14 Crispy Homemade Sourdough Cheez Its You Can’t Stop Eating

You know that feeling when a snack is so good you keep reaching for one more? These Crispy Homemade Sourdough Cheez Its hit that spot. They’re crunchy, cheesy, and carried by the tang of sourdough discard. You’ll love that mix of nutty cheddar, flaky salt, and a little sour brightness.

Below you’ll find 14 standout recipes for Crispy Homemade Sourdough Cheez Its you can't stop eating. Each recipe is kitchen-friendly and uses realistic measurements. There are classic cheddar flavors, bold spice twists, herb-forward versions, and a gluten-free option. You'll get prep and bake times, clear instructions, and serving tips that make these crackers perfect for snacking, parties, or lunchboxes. Pin your favorites and try one this afternoon.

1. Crispy Homemade Sourdough Cheez Its — Classic Sharp Cheddar

This classic Sharp Cheddar cheez-it is what you imagine when you think savory crackers. It’s tangy from the sourdough discard and rich from sharp cheddar. The crackers bake thin and snap crisply with golden edges and tiny puffed centers. Perfect for snack bowls, lunchboxes, and cheese boards. You’ll love the intense cheddar aroma as they bake.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) finely grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 6 tbsp (85 g) unsalted butter, cold and cubed
• 2 tbsp (30 ml) cold water, plus extra if needed
• 1/2 tsp mustard powder
• 1/4 tsp cayenne pepper (optional, for mild heat)
• Coarse sea salt for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
2. Whisk flour, baking powder, salt, mustard powder, and cayenne in a bowl.
3. Add cold cubed butter and use a pastry cutter or fingers to work until mixture resembles coarse crumbs.
4. Stir in grated cheddar, then fold in sourdough discard and 2 tbsp cold water. Mix until dough comes together. Add 1 tsp more water if dry.
5. Turn dough onto floured surface and knead gently 6–8 times. Roll to 1/8-inch (3 mm) thickness.
6. Cut into 3/4-inch squares with a pizza cutter. Use a skewer to dock each cracker once.
7. Transfer to sheets, spacing 1/2 inch apart. Brush lightly with water and sprinkle coarse sea salt.
8. Bake 12–15 minutes, rotating sheets halfway. Look for golden edges and lightly puffed centers.
9. Cool on wire racks completely — crackers crisp as they cool. Store after fully cooled.

How to Serve It

Serve on a simple wood board or in small bowls. Garnish with a little extra shredded cheddar or sprigs of thyme. Pair with crisp white wine, cold beer, or creamy dips. Store in an airtight container at room temperature for up to 5 days. Make dough a day ahead and chill; roll and bake the next day for fresh crackers at a party.

2. Crispy Homemade Sourdough Cheez Its — Parmesan & Rosemary

This Parmesan & Rosemary version smells like an herb garden with a cheesy base. It’s savory, slightly piney from rosemary, and crisp with nutty Parmesan flavor. These are great for pairing with soups or as a wine-night bite. If you love aromatic herbs and aged cheese, you’ll reach for these first.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 cup (110 g) freshly grated Parmesan
• 2 cups (250 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp finely chopped fresh rosemary
• 6 tbsp (85 g) cold unsalted butter, cubed
• 2 tbsp extra-virgin olive oil
• 1–2 tbsp cold water if needed
• Coarse sea salt or flaky salt for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
2. Combine flour, salt, and pepper in a bowl.
3. Cut in cold butter until mixture looks like coarse sand.
4. Stir in grated Parmesan and chopped rosemary.
5. Add sourdough discard and olive oil. Mix until dough forms. Add up to 2 tbsp cold water if dough is crumbly.
6. Roll out to 1/8-inch on floured surface. Cut into 3/4-inch squares and dock with a toothpick.
7. Place on baking sheets, brush lightly with olive oil, and sprinkle flaky salt.
8. Bake 12–15 minutes, until edges are golden and centers firm.
9. Cool fully on racks — they’ll crisp while cooling. Store airtight for up to 5 days.

