Homemade Sourdough Cheez-It Crackers

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These copy cat Sourdough Cheez-it Crackers are so simple to make and have way less ingredients than the classic cheez-it crackers. This recipe uses sourdough discard and cheddar cheese to make a crispy cracker the whole family will love! They come together quick and easy with the help of a food processor and make a great snack for your kids!

sourdough cheez-its in a white bowl

Recently I’ve been in my “I probably could make that” era. Cheez-Its are a classic and delicious cracker that I’ve loved since I was a kid so I knew I needed to make a homemade sourdough version! And let me tell you, we prefer these over the store bought Cheez-Its any day. They are so yummy and my kids ate them up so quickly! They are a great snack you can feel good about giving to your kids because they are made with wholesome ingredients and free of all preservatives. 

homemade sourdough cheez-its on wax paper

Why you’ll love this recipe

  • They are just like the classic Cheez-Its but with a sourdough spin and tastier. 
  • They are a delicious combo of crunchy, salty, and cheesy the whole family will love. 
  • They are super easy to make, just throw everything in the food processor and blend.
  • They are made with ingredients that you likely already have at home. 

What is sourdough discard?

Sourdough discard is a sourdough starter that has gone past its peak and has fallen back down. After this point, the starter can no longer leaven dough, but it makes the perfect addition to sourdough discard recipes! You can learn more about sourdough discard here. Or, if you want to learn how to make a sourdough starter from scratch, you can follow this recipe using just flour and water! 

What type of cheese do you use to make Copycat Cheez-Its?

To make this recipe taste like the original Cheez-It, you’ll want to use cheddar cheese, sharp cheddar or medium cheddar works great! If you want to switch it up, you could use any type of hard cheese for this recipe. It’s important to use hard cheese for this cracker recipe so they hold their shape and get crispy. Soft cheeses like Brie will not work well.

You can recreate other flavors of Cheez-Its such as Cheddar Jack, Pepper Jack, and White Cheddar, by simply swapping out the regular cheddar in this recipe for a different type of cheese. Feel free to get creative and try different types of hard cheeses or combinations! 

sourdough cheez-its in a bowl

Tips for success

  • If the dough is sticky after mixing it in the food processor add a little extra flour. You should be able to touch the dough without it sticking to you.
  • Roll the dough out as thin as you can. The thinner the cracker the crispier they will be. I’m always surprised how thin these can roll out.
  • Refrigerate the dough for 20 minutes before rolling it out. Slightly cooled off dough is easier to roll out. However, if you keep the crackers in the fridge for several hours, the dough will be harder to roll. In that case, I recommend letting the dough warm up on the counter for 10-15 minutes before rolling it.
  • The dough should not be sticky. If it is sticky after coming out of the food processor mix in a little extra flour.

Tools to make this recipe

Food processor Using the food processor makes this recipe a breeze to make. If you don’t have one you could get away with mixing it in a stand mixer.

Pasta Cutter or Bench Scraper –You can use a bench scraper to cut straight lines or use the pasta cutter for fun edges that mimic original Cheez-It edges. I find the pasta cutter to be easier because it works like a pizza cutter and is round, so you can cut your crackers quickly and with ease. 

Rolling Pin– This is by far my favorite rolling pin. It is butter soft and smooth and just rolls out my dough so well.

Silicone Baking Mat– These are textured and grip slightly to the counter so I find it easier to roll out the dough on these versus parchment paper but either works.

Ingredients for Sourdough Discard Cheez-Its

Cheddar cheese – The cheddar cheese gives the classic Cheez-It flavor. 

Sourdough discard – You’ll want to use discard and not a bubbly starter. The bubbly starter will make them rise more, and since we want to have a crispy cracker, the flatter the better. 

Butter – This recipe is already pretty salty so I would use unsalted for this recipe.

Ranch seasoning – This may be unexpected, but using a little bit of ranch seasoning adds to the savory flavor of the crackers. 

Salt – Any type of salt works here. If you do not want your crackers overly salty cut the salt in half.

Flour- I recommend using unbleached all-purpose flour.

Flaky sea salt- This is optional, but the flaky sea salt tastes great sprinkled on top of the cracker. 

