Spicy Sourdough Cheez-Its Jalapeño

My sourdough starter had been sitting neglected in the fridge for weeks when I finally decided to stop feeling guilty and actually use the discard. I was standing in my kitchen on a lazy Sunday afternoon, snacking on store-bought Cheez-Its, when it hit me: why not make my own version with that tangy starter and a little jalapeño kick? Two hours later, I had golden, crispy crackers that tasted nothing like the industrial version—they had character, complexity, and a smoky heat that kept pulling me back to the cooling rack.

I brought these to a dinner party once, presented them casually in a small wooden bowl, and watched people's faces light up with genuine surprise. Someone asked if I'd bought them from a specialty market, and the pride I felt was honestly disproportionate to how simple they actually are. My friend kept eating them one after another while talking, until suddenly she realized she'd eaten nearly half the batch without meaning to.

Ingredients

• Sharp cheddar cheese, finely shredded: The sharp variety gives these crackers depth and prevents that waxy, melted plastic texture—freshly shredded makes all the difference over pre-shredded.
• Unsalted butter, softened: Softened butter integrates smoothly into the dough and lets you control the salt level precisely.
• Sourdough discard (unfed starter): This is your secret weapon for tangy complexity and a delicate crumb structure that makes these crackers sing.
• Jalapeño, seeded and finely minced: Seeding removes most of the heat while keeping the flavor—you're not making weapons here, just balanced spicy crackers.
• Smoked paprika: The smokiness works beautifully with sharp cheddar and adds visual warmth that makes people reach for more.
• Garlic powder and onion powder: These quietly amplify the savory notes without adding moisture to the dough.
• Kosher salt: Use this for seasoning the dough and the sprinkle on top—it dissolves cleanly and tastes brighter than table salt.
• All-purpose flour: Just enough to hold everything together while keeping the crackers delicate and crisp.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Build the base:

Combine your shredded cheese, softened butter, and sourdough discard in a bowl and mix until the textures blur together into something that looks almost creamy. Don't overthink this—just until everything is evenly distributed.

Wake up the flavors:

Add your minced jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper and mix thoroughly. You should smell the heat and smoke immediately, which is how you know you're on the right track.

Bring the dough together:

Gradually sprinkle in flour while mixing, stopping before it gets too stiff—the dough should feel soft and slightly tacky but not sticky enough to stick to your fingers. If it does cling, add those extra tablespoons of flour a little at a time.

Rest and chill:

Flatten the dough into a disc, wrap it in plastic wrap, and slide it into the fridge for 30 minutes. This rest lets the gluten relax and the flavors settle, making the dough easier to roll and the crackers more structured.

Prepare your workspace:

While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. A little prep now means less chaos when you're rolling.

Roll thin and even:

Lightly flour your work surface and gently roll the dough to about 1/8-inch thickness—thin enough that you can almost see light through it. If it fights back, let it rest for a few minutes and try again.

Cut with purpose:

Using a sharp knife or pizza cutter, cut the dough into 1-inch squares in a grid pattern. Transfer each square to your parchment-lined baking sheet with a little space between them so they can crisp up on all sides.

The signature poke:

Using a skewer or toothpick, make one small hole in the center of each cracker—this is purely aesthetic, but it gives them that classic store-bought look and prevents any weird puffing.

Season the tops:

Give each cracker a light sprinkle of extra kosher salt across the top. You're not trying to salt them heavily; just a whisper that catches the light when they're done.

Bake to golden:

Bake for 16 to 18 minutes, rotating the pan halfway through so they brown evenly. You'll know they're ready when the edges are golden and the centers feel crisp when you tap them.

Cool completely:

Transfer the crackers to a wire rack and let them cool all the way down—they'll continue to crisp up as they cool, and trying to eat them warm is a lesson in tongue burns and disappointment.

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There's something oddly satisfying about poking each little cracker with a toothpick, almost meditative in a weird way. My partner walked in while I was doing this, laughed at the ritualistic nature of it, and then couldn't resist picking up a toothpick and helping—suddenly it wasn't a chore anymore, it was something we were doing together.

Flavor Magic: Why This Combination Works

The tangy bite of sourdough discard plays beautifully against the sharpness of good cheddar, creating a complex savory profile that keeps evolving as you chew. The smoked paprika adds warmth and depth without screaming smokiness, while the jalapeño contributes a fresh, clean heat that doesn't overpower. This isn't a one-note snack—it's a flavor conversation happening in your mouth.

Making Them Your Own

Once you understand the basic formula, these crackers become a canvas for whatever you're craving. I've made them with everything from everything bagel seasoning to a subtler version with just herbs and black pepper for pairing with delicate cheeses. The key is respecting the moisture balance—wet additions like fresh herbs should be minced fine and dried additions should stay roughly the same total weight.

Storage and Serving Wisdom

These crackers stay crisp in an airtight container for up to a week, though they rarely make it that long in my house. They're perfect for entertaining because you can bake them hours ahead and just let them hang out in a box until guests arrive, making you look impossibly prepared and relaxed.

• If they ever lose their crispness, warm them in a 275°F oven for five minutes and they'll bounce right back.
• Pair them with creamy dips, tangy cheeses, or eat them straight from the container while standing at the counter like the rest of us do.
• For extra heat, leave some jalapeño seeds in the mixture, or swap smoked paprika for chipotle powder if you want a deeper, smokier punch.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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These crackers prove that using up your sourdough discard doesn't have to feel like a chore—it can be delicious and actually kind of fun. Every batch reminds me why I keep that starter alive in the first place.

Recipe FAQ

→ How does sourdough discard affect the crackers?

It adds a subtle tang and depth to the flavor while contributing to the dough's texture and crispness once baked.

→ Can I adjust the heat level?

Yes, leaving some jalapeño seeds in increases spiciness, or reduce jalapeño for milder crackers.

→ What is the best way to roll out the dough?

Roll the dough to a uniform 1/8-inch thickness on a lightly floured surface for even baking and crispness.

→ Are there alternatives to smoked paprika?

Chipotle powder works well as a substitute, providing a richer smoky flavor with a hint of spice.

→ How should I store the crackers after baking?

Allow them to cool completely, then keep in an airtight container at room temperature for up to one week.