13 Simple Easy Sourdough Cheez Its Ready in 30 Minutes

You crave a crunchy snack that feels homemade but leaves you time for living. These Simple Easy Sourdough Cheez Its Ready in 30 Minutes are your answer. They start with sourdough discard, fold in sharp cheddar, and bake to crispy, cheesy perfection in half an hour.

You’ll find 13 fast, tasty recipes here — from classic cheddar to spicy cayenne, herbed parmesan, sesame crunch, and kid-friendly cheese squares. Each recipe is ready in about 30 minutes and uses pantry staples plus sourdough discard. Follow the quick steps, pick your favorite flavor, and you'll have a warm batch for snacking, lunchboxes, or party platters.

Whether you’re using discard often or trying sourdough crackers for the first time, these sourdough Cheez Its deliver bold flavor and crisp texture. Pin the post, try a few, and keep the oven on — you’ll want seconds.

1. Simple Easy Sourdough Cheez Its Ready in 30 Minutes — Classic Sharp Cheddar

This classic sharp cheddar version is reliably cheesy and salty. The flavor is bold cheddar with a buttery, flaky bite and crisp, golden edges. It’s perfect for snack time, lunchboxes, or a cheese board.

Fans of traditional cheese crackers will love the familiar crunch and savory tang. The aroma while baking is warm cheddar and butter. These Simple Easy Sourdough Cheez Its Ready in 30 Minutes are comforting and quick.

Prep time: 10 minutes | Cook time: 15 minutes | Total: 25 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 tsp cayenne pepper (optional, for mild heat)
• 6 tbsp (85 g) unsalted butter, cold, cubed
• 1 1/4 cups (120 g) shredded sharp cheddar, finely grated
• 1 large egg, beaten (for egg wash)
• 1/4 tsp mustard powder
• Coarse sea salt, for sprinkling

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Whisk together sourdough discard, flour, baking powder, salt, mustard powder, and cayenne in a bowl.
3. Cut in the cold butter using a pastry cutter or fingers until the mixture looks like coarse crumbs.
4. Stir in shredded cheddar until evenly distributed.
5. Press the dough onto the parchment into a rough rectangle. Place another parchment on top and roll to 1/8-inch (3 mm) thickness.
6. Remove top parchment. Brush surface with beaten egg. Use a knife or pizza cutter to trim edges and cut into 1-inch (2.5 cm) squares. Prick each square twice with a fork.
7. Sprinkle lightly with coarse sea salt.
8. Bake 12–15 minutes, rotating halfway. Look for golden edges and dry-looking centers.
9. Remove and let cool 10 minutes on the baking sheet. They crisp further as they cool.

How to Serve It

Serve warm on a small wooden board. Garnish with extra grated cheddar or thyme sprigs. Pair with cold beer or a crisp white wine. Store cooled crackers in an airtight container for up to 4 days. Make-ahead: bake and freeze in a zip bag for up to 1 month; refresh in a 350°F oven for 5 minutes.

2. Zesty Sourdough Cheez Its with Lemon and Dill

This lemon-and-dill Cheez-It gives a fresh, slightly tangy twist to the sourdough cracker. You get citrus brightness, herby green flecks, and a crisp, buttery crunch.

It’s great for summer gatherings and pairs beautifully with seafood spreads. If you love bright flavors and savory texture, this is a winner. The scent while baking is buttery with a hint of lemon zest.

Prep time: 12 minutes | Cook time: 14 minutes | Total: 26 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (100 g) shredded white cheddar
• 1 tbsp fresh lemon zest
• 2 tsp finely chopped fresh dill
• 1 large egg, beaten
• 1/4 tsp black pepper
• 1 tsp honey, optional (balances acidity)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Combine sourdough discard, flour, baking powder, salt, and pepper.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Mix in shredded cheddar, lemon zest, and dill.
5. Add honey if using. Stir to form a soft dough; if sticky, add 1 tbsp flour.
6. Roll between parchments to 1/8-inch thickness. Brush with egg.
7. Cut into 1-inch squares, prick with fork, and place on the sheet.
8. Bake 12–14 minutes until edges are golden.
9. Cool 10 minutes before serving.

