Sourdough Cheez-Its Snack Mix

My sourdough starter had been neglected for weeks, sitting in the back of my fridge like a silent accusation, so I decided to actually use it for something besides pancakes. That's when this snack mix was born—a way to turn that tangy discard into something crispy, golden, and impossible to stop eating. The first batch I made, I couldn't believe how much those homemade Cheez-Its tasted like the real thing, only better, with this subtle sour note running underneath.

I brought a batch to a game night last month, and within twenty minutes the bowl was nearly empty—people kept sneaking handfuls even though they swore they were full. One friend asked if I'd buy them from her, which felt like the highest compliment possible.

Ingredients

• All-purpose flour: This is your dough base, and keeping it light and airy depends on not overworking it once you add moisture.
• Whole wheat flour: Optional, but it adds a whisper of nutty depth that makes people wonder what you did differently.
• Unsalted butter: Cold is non-negotiable here—you want those crackers flaky, not dense, so cube it small and keep it chilled until the last moment.
• Sharp cheddar cheese: Finely shredded means it'll distribute evenly and melt smoothly into the dough; use the microplane side of your box grater if you have one.
• Sea salt: Fine sea salt dissolves better than kosher, which matters when you're mixing it into dough.
• Baking powder: Just enough to give these crackers a delicate lift and that satisfying crisp.
• Sourdough starter: Active or discard both work; the yeast and bacteria are what give these their character and slight tang.
• Mini pretzels: These stay crispy longer than regular pretzels, and they're the perfect size to grab handful after handful.
• Mixed roasted nuts: Buy them pre-roasted to save time, or roast your own and you'll taste the difference immediately.
• Worcestershire sauce: This is what ties the whole mix together—umami magic in a bottle, though it does contain anchovies if you need to know.
• Garlic powder and onion powder: These season as they toast, so they bloom into something richer than you'd expect from a teaspoon of powder.
• Smoked paprika: Don't skip it; it adds color and a whisper of smoke that makes people think you've done something more complicated than you actually have.

Instructions

Cook complete meals by sautéing, simmering sauces, boiling pasta, and steaming vegetables with reliable everyday cookware.

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Build Your Dough Base:

Pulse the flour, cold butter, cheese, salt, and baking powder in a food processor until it looks like wet sand. You want small, distinct butter pieces throughout—that's what makes these crackers shatter when you bite them.

Bring It Together:

Add the sourdough starter and pulse until the dough just barely comes together, adding cold water a tablespoon at a time if it's too dry. Stop as soon as you can squeeze a piece and have it hold; overworking kills the texture.

Rest and Chill:

Wrap the dough and refrigerate for thirty minutes—this matters more than you might think, because a cold dough rolls out thinner and bakes crisper. Use this time to preheat your oven and line your baking sheets.

Roll and Cut:

Roll the dough to about 1/8-inch thick between two sheets of parchment, then cut into 1-inch squares with a knife or small cutter. Poke each one through the center with a skewer to mimic those iconic Cheez-It holes.

Bake the Crackers:

Spread them on parchment and bake at 350°F until they're golden and the edges are crispy, about fifteen to eighteen minutes. They'll feel a little soft when warm but crisp up completely as they cool, so don't pull them out too early.

Toast the Mix:

Toss the cooled crackers, pretzels, and nuts with melted butter, Worcestershire, and the spice blend, then spread on a baking sheet and toast at 300°F for eight to ten minutes, stirring halfway. The whole kitchen will smell like you've been cooking for hours.

Cool and Store:

Spread on paper towels to cool completely—this final cooling step is when everything gets its crispness, so be patient even though you're dying to taste it.

Save

There's something deeply satisfying about making snack food that tastes better than what you'd buy, and this mix hits that note perfectly. It turned my neglected sourdough starter into something people actually ask me to make again.

Why Sourdough Elevates Everything

The tanginess in sourdough comes from lactic acid, which means it adds complexity without making these crackers taste sour. It also extends shelf life slightly because of the natural fermentation, so they stay crispy a day or two longer than a plain cheese cracker would. When you bite into one, you get this subtle depth that makes people pause and ask what's different about them.

Getting Your Seasonings to Bloom

Toasting garlic powder and onion powder transforms them from flat and dusty to something warm and layered. The butter carries their flavor into every piece of the mix, and the heat brings out oils and warmth that raw powder could never achieve. That ten-minute toast might seem quick, but it's what separates an average snack mix from one people genuinely can't stop eating.

Variations and Customizations

This snack mix is flexible in the best way—you can shift it toward heat, smoke, sweetness, or savory depending on your mood and who you're feeding. I've made versions with cayenne and smoked paprika doubled for real heat, and others where I swapped the garlic powder for everything bagel seasoning. The baseline is just there to get you started; the magic happens when you make it your own.

• Add a pinch of cayenne for heat, or try tajín for a fruity, spicy finish.
• Swap nuts based on what you have; peanuts, macadamias, or pepitas all work beautifully here.
• Make it gluten-free by using gluten-free flour and verified gluten-free pretzels without changing anything else about the method.

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Save

This snack mix proves that feeding people well doesn't have to be complicated, and that using your sourdough starter is always the answer. Keep a batch around for when friends drop by, or when you need something to feel proud of eating.

Recipe FAQ

→ How do I make the sourdough Cheez-Its crisp?

Roll the dough thinly and bake at 350°F until golden and firm, typically 15–18 minutes, then cool completely for crunch.

→ Can I substitute the nuts in the mix?

Yes, feel free to use almonds, cashews, pecans, or any preferred roasted nuts to customize flavors and textures.

→ What is the role of Worcestershire sauce in this mix?

It adds a savory depth and umami richness to the butter coating, enhancing the overall flavor complexity.

→ Is there a gluten-free option for this snack?

Use gluten-free flour for the Cheez-Its and substitute gluten-free pretzels to make this suitable for gluten-sensitive diets.

→ How should I store this snack mix to maintain freshness?

Keep it in an airtight container at room temperature, away from moisture, to preserve crunch and flavor for several days.