Sourdough Cheez-Its Snack

Last summer, my sourdough starter was living its best life on my counter, and I had more discard than I knew what to do with. One afternoon, while snacking on store-bought cheese crackers and feeling uninspired, I wondered what would happen if I turned that tangy sourdough discard into something crispy and savory. A few hours later, my kitchen smelled like toasted cheddar and caramelized butter, and I had a batch of homemade crackers that tasted like a fancy everything bagel had eloped with a box of Cheez-Its.

My friend Sarah came over while I was testing these, and I handed her a warm cracker fresh from the oven. She bit into it, closed her eyes, and said, "This is dangerous," which I took as the highest compliment. Now whenever she visits, the first thing she asks is whether I've made a fresh batch, and I've stopped pretending it's a hassle to have an excuse to bake them.

Ingredients

• All-purpose flour (1 cup): The neutral base that lets the cheese and sourdough shine; don't sift it unless you want to overthink things.
• Sharp cheddar cheese, finely shredded (1 cup): The star player—buy it in a block and shred it yourself because pre-shredded tends to be coated with cellulose that throws off the dough's texture.
• Unsalted butter, cold and cubed (3 tablespoons): Cold butter is your friend here; it creates pockets of steam that make the crackers shatter in your mouth.
• Sourdough starter discard (1/2 cup): Use the unfed kind that's been sitting in your fridge; it's tangier and more flavorful than active starter.
• Salt (1/2 teaspoon): This amplifies the cheese flavor, so don't skip it even though the cheddar seems salty enough.
• Garlic powder and onion powder (1/4 teaspoon each): These add savory depth without competing with the everything seasoning on top.
• Everything bagel seasoning (2 tablespoons): The finishing touch that makes these taste professionally seasoned with minimal effort on your part.
• Flaky sea salt and olive oil (optional toppings): The flaky salt adds crunch and visual interest; the olive oil helps everything cling to the dough.

Instructions

Build the dough base:

Pulse the flour, shredded cheddar, cold butter, salt, garlic powder, and onion powder in a food processor until the texture resembles coarse breadcrumbs—this usually takes about 10 pulses. Add the sourdough discard and pulse again until a soft, shaggy dough forms.

Bring it together:

Turn the dough onto a lightly floured surface and knead it gently for about a minute until it becomes smooth and cohesive. You'll feel the butter distribute through the dough, and it should feel slightly tacky but not sticky.

Rest and chill:

Divide the dough in half, flatten each piece into a disk, wrap them separately in plastic wrap, and refrigerate for at least 30 minutes. This resting time lets the gluten relax and makes the dough much easier to roll out.

Prepare your workspace:

While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. Set up your work surface with two sheets of parchment paper, which will become your new best friend for rolling without sticking.

Roll with intention:

Take one chilled dough disk and place it between your two sheets of parchment, then roll it out to about 1/8-inch thickness—thin enough that you can almost see your work surface through it. Use a light hand; the dough should feel delicate, not dense.

Season generously:

Brush the rolled dough lightly with olive oil, then sprinkle the everything bagel seasoning evenly across the surface. Add flaky sea salt if you're using it; the contrast between the seasoning and the salt is what makes people reach for another handful.

Cut with precision:

Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares, spacing them slightly apart on your baking sheet. The pizza cutter is honestly the move here because it glides through the dough without dragging.

Repeat and arrange:

Repeat the rolling, seasoning, and cutting process with the second dough disk. Make sure the crackers have a little breathing room on the sheet—overcrowding them keeps them from crisping properly.

Bake to golden:

Bake for 16 to 18 minutes, rotating the pans halfway through, until the crackers are golden brown and the edges look slightly darker. The smell alone will tell you they're done; it's this incredible combination of toasted cheese, garlic, and caramelized everything seasoning.

Cool completely:

Transfer the crackers to a wire rack and let them cool all the way down—they'll continue to crisp as they cool, becoming even more shatter-in-your-mouth perfect. This is the hardest part because they smell amazing and you'll want to eat them immediately.

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There's something almost magical about watching someone bite into a homemade cracker for the first time and see their expression shift from politeness to genuine delight. These crackers became my solution for showing up to parties with something special, and they've sparked more conversations about sourdough discard than I ever expected.

Why These Beat Store-Bought Every Time

Mass-produced crackers have this waxy, plastic-y taste that fades as soon as you bite down, but homemade versions hit different. The real cheddar melts into every layer, the sourdough adds this subtle funk that your brain recognizes as sophisticated, and you control exactly how much salt and seasoning goes into each cracker. Plus, they're still warm when you eat them fresh, which is an experience no box at the grocery store can replicate.

Storage and Make-Ahead Strategy

These crackers live happily in an airtight container for up to five days, though I've never had them last that long. You can also make the dough disks, wrap them tightly, and freeze them for up to two weeks—just thaw them in the fridge before rolling and baking. I've learned that batching these on a Sunday afternoon and storing them means I always have something impressive to pull out when someone drops by unexpectedly.

Flavor Variations Worth Exploring

Once you nail the base recipe, the customization options are endless, and this is where your creativity gets to play. The beauty of using sourdough discard is that it's forgiving enough to handle additions like fresh herbs, different cheese blends, or alternative seasonings without falling apart.

• Swap half the cheddar for sharp parmesan or aged gouda for a deeper, more complex cheese flavor.
• Mix everything bagel seasoning with a pinch of smoked paprika and cayenne if you want these to have a subtle heat.
• Try za'atar, furikake, or italian seasoning blends instead of everything bagel for totally different flavor profiles that still taste incredible.

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These crackers are proof that the best snacks come from using what you already have in your kitchen and being willing to experiment. Once you make them, they'll become one of those recipes you reach for again and again.

FAQs About This Recipe

→ What gives these crackers their tangy flavor?

The tangy flavor comes from the use of sourdough starter discard incorporated into the dough, adding a subtle sour note.

→ Can I substitute the cheddar cheese?

You can replace part or all of the sharp cheddar with parmesan for a sharper, nuttier taste that complements the seasoning.

→ How should I store the crackers after baking?

Once completely cooled, store the crackers in an airtight container to maintain their crispness and freshness.

→ What is everything seasoning made of?

Everything seasoning typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, creating a savory blend.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared, wrapped, and chilled for at least 30 minutes before rolling and baking for better texture.