How to Serve It

Plate with smoked salmon and cream cheese for brunch. Garnish with extra dill and a lemon wedge. Stores airtight for 3–4 days. Make-ahead: bake, cool, and freeze. Thaw at room temp for 20 minutes before serving.

3. Smoky Paprika Sourdough Cheez Its

Smoky paprika adds a warm, slightly sweet depth to the cheesy cracker. The texture stays crisp and flakey, with a subtle smoked edge on your tongue.

This version fits game-day snacks and cozy nights. If you enjoy smoky flavors and a hint of heat, you’ll love this. The aroma is smoky and buttery as they bake.

Prep time: 8 minutes | Cook time: 15 minutes | Total: 23 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (100 g) shredded smoked cheddar or sharp cheddar
• 1 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/8 tsp black pepper
• 1 large egg, beaten
• Optional: pinch cayenne

Instructions

1. Preheat oven to 400°F (200°C) and prepare a parchment-lined baking sheet.
2. Mix sourdough discard, flour, baking powder, salt, smoked paprika, onion powder, and pepper.
3. Cut in cold butter until mixture is crumbly.
4. Fold in shredded smoked cheddar evenly.
5. Add beaten egg and stir to form dough; if dry, add 1 tsp water.
6. Roll dough to 1/8-inch between parchment sheets.
7. Cut into squares, prick with fork, and bake 13–15 minutes until golden.
8. Look for slightly darker edges as a doneness test.
9. Cool 10 minutes before transferring to a rack.

How to Serve It

Serve with roasted red pepper hummus or a smoky cheese dip. Garnish with an extra dusting of smoked paprika. Store in an airtight container at room temperature for up to 4 days. Great for tailgates and fall snack boards.

4. Garlic-Parmesan Sourdough Cheez Its

This garlic-Parmesan Cheez-It brings savory richness with a crusted Parmesan finish. The garlic is warm but not overpowering, and the Parmesan adds nutty saltiness.

It’s ideal for pasta nights, antipasto boards, and garlic lovers. Expect crunchy edges and a savory, aromatic interior. The smell is garlicky and buttery right out of the oven.

Prep time: 10 minutes | Cook time: 14 minutes | Total: 24 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (75 g) freshly grated Parmesan
• 1/2 cup (50 g) shredded cheddar
• 1 tsp garlic powder
• 1 tbsp finely chopped parsley
• 1 large egg, beaten
• Coarse grated Parmesan, for sprinkling

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Mix discard, flour, baking powder, salt, and garlic powder.
3. Cut in butter until crumbly.
4. Stir in Parmesan, cheddar, and parsley.
5. Add egg, mix until combined. If dough is sticky, chill 5 minutes.
6. Roll thin to 1/8-inch, brush with egg, and trim edges.
7. Cut into squares, prick with fork, and sprinkle coarse Parmesan.
8. Bake 12–14 minutes until edges are golden brown.
9. Cool 10 minutes; they crisp as they cool.

How to Serve It

Serve with marinated olives or tomato bruschetta. Garnish with parsley and extra grated Parmesan. Keep in an airtight jar for 3–4 days. Make ahead and freeze for up to 1 month.

5. Simple Easy Sourdough Cheez Its Ready in 30 Minutes — Everything Bagel Spice

Everything bagel seasoning turns sourdough Cheez-Its into a savory, crunchy snack with multi-layered texture. You get sesame crunch, onion bits, and a salty pop.

This version is perfect for brunch platters and snack boxes. People who love bagel flavors and crisp edges will reach for these first. They smell toasty and fragrant when baked.

