Sourdough Cheez It Crackers Recipe

Cheez It crackers are the kind of snack that disappear by the handful—salty, cheesy, and perfectly crisp. Now imagine that same crave-worthy crunch, but fresher, flakier, and laced with a subtle sourdough tang. These homemade sourdough Cheez It crackers bring bakery-level texture and bold cheddar flavor right to your kitchen.

As they bake, a warm aroma of melted cheddar and buttery pastry fills the air, while tiny bubbles on each cracker promise that signature crunch. The first bite snaps cleanly—light, toasty, a touch tangy—followed by a creamy cheddar finish that melts on your tongue.

This recipe is comforting yet playful: it’s nostalgic for anyone who grew up snacking on the bright orange squares, but elevated with the rustic charm of sourdough baking. Whether you’re looking for an easy cheddar cracker for after-school treats, a crispy baked cheese snack for parties, or a clever way to use your sourdough discard, this one delivers.

There’s nothing quite like saying, “I made these Cheez It crackers myself.” Ready to bake a batch? Grab your mixing bowl, and let’s turn simple ingredients into something delightfully addictive.

What Makes This So Irresistible

• Real cheddar flavor: fresh-shredded cheese melts into every flaky bite.
• That sourdough tang: discard adds depth without extra rise.
• Crispy texture: paper-thin dough bakes into light, golden squares.
• Simple ingredients: pantry staples—flour, butter, cheese, salt.
• Quick prep: 10 minutes to mix, 20 minutes to bake.
• Kid- and party-friendly: universally loved, endlessly snackable.
• Make-ahead friendly: dough chills beautifully for later batches.

Ingredients for Sourdough Cheez It Crackers

Here’s what you’ll need to make about 125 sourdough Cheez It crackers:

• 8 oz cheddar cheese – shredded for easy blending.
• ⅓ cup sourdough discard (88 g) – adds that perfect tang.
• 2 Tbsp unsalted butter – cut into small cubes.
• ½ Tbsp ranch seasoning (5 g) – optional, adds extra flavor.
• 1 tsp salt (5 g) – reduce for a lighter salt level.
• ½ cup all-purpose flour (65 g) – binds the dough.
• Flaky sea salt – optional topping for finishing crunch.

Substitutions

• Dairy-free: use vegan cheddar and plant-based butter.
• Gluten-free: swap in a 1 : 1 gluten-free flour blend.
• Spice lover: mix in ¼ tsp smoked paprika or cayenne.

How to Make Sourdough Cheez It Crackers – Step by Step

Step 1: Blend the Ingredients

In a food processor, blend cheddar cheese, sourdough discard, butter, ranch seasoning, salt, and flour until a dough forms. Tip: For milder crackers, halve the salt.

Step 2: Chill the Dough

Wrap the dough in plastic and chill ≥ 20 minutes. This helps it firm up for thin rolling.

Step 3: Preheat the Oven

Preheat to 350 °F (175 °C). Line two baking sheets with parchment.

Step 4: Roll It Out

Divide dough in half. Roll between parchment sheets to ⅛ inch thickness – thinner equals crispier.

Step 5: Cut and Poke

Cut into 1-inch squares with a pastry cutter. Use a toothpick to poke one hole in each—classic Cheez It style.

Step 6: Add Sea Salt

Lightly sprinkle flaky sea salt over the surface for extra snap.

Step 7: Bake the Crackers

Transfer entire sheet (uncut) to a pan. Bake 15–18 minutes until golden and crisp; watch closely near the end.

Step 8: Cool and Enjoy

Cool completely before breaking apart. Serve immediately or store in an airtight jar.

