# Components:
→ Sourdough Cheez-Its
01 - 1 cup all-purpose flour
02 - 2 tablespoons whole wheat flour, optional
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 1 cup sharp cheddar cheese, finely shredded
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon baking powder
07 - 1/4 cup sourdough starter, active or discard
08 - 2 tablespoons cold water, as needed
→ Snack Mix Components
09 - 2 cups mini pretzels
10 - 1 cup mixed roasted nuts (almonds, cashews, or pecans)
11 - 1 cup cheese crackers, homemade or store-bought
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon smoked paprika
15 - 2 tablespoons unsalted butter, melted
16 - 1 tablespoon Worcestershire sauce
# Directions:
01 - In a food processor, pulse together flour, cold butter, cheddar cheese, salt, and baking powder until mixture resembles coarse crumbs. Add sourdough starter and pulse until dough forms. If too dry, add cold water 1 tablespoon at a time.
02 - Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll dough to 1/8-inch thickness and cut into 1-inch squares. Place on parchment-lined baking sheet. Poke center of each cracker with a skewer. Bake for 15-18 minutes until golden and crisp. Cool completely.
04 - Preheat oven to 300°F. In a large bowl, combine cooled Cheez-Its, pretzels, and roasted nuts.
05 - In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well combined.
06 - Pour seasoned butter over snack mix and toss thoroughly to coat. Spread in even layer on baking sheet. Bake for 8-10 minutes, stirring halfway through, until toasted and fragrant. Cool completely before serving or storing.