Prep time: 8 minutes | Cook time: 14 minutes | Total: 22 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temp
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (100 g) shredded sharp cheddar
• 2 tbsp everything bagel seasoning
• 1 large egg, beaten
• 1 tsp sugar (balances flavors)
• Optional: 1 tsp poppy seeds extra

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet.
2. Whisk discard, flour, baking powder, salt, and sugar.
3. Cut in cold butter until coarse crumbs form.
4. Stir in cheddar and everything bagel seasoning.
5. Add egg, mix to a cohesive dough; add 1 tsp water if too dry.
6. Roll to 1/8-inch, brush with egg, and cut into squares.
7. Sprinkle extra seasoning and poppy seeds on top.
8. Bake 12–14 minutes until edges brown.
9. Cool 10 minutes to crisp.

How to Serve It

Serve with lox, cream cheese, or a herbed dip. Garnish with extra sesame seeds. Store in an airtight container for 3–4 days. Freeze baked crackers to keep for up to 1 month.

6. Spicy Sourdough Cheez Its with Cayenne and Lime

This spicy cayenne-and-lime Cheez-It offers a tannic citrus lift and a spicy finish. The texture is crisp and buttery with a tangy pop from fresh lime zest.

It’s great for those who like heat and brightness in a snack. You’ll smell citrus and spice as they bake. The kick is noticeable but balanced by sharp cheddar.

Prep time: 10 minutes | Cook time: 14 minutes | Total: 24 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temp
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 1/4 cups (110 g) shredded sharp cheddar
• 1 tsp cayenne pepper (adjust to taste)
• 1 tbsp lime zest
• 1 large egg, beaten
• 1 tsp honey, optional

Instructions

1. Preheat to 400°F (200°C) and prep a baking sheet.
2. Combine discard, flour, baking powder, salt, and cayenne.
3. Cut in butter until crumbly.
4. Stir in cheddar and lime zest.
5. Add egg and honey if using; form dough. Add 1 tsp water if dry.
6. Roll to 1/8-inch, cut into squares, and prick with fork.
7. Bake 12–14 minutes until edges are golden.
8. Check for crispness; center should be firm.
9. Cool 10 minutes before serving.

How to Serve It

Serve with guacamole or a creamy cilantro dip. Garnish with lime zest and cilantro leaves. Keep airtight for 3 days. Make-ahead: freeze then reheat in a hot oven for a minute.

7. Cheesy Chive Sourdough Cheez Its

Fresh chives brighten these cheddar crackers with a mild oniony bite. The texture is light and flaky, with herby green flecks throughout.

This recipe fits picnic baskets and tea-time snacking. If you like delicate onion notes and crisp texture, this one’s for you. Baking releases a fresh, baked-herb aroma.

Prep time: 10 minutes | Cook time: 14 minutes | Total: 24 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 1/4 cups (120 g) shredded cheddar
• 2 tbsp finely chopped fresh chives
• 1 tsp garlic powder
• 1 large egg, beaten
• Pinch black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a pan with parchment.
2. Combine discard, flour, baking powder, salt, garlic powder, and pepper.
3. Cut in butter until crumbly.
4. Stir in cheddar and chives.
5. Mix in egg to form dough; add 1 tsp flour if too sticky.
6. Roll to 1/8-inch, cut into squares, and fork-prick.
7. Bake 12–14 minutes until edges brown lightly.
8. Let cool 10 minutes to crisp.

How to Serve It

Serve with a smear of cream cheese or herbed labneh. Garnish with sliced chives. Store at room temperature in an airtight container for 3–4 days. Great with chilled white wine.

8. Nutty Cheddar Sourdough Cheez Its with Almond Flour

Almond flour adds a toasty, nutty backbone and tender crumb to these Cheez-Its. Texture is slightly more crumbly but still delightfully crisp.

This version suits gluten-sensitive eaters who tolerate small amounts of wheat flour. It’s rich and savory with a satisfying bite. You’ll smell roasted nuts and cheddar as they bake.

