Spicy Sourdough Cheez-Its Jalapeño (Printable Version)

Crispy cheddar crackers combined with sourdough and jalapeño for a spicy, smoky snack.

# What You 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 and 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 sprinkling
09 - 1/4 teaspoon ground black pepper

→ Dry Ingredients

10 - 3/4 cup all-purpose flour

# Steps:

01 - In a mixing bowl, combine shredded cheddar, butter, and sourdough discard. Mix until just combined.
02 - Add jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, add up to 2 additional tablespoons flour.
04 - Flatten dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll dough to 1/8-inch thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch squares. 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 tops with additional salt.
10 - Bake for 16 to 18 minutes, or until golden and crisp. Rotate pan halfway through for even baking.
11 - Cool completely on a wire rack before storing in an airtight container.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose that feels like you're creating something fancy from what would've been trash.
  • They're crispy and addictive in a way that makes guests ask for the recipe before they've even finished chewing.
  • The jalapeño heat builds gradually without overwhelming, and that smoky paprika keeps people guessing.
02 -
  • Sourdough discard moisture varies wildly depending on how long it's been sitting and how fed your starter is, so always start with 3/4 cup flour and add more only if needed rather than dumping it all in at once.
  • Rotating your pan halfway through baking is the difference between crackers that are uniformly golden and ones with pale corners that never quite crisp up.
03 -
  • If your sourdough discard is particularly wet, let it sit on the counter for 15 minutes to thicken slightly, or just add an extra tablespoon of flour; it's not worth fighting with dough that's too sticky.
  • Smoked paprika is essential here, but if you're feeling adventurous, swap it for chipotle powder or even a pinch of cayenne, though taste as you go because spices vary in intensity.
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