Sourdough Cheez-Its Snack Crackers

My sourdough starter had been neglected for weeks, sitting in the back of my fridge like a forgotten science experiment, when I finally decided to do something with all that discard instead of pouring it down the sink. I'd been craving something crispy and intensely savory, the kind of snack that disappears from the bowl without you realizing it, and suddenly these little cheese crackers emerged from that impulse. They taste like what would happen if a Cheez-It and a sourdough loaf had a perfectly seasoned baby.

I brought a batch to a movie night at my friend Sarah's place, and within ten minutes she was asking for the recipe while wiping everything seasoning dust off her fingers. She kept saying they tasted like restaurant-quality snacks, which made me laugh because I'd literally just rolled out dough in my tiny kitchen that morning. The fact that they disappeared faster than the actual movie started playing told me everything I needed to know about their staying power.

Ingredients

• All-purpose flour: This is your structural foundation, and measuring by weight prevents the dense mistakes that come from packing the cup.
• Sharp cheddar cheese, finely shredded: Don't use pre-shredded if you can help it; the anti-caking agents make the dough slightly grainier and less smooth.
• Cold unsalted butter, cubed: Cold butter creates those delicate, flaky layers that make each cracker shatter beautifully on your tongue.
• Sourdough starter discard: Use the unfed kind that's been sitting in the fridge; it brings a subtle tang without overpowering the cheese.
• Salt, garlic powder, and onion powder: These three work together to build savory depth throughout the dough itself.
• Everything bagel seasoning: This is your secret weapon for that restaurant-quality finish that makes people ask what's in them.
• Flaky sea salt: The optional flakes add crunch and a burst of salt that regular table salt just can't deliver.
• Olive oil: A light brush before seasoning helps everything stick and encourages that golden, crispy bake.

Instructions

Build Your Base:

Pulse the flour, cheddar, cold butter cubes, salt, garlic powder, and onion powder in a food processor until it looks like coarse sand. This texture means the butter is still in tiny pockets, which is exactly what you want for crispness.

Bring It Together:

Add your sourdough discard and pulse gently until a soft dough just comes together. You're not trying to knead it here; you just want everything combined.

Smooth and Chill:

Turn the dough onto a lightly floured surface and knead it for about a minute until it's smooth and cohesive. Divide it in half, flatten each piece into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes while you preheat your oven to 350°F.

Roll and Season:

Working with one disk at a time, roll it out between two sheets of parchment paper until it's about 1/8-inch thick. Brush lightly with olive oil, then sprinkle the everything seasoning and flaky sea salt evenly across the surface.

Cut and Arrange:

Use a pizza cutter or sharp knife to cut the dough into 1-inch squares, spacing them slightly apart on parchment-lined baking sheets. Repeat with the second disk of dough.

Bake Until Golden:

Bake for 16 to 18 minutes, rotating the baking sheets halfway through, until the crackers are golden and crispy at the edges. They'll continue to crisp up as they cool, so don't overbake or they become brittle instead of snappy.

Cool Completely:

Let the crackers cool on a wire rack before storing them in an airtight container, where they'll stay crispy for up to five days.

Save

These crackers have become my go-to gift when I'm visiting someone's place, and I love watching people's faces when they bite into one and realize how much flavor is packed into something so thin and crispy. There's something satisfying about handing someone something you made with your hands that tastes like it came from a specialty store.

The Sourdough Discard Advantage

Using sourdough discard instead of regular butter and flour completely changes the flavor profile of these crackers, giving them a subtle sourness that plays beautifully against the sharp cheddar and savory seasonings. The discard is essentially pre-fermented flour, which means the dough develops character and complexity even though you're not waiting for traditional fermentation. This is why a ten-minute cracker somehow tastes like it spent hours being carefully developed.

Customizing Your Seasoning

While everything bagel seasoning is the star here, you have freedom to experiment based on what's in your pantry or what your taste buds are craving. I've made batches with just coarse sea salt and cracked pepper for purists, others with a dusting of parmesan and fresh rosemary for when I want to feel fancy, and even one batch with old bay seasoning that my brother still hasn't stopped talking about. The beauty of this recipe is that the dough is flavorful enough on its own that the topping is really just the exclamation point.

Storage and Longevity

These crackers stay crispy for surprisingly long once they've cooled completely, which makes them perfect for snacking throughout the week or packing in lunchboxes. I've learned that storing them in an airtight container with a small packet of silica gel (the kind that comes in supplement bottles) keeps them crackling even after five days, though honestly they rarely last that long in my house.

• Let the crackers cool completely before storing them or they'll steam themselves back into softness.
• A cookie tin or glass container with a tight seal works better than plastic bags for maintaining crispness.
• If they do soften up, a quick three-minute refresh in a 300°F oven brings back the crunch immediately.

Save

Making these crackers has become one of those small kitchen rituals that feels both easy and rewarding, the kind of thing you do on a lazy Saturday afternoon and end up with something that tastes like you spent way more effort than you actually did. Once you have the first batch under your belt, they become almost second nature, which means endless possibilities for customization and sharing.

Recipe Questions

→ What gives these crackers their tangy flavor?

The sourdough starter discard adds a subtle tang that highlights the crackers’ flavor complexity.

→ Can I substitute cheddar with another cheese?

Yes, parmesan or a sharp aged cheese will add a different but complementary sharpness.

→ What is everything seasoning made of?

It typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.

→ How can I ensure the crackers are crispy?

Roll the dough thinly, bake until golden, and cool completely on a wire rack before storing.

→ Is chilling the dough necessary?

Chilling firms the dough, making it easier to roll and resulting in a firmer texture after baking.