Prep time: 12 minutes | Cook time: 14 minutes | Total: 26 minutes

Ingredients

• 1/2 cup (120 g) sourdough discard, room temperature
• 1/2 cup (60 g) all-purpose flour
• 1/2 cup (56 g) almond flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (100 g) shredded sharp cheddar
• 1 large egg, beaten
• 1/4 tsp smoked paprika
• 1 tsp honey (optional)

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet.
2. Stir discard, all-purpose flour, almond flour, baking powder, salt, and paprika.
3. Cut in butter until crumb-like.
4. Mix in cheddar.
5. Add egg and honey; form dough. If too crumbly, add 1 tsp water.
6. Roll between parchment to 1/8-inch thickness.
7. Cut, prick, and bake 13–15 minutes until edges brown.
8. Cool 10 minutes; centers firm up as they cool.

How to Serve It

Pair with fig jam or a hard salami slice. Garnish with sliced almonds for extra crunch. Store airtight for 3–4 days. Note: not fully gluten-free due to AP flour; to adapt, replace AP flour with extra almond flour and 1 tbsp tapioca starch.

9. Simple Easy Sourdough Cheez Its Ready in 30 Minutes — Cheddar and Black Pepper

Black pepper adds a sharp, aromatic lift to classic cheddar crackers. The contrast between pepper spice and rich cheddar is lively.

These are great with cured meats and hard cheeses. If you love a peppery finish, this one will satisfy. The aroma is toasty with pepper perfume.

Prep time: 8 minutes | Cook time: 15 minutes | Total: 23 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 1/4 cups (120 g) shredded sharp cheddar
• 1 1/2 tsp freshly cracked black pepper, plus extra for sprinkling
• 1 large egg, beaten
• 1/2 tsp onion powder

Instructions

1. Preheat oven to 400°F (200°C) and prepare parchment-lined tray.
2. Combine discard, flour, baking powder, salt, onion powder, and black pepper.
3. Cut in butter to coarse crumbs.
4. Stir in cheddar.
5. Add egg, mix to dough. Add 1 tsp water if needed.
6. Roll to 1/8-inch, cut into squares, and prick with a fork.
7. Sprinkle extra cracked pepper on top.
8. Bake 12–15 minutes until edges are golden.
9. Cool 10 minutes before serving.

How to Serve It

Serve with sliced salami or aged gouda. Garnish with a few extra peppercorns for presentation. Store airtight for 3–4 days. These make a bold addition to snack platters.

10. Sweet-Heat Cheddar Sourdough Cheez Its with Honey and Chili

A touch of honey plays against chili flakes for sweet-heat complexity. The cheddar and honey make a rich, caramelized top while chili adds playful heat.

Great for adventurous snackers and cheese lovers. Expect crunchy edges, slightly glossy tops, and a warm, spicy aroma. The flavor shifts from sweet to spicy on each bite.

Prep time: 10 minutes | Cook time: 14 minutes | Total: 24 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temp
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (100 g) shredded sharp cheddar
• 1 tbsp honey
• 1 tsp chili flakes (adjust to taste)
• 1 large egg, beaten
• 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Mix discard, flour, baking powder, salt, and paprika.
3. Cut in butter until crumbly.
4. Stir in cheddar and chili flakes.
5. Add honey and egg; combine into dough. Add 1 tsp water if dry.
6. Roll to 1/8-inch, cut into squares, and brush lightly with extra honey if desired.
7. Bake 12–14 minutes until edges golden and tops glossy.
8. Cool 10 minutes to set and crisp.

How to Serve It

Drizzle extra honey and sprinkle more chili for serving. Pair with a fruity red or dark beer. Store airtight at room temp for 3 days. These are fun for holiday platters.

11. Herbed Ricotta Sourdough Cheez Its

Ricotta makes these crackers tender yet crisp, with a delicate crumb and herb-forward flavor. They’re less dense, with a light mouthfeel.