How to Serve It

Plate with thin slices of prosciutto or a soft cheese. Garnish with extra rosemary sprigs and lemon zest for brightness. These pair beautifully with rosé or herb-forward cocktails. Refrigerate in an airtight container up to 1 week, or freeze baked crackers for up to 1 month.

3. Crispy Homemade Sourdough Cheez Its — Extra-Crunch Sharp Cheddar & Cornstarch

This Extra-Crunch Sharp Cheddar recipe uses cornstarch and a touch of cornmeal for an ultra-crisp bite. The sourdough adds a toasty tang, and the cheddar delivers a bold punch. Great for dipping or snacking while reading. If you want the most satisfying snap, this is your recipe.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) grated sharp cheddar
• 1 3/4 cups (220 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 2 tbsp (20 g) fine cornmeal
• 1/2 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 2 tbsp cold water
• 1/2 tsp smoked paprika
• Coarse salt for finishing

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
2. Whisk flour, cornstarch, cornmeal, salt, and smoked paprika.
3. Cut in cold butter until coarse crumbs form.
4. Stir in grated cheddar.
5. Mix in sourdough discard and 2 tbsp cold water until dough holds.
6. Roll thin to 1/8-inch, cut 3/4-inch squares, and dock each.
7. Place on sheets and sprinkle coarse salt.
8. Bake 12–16 minutes, until edges are golden and centers firm.
9. Cool completely on racks. They crackle satisfyingly when cooled.

How to Serve It

Serve in a rustic tin or small bowls. Pair with spicy salsa, beer, or a tangy cheese spread. Store airtight at room temperature up to 6 days. For make-ahead, freeze unbaked dough balls and roll/bake later.

4. Smoky Paprika Sourdough Cheez Its

Smoky paprika adds warmth and a gentle red hue to these crackers. They’re savory with a hint of smoke and bright cheddar taste. The sourdough tang balances the spice. These work well for backyard gatherings or cozy nights in. You’ll smell the paprika before you taste it.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/4 cups (140 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp honey
• 2 tbsp cold water
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 375°F (190°C). Prepare baking sheets.
2. Combine flour, smoked and sweet paprika, and salt.
3. Cut in butter to coarse crumbs.
4. Stir in grated cheddar.
5. Add sourdough discard and honey. Mix until dough forms; add water if needed.
6. Roll to 1/8-inch and cut 3/4-inch squares. Dock.
7. Place on sheets, brush lightly with water, and sprinkle flaky salt.
8. Bake 12–15 minutes until golden at edges.
9. Cool completely; crackers crisp as they cool.

How to Serve It

Pair with creamy dips, roasted red pepper hummus, or aged gouda. Garnish with smoked paprika dust or a lemon wedge for brightness. Store airtight up to 5 days, or freeze for longer storage.

5. Sharp Cheddar & Black Pepper Sourdough Cheez Its

These cheez-its have a bold black pepper bite that cuts the richness of cheddar. The sourdough discard adds a subtle tang that complements spice. They’re perfect for pairing with sharp cheeses or bold soups. If you like a peppery finish, these will disappear fast.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) finely grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp coarsely cracked black pepper
• 1 tsp fine sea salt
• 1/2 tsp baking powder
• 6 tbsp (85 g) cold unsalted butter, cubed
• 2 tbsp cold water
• 1 tsp Dijon mustard
• Coarse salt for topping

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Whisk flour, baking powder, salt, and black pepper.
3. Cut in cold butter until crumbly.
4. Stir in grated cheddar.
5. Mix in sourdough discard and Dijon. Add water if needed.
6. Roll thin to 1/8-inch, cut 3/4-inch squares, and dock.
7. Arrange on sheets, sprinkle coarse salt.
8. Bake 12–15 