Sourdough Cheez-Its Grapes Snack

My neighbor stopped by one afternoon with a container of sourdough starter she'd been nurturing, asking if I could use it. That evening, I had this sudden craving for something crispy and cheese-forward, nothing too complicated, and it clicked—why not make homemade Cheez-Its? The tanginess of the starter paired with sharp cheddar felt like a natural match, and when I added a handful of grapes to the mix, something shifted from snack to something worth packing and sharing.

I packed these into mason jars the first time for a picnic by the lake, and watching people's faces light up when they realized I'd made the crackers myself felt unexpectedly satisfying. One friend bit into a Cheez-It, then immediately reached for a grape, and I realized that contrast—the salty tang followed by cool sweetness—was exactly the balance I'd been chasing.

Ingredients

• Sharp cheddar cheese, grated: Don't skip the sharp variety; it gives these crackers their personality and that addictive tang that keeps people reaching back into the box.
• All-purpose flour: This is your structural backbone, keeping the crackers from spreading too thin and losing that satisfying crunch.
• Unsalted butter, cold and cubed: Cold butter is non-negotiable here because it creates tiny pockets that bake up into crispy, layered texture rather than a dense, oily cracker.
• Sourdough starter: Use discard or unfed starter—this isn't the place to waste your active cultures, and the flavor is just as good without the rise.
• Salt and paprika: Salt enhances the cheese while paprika adds a subtle warmth and that authentic Cheez-It color without overpowering.
• Cold water: Add this just enough to bring the dough together; too much and your crackers won't be crispy, too little and they'll crack apart.
• Seedless grapes: Red and green mixed together look more inviting in the box, and rinsing and drying them thoroughly prevents moisture from softening the crackers.
• Optional roasted nuts or dark chocolate: These additions turn a simple snack box into something that feels intentional and thoughtful.

Instructions

Heat your oven and prep your workspace:

Set your oven to 180°C (350°F) and line your baking sheet with parchment paper. This small step prevents sticking and cleanup drama later.

Build the base mixture:

In your food processor, pulse together the cheddar, flour, butter, salt, and paprika until it looks like coarse sand. You want visible butter pieces throughout—this is what creates that shattered, crispy texture.

Bring the dough together:

Add the sourdough starter and pulse again, then drizzle in cold water one teaspoon at a time until the dough just begins to clump. You'll feel when it's ready; don't overthink it.

Roll out thin and even:

Place your dough between two sheets of parchment paper and roll to about 3 mm thickness. This is thinner than you'd expect, but it's what transforms these into proper crispy crackers rather than thick, chewy squares.

Cut and dock your crackers:

Cut into 2 cm squares using a sharp knife or pizza cutter, then use a fork or skewer to poke a hole in the center of each—this little detail isn't just for looks, it prevents puffing and creates authentic texture.

Bake until golden:

Spread the squares on your prepared sheet with a tiny bit of space between them and bake 16–18 minutes until they're deeply golden and smell amazing. The aroma alone will convince you this was worth making.

Cool completely:

This step matters more than you'd think; they'll harden as they cool and become properly crisp. Patience here pays off.

Assemble your snack boxes:

Divide the cooled Cheez-Its and washed grapes among four containers, adding nuts or chocolate if you'd like. Store at room temperature in airtight boxes.

Save to Pinterest

My kid brought these to school in a lunch box with an apple and some cheese, and the teacher asked for the recipe. There's something quietly proud-making about sending food out into the world that makes other people curious and happy.

The Sourdough Starter Secret

Using sourdough starter in crackers feels counterintuitive at first, but it's actually brilliant—the starter adds flavor and a slight tang without requiring any rise time or special technique. The enzymes in sourdough create a more complex taste than you'd get from just salt and cheese, and because you're using unfed or discard starter, you're not wasting anything precious. I've made these with starter that's been sitting in my fridge for weeks, and honestly, the results are the same every time.

Why This Box Works Better Than You'd Think

The magic of pairing these Cheez-Its with grapes is that they solve each other's problems. The crackers can feel a bit intense on their own—that sharp cheese and sourdough tang is bold—but then you pop a cool, sweet grape in your mouth and everything finds balance. It's also brilliant for picnics or workdays because neither component requires refrigeration once they've been properly cooled and dried, yet everything together feels fresh and intentional rather than convenience-store grabbed.

Making This Your Own

This snack box framework is genuinely flexible, and some of my favorite variations have come from what I had on hand on any given day. Swap the cheddar for Gruyère or any hard cheese you love, add a pinch of cayenne if you want heat, or try fresh apple or pear slices instead of grapes. The proportions and technique stay exactly the same; you're just playing with flavors and textures to match your mood.

• Dark chocolate squares and roasted almonds turn this into an afternoon pick-me-up that feels almost decadent.
• A small handful of seeds like sunflower or pumpkin add crunch and nutrition without changing the cooking time.
• If you want to gift these, assemble them in pretty glass containers the morning of and keep them sealed until the last minute.

Save to Pinterest

There's something satisfying about a snack box that's more thought than effort, and this one delivers on both fronts. Make it once, and you'll be making it again.

FAQs About This Recipe

→ How do I make sourdough Cheez-Its?

Combine sharp cheddar, flour, cold butter, sourdough starter, salt, and paprika, then blend into a dough. Roll thin, cut squares, poke holes, and bake until crisp.

→ Can I substitute the cheese?

Yes, swapping cheddar with Gruyère or another hard cheese offers a delicious variation with different flavor notes.

→ How should I store the sourdough Cheez-Its?

Keep them in an airtight container, ideally aging 24 hours for richer flavor and maintaining crispness.

→ What grapes work best?

Seedless red or green grapes are ideal as they provide a juicy contrast without seeds disrupting the snacking experience.

→ Are there optional additions that enhance the snack box?

Adding roasted almonds, walnuts, or dark chocolate squares introduces texture and complementary flavors enhancing the overall snacking experience.