Spicy Sourdough Cheez-Its Jalapeño

My sourdough starter had been sitting on the counter for three days, looking neglected and hungry, when I decided those discards weren't going to waste. I'd been craving something crispy and intensely cheesy, the kind of snack that makes you reach for just one more handful. The jalapeño was a last-minute addition, a small green pepper I'd grabbed at the market that morning, and when I combined it all with that tangy starter, something magical happened in the oven.

Last week I made a double batch and brought them to a friend's dinner party, worried they might be too unconventional for the crowd. Within ten minutes, the bowl was nearly empty and people were asking for the recipe. One guest swore they tasted better than anything from a fancy bakery, and honestly, that moment made all the rolling and cutting worthwhile.

Ingredients

• Sharp cheddar cheese (1 cup, finely shredded): The sharper your cheese, the more punch these crackers deliver; don't skip the fine shredding as it distributes evenly and melts beautifully.
• Unsalted butter (2 tbsp, softened): Softened butter binds everything together and creates that tender crumb structure that shatters when you bite down.
• Sourdough discard (1/2 cup): This is your secret weapon, adding tang and complexity while keeping the dough manageable; use it at room temperature for best results.
• Fresh jalapeño (1 small, seeded and minced): Removing most seeds keeps the heat approachable, but leave a few in if you love serious spice.
• Smoked paprika (1/2 tsp): This spice adds depth without heat, creating a subtle smokiness that lingers on your tongue.
• Garlic powder (1/4 tsp): A whisper of savory flavor that enhances without overpowering the cheese.
• Onion powder (1/4 tsp): Works alongside garlic to build umami richness throughout each bite.
• Kosher salt (1/2 tsp plus more for sprinkling): Kosher salt dissolves more evenly than table salt and gives you better control over seasoning.
• Ground black pepper (1/4 tsp): Fresh cracked pepper would be lovely here, adding little bursts of sharpness.
• All-purpose flour (3/4 cup): Start with three-quarters cup and add more only if your dough feels sticky; the sourdough discard adds moisture, so flour ratios can vary slightly.

Instructions

Build your flavor base:

In a mixing bowl, combine the shredded cheddar, softened butter, and sourdough discard, stirring until just combined. You'll notice the mixture already smells wonderful, tangy and rich, with hints of that fermented complexity.

Layer in the heat and spice:

Add the minced jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper, mixing well until the jalapeño pieces are distributed evenly throughout. Take a moment to smell this mixture; it should make your mouth water.

Bring the dough together:

Gradually add the flour, mixing gently until a soft dough forms. If it feels sticky to the touch, add up to two extra tablespoons of flour one at a time, stirring between additions to avoid overdoing it.

Rest and chill:

Flatten the dough into a disc, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. This resting period lets the flavors meld and makes the dough easier to roll out without sticking.

Prepare your oven:

While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. This low-ish temperature ensures the crackers bake through without the edges darkening too quickly.

Roll with precision:

On a lightly floured surface, roll the dough to 1/8-inch thickness; imagine it thin enough to let light shine through but sturdy enough to hold together. This thickness is crucial for achieving that perfect crackle.

Cut into crackers:

Using a sharp knife or pizza cutter, cut the dough into 1-inch squares and transfer them to the prepared baking sheet, leaving a small space between each one. They'll puff slightly and need room to crisp on all sides.

Create the signature dimple:

Using a skewer or toothpick, poke a small hole in the center of each cracker; this little dimple prevents them from puffing up too much and looks charming, like store-bought Cheez-Its.

Season the tops:

Lightly sprinkle extra kosher salt across the tops of all the crackers for texture and an extra burst of flavor with each bite.

Bake to golden perfection:

Bake for 16 to 18 minutes, rotating the pan halfway through to ensure even baking. You're looking for a deep golden color and a cracker that sounds crispy when tapped.

Cool completely:

Transfer the crackers to a wire rack and let them cool completely; they'll continue crisping as they cool, so resist the urge to eat them warm or they'll feel slightly soft.

Save

There's something deeply satisfying about pulling a batch of homemade crackers from the oven, watching them cool and harden into something genuinely crunchy. These crackers have a way of bringing people together, whether tucked into lunchboxes or served at casual gatherings where everyone asks for the recipe.

The Sourdough Advantage

Using sourdough discard instead of letting it go down the drain feels like a small act of kitchen redemption. That sour tang adds complexity that you simply can't replicate with regular flour and water, creating a depth that makes these crackers feel almost gourmet. The fermentation also affects the texture, creating a more delicate crumb structure that shatters satisfyingly on your tongue.

Heat Levels You Can Control

The beauty of using fresh jalapeño is that you control exactly how spicy these turn out. If you're serving them to a crowd with mixed spice tolerance, seed and mince your jalapeño carefully, removing most of the white membrane where the heat concentrates. For those times when you want real fire, keep some seeds in or swap the smoked paprika for chipotle powder to layer in deeper, smokier heat that builds slowly.

Storage and Serving Suggestions

These crackers stay wonderfully crisp in an airtight container for up to a week, making them perfect for meal prep or last-minute entertaining. Serve them with creamy dips like whipped goat cheese mixed with herbs, or alongside a warming soup where they add textural contrast and that cheese-forward satisfaction. They're also excellent straight from the container as a snack, no accompaniment needed, though a cold beverage pairs beautifully with the spice.

• Keep them in a truly airtight container with a silica packet if your climate is humid.
• Double the recipe and freeze extra dough discs for up to three months; thaw in the fridge before rolling and baking.
• These make thoughtful homemade gifts when packaged in a cute jar with a ribbon.

Save

These spicy sourdough crackers have become my go-to when I need something that feels special but doesn't require hours in the kitchen. Every time I make them, I remember why homemade is worth the effort.

Recipe Help & Answers

→ How do jalapeños affect the flavor?

Jalapeños contribute a fresh, spicy heat that complements the tangy sourdough and sharp cheddar, adding complexity and brightness.

→ Can smoked paprika be substituted?

Yes, chipotle powder offers a deeper smoky flavor, while regular paprika provides a milder, sweet note.

→ Why chill the dough before baking?

Chilling firms the dough for easier rolling and cutting, preventing shrinkage during baking and enhancing crispness.

→ How to store these crackers?

Keep them in an airtight container at room temperature for up to one week to maintain freshness and crunch.

→ What texture can I expect?

Expect crunchy, golden crackers with a tender, cheesy bite balanced by sourdough tang and spice.

→ Any tips for varying heat level?

Adjust jalapeño seeds inclusion for more heat or use milder peppers to soften the spice intensity.