Spicy Sourdough Cheez-Its Jalapeño (Printer View)

Crunchy cheddar crackers with sourdough, jalapeño heat, and smoky paprika for a bold flavorful snack.

# 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 topping
09 - 1/4 teaspoon ground black pepper

→ Dry Ingredients

10 - 3/4 cup all-purpose flour

# Method Steps:

01 - In a mixing bowl, combine shredded cheddar, softened butter, and sourdough discard. Mix until just combined.
02 - Add jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until evenly distributed.
03 - Gradually add flour and mix until a soft dough forms. If dough remains sticky, incorporate up to 2 additional tablespoons of 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 work 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 additional kosher salt over cracker tops.
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 -
  • Transforms sourdough discard into something irresistibly crunchy instead of waste.
  • The smoked paprika and jalapeño combination tastes restaurant-quality but costs pennies to make.
  • Easier than you'd think for snacks that feel homemade and intentional on a cheese board.
02 -
  • These crackers crisp up as they cool, so pulling them out when they look slightly underdone is the key to avoiding thin, almost-burnt edges.
  • Leaving some jalapeño seeds in the mix will give you genuine heat, but removing all of them keeps these friendly enough for crowds with mixed spice tolerances.
03 -
  • Rolling to exactly 1/8-inch thickness is the difference between crackers that snap and ones that bend, so grab a ruler the first time you make these.
  • If your dough cracks when rolling, let it rest at room temperature for 5 minutes to relax the gluten and become more pliable.
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