This variation suits tea parties and lighter snack moments. The scent is fresh and herby as they bake. If you prefer a softer bite with crisp edges, try this one.

Prep time: 12 minutes | Cook time: 14 minutes | Total: 26 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (60 g) ricotta, drained
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (75 g) shredded cheddar
• 1 tbsp mixed finely chopped herbs (thyme, rosemary, parsley)
• 1 large egg, beaten
• Zest of 1 lemon

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Whisk discard, flour, baking powder, and salt.
3. Cut in butter to make coarse crumbs.
4. Mix in ricotta, cheddar, herbs, and lemon zest.
5. Add egg and gather dough. If sticky, dust with 1 tsp flour.
6. Roll to 1/8-inch, cut into squares, and prick centers.
7. Bake 13–15 minutes until lightly golden.
8. Cool 10 minutes to crisp.

How to Serve It

Serve with fresh goat cheese or herb labneh. Garnish with extra herb sprigs. Store in an airtight container for 3 days. Make-ahead: dough can be chilled for 2 hours before rolling.

12. Cheddar and Sun-Dried Tomato Sourdough Cheez Its

Sun-dried tomatoes add sweet-tart bursts and a chewy contrast inside a crisp cracker. Paired with cheddar, the flavor is Mediterranean and savory.

Perfect with antipasto or a tomato salad. You’ll catch a sweet tomato aroma as they bake. The texture balances crisp edges with tiny tomato pockets.

Prep time: 12 minutes | Cook time: 14 minutes | Total: 26 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 1/4 cups (120 g) shredded cheddar
• 1/3 cup (50 g) chopped sun-dried tomatoes, packed in oil and drained
• 1 tbsp finely chopped basil
• 1 large egg, beaten
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C) and prepare parchment-lined tray.
2. Mix discard, flour, baking powder, salt, and pepper.
3. Cut in butter until crumb-like.
4. Stir in cheddar, sun-dried tomatoes, and basil.
5. Add egg and mix; add 1 tsp water if too dry.
6. Roll thin to 1/8-inch, cut into squares, and prick.
7. Bake 12–14 minutes until edges brown.
8. Cool 10 minutes to reach crispness.

How to Serve It

Pair with marinated cheeses or a simple pesto. Garnish with a basil leaf. Store airtight for 3 days. Great for Mediterranean-style snack plates.

13. Cheddar and Rosemary Sourdough Cheez Its

Rosemary adds an earthy, fragrant note to cheddar crackers. The flavor is aromatic and herbaceous, with a crisp, buttery texture.

These are lovely for fall or holiday platters. If you love piney herbs with cheese, this is for you. Baking releases a comforting rosemary aroma.

Prep time: 10 minutes | Cook time: 14 minutes | Total: 24 minutes

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 1/4 cups (120 g) shredded sharp cheddar
• 1 1/2 tbsp finely chopped fresh rosemary
• 1/2 tsp lemon zest
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Whisk discard, flour, baking powder, and salt.
3. Cut in butter until mixture is crumbly.
4. Fold in cheddar, rosemary, and lemon zest.
5. Stir in egg to form dough. Add 1 tsp flour if sticky.
6. Roll to 1/8-inch, cut into squares, and prick with a fork.
7. Sprinkle with coarse sea salt.
8. Bake 12–14 minutes until edges turn golden.
9. Cool 10 minutes; they crisp as they cool.

How to Serve It

Serve with roasted nuts and a soft cheese. Garnish with rosemary sprigs and lemon zest. Store in an airtight container for 3–4 days. These fit holiday cheese boards and cozy gatherings.

These 13 sourdough Cheez-Its give you crunch, cheese, and flavor variety — all ready in about 30 minutes. You’ve got classics, herb-forward picks, spicy options, and even nutty or citrus twists. Save this post and pin your favorites so you can bake a new batch whenever the craving hits. Which flavor will you try first, and who will you share them with? Grab your sourdough discard, preheat the oven, and invite a friend — fresh-baked crackers taste best together.