Spicy Sourdough Cheez-Its Jalapeño (Print)

Crispy, tangy crackers blended with sharp cheddar, jalapeño heat, and smoked paprika for bold taste.

# Components:

→ Dairy

01 - 1 cup (110 g) sharp cheddar cheese, finely shredded
02 - 2 tbsp (28 g) unsalted butter, softened

→ Sourdough

03 - 1/2 cup (120 g) sourdough discard (unfed starter)

→ Vegetables & Spices

04 - 1 small jalapeño, seeded and finely minced
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/2 tsp kosher salt, plus more for sprinkling
09 - 1/4 tsp ground black pepper

→ Dry Ingredients

10 - 3/4 cup (90 g) all-purpose flour

# Directions:

01 - In a mixing bowl, combine shredded cheddar cheese, softened butter, and sourdough discard. Mix until just combined.
02 - Add minced jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper to the mixture. Mix thoroughly until evenly distributed.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, add up to 2 additional tablespoons of flour until consistency is manageable.
04 - Flatten dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll chilled dough to 1/8-inch (3 mm) thickness, maintaining even pressure throughout.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch (2.5 cm) squares. Transfer crackers to prepared baking sheet, spacing slightly apart.
08 - Using a skewer or toothpick, poke a small hole in the center of each cracker to prevent puffing during baking.
09 - Lightly sprinkle tops of crackers with additional kosher salt.
10 - Bake for 16 to 18 minutes, or until golden brown and crisp. Rotate baking sheet halfway through cooking for even browning.
11 - Cool crackers completely on a wire rack before transferring to an airtight container for storage.

# Expert Advice:

01 -
  • You finally have a delicious reason to use up that sourdough discard instead of watching it accumulate in jars.
  • These crackers are genuinely addictive—crispy, tangy, and complex enough to feel special but simple enough to make on a random Tuesday.
  • They're perfect for entertaining because they look impressive and taste like you spent way more effort than you actually did.
02 -
  • The thickness of your roll matters more than you'd think—aim for consistent 1/8-inch thickness or you'll end up with a mix of chewy and burnt crackers instead of uniformly crispy ones.
  • Don't skip the 30-minute chill or your dough will shrink as you roll it and become impossible to work with, making you frustrated and questioning your life choices.
03 -
  • Use a pizza cutter instead of a knife for cleaner, faster cutting—it's less likely to drag and compress the dough, which keeps your crackers from puffing unevenly.
  • If your sourdough discard is very active and bubbly, let it sit for a day in the fridge first to calm it down, or your dough will be harder to manage.
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