Spicy Sourdough Cheez-Its Jalapeño

There's something irresistibly satisfying about biting into a cracker that's both crispy and packed with bold, tangy flavor. These Spicy Sourdough Cheez-Its bring together the best of homemade snacking: sharp cheddar cheese, the unique tang of sourdough discard, and a spicy kick from fresh jalapeño and smoked paprika. Unlike store-bought versions, these crackers are crafted with real ingredients and offer a depth of flavor that will have you reaching for just one more—again and again. Whether you're looking to use up leftover sourdough starter or simply want to elevate your snack game, this recipe delivers crispy, cheesy perfection with a fiery twist that's impossible to resist.

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The beauty of these spicy sourdough crackers lies in their versatility and the wonderful balance of flavors. The tangy sourdough discard acts as the perfect base, providing a subtle fermented note that complements the richness of sharp cheddar cheese. Fresh jalapeño adds a bright, vegetal heat, while smoked paprika brings a subtle smokiness that rounds out each bite. The result is a cracker that's complex yet approachable, sophisticated yet fun. Best of all, this recipe is a fantastic way to reduce waste by turning unfed starter into something truly delicious. Once you taste these golden, crispy squares, you'll never look at sourdough discard the same way again.

Ingredients

• 1 cup (110 g) sharp cheddar cheese, finely shredded
• 2 tbsp (28 g) unsalted butter, softened
• 1/2 cup (120 g) sourdough discard (unfed starter)
• 1 small jalapeño, seeded and finely minced
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt (plus more for sprinkling)
• 1/4 tsp ground black pepper
• 3/4 cup (90 g) all-purpose flour

Instructions

Step 1

In a mixing bowl, combine shredded cheddar, butter, and sourdough discard. Mix until just combined.

Step 2

Add jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 3

Gradually add flour and mix until a soft dough forms. If dough is sticky, add up to 2 extra tablespoons flour.

Step 4

Flatten dough into a disc, wrap in plastic, and chill for 30 minutes.

Step 5

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 6

On a lightly floured surface, roll dough to 1/8-inch (3 mm) thickness.

Step 7

Using a sharp knife or pizza cutter, cut dough into 1-inch (2.5 cm) squares. Transfer to baking sheet, spacing slightly apart.

Step 8

Using a skewer or toothpick, poke a small hole in the center of each cracker.

Step 9

Lightly sprinkle tops with extra salt.

Step 10

Bake for 16–18 minutes, or until golden and crisp. Rotate pan halfway through for even baking.

Step 11

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

Zusatztipps für die Zubereitung

For the best results, make sure your butter is softened to room temperature before mixing—this ensures it blends smoothly with the cheese and sourdough discard. When adding the flour, mix just until the dough comes together; overworking can lead to tough crackers. If your dough feels too sticky after mixing, don't hesitate to add an extra tablespoon or two of flour. Chilling the dough is essential for easier rolling and cleaner cuts, so don't skip this step. When rolling out the dough, aim for an even 1/8-inch thickness to ensure all crackers bake at the same rate. The small hole poked in the center of each cracker isn't just decorative—it prevents puffing during baking and gives these crackers their signature look. Finally, watch the crackers closely during the last few minutes of baking, as they can go from golden to overdone quickly.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit your taste preferences and dietary needs. For extra heat, leave some or all of the jalapeño seeds in, or add a pinch of cayenne pepper to the dough. If you prefer a deeper smoky flavor, substitute the smoked paprika with chipotle powder. You can also experiment with different cheeses—try pepper jack for more spice, or a combination of cheddar and parmesan for added sharpness. For an herb-forward variation, add 1/2 teaspoon of dried oregano, thyme, or rosemary to the dough. If you're looking to make these crackers a bit lighter, you can substitute half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser. For a milder version suitable for kids, simply omit the jalapeño and reduce the paprika.

Serviervorschläge

These Spicy Sourdough Cheez-Its are incredibly versatile and shine in a variety of serving scenarios. Enjoy them straight out of the container as a satisfying snack, or arrange them on a cheese board alongside olives, cured meats, and fresh fruit for an impressive appetizer spread. They pair beautifully with creamy dips such as sour cream and chive, guacamole, or a tangy ranch. For a comforting meal, serve these crackers alongside a bowl of tomato soup, butternut squash soup, or chili. They also make a delightful addition to lunchboxes or picnic baskets. If you're hosting a party, set out a bowl of these crackers next to beer or craft cocktails—their bold, cheesy flavor complements hoppy IPAs and smoky mezcal drinks perfectly.

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Making homemade crackers is one of those kitchen projects that feels both rewarding and fun. The process of rolling, cutting, and baking transforms simple ingredients into something truly special—crispy, golden squares that are bursting with flavor. These Spicy Sourdough Cheez-Its are proof that you don't need a long list of processed ingredients to create an amazing snack. With just a handful of real, wholesome components and a bit of time, you can make crackers that rival anything from the store—and taste infinitely better. Whether you're a sourdough baker looking to use up discard or simply someone who loves bold, cheesy snacks, this recipe is sure to become a favorite in your kitchen.