Sourdough Cheez-Its Crackers (Printable Version)

Tangy sourdough crackers with sharp cheddar and savory everything seasoning, baked to crisp perfection.

# What You'll Need:

→ 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 cheese, cold cubed butter, salt, garlic powder, and onion powder until the 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. Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
05 - Roll out one dough disk between two sheets of parchment paper to approximately 1/8-inch thickness.
06 - Brush surface lightly with olive oil. Sprinkle evenly with everything bagel seasoning and flaky sea salt.
07 - Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing them slightly apart.
08 - Repeat rolling, seasoning, and cutting process with remaining dough disk.
09 - Bake for 16 to 18 minutes, rotating pans halfway through baking, until golden and crisp.
10 - Cool completely on a wire rack before serving or storing in an airtight container.

# Expert Advice:

01 -
  • Uses sourdough discard — a delicious way to reduce waste and add real depth of flavor.
  • Genuinely crispy — rolled thin and baked until golden, these crackers snap just like the store-bought kind.
  • Bold, savory flavor — sharp cheddar, garlic, onion, and everything bagel seasoning make every bite irresistible.
  • Vegetarian-friendly — wholesome ingredients with no mystery additives.
  • Great for snacking, sharing, or gifting — they keep well in an airtight container and travel beautifully.
02 -
  • Use mature discard — a bubbly, well-developed sourdough starter discard gives the crackers extra tang and complexity.
  • Keep the butter cold — cold butter creates a flakier, crispier texture in the finished cracker.
  • Chill the dough — do not skip the 30-minute refrigeration; it makes rolling much easier and prevents spreading during baking.
  • Roll between parchment — rolling the dough between two sheets of parchment prevents sticking and makes transferring the cut crackers simple and clean.
  • Space the squares slightly — a little room between crackers on the baking sheet allows heat to circulate and ensures even crisping.
  • Cool completely — crackers will crisp further as they cool, so resist the urge to eat them straight from the oven and allow them to rest fully on a wire rack.
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