How to make the Sourdough Discard Cheez-its

Add all of the ingredients (besides the flaky sea salt) to a food processor and blend until fully combined, about 40-50 second.

sourdough cheez-it ingredients in a food processor

Next, take the ball of dough and place it onto plastic wrap. Add to the fridge for at least 20 minutes to chill the dough. It can always stay in the fridge for a day or two if needed.

sourdough cheese cracker dough in a food processor

Right before you roll out the dough, preheat your oven to 350F.

cheesy cracker dough in cling wrap

Remove the dough from the fridge and divide the dough in half. Roll out the dough on a silicone baking mat, my preferred method for easier rolling, or on parchment paper. You want to roll the dough out as thin as possible, about ⅛ of an inch thick. The thinner you roll out your dough, the crispier the cracker will be. 

Cut the crackers into small squares, about an 1″ wide, with a bench scraper or a pasta cutter.

Poke a hole in the middle of each cracker with a toothpick to help the dough from puffing up while baking. Then if you want, sprinkle flaky sea salt over the crackers. The sea salt is optional, but it tastes delicious on the cracker!

Keep the crackers as is, they do not need separated before baking. Place the baking mat on a cookie sheet and bake for about 15-18 minutes or until lightly browned and crispy. Timing will depend on how thin your crackers are.

Repeat this with the other half of the dough.

How to store the crackers 

sourdough cheez-its in a mason jar

Store the Sourdough Cheez-Its in an airtight container and keep them on your counter or in a kitchen cabinet. I love to use a mason jar with a lid to store the crackers in. They will stay fresh for a couple weeks, but they never last that long in my house! Be sure to let the crackers cool completely before storing. 

More Sourdough discard recipes

Sourdough Animal Crackers – Another kid favorite! These crackers use sourdough discard and are cut into fun animal shapes. They are more on the sweet side, and have multiple flavor options. 

Sourdough Goldfish – Your kids are going to love these goldfish crackers! I love having these on hand for an afternoon snack. 

Sourdough Chocolate Chip Cookies – These are the best chocolate chip cookies ever! They are soft, chewy, and so chocolatey!! 

The Ultimate Sourdough Banana Muffins – Everything you love about banana bread in muffin form! These are a guaranteed crowd-pleaser and the perfect grab-and-go snack for your kids! 

Pin it for later

homemade sourdough cheez-its in a white bowl and on a counter
sourdough cheez its on parchment paper

Sourdough Cheez-It Crackers

Yield: About 125 crackers
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 45 minutes

These homemade sourdough cheez-it crackers are crunchy, salty and cheesy. They are made with simple, wholesome ingredients and are packed with flavor. A quick and easy snack the whole family will love.


  • 8oz cheddar cheese- Shredded
  • ⅓ cup sourdough discard (88g) -don’t use bubbly starter it will make them rise more
  • 2 Tbsp unsalted butter, chopped
  • ½ Tbsp ranch seasoning (5g)
  • 1 tsp salt (5g)
  • ½ cup flour (65g)
  • Flaky sea salt, optional for the top of cracker


  1. Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty cracker, cut the salt amount in half.
  2. Place dough onto plastic wrap and place in the fridge for at least 20 minutes.
  3. Preheat the oven to 350F.
  4. Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible, ⅛”, in between two pieces of parchment paper. The thinner the better for a crispier cracker.
  5. Cut the crackers in 1" squares with a bench scraper or a pasta cutter.
  6. Poke a hole in the middle of each cracker with a toothpick.
  7. Sprinkle the crackers with flaky sea salt.
  8. Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18 minutes.
  9. Repeat with the other half of the dough.


  • The thinner the better on this dough, thinner dough will yield a crisper cracker.
  • This recipe can easily be doubled or tripled.

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Nutrition Information:
Yield: 6 Serving Size: 20 Crackers
Amount Per Serving: Calories: 237Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 821mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 10g

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?

I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @countryroadssourdough.


    1. You can just leave it out all together or swap it for a favorite savory seasoning like garlic powder.

  1. First off let me tell you how much I enjoy all your recipes and your advice. I made these and rolled what I thought looked like an 1/8th inch or maybe thinner and baked for 18 mins. They came out still a little soft but crispy on top. Flavor was great but I think I’ll try again and see if I can get thinner and or bake longer to get crispier. Any other advice you might think of?

    1. Rolling out the dough in smaller sections can help to get it thinner. You could also try flipping the crackers half way through to crisp up the other side. You can also bake for a little longer to help crisp them up. Thanks!

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