Sourdough Cheez-Its Snack Crackers (Printable)

Crispy, cheesy sourdough crackers with a savory everything seasoning twist for a flavorful snack.

# 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 for brushing

# How To:

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

# Expert Tips:

01 -
  • They taste like those tiny boxed crackers but with actual personality and a subtle sourdough tang that keeps you reaching back for more.
  • This is the perfect guilt-free way to use up starter discard instead of dumping it down the sink.
  • Once you've made them once, you'll realize how weirdly fun it is to cut tiny squares and see them puff up golden in the oven.
02 -
  • The dough will feel a little sticky at first, but chilling it changes everything—don't skip that step or you'll be fighting with your rolling pin.
  • These crackers continue to crisp up even after they come out of the oven, so if they feel slightly soft when you pull them out, they'll firm up as they cool on the rack.
03 -
  • Use a pizza cutter instead of a knife—it's faster, cleaner, and somehow more satisfying when you're cutting a hundred tiny squares.
  • If your dough is resisting the rolling process, let it rest between sheets of parchment for five minutes and it'll cooperate immediately.
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