Spicy Sourdough Cheez-Its Jalapeño (Printable Version)

Crispy and cheesy sourdough crackers with jalapeño and smoked paprika notes for bold flavor.

# What You’ll Need:

→ Dairy

01 - 1 cup sharp cheddar cheese, finely shredded
02 - 2 tablespoons unsalted butter, softened

→ Sourdough

03 - 1/2 cup sourdough discard (unfed starter)

→ Vegetables & Spices

04 - 1 small jalapeño, seeded and finely minced
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/2 teaspoon kosher salt, plus additional for topping
09 - 1/4 teaspoon ground black pepper

→ Dry Ingredients

10 - 3/4 cup all-purpose flour

# Step-by-Step Guide:

01 - In a mixing bowl, combine shredded cheddar, softened butter, and sourdough discard, mixing until just combined.
02 - Add minced jalapeño, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper to the mixture, stirring well.
03 - Gradually add flour and mix until a soft dough forms. If sticky, incorporate up to 2 additional tablespoons of flour as needed.
04 - Flatten dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F and line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll chilled dough to 1/8-inch thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch squares and transfer to prepared baking sheet, spacing slightly apart.
08 - Using a skewer or toothpick, poke a small hole in the center of each cracker.
09 - Lightly sprinkle the surface of each cracker with additional kosher salt.
10 - Bake for 16-18 minutes until golden and crisp, rotating pan halfway through for even browning.
11 - Cool completely on a wire rack before transferring to an airtight container for storage.

# Additional Tips::

01 -
  • They taste homemade and sophisticated, not like you're just reheating a box from the pantry.
  • Your sourdough discard finally has a purpose beyond guilt and composting.
  • One batch feeds a crowd or keeps you snacking for days without any guilt.
02 -
  • Not cooling them completely before storing is the number one reason they turn soft—I learned this the hard way by tucking warm crackers into a container and opening it to find a sad pile of chewy disappointment.
  • Every oven runs hot or cool, so watch them starting around minute 14 because the line between golden and burnt is surprisingly thin.
03 -
  • Rolling the dough between two sheets of parchment paper prevents sticking and saves you from the flour-everywhere situation that usually follows.
  • A pizza cutter beats a knife for cutting these because it's faster, more even, and you're less likely to drag sticky dough around.
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