Sourdough Cheez-Its Grapes Snack (Print version)

A portable snack featuring tangy sourdough Cheez-Its paired with fresh, juicy grapes.

# Required ingredients:

→ Sourdough Cheez-Its

01 - 1 cup sharp cheddar cheese, grated
02 - 1/2 cup all-purpose flour
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 2 tablespoons sourdough starter, unfed
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon paprika
07 - 1 to 2 teaspoons cold water, as needed

→ Grapes

08 - 1 1/3 cups seedless red or green grapes, washed and dried

→ Optional Additions

09 - 1 ounce roasted almonds or walnuts
10 - 1.5 ounces dark chocolate squares

# How to make it:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar cheese, flour, cold cubed butter, salt, and paprika. Pulse until the mixture reaches a crumbly consistency.
03 - Add sourdough starter and pulse until dough begins to form. Add cold water one teaspoon at a time if needed to bring the dough together.
04 - Roll out dough between two sheets of parchment paper to approximately 1/8 inch thickness.
05 - Cut dough into 3/4 inch squares using a sharp knife or pizza cutter. Poke a hole in the center of each square with a skewer or fork for authentic Cheez-It appearance.
06 - Transfer squares to prepared baking sheet, spacing them slightly apart to ensure even crisping.
07 - Bake for 16 to 18 minutes, or until golden and crisp. Allow to cool completely on the baking sheet.
08 - Divide cooled Cheez-Its and grapes among four airtight containers. Add optional nuts or chocolate if desired.

# Expert Advice:

01 -
  • These crackers stay crispy for days, making them the ultimate portable snack that actually tastes homemade.
  • Sourdough starter transforms simple ingredients into something with real depth and tang that store-bought versions can't touch.
  • The whole assembly takes less than 40 minutes, and most of that is oven time, so you're really only hands-on for a few minutes.
02 -
  • Don't skip drying the grapes after washing; any moisture will gradually soften even the crispiest crackers if they sit together for hours.
  • If your dough feels sticky after adding the starter, it means your starter had more liquid than expected—just add water in tiny increments and you'll get there.
03 -
  • Store your cooled Cheez-Its in an airtight container for up to five days; if they ever soften, a quick 2-minute toast in a 180°C oven brings the crispness right back.
  • The dough itself can be made ahead, rolled, cut, and frozen on a sheet pan, then baked straight from frozen with just one extra minute in the oven—perfect for making snack boxes on the fly.
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