Pro Tips & Cooking Secrets

1. Use cold butter for flakiness. Cold fat keeps the dough firm, creating airy layers once baked.
2. Shred your own cheese. Pre-shredded cheddar is coated with starch; freshly grated melts smoother.
3. Weigh ingredients. Small flour variations affect crispness—65 g flour is your golden ratio.
4. Don’t skip chilling. Firm dough rolls thinner and prevents spreading.
5. Bake two trays, rotate halfway. Even color = even crunch.
6. Listen for the snap. When you tap one, it should sound hollow; that’s how you know they’re done.
7. Experiment with cheese blends. Sharp cheddar + Parmesan = deeper umami.
8. Try a spice twist. Smoked paprika, chili powder, or everything-bagel seasoning elevate the flavor.
9. Avoid overbaking. They go from perfect to burnt in under a minute—watch edges for deep golden hue.
10. Cool completely. Steam softens crackers; cooling sets the crunch for days.

Variations & Substitutions for Cheez It Crackers

• Gluten-free Cheez It crackers: 1 : 1 gluten-free flour works beautifully. Roll slightly thicker to prevent breakage.
• Whole-grain version: Substitute half the flour with whole-wheat for nuttier depth.
• Spicy baked cheese snack: Add ¼ tsp cayenne or jalapeño powder to the dough.
• Garlic-herb crackers: Mix in dried basil, parsley, and garlic powder for Italian flair.
• Ranch lovers: Double the ranch seasoning; bake 1 minute less for a softer bite.
• Kid-friendly mini Cheez Its: Cut into ½-inch squares; reduce baking time to 12 minutes.
• Cheesy sandwich crackers: Spread cream cheese or hummus between two for a party nibble.

Best Ways to Serve Cheez It Crackers

• Snack boards: Pair with grapes, nuts, and cured meats.
• Lunchbox treat: A handful stays crisp all morning.
• Soup companion: Float them atop tomato or broccoli-cheddar soup instead of croutons.
• Party appetizer: Serve warm with beer cheese or ranch dip.
• Movie-night mix: Combine with pretzels and popcorn for a DIY snack mix.
• Gift idea: Package in mason jars with ribbon—homemade gifts that impress.

Nutritional Information (per 1 oz ≈ 10 crackers)

Calories: 135 | Fat: 9 g | Carbohydrates: 8 g | Protein: 5 g | Sodium: 180 mg

(Values vary by cheese and flour type.)

Storage & Reheating Guide

• Room temperature: Store in an airtight jar up to 5 days.
• Longer storage: Freeze unbaked dough for 1 month; thaw overnight in fridge.
• To re-crisp: Warm crackers in a 300 °F (150 °C) oven for 3 minutes.
• Avoid humidity: Moisture kills crunch—use a desiccant pack if your kitchen is humid.

Cheez It Crackers FAQs

1. Can I use active starter instead of discard?
    You can, but bubbly starter makes them puffier, less crisp. Discard keeps them thin and crunchy.
2. Can I make the dough ahead?
    Yes—chill up to 24 hours or freeze for a month.
3. Why aren’t my crackers crisp?
    They may be too thick or under-baked; roll thinner or add 2 minutes of oven time.
4. What’s the best cheese to use?
    Sharp cheddar gives classic Cheez-It flavor, but white cheddar or pepper jack are fun swaps.
5. Are Cheez It crackers healthy?
    Homemade versions skip preservatives and control sodium—moderation is key.

Delicious Inspirations for Next Time

• Cranberry Orange Shortbread Cookies | Holiday Treat Recipe
• Ginger Chicken and Rice Soup | Comfort Food Recipe
• Ritz Crackers Party Snacks – Easy Cheddar Recipe

Your Turn in the Kitchen

Golden, tangy, and satisfyingly crisp, these homemade Cheez It crackers prove that simple ingredients can deliver snack-aisle magic. The sourdough adds personality, the cheddar sings, and that irresistible crunch keeps you reaching for “just one more.”

So preheat that oven, dust off your rolling pin, and bake a batch that’ll disappear faster than you can say “pass the crackers!”
What’s your favorite twist on Cheez It crackers? Share it in the comments and keep the deliciousness going!

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