Sourdough Discard Cheez-Its
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These homemade sourdough Cheez-Its-style crackers are made with sourdough discard, shredded sharp cheddar cheese, flour, butter, and a bit of seasoning. These from-scratch crackers are simple to make and are a lovely alternative to packaged snacks!
My kids love any kind of salty snacks, so when I set these out in front of them, they devoured them in an instant! This recipe is such a fun way to use up leftover sourdough discard that’s been sitting in your fridge.
These crackers taste just like the real thing but with far less ingredients (and more wholesome ones at that). I love getting creative in the kitchen and even the kiddos can get in on making this recipe.
If you’re looking for more sourdough recipes, check these out:
Step-By-Step Instructions
Make the dough
Add the shredded cheddar, sourdough discard, flour, grated cold butter, garlic salt, and paprika to a food processor. Pulse until the mixture comes together into a crumbly dough.
Shape & chill
Turn the dough out onto the counter and use your hands to press it into a smooth disc. Wrap tightly in plastic wrap and refrigerate for 20–30 minutes, or up to a few hours.
Divide the dough
Once chilled, remove the dough from the fridge and cut the disc in half. This makes the dough easier to roll thin and evenly.
Roll it out
Place one dough half between two sheets of parchment paper and roll it out to about ⅛-inch thickness. Repeat with the second half.
You’ll bake the crackers directly on this parchment—no extra prep needed.
Cut the crackers
Peel back the top sheet of parchment. Use a pastry wheel or sharp knife to cut the dough into 1-inch squares.
Dock & season
Use a toothpick or wooden skewer to poke a small hole in the center of each cracker. Sprinkle lightly with coarse or flaky salt.
Bake
Transfer the parchment paper with the cut crackers directly onto a baking sheet. Bake at 350°F (175°C) for 15–20 minutes, until golden and crisp.
- Thinner crackers will bake faster
- Thicker crackers may need a few extra minutes
Cool & break apart
Allow the crackers to cool completely on the baking sheet. Once cooled, break them apart along the cut lines.
Tips for Making These the BEST Sourdough Cheez-Its
- Sharp cheddar is key. The sharper the cheese, the more classic Cheez-It flavor you’ll get.
- Roll evenly. Try to keep the dough at an even ⅛-inch thickness so the crackers bake at the same rate.
- Dock every cracker. Poking a hole in the center helps prevent bubbling and keeps the crackers flat.
- Watch closely near the end. Crackers can go from perfectly golden to overbaked quickly, especially the thinner ones.
- Bake in batches if needed. If your oven has hot spots, rotate the pan halfway through baking.
- Cool completely for maximum crunch. The crackers continue to crisp as they cool—don’t judge the texture straight out of the oven.
- Re-crisp if needed. A few minutes in a 300°F oven brings leftover crackers right back to life.
Equipment Needed
- Food processor
- Box grater (for grating cheese–and butter)
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- Parchment paper
- Pastry wheel or sharp knife
- Toothpick or wooden skewer
- Baking sheets
- Wire cooling rack (optional, for extra crisp cooling)
Storage
Allow the crackers to cool completely before storing. Place in an airtight container and keep at room temperature for 3–4 days.
If the crackers lose their crispness, reheat them in a 300°F oven for 3–5 minutes, then cool completely before returning to storage.
Sourdough Discard Cheez Its
Ingredients
- 1½ cups shredded sharp cheddar cheese
- ¾ cup sourdough discard unfed
- ¼ cup all-purpose flour
- 2 tablespoons butter softened, cubed
- ½-1 teaspoon garlic salt to taste
- ½ teaspoon paprika
- Coarse or flaky salt for topping
Instructions
Make the dough
- Add the shredded cheddar, sourdough discard, flour, butter, garlic salt, and paprika to the bowl of a food processor. Pulse until the mixture comes together and resembles a crumbly dough.
Chill the dough
- Turn the dough out onto the counter and use your hands to gently press it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 20-30 minutes, or up to a few hours. Chilling helps the crackers hold their shape and bake evenly.
Preheat & prepare
- Preheat your oven to 350°F (175°C). Prepare two baking sheets. You'll use the parchment paper that you are rolling the dough out on to bake on the baking sheet.
Roll out the dough
- Split the dough ball in half and roll each separately. Place between two pieces of parchment paper and roll each out to about ⅛-inch thickness. Thinner dough will yield crispier crackers.
Cut the crackers
- Use a pastry wheel or sharp knife to cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving a little space between each.
Dock & season
- Use a toothpick or wooden skewer to poke a small hole in the center of each cracker. Lightly sprinkle with coarse or flaky salt.
Bake
- Bake for 15–20 minutes, or until the crackers are golden and crisp. Thinner crackers may be done closer to 15 minutes, while thicker crackers may need a bit more time.
Cool
- Let the crackers cool completely on the baking sheet—they’ll continue to crisp as they cool. Break them apart once cooled and serve. Store any leftovers at room temperature in an airtight container for up to 3-4 days.
My family just loved these cheez-it style sourdough crackers! Let me know what you think if you make them!