Spicy Sourdough Cheez-Its Jalapeño

Last summer, I was elbow-deep in sourdough maintenance when a friend stopped by asking what to do with all that discard accumulating in her fridge. Instead of tossing it, I thought about those nostalgic Cheez-Its from childhood, then wondered what would happen if I gave them a tangy, spicy upgrade. The answer was these crackers, and they've become my favorite way to use starter I'd otherwise feel guilty throwing away. They're crispy, they're cheesy, and that jalapeño kick makes people reach for just one more.

I brought a batch to a dinner party where the host had warned everyone the night would be low-key. Within fifteen minutes, someone asked for the recipe, then another person, then three more were texting photos to friends. That's when I realized these weren't just snacks, they were conversation starters, the kind of thing people remember and ask about months later.

Ingredients

• Sharp cheddar cheese, finely shredded (1 cup): The sharpness cuts through the sourdough tang without getting lost, and shredding it yourself means better melting texture than pre-shredded varieties coated in anti-caking agents.
• Unsalted butter, softened (2 tbsp): Room temperature butter creams into the cheese and starter more easily, creating a tender crumb instead of a dense one.
• Sourdough discard (1/2 cup): Unfed starter at its most pungent gives these crackers their signature tang and complexity that store-bought can't touch.
• Jalapeño, seeded and minced (1 small): Removing seeds keeps the heat approachable, but save them if you're the type who likes genuine fire on your snacks.
• Smoked paprika (1/2 tsp): This is the secret ingredient that makes people ask what that deeper flavor is, adding warmth without actual spice.
• Garlic powder (1/4 tsp): A small amount enhances savory depth without overpowering the cheese or sourdough character.
• Onion powder (1/4 tsp): Works with garlic to round out the umami base that makes these addictive.
• Kosher salt plus more for sprinkling (1/2 tsp): Salt awakens flavors and the extra sprinkle before baking creates those precious salty crystals on top.
• Ground black pepper (1/4 tsp): Freshly ground makes a noticeable difference in brightness.
• All-purpose flour (3/4 cup): Just enough to bind everything without making the crackers cake-like or heavy.

Instructions

Combine your base:

Mix the shredded cheddar, softened butter, and sourdough discard in a bowl until they're just starting to come together. You'll feel the sourdough's slight tang right away as it releases moisture into the cheese.

Build the flavor:

Add the minced jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper, then mix well so the spices and heat distribute evenly throughout. The mixture should smell complex and savory now, almost like a fancy cheese dip.

Bring dough together:

Gradually add the flour, mixing until a soft dough forms that pulls away from the bowl sides. If it feels tacky to the touch, add flour a tablespoon at a time until it's workable but still soft.

Rest the dough:

Flatten the dough into a disc, wrap it tightly in plastic, and refrigerate for 30 minutes so the flavors meld and the dough becomes easier to roll. This chill time is worth it, I promise.

Heat and prep:

Preheat your oven to 350°F and line a baking sheet with parchment paper while the dough chills, so you're ready to move quickly once it comes out of the fridge.

Roll thin and square:

On a lightly floured surface, roll the dough to about 1/8-inch thickness, which is thinner than you might think but crucial for that snap when you bite into them. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares and transfer them to the prepared baking sheet with just a little space between each cracker.

Add the signature touch:

Use a skewer or toothpick to poke a small hole in the center of each cracker, just like real Cheez-Its. This isn't just for looks, it helps them bake more evenly and creates those satisfying crispy layers.

Final seasoning:

Lightly sprinkle extra kosher salt across the tops of all the crackers before they hit the oven.

Bake until golden:

Bake for 16 to 18 minutes, rotating the pan halfway through so they brown evenly, until the edges are golden and they look crisp. They'll firm up more as they cool, so don't wait for them to look completely hard in the oven.

Cool completely:

Transfer the crackers to a wire rack and let them cool all the way down before storing. This is when they achieve that perfect crunch that makes them so addictive.

Save

My neighbor has started asking me to bring these to every gathering, and I've stopped pretending to be modest about it. There's something deeply satisfying about turning something you'd normally discard into something people genuinely enjoy and remember.

Why Sourdough Discard Works Magic Here

Using sourdough discard instead of fresh starter means you get maximum tang with minimal maintenance. The unfed starter has developed a more pronounced sour flavor profile, and that acidity brightens the cheese and spices without needing any lemon juice or vinegar. When you're standing in your kitchen mixing these together, that distinctive sourdough smell tells you something special is happening.

The Smoked Paprika Secret

Smoked paprika is doing more work here than its amount suggests. It adds a depth that makes people pause mid-chew and ask what that warmth is, creating a more complex snack than simple cheese and salt would be. I learned this by accident when I first made these and someone mentioned they tasted like a campfire, which felt exactly right.

Storage and Serving Ideas

These crackers keep beautifully in an airtight container for up to a week, though they rarely last that long in my house. They're equally at home dunked into creamy dips, crumbled over soup, or eaten straight from the container as a salty snack. Try pairing them with a sharp cheddar dip, herbed cream cheese, or roasted garlic hummus for that next gathering.

• Store in an airtight container at room temperature to maintain their crispness and prevent them from absorbing moisture.
• For deeper smoky flavor, swap the smoked paprika for chipotle powder and reduce slightly since it's more intense.
• Fresh crackers taste best within a few days, so make a batch before any gathering rather than trying to store them for weeks.

Save

These crackers have quietly become the snack I'm known for, the one people remember. Every batch turns sourdough discard into something worth keeping around.