Spicy Sourdough Cheez-Its Jalapeño (Print View)

Tangy sourdough cheddar crackers with jalapeño heat and smoked paprika for a crisp, flavorful snack.

# Components:

→ 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 more for sprinkling
09 - 1/4 teaspoon ground black pepper

→ Dry Ingredients

10 - 3/4 cup all-purpose flour

# Method:

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 well to distribute seasonings evenly.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, add up to 2 additional tablespoons of flour as needed.
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 surface, roll dough to 1/8-inch thickness. Using a sharp knife or pizza cutter, cut dough into 1-inch squares. Transfer to prepared baking sheet, spacing slightly apart.
07 - Using a skewer or toothpick, poke a small hole in the center of each cracker.
08 - Lightly sprinkle extra salt over the tops of crackers.
09 - Bake for 16 to 18 minutes, or until golden and crisp. Rotate pan halfway through for even baking.
10 - Cool completely on a wire rack before storing in an airtight container.

# Expert Advice:

01 -
  • They're dangerously addictive and taste like you spent hours in the kitchen when you really didn't.
  • Your sourdough discard finally gets a purpose beyond composting guilt trips.
  • The jalapeño and smoked paprika combo creates a sophisticated snack that feels way more interesting than regular cheese crackers.
02 -
  • Don't skip the chilling step—it's not optional and makes a noticeable difference in how evenly they bake and how crispy they get.
  • If your sourdough discard is very wet, your dough might need an extra tablespoon of flour, so add gradually and trust your hands more than the recipe.
03 -
  • If you're making these for guests, prep the dough the night before and refrigerate overnight—cold dough is actually easier to work with and creates even crispier results.
  • The thin rolling is worth the care—thicker crackers turn out more like cookies, and that's not what we're going for here.
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