Spicy Sourdough Cheez-Its Jalapeño (Printable)

Crispy, cheesy sourdough crackers with spicy jalapeño and smoky paprika flavor for snacking.

# What You Need:

→ Dairy

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

→ Sourdough

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

→ Vegetables and 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 (90 g) all-purpose flour

# How to Make It:

01 - In a mixing bowl, combine shredded cheddar, 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 flavors evenly.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, add up to 2 additional tablespoons of flour.
04 - Flatten dough into a disc, wrap 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 dough to 1/8-inch (3 mm) thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch (2.5 cm) squares. Transfer to prepared baking sheet, spacing slightly apart.
08 - Using a skewer or toothpick, poke a small hole in the center of each cracker.
09 - Lightly sprinkle tops with additional kosher salt.
10 - Bake for 16 to 18 minutes, or until golden and crisp. Rotate baking sheet halfway through for even baking.
11 - Cool completely on a wire rack before storing in an airtight container.

# Expert Advice:

01 -
  • Your sourdough discard transforms into something irresistibly crispy instead of getting tossed.
  • That perfectly balanced heat from fresh jalapeño and smoked paprika keeps you reaching for more without overwhelming your palate.
  • Homemade crackers cost a fraction of the store-bought version and taste infinitely better.
02 -
  • Don't skip the poke holes or your crackers will puff into little pillows instead of staying crisp and flat.
  • Rotating the pan halfway through baking is the difference between evenly golden crackers and some burnt edges; set a timer so you don't forget.
03 -
  • Roll your dough between two sheets of parchment to avoid excessive flouring, which can dry out the dough.
  • If your dough cracks at the edges while rolling, let it rest at room temperature for five minutes to relax the gluten.
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