Spicy Sourdough Cheez-Its Jalapeño

Last summer, I had a sourdough starter that wouldn't stop growing, and I was dumping discard almost daily. My neighbor mentioned she'd started making crackers with hers, and I became obsessed with the idea. One humid afternoon, I decided to blend that tangy discard with sharp cheddar and jalapeños, just to see what would happen. What emerged from the oven was pure magic: crackers that crackled between my teeth with a cheesy, slightly spicy depth I'd never encountered in a store-bought version.

I made a double batch of these for my book club a few months ago, and they disappeared so fast I barely grabbed one myself. Someone asked if I'd bought them from an artisan bakery, which felt like the highest compliment I could receive in that moment. Now whenever I have sourdough discard, I'm already mentally planning which friends I'll surprise with a box of these.

Ingredients

• Sharp cheddar cheese (1 cup, finely shredded): Finely shredded matters more than you'd think because it distributes the cheese flavor evenly throughout the dough and helps create that satisfying crispy texture.
• Unsalted butter (2 tbsp, softened): Softened butter blends seamlessly with the cheese and adds richness that makes these crackers feel indulgent rather than virtuous.
• Sourdough discard (1/2 cup): This is where the tanginess lives, giving these crackers a subtle complexity that plain flour crackers could never achieve.
• Small jalapeño (seeded and finely minced): Seeding removes most of the heat if you prefer subtlety, but leave a few seeds in if you like a genuine kick that builds as you eat.
• Smoked paprika (1/2 tsp): This ingredient does the heavy lifting for flavor depth, adding a warmth that feels almost smoky-sweet against the sharp cheese.
• Garlic and onion powder (1/4 tsp each): These work quietly in the background but become noticeable once you bite into a warm cracker fresh from the oven.
• Kosher salt and black pepper: Use kosher salt for the dough and keep extra on hand for finishing because that final sprinkle before baking creates an irresistible salty crust.
• All-purpose flour (3/4 cup): This is your structural glue; add it gradually because sourdough discard varies in moisture depending on how long it's been sitting.

Instructions

Bring your ingredients together:

Combine the shredded cheddar, softened butter, and sourdough discard in a mixing bowl, stirring until they're unified and the mixture smells tangy and rich. This takes just a minute or two, but don't skip the mixing because you want the butter fully incorporated so nothing stays greasy.

Build the flavor:

Fold in your minced jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper, stirring until the jalapeño flecks are visible throughout. Take a moment to smell the dough; that's when you know everything is working together.

Form the dough:

Gradually add the flour while mixing, stopping when the dough just comes together into a soft, slightly sticky ball. If it's still too sticky after adding 3/4 cup, sprinkle in an extra tablespoon or two, but don't go overboard or your crackers will be tough rather than crispy.

Rest and chill:

Flatten your dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes, which makes it infinitely easier to roll out and handle. This resting time also helps the flavors meld together.

Prepare your oven:

Preheat to 350°F and line your baking sheet with parchment paper while the dough chills, so you're ready the moment it's cold enough to roll.

Roll with confidence:

On a lightly floured surface, roll your chilled dough to 1/8-inch thickness, working gently and rotating as you go to keep it even. If the dough springs back, let it rest for a few minutes, then continue.

Cut into shapes:

Using a sharp knife or pizza cutter (the cutter works faster), cut the dough into 1-inch squares and transfer them to your prepared baking sheet, leaving a tiny bit of space between each one. They won't spread much, but air circulation matters for even crisping.

Add texture:

Using a skewer or toothpick, poke a small hole in the center of each cracker, which gives them that classic Cheez-It look and prevents them from puffing up during baking.

Finish the tops:

Lightly sprinkle the tops with extra kosher salt, which will create a crunchy, flavorful crust that catches the light when they come out of the oven.

Bake to golden:

Bake for 16 to 18 minutes, rotating your pan halfway through to ensure even browning because ovens have hot spots and you want uniform color. They're done when they're golden, crispy to the touch, and smell absolutely irresistible.

Cool completely:

Transfer to a wire rack and let them cool completely before storing, which allows them to crisp up further as they cool down. Eat one or two while they're still warm if you're being honest with yourself.

Save

There's something almost magical about watching these emerge from the oven, all golden edges and cheese-scented steam. My partner walked into the kitchen mid-bake and asked if I'd accidentally made fancy potato chips, which tells you everything about how good they smell.

The Sourdough Advantage

Using sourdough discard instead of water or milk adds a subtle tang that makes people pause mid-bite and wonder what makes these different. The fermentation in the discard also helps develop flavor complexity that wouldn't exist in a basic cheese cracker. It's one of those happy accidents where having too much starter turned into something genuinely special.

Heat Level Control

The jalapeño heat here is gentle and builds gradually rather than hitting you immediately, which means people of different spice preferences can actually enjoy them together. If you want more fire, leave some of the jalapeño seeds in the dough, and if you want just a whisper of heat, go ahead and seed thoroughly. I've also experimented with keeping the jalapeño pieces slightly chunkier so you get little pockets of flavor rather than evenly distributed heat.

Storage and Serving

These crackers stay crispy in an airtight container for up to a week, though honestly they rarely last that long in my house. They're perfect on their own as a snack, alongside soup, or with creamy dips like sour cream and chive, which balances the heat beautifully. I've also served them alongside soft cheeses at parties because they're fancy enough to feel intentional but casual enough to eat by the handful.

• Pack them in layers with parchment between if you're gifting them so they don't break in transit.
• They're best served at room temperature, so pull them out of storage a few minutes before serving to revive any crispness lost to humidity.
• Double the recipe without hesitation because they freeze well and you can reheat them in a 300°F oven for a few minutes to restore crispness.

Save

These crackers represent what I love most about home cooking: taking something destined for the compost and turning it into something people crave. Make them once, and you'll find yourself planning ways to feed your sourdough starter just so you have an excuse to make them again.

Recipe FAQs

→ How can I adjust the spiciness of these crackers?

For milder heat, remove the jalapeño seeds before mincing. To increase spiciness, include some seeds or add a pinch of cayenne pepper.

→ What substitutions work for smoked paprika?

Chipotle powder offers a deeper smoky flavor and can replace smoked paprika in equal amounts.

→ Can I prepare the dough in advance?

Yes, the dough can be chilled for up to 24 hours before rolling and baking, which may enhance the flavors.

→ What is the best way to store the crackers?

Keep crackers in an airtight container at room temperature to preserve their crispness for up to one week.

→ Are there recommended pairings to serve with these crackers?

They pair beautifully with creamy dips, fresh salsas, or warm soups to complement their spicy, savory flavor.