Sourdough Cheez-Its Snack Crackers

My sourdough starter had been sitting in the fridge for weeks, and I was tired of throwing away discard. One afternoon, standing in my kitchen with that jar of bubbly starter and a craving for something crunchy, I wondered what would happen if I treated it like a secret ingredient in homemade crackers. The result was these golden, impossibly crispy little squares that tasted like someone had trapped the tang of sourdough and the nostalgia of childhood snack crackers in every bite.

I brought a batch to book club last month, still warm from cooling on the rack, and watched my friend Sarah eat five in a row without saying a word. When she finally looked up, she just shook her head and asked if I could start a side business. That moment, her completely unselfconscious enjoyment, reminded me that the best recipes are the ones that make people forget to be polite.

Ingredients

• All-purpose flour: The foundation that keeps these crackers tender inside while crisping beautifully at the edges, one cup gives you enough structure without making them tough.
• Sharp cheddar cheese, finely shredded: Use the sharpest aged cheddar you can find because mild cheese disappears into the background, but sharp cheddar sings alongside the sourdough tang.
• Unsalted butter, cold and cubed: Cold butter is essential for flaky layers, so keep yours in the freezer until the last second before adding.
• Sourdough starter discard: This is where the magic lives, use an unfed, bubbly discard for maximum tang and character.
• Salt and garlic and onion powders: These season the dough itself, building layers of savory flavor before the everything seasoning even touches them.
• Everything bagel seasoning: The showstopper topping that brings sesame seeds, poppy seeds, dried garlic and onion, and coarse salt all at once.
• Flaky sea salt: Optional but genuinely makes a difference in texture and final flavor pop.
• Olive oil: Just enough to help the seasonings adhere and create that golden gloss.

Instructions

Build Your Base:

Pulse your flour, cheddar, cold butter, salt, and powders in the food processor until everything looks like coarse sand. This takes less than a minute, so watch carefully and stop before you create a paste.

Bring It Together:

Add your sourdough discard and pulse just until a soft dough forms around the blade. It should feel slightly sticky but hold together.

Knead Gently:

Turn the dough onto a lightly floured surface and knead for just thirty seconds to a minute until it smooths out. Overdoing this step makes the crackers tough.

Chill and Rest:

Divide the dough in half, flatten each piece into a disk, wrap in plastic wrap, and refrigerate for at least thirty minutes. This chill time helps the gluten relax and makes rolling much easier.

Get Your Oven Ready:

While the dough chills, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. A slightly lower temperature prevents burning while ensuring the centers crisp up properly.

Roll Thin and Careful:

Working with one dough disk at a time, roll it between two pieces of parchment paper to about one eighth inch thickness. The thinner you go, the crispier they become, but be careful not to tear the dough.

Season Generously:

Brush the rolled dough lightly with olive oil, then sprinkle everything seasoning and flaky sea salt evenly across the surface. Don't be shy here because the seasoning is what makes people reach for another handful.

Cut Into Squares:

Using a pizza cutter or sharp knife, cut the dough into one inch squares, then carefully transfer them to your prepared baking sheets with just a tiny bit of space between each one. They won't expand much, but a little room helps them crisp evenly.

Repeat and Arrange:

Repeat the rolling, seasoning, and cutting process with your second dough disk, filling the second baking sheet.

Bake Until Golden:

Bake for sixteen to eighteen minutes, rotating your pans halfway through so they brown evenly. They're done when they're golden brown and the edges feel crispy to the touch.

Cool Completely:

Transfer the crackers to a wire rack and let them cool all the way down, they'll continue crisping as they cool and will reach perfect crunchiness once they're completely room temperature.

Save

My partner and I discovered we could eat these while watching movies without the guilt that usually comes with packaged snacks, and somehow that made them taste even better. There's something deeply satisfying about knowing exactly what's in the food you're eating, especially when it tastes this good.

Making Sourdough Discard Count

If you've been intimidated by all that sourdough discard you're supposed to throw away, this recipe is your permission slip to stop feeling wasteful. The beauty of using unfed discard is that it's already flavorful and active, which means you're getting tang without any complicated fermentation. I started saving my discard in a dedicated jar in the fridge instead of tossing it, and now I have endless crackers instead of guilt.

Seasoning Strategy and Customization

Everything bagel seasoning is wonderful, but the real fun starts when you realize you can swap it for whatever you're craving. I've made batches with just flaky sea salt and cracked pepper for a classic approach, and others with smoked paprika and fresh rosemary when I was feeling fancy. The dough itself is so neutral and cheesy that it's basically a blank canvas for whatever savory direction you want to take it.

Storage and Staying Fresh

These crackers stay crispy in an airtight container for up to five days, though I've never had a batch last longer than two. The key to maintaining crispness is keeping them completely sealed away from humidity, which is why the wire rack cooling step matters so much. Once they're cooled, transfer them immediately to a container with a tight fitting lid and resist the urge to open it too often.

• A silica packet in your storage container pulls any lingering moisture and keeps them cracker crisp for days longer.
• If they do soften up, a quick five minute toast in a 300 degree oven brings back the crunch instantly.
• Make a double batch and freeze the rolled but unbaked dough disks for up to three months, then bake directly from frozen with just a couple extra minutes added to the baking time.

Save

These little crackers have become my answer to the question of what to do with sourdough discard, and they've somehow turned me into the person who always has homemade snacks on hand. There's a quiet pride in offering something you made yourself, especially when it disappears as fast as these always do.

Recipe FAQs

→ How does sourdough starter discard affect the flavor?

The sourdough starter discard adds a subtle tang and depth, enhancing the overall flavor with natural fermentation notes.

→ Can I substitute cheddar cheese in this snack?

Parmesan can be used as a substitute for a sharper, nuttier taste, balancing well with the sourdough base.

→ What is everything seasoning made of?

It typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, adding a savory, aromatic crunch.

→ Why is the dough chilled before baking?

Chilling firms the dough, making it easier to roll thinly and helps develop a crisp texture during baking.

→ How should the crackers be stored after baking?

Once cooled completely, store crackers in an airtight container to maintain crispness and freshness.

→ Will the crackers continue to crisp after baking?

Yes, they become even crisper as they cool on a wire rack, enhancing their crunchiness.