Sourdough Cheez-Its Crackers

There is something deeply satisfying about turning a jar of sourdough discard into a snack that rivals anything you could pull off a store shelf. These Sourdough Cheez-Its are exactly that kind of magic — crispy, golden, intensely cheesy squares with a subtle tang from the sourdough and a bold, savory punch from everything bagel seasoning. Made with sharp cheddar, cold butter, and a half cup of unfed starter discard, they bake up in under twenty minutes and disappear even faster. Whether you are feeding a crowd, packing a lunchbox, or simply looking for a reason to use that discard sitting in your fridge, this recipe delivers snack-time satisfaction from scratch.

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The secret to these crackers lies in the combination of cold butter and finely shredded sharp cheddar worked into the flour until crumbly, then brought together with sourdough discard. The discard does not just add tang — it contributes a gentle chewiness to the raw dough that bakes off into a satisfying crunch. A quick chill in the refrigerator firms everything up and makes the dough easy to roll wafer-thin. Once topped with a brush of olive oil and a generous sprinkle of everything seasoning, each little square becomes a flavor-packed bite you will not be able to stop reaching for.

Ingredients

• Dough
• 1 cup (120 g) all-purpose flour
• 1 cup (120 g) sharp cheddar cheese, finely shredded
• 3 tablespoons unsalted butter, cold and cubed
• 1/2 cup (120 g) sourdough starter discard (unfed)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Topping
• 2 tablespoons everything bagel seasoning
• 1 tablespoon flaky sea salt (optional)
• 1 tablespoon olive oil (for brushing)

Instructions

Step 1

In a food processor, pulse flour, cheddar, butter, salt, garlic powder, and onion powder until the mixture resembles coarse crumbs.

Step 2

Add sourdough starter discard and pulse until a soft dough forms.

Step 3

Turn dough onto a lightly floured surface and knead briefly until smooth.

Step 4

Divide dough in half, flatten each into a disk, wrap in plastic, and chill for 30 minutes.

Step 5

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6

Roll out one dough disk between two sheets of parchment to about 1/8-inch (3 mm) thickness.

Step 7

Brush surface lightly with olive oil. Sprinkle evenly with everything seasoning and flaky sea salt.

Step 8

Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing them slightly apart.

Step 9

Repeat with remaining dough.

Step 10

Bake for 16–18 minutes, rotating pans halfway, until golden and crisp.

Step 11

Cool completely on a wire rack before serving or storing in an airtight container.

Zusatztipps für die Zubereitung

Für besonders knusprige Cracker ist es wichtig, den Teig wirklich dünn auszurollen — etwa 3 mm. Je gleichmäßiger die Dicke, desto gleichmäßiger das Backergebnis. Achte darauf, die Backbleche auf halbem Weg durch die Backzeit zu drehen, damit alle Cracker gleichmäßig goldbraun werden. Lass die Cracker nach dem Backen vollständig auf einem Gitterrost abkühlen, da sie beim Abkühlen noch weiter knusprig werden. Bewahre sie in einem luftdichten Behälter auf, damit sie ihre Knusprigkeit mehrere Tage lang behalten.

Varianten und Anpassungen

Ersetze einen Teil des Cheddars durch Parmesan für einen intensiveren, nussigeren Geschmack. Wer kein Everything-Bagel-Gewürz zur Hand hat, kann einfach Sesamsamen, Mohnsamen, getrockneten Knoblauch, getrocknete Zwiebeln und grobes Salz mischen. Für extra Würze kann dem Teig eine Prise Cayennepfeffer hinzugefügt werden. Wer einen noch kräftigeren Sauerteig-Geschmack bevorzugt, sollte einen reifen, aktiven Starter-Überschuss verwenden.

Serviervorschläge

Diese Sourdough Cheez-Its schmecken wunderbar pur als Snack, passen aber auch hervorragend zu einer Käseplatte mit verschiedenen Sorten, Trauben und Feigensenf. Serviere sie zu einer Suppe als knuspriges Beilagenelement oder reiche sie mit einem cremigen Dip wie Hummus oder einem Kräuter-Frischkäse. Sie eignen sich auch perfekt als mitgebrachter Snack für Partys, Picknicke oder als durchdachtes kleines Geschenk in einem hübschen Behälter.

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Once you make a batch of these Sourdough Cheez-Its, it becomes hard to go back to the boxed version. They are everything a great snack cracker should be — shatteringly crisp, deeply cheesy, and layered with savory flavor from every bite-sized square. Best of all, they put your sourdough discard to work in the most rewarding way. Store them in an airtight container and they will keep for several days, though in most households they are gone long before that. Bake a double batch and thank yourself later.

Recipe FAQs

→ What gives these crackers their tangy flavor?

The tangy note comes from the sourdough starter discard incorporated into the dough, which adds mild acidity and depth.

→ How can I achieve extra crispiness?

Rolling the dough thinly to about 1/8 inch and baking until golden helps create a crisp texture. Cooling completely on a wire rack also enhances crunch.

→ Can I customize the seasoning blend?

Yes, if everything seasoning is unavailable, a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt makes an excellent substitute.

→ What is the purpose of chilling the dough?

Chilling helps relax the gluten and solidify the butter, making the dough easier to roll and resulting in flakier, more tender crackers.

→ Are these crackers suitable for vegetarians?

Yes, the ingredients used are vegetarian-friendly, featuring dairy but no animal-derived gelatin or additives.