Sourdough Discard Cheez-Its – Crispy, Cheesy, and Irresistible

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Sourdough discard recipes never disappoint, and these Sourdough Discard Cheez-Its are no exception. If you love the store-bought version, get ready for a homemade twist that’s even better. These crackers are buttery, tangy, and packed with sharp cheddar flavor, with a crisp texture that makes them absolutely addictive.

Made with simple ingredients, they’re a great way to use up sourdough discard while creating a snack that’s perfect for dipping, pairing with soup, or enjoying straight from the container.

Why You’ll Love This Recipe

  • A delicious way to use sourdough discard – No waste, just incredible flavor

  • Better than store-bought – Richer, cheesier, and free from preservatives

  • Easy to make – Simple ingredients and minimal hands-on time

  • Crispy and flavorful – Sharp cheddar, butter, and sourdough combine for a perfect crunch

Once you taste these, you’ll never go back to packaged crackers.

What Do These Sourdough Cheez-Its Taste Like?

Each bite delivers a bold cheddar flavor with a subtle tang from the sourdough discard. The butter adds richness, while the smoked paprika gives a hint of depth and color. They’re crispy, flaky, and absolutely snack-worthy.

Ingredients You’ll Need

  • 1 cup (120g) all-purpose flour

  • 1 cup (113g) sharp cheddar cheese, shredded

  • ¼ cup (57g) unsalted butter, cold and cubed

  • ½ teaspoon salt

  • ½ teaspoon garlic powder (optional)

  • ½ teaspoon smoked paprika (optional, for color & flavor)

  • ½ cup (120g) sourdough discard (unfed)

  • 1–2 tablespoons cold water (if needed)

  • Flaky salt (for topping)

Kitchen Tools You’ll Need

  • Food processor or mixing bowl

  • Rolling pin

  • Sharp knife or pizza cutter

  • Baking sheet

  • Parchment paper

  • Toothpick or skewer (for poking holes)

Sourdough Discard Cheez-Its

How to Make Sourdough Discard Cheez-Its

Step 1: Mix the Dough

In a food processor, pulse the flour, shredded cheddar, butter, salt, garlic powder, and smoked paprika until the mixture resembles coarse crumbs.

Step 2: Add Sourdough Discard

Pour in the sourdough discard and pulse until the dough starts to come together. If the dough is too dry, add 1 tablespoon of cold water at a time until it holds together.

Step 3: Chill the Dough

Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

Step 4: Roll and Cut

Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ⅛-inch thickness. Cut into 1-inch squares using a sharp knife or pizza cutter. Use a toothpick to poke a hole in the center of each cracker for that signature Cheez-It look.

Step 5: Bake

Transfer the crackers to a parchment-lined baking sheet, making sure they are slightly spaced apart. Sprinkle with flaky salt, then bake for 15–18 minutes until golden and crispy.

Step 6: Cool and Enjoy

Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack.

What to Serve with Sourdough Cheez-Its

These crispy, cheesy crackers are perfect on their own but also pair well with:

  • Sourdough Discard Jalapeño Popper Bites – A spicy, cheesy snack that complements the crunch of these crackers

  • Tomato soup – A classic, cozy pairing

  • Charcuterie boards – A homemade cracker upgrade

  • Spinach and artichoke dip – Extra cheesy goodness

Tips for Perfect Homemade Cheez-Its

  • Use sharp cheddar – The stronger the cheese, the better the flavor

  • Roll the dough thin – Aim for ⅛ inch for the crispiest crackers

  • Chill the dough – This helps keep the crackers flaky

  • Watch the baking time – They crisp up quickly, so check at 15 minutes

Storage Instructions

Storing

Keep in an airtight container at room temperature for up to a week.

Freezing

Freeze the unbaked dough for up to 2 months. When ready to use, thaw in the fridge, roll out, cut, and bake as usual.

Reheating

If the crackers lose their crispiness, reheat in a 300°F oven for 5 minutes to restore crunch.

Frequently Asked Questions (FAQ)

Can I make these without a food processor?

Yes. Use a pastry cutter or your hands to mix the butter into the flour until the mixture resembles coarse crumbs. Then stir in the sourdough discard.

Can I use pre-shredded cheese?

Freshly shredded cheddar melts better and gives the best texture, but pre-shredded will work in a pinch.

Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free 1:1 baking mix.

Can I use a different cheese?

Try Parmesan, Gruyère, or pepper jack for a different flavor twist.

How do I make them extra crispy?

Roll the dough as thin as possible and bake until deep golden brown. If needed, bake an extra minute or two.

Final Thoughts: Why You Need to Make These Now

These Sourdough Discard Cheez-Its are the ultimate homemade snack. With bold cheddar flavor, a crisp bite, and an easy recipe, they’re the perfect way to use sourdough discard while making something truly delicious.

Try this recipe today, and let me know how they turn out. If you love sourdough discard recipes, check out these next: