These sourdough cheez its are the ultimate way to turn leftover starter into something crunchy, cheesy, and totally addictive. If you love homemade Cheez Its and are always looking for new sourdough discard recipes, this simple cracker recipe deserves a spot in your baking rotation.
Made with real cheddar cheese and baked until perfectly crisp, these crackers are a fun alternative to store-bought snacks and a smart use of extra starter from your weekly sourdough bread routine.
Why You’ll Love It
- Zero waste: A tasty way to use sourdough discard instead of tossing it.
- Real ingredients: No preservatives, just cheese, butter, and flour.
- Crispy texture: Thin, snappy crackers just like classic Cheez Its.
- Beginner-friendly: No fermentation or long rise needed.
Sourdough Cheez Its (Crispy Homemade Crackers)
- Total Time: 30 minutes
- Yield: 60 crackers 1x
- Diet: Vegetarian
Description
These sourdough cheez its are the ultimate way to turn leftover starter into something crunchy, cheesy, and totally addictive. A fun, zero-waste snack made with real cheddar and no preservatives.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup sharp cheddar cheese, finely shredded
- 4 tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 tsp fine sea salt
- 1/4 tsp garlic powder (optional)
- 2 to 3 tbsp cold water, as needed
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix the sourdough discard, shredded cheddar, and melted butter until well combined.
- Add the flour, salt, and garlic powder. Stir until a dough forms. If the dough feels dry, add cold water one tablespoon at a time.
- Divide the dough in half. Roll each portion between two sheets of parchment paper until very thin, about 1/16 inch thick.
- Remove the top parchment and cut the dough into small squares using a knife or pizza cutter.
- Transfer the parchment with the cut crackers onto a baking sheet. Prick each cracker once with a fork or skewer.
- Bake for 12 to 16 minutes, rotating the pan halfway, until golden and crisp.
- Cool completely on the baking sheet. The crackers will continue to crisp as they cool.
Notes
For extra cheesy flavor, sprinkle Parmesan over the dough before baking. Add cayenne or smoked paprika for a spicy twist, or top with everything bagel seasoning. Roll thinly for maximum crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 crackers
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough discard, cheez its, crackers, cheese snacks, homemade crackers
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup sharp cheddar cheese, finely shredded
- 4 tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 tsp fine sea salt
- 1/4 tsp garlic powder (optional)
- 2 to 3 tbsp cold water, as needed
For best results, use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can affect texture and melt.
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix the sourdough discard, shredded cheddar, and melted butter until well combined.
- Add the flour, salt, and garlic powder. Stir until a dough forms. If the dough feels dry, add cold water one tablespoon at a time.
- Divide the dough in half. Roll each portion between two sheets of parchment paper until very thin, about 1/16 inch thick.
- Remove the top parchment and cut the dough into small squares using a knife or pizza cutter.
- Transfer the parchment with the cut crackers onto a baking sheet. Prick each cracker once with a fork or skewer.
- Bake for 12 to 16 minutes, rotating the pan halfway, until golden and crisp.
- Cool completely on the baking sheet. The crackers will continue to crisp as they cool.
Tips & Variations
- Extra cheesy: Sprinkle grated Parmesan over the dough before baking.
- Spicy version: Add a pinch of cayenne or smoked paprika.
- Everything style: Top with everything bagel seasoning before baking.
Rolling the dough very thin is the key to getting that classic snap. Thicker dough will bake up more like a cracker bread than a crisp snack.
Substitutions
- Swap sharp cheddar for white cheddar, Colby Jack, or aged Gouda.
- Use whole wheat flour for a heartier, nutty flavor.
- Dairy-free cheese can work, but results will vary by brand.
Serving Suggestions
Serve these sourdough cheez its as an afternoon snack, party appetizer, or crunchy soup topper. They pair especially well with creamy soups and dips.
For a fun snack board, serve them alongside cheesy thumbprint appetizers or a warm bowl of French onion soup .
Storage & Reheating
Store completely cooled crackers in an airtight container at room temperature for up to 5 days.
If they lose crispness, reheat in a 325°F oven for 4 to 5 minutes, then cool again before storing.
FAQs
Do sourdough cheez its taste sour?
The sour flavor is mild and balanced by the cheese. If your discard is very old, expect a slightly tangier cracker.
Can I freeze the dough?
Yes. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before rolling and baking.
More to Try
- Khachapuri cheese bread
- Garlic Parmesan focaccia bread
- Jalapeño cheese artisan bread
- Greek yogurt garlic breadsticks
Conclusion
These sourdough cheez its prove that sourdough discard can be just as exciting as a fresh loaf. Crispy, cheesy, and easy to make, they’re a must-try for anyone who loves creative sourdough recipes and snackable homemade crackers.