Spicy Sourdough Cheez-Its Jalapeño

Last summer, I was staring at a jar of sourdough discard that seemed to multiply overnight, and I thought, why waste this tangy stuff when it could become something crackling and crispy? I'd been craving those nostalgic cheese crackers from childhood, but wanted them with actual flavor and a little edge. The moment I folded in fresh jalapeño and smoked paprika, the dough smelled like a backyard barbecue mixed with a bakery, and I knew I was onto something special.

I brought a tin of these to a dinner party where someone's partner casually asked if I'd bought them from some fancy bakery, and honestly, that moment made the whole messy kitchen worth it. Watching people reach for a second handful while debating whether the heat or the tanginess came through first reminded me that the best recipes are the ones that spark conversations.

Ingredients

• Sharp cheddar cheese (1 cup, finely shredded): The backbone of everything—sharp varieties have more personality than mild, and grating it yourself means it'll mix into the dough without clumping up like pre-shredded stuff does.
• Unsalted butter (2 tbsp, softened): Softened is non-negotiable here because you're mixing by hand and need it to blend seamlessly with the cheese and starter.
• Sourdough discard (1/2 cup): Use unfed starter straight from the jar, and here's the thing—it gives you tang without needing yeast, plus it keeps these crackers tender inside while they crisp up outside.
• Jalapeño (1 small, seeded and finely minced): Seeding removes most of the heat if you prefer milder crackers, but leave some seeds in if you want genuine punch.
• Smoked paprika (1/2 tsp): This is the secret weapon that makes people ask what that mysterious smoky note is—never skip it or swap it for regular paprika.
• Garlic powder and onion powder (1/4 tsp each): These add depth without moisture, which is crucial when you're already juggling a wet dough.
• Kosher salt (1/2 tsp, plus more for sprinkling): The extra sprinkle on top is where the finishing magic happens—it catches the heat and adds a salty pop.
• Ground black pepper (1/4 tsp): A small amount but it rounds out the spice profile.
• All-purpose flour (3/4 cup): This is your dough's structure—add it gradually because sourdough discard's wetness varies, and you might need a touch more.

Instructions

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

Check price on Amazon

Marry the base:

Combine shredded cheddar, softened butter, and sourdough discard in a bowl and mix until they're friends, not strangers—you should see no streaks of butter or cheese, just a unified tangy paste.

Season with courage:

Fold in the jalapeño, smoked paprika, garlic powder, onion powder, salt, and pepper, stirring until the flecks of jalapeño and paprika are evenly distributed throughout. The dough will start smelling absolutely incredible at this point.

Build the dough:

Sprinkle flour over the mixture gradually and fold it in until a soft, cohesive dough forms. If it's still sticking to your hands and the bowl, add up to 2 extra tablespoons of flour one at a time, being patient rather than aggressive.

Rest and chill:

Flatten the dough into a disc, wrap it tightly in plastic wrap, and slide it into the fridge for 30 minutes—this rest allows the flavors to marry and makes the dough less sticky to roll.

Prep your stage:

While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper so you're ready to work when the timer chimes.

Roll thin and even:

On a lightly floured surface, roll the dough to about 1/8-inch thickness, which is thinner than you might instinctively go—this is what gives you that satisfying crackle when you bite down. If it springs back, let it rest for a minute.

Cut and transfer:

Use a sharp knife or pizza cutter to cut the dough into 1-inch squares, then transfer them to your prepared baking sheet with a tiny bit of space between each one—they'll puff slightly and need breathing room.

Make the signature holes:

Using a skewer or toothpick, poke a small hole in the center of each cracker, just like store-bought Cheez-Its. This prevents them from puffing up into balloons and looks intentional and charming.

Final salt crown:

Give the tops a light sprinkle of kosher salt—not so much that it's overwhelming, but enough that you notice it on the first bite.

Bake to golden:

Slide them into the oven for 16–18 minutes, rotating the pan halfway through to ensure even browning. You're looking for a deep golden color with just a hint of darker brown at the edges—that's where the flavor lives.

Cool completely:

Transfer the crackers to a wire rack and let them cool all the way down before storing, otherwise they'll steam themselves into sogginess. This is where patience pays off because they'll continue crisping as they cool.

Save

There's something oddly satisfying about making a snack that's traditionally mass-produced in a factory, especially when your version tastes like actual cheese and has personality. My friends who usually reach for packaged crackers now specifically ask if I have a batch available, and I've stopped being shy about taking the compliment.

The Sourdough Advantage

Using sourdough discard here is genius because it eliminates the need for commercial yeast while delivering that distinctive tangy flavor that makes people pause and wonder what they're eating. The acidity in the starter also helps tenderize the gluten, so you get crackers that are crispy outside but tender enough to break with your fingers rather than needing actual jaw strength. Plus, you're finally giving that sourdough jar a purpose beyond taking up valuable fridge real estate.

Heat Customization

The beauty of this recipe is that the heat level is entirely up to you, and I've made batches everywhere on that spectrum depending on who I'm feeding. If you're cooking for people who find jalapeños intimidating, seed them thoroughly and reduce to half a pepper—the smoked paprika will still give you enough personality. For people who ask if something has more kick, leave some seeds in and consider adding a tiny pinch of cayenne pepper to the dry ingredients, which sneaks in heat without overwhelming the cheese and tang.

Storage and Serving Wisdom

These crackers stay crispy for about a week in an airtight container, and I've found that storing them in glass keeps them crisper longer than plastic does. They pair beautifully with creamy dips like herb-loaded sour cream or whipped goat cheese, and I also love throwing a small handful into soups as a textural surprise. One last tip that changed everything for me is toasting them in a low oven for just 2–3 minutes before serving if they've sat for more than a few days—it revives them completely.

• Make a double batch and freeze the unbaked dough discs for up to a month, thawing them before rolling and baking.
• If you don't have smoked paprika, chipotle powder works beautifully but use slightly less since it's spicier.
• These are technically vegetarian but check your sourdough starter ingredients if you're serving someone with dietary restrictions.

Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

Check price on Amazon

Save

These crackers prove that homemade doesn't have to mean complicated, and that the best snacks are the ones made with intention and a little sourdough magic. Grab a batch warm from the rack, gather some people you like, and watch how quickly they disappear.

Recipe FAQs

→ What makes sourdough unique in these crackers?

Sourdough discard adds a subtle tang and enhances the cracker's texture with a slight chewiness and complexity.

→ How spicy are the crackers with jalapeño?

The jalapeño provides a mild to moderate heat, which can be intensified by leaving some seeds in the mixture.

→ Can smoked paprika be substituted?

Yes, chipotle powder works well to add a deeper smoky flavor if preferred.

→ What is the best way to store these crackers?

Store in an airtight container at room temperature for up to one week to maintain freshness and crispness.

→ How can I ensure the crackers are crisp after baking?

Chilling the dough before rolling and baking helps achieve a sturdy, crispy texture; also ensure even thickness and spacing when baking.