Sourdough Cheez-Its Snack (Print version)

Cheesy, sourdough-infused crackers with a savory everything seasoning finish, perfect for snacking.

# Required ingredients:

→ Dough

01 - 1 cup all-purpose flour
02 - 1 cup sharp cheddar cheese, finely shredded
03 - 3 tablespoons unsalted butter, cold and cubed
04 - 1/2 cup sourdough starter discard, unfed
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder

→ Topping

08 - 2 tablespoons everything bagel seasoning
09 - 1 tablespoon flaky sea salt, optional
10 - 1 tablespoon olive oil

# How to make it:

01 - In a food processor, pulse flour, cheddar, butter, salt, garlic powder, and onion powder until mixture resembles coarse crumbs.
02 - Add sourdough starter discard and pulse until a soft dough forms.
03 - Turn dough onto a lightly floured surface and knead briefly until smooth.
04 - Divide dough in half, flatten each into a disk, wrap in plastic wrap, and chill for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Roll out one dough disk between two sheets of parchment to approximately 1/8-inch thickness.
07 - Brush surface lightly with olive oil. Sprinkle evenly with everything bagel seasoning and flaky sea salt.
08 - Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing them slightly apart.
09 - Repeat rolling, seasoning, and cutting process with remaining dough.
10 - Bake for 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
11 - Cool completely on a wire rack before serving or storing in an airtight container.

# Expert Advice:

01 -
  • They're ridiculously crispy, and you'll find yourself eating them straight off the cooling rack like nobody's watching.
  • The sourdough discard gives you that subtle tang that makes people ask for the recipe, not realizing you just used your starter's leftovers.
  • Everything bagel seasoning does the heavy lifting, so the flavor is bold and memorable without fussing with spice blends.
02 -
  • Don't skip the resting and chilling step; I learned this the hard way when my first batch spread too thin and baked unevenly.
  • Roll the dough between parchment sheets, not on a bare surface—the parchment prevents sticking and gives you the thinnest, crispiest crackers possible.
  • The crackers will feel slightly soft when they first come out of the oven, but they firm up as they cool, so resist the urge to bake them longer or they'll turn hard instead of crispy.
03 -
  • Use very mature, bubbly sourdough discard for maximum tang—the more it's been neglected in your fridge, the better these taste.
  • A pizza cutter makes cutting the dough infinitely easier and more satisfying than trying to use a knife.
Return