Sourdough Cheez-Its Seasoning (Printable)

Tangy sourdough crackers baked with sharp cheddar and vibrant everything seasoning for a savory crunch.

# What You 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

# Directions:

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 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 completely on a wire rack before serving or storing in an airtight container.

# Expert Hints:

01 -
  • You finally have a delicious reason to use that sourdough discard instead of feeling guilty about throwing it away.
  • These crackers are gone in minutes at parties, and people always ask for the recipe when they taste that tangy-savory combo.
  • They're so much cheaper and fresher than the boxed version, and you control every ingredient that goes in.
02 -
  • I learned the hard way that these crackers go from golden to burnt faster than you'd think, so set a timer and don't walk away during that final 5 minutes of baking.
  • The magic trick is rolling the dough thin enough—if your crackers come out chewy instead of crispy, go thinner next time, even if it feels scary.
03 -
  • Keep your butter genuinely cold—if it starts to soften while you're mixing, pop it back in the freezer for a few minutes because warm butter makes the dough greasy instead of flaky.
  • That 30-minute chill isn't just for convenience—it lets the gluten relax so your dough actually rolls thin without fighting back, which makes the whole process feel smoother.
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