Spicy Sourdough Cheez-Its Jalapeño (Print View)

Crunchy cheddar crackers with tangy sourdough, jalapeño heat, and smoky paprika flavor.

# What You’ll 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 & 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

# Directions:

01 - In a mixing bowl, combine shredded cheddar cheese, softened butter, and sourdough discard until just combined.
02 - Add jalapeño, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly until well distributed.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, incorporate up to 2 additional tablespoons flour as needed.
04 - Flatten dough into a disc, wrap securely 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 chilled dough to 1/8-inch thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch squares. Transfer squares to prepared baking sheet, spacing slightly apart.
08 - Using a skewer or toothpick, pierce a small hole in the center of each cracker.
09 - Lightly sprinkle additional kosher salt over the cracker tops.
10 - Bake for 16 to 18 minutes, or until golden and crispy. Rotate pan halfway through baking for even browning.
11 - Transfer crackers to a wire rack and allow to cool completely before storing in an airtight container.

# Expert Advice:

01 -
  • They taste like a gourmet snack but use sourdough discard you were probably throwing away anyway.
  • The combination of tangy starter, smoky paprika, and jalapeño creates a flavor complexity that regular crackers can't touch.
  • Once you nail the dough, you can bake a massive batch in under 20 minutes, perfect for unexpected guests.
02 -
  • Don't skip the chilling step thinking you can roll the dough right away—warm dough sticks, tears, and bakes unevenly, turning your crackers into dense, oily disappointments instead of crispy snacks.
  • The thickness of your roll is everything; even a quarter-inch variation means the difference between perfectly shattered crackers and some chewy disasters in the middle of the batch.
  • Sourdough discard varies wildly in moisture depending on its age and feeding schedule, so the flour amount is a guideline, not gospel—your dough should feel similar to Play-Doh, not sticky clay.
03 -
  • Roll your dough between two pieces of parchment paper—it eliminates flour mess, prevents sticking, and you can peel it away and use the parchment to transfer your cut squares directly onto the baking sheet.
  • If you want extra heat, don't remove all the jalapeño seeds; leave some in for a serious kick that builds as you eat more crackers.
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