Picnic Snack Box Sourdough Cheez (Printable)

Tangy sourdough cheddar bites paired with fresh grapes in an easy, portable snack box.

# What You'll Need:

→ Sourdough Cheez-Its

01 - 1 cup sharp cheddar cheese, grated
02 - 1/2 cup all-purpose flour
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 2 tablespoons sourdough starter
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon paprika
07 - 1 to 2 teaspoons cold water, as needed

→ Grapes

08 - 1 1/3 cups seedless red or green grapes, washed and dried

→ Optional Additions

09 - 1 ounce roasted almonds or walnuts
10 - 1.5 ounces dark chocolate squares

# Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine the cheddar, flour, butter, salt, and paprika. Pulse until the mixture is crumbly.
03 - Add the sourdough starter and pulse until a dough begins to form. Add cold water, one teaspoon at a time, if needed to bring the dough together.
04 - Roll out the dough between two sheets of parchment paper to approximately 1/8 inch thickness.
05 - Cut the dough into 3/4 inch squares using a knife or pizza cutter. Use a skewer or fork to poke a hole in the center of each square for authentic appearance.
06 - Transfer the squares to the prepared baking sheet, spacing them slightly apart.
07 - Bake for 16 to 18 minutes, or until golden and crisp. Let cool completely.
08 - Divide Cheez-Its and grapes among four containers. Add optional nuts or chocolate if desired.

# Expert Advice:

01 -
  • These crackers have a subtle tang that store-bought versions can't touch, thanks to the sourdough starter doing the flavor work.
  • You're using up sourdough discard instead of feeling guilty about tossing it, which honestly feels like kitchen magic.
  • The whole box comes together in under 40 minutes, making it perfect for when you want homemade without the fuss.
02 -
  • Don't skip cooling the crackers completely before packing—moisture is the enemy of crispness, and warm crackers will soften in their container.
  • If your dough feels sticky even after adding water, refrigerate it for 10 minutes and it'll be much easier to handle.
  • The sourdough starter doesn't need to be active or perfectly fed—this recipe works with whatever state your discard is in, which is honestly the whole point.
03 -
  • Roll your dough thin and bake it a full 18 minutes if you love maximum crispness—every oven is different, so start checking at 16 and go from there.
  • If you find yourself making these often, age a batch in an airtight container for 24 hours before packing—the flavors actually deepen and they become even more addictive.
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