusting of Parmesan cheese before baking.