Spicy Sourdough Cheez-Its Jalapeño

My sourdough starter was threatening to overflow for the third time that week when I decided these crackers needed to exist. I'd been tossing discard like it was going out of style, and one afternoon while snacking on store-bought cheese crackers, it hit me: what if I used that tangy starter to make something crispy and sharp, spiked with jalapeño heat? The first batch came out of the oven golden and impossibly crunchy, and my kitchen smelled like a combination of aged cheddar and smoky paprika that I couldn't stop thinking about for days.

I brought a batch to a friend's dinner party not expecting much, and within twenty minutes they'd vanished entirely while people were still standing in the kitchen. Someone asked if I'd bought them at a fancy market, which felt like the highest compliment possible, and I realized right then that these weren't just crackers—they were a conversation starter, the kind of snack that makes people slow down and actually taste what they're eating.

Ingredients

• Sharp cheddar cheese (1 cup, finely shredded): Don't skip the sharpness here—mild cheddar will make these taste flat and forgettable, while sharp cheese brings that salty, complex bite that makes each cracker memorable.
• Unsalted butter (2 tbsp, softened): Softened butter blends in smoothly and creates that tender, flaky texture when baked; cold butter will make your dough clumpy and hard to work with.
• Sourdough discard (1/2 cup): This is the secret ingredient that gives these crackers their tangy complexity and slight fermented depth that store-bought versions can never achieve.
• Fresh jalapeño (1 small, seeded and minced): Seeding removes most of the heat, giving you flavor without overwhelming fire, though you can leave seeds in if you're braver than I am.
• Smoked paprika (1/2 tsp): This adds a warm, slightly smoky undertone that ties everything together and makes the crackers taste more sophisticated than they have any right to.
• Garlic powder and onion powder (1/4 tsp each): These dried aromatics add savory depth without introducing moisture, which would make the dough sticky.
• Kosher salt (1/2 tsp, plus more for sprinkling): Kosher salt has a better texture and dissolves more evenly than table salt, and that final sprinkle makes the crackers shine.
• All-purpose flour (3/4 cup): This is your structure—add it gradually because sourdough discard varies in moisture, and you want just enough to hold the dough together without making it tough.

Instructions

Combine your cheese and butter base:

In a mixing bowl, combine the shredded cheddar, softened butter, and sourdough discard and mix until everything is just starting to come together. You'll notice how the butter helps bind everything into a cohesive mass while the cheese adds that sharp, salty flavor foundation.

Wake up the flavors:

Now add the minced jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper, stirring everything together until the jalapeño pieces are evenly distributed. The mixture should smell complex and inviting at this point, with that distinctive jalapeño sharpness cutting through the cheesy base.

Bring the dough together gently:

Gradually add the flour, stirring as you go, until a soft dough forms. If it feels sticky (sourdough discard moisture varies), add up to 2 extra tablespoons of flour one tablespoon at a time—you want soft enough to handle but not so wet that it sticks to your hands.

Give it time to chill:

Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. This rest lets the flavors meld and makes the dough much easier to roll out without shrinking back at you.

Prepare your oven:

While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even browning on the bottom of your crackers.

Roll thin and even:

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness—roughly the thickness of a credit card. Work slowly and evenly, rotating the dough as you go to keep it uniform, because thick spots will stay chewy while thin spots will burn.

Cut into perfect little squares:

Using a sharp knife or pizza cutter, cut the dough into 1-inch squares and transfer them to your prepared baking sheet, spacing them slightly apart so heat can circulate and crisp them all over. A pizza cutter makes quick work of this and gives you cleaner edges than a knife.

Add the signature dimple:

Using a skewer or toothpick, poke a small hole in the center of each cracker—this is what gives them that classic Cheez-It look and helps them cook evenly without puffing up unevenly.

Season the tops:

Lightly sprinkle each cracker with a tiny pinch of extra kosher salt, which adds a salty bite and gives them visual appeal when baked.

Bake until golden and crisp:

Bake for 16 to 18 minutes, rotating the pan halfway through to ensure even cooking. They're done when they're golden brown and crisp all the way through—they'll continue crisping slightly as they cool, so don't overbake or they'll taste bitter.

Cool completely and store:

Transfer the crackers to a wire rack and let them cool completely before storing in an airtight container. This prevents condensation from making them soggy, and they'll keep for up to a week (if they last that long).

Pin

There's something almost meditative about poking holes in 60 little squares of dough, and one evening while my partner and I were working on a batch together, we started playing a game where we'd see who could poke the straightest line of crackers. It turned a task into a moment, which is really what cooking is supposed to be about—not just the end result, but the time you spend creating it.

Building Flavor Layers

What makes these crackers sing is the combination of tangy sourdough discard, sharp cheddar, and just enough heat from the jalapeño to keep things interesting without overwhelming you. The smoked paprika is the background note that ties it all together, adding warmth and depth that makes people wonder what that je-ne-sais-quoi flavor is. I've experimented with adding different spices, but the core formula hits that perfect balance between familiar and unexpected.

The Texture Science

The magic happens in how the butter and sourdough discard interact during baking—the butter creates steam and promotes browning while the slight acidity from the sourdough adds complexity. The flour is just enough to bind everything together without making the crackers tough, which is why I add it gradually and stop as soon as the dough holds together. Overbaking is tempting because you want them to look golden, but pulling them out when they're just barely colored guarantees maximum crispness.

Serving and Storage Wisdom

These crackers are magic alongside cold drinks, sharp cheeses, or creamy dips, but honestly they're equally good eaten straight from the container in a quiet moment. I've also crumbled them over soups to add texture and seasoning, and they've worked wonderfully as a base for little appetizers when I'm trying to impress people. The airtight container is non-negotiable—even one day of exposure to air and they'll start to soften, though they still taste good.

• For extra heat, leave some of the jalapeño seeds in your dough, or add a pinch of cayenne pepper for creeping warmth.
• You can substitute the smoked paprika with chipotle powder if you want a deeper, smokier, slightly spicier flavor profile.
• Make a big batch and freeze the unbaked dough discs wrapped in plastic for up to a month—thaw and bake whenever the craving hits.

Pin

These spicy sourdough cheez-its have become my answer to that moment when you want something homemade but don't want to spend hours in the kitchen. Every time I make them, I'm reminded that the best recipes are the ones that transform something useful (sourdough discard) into something genuinely special.

Recipe Questions & Answers

→ What gives these crackers their spicy flavor?

The spiciness comes from freshly minced jalapeño combined with smoked paprika, which adds smoky heat without overpowering the cheddar base.

→ Can I use a different cheese?

Sharp cheddar is recommended for its bold flavor and melting quality, but other semi-hard cheeses can be substituted to adjust taste and texture.

→ Why is sourdough discard used in the dough?

Sourdough discard adds tanginess and moisture, contributing to a tender yet crisp texture once baked.

→ How thin should the dough be rolled?

Roll the dough to about 1/8 inch (3 mm) thickness to ensure even baking and crispy texture.

→ Can these crackers be stored?

Yes, they keep well in an airtight container for up to one week, maintaining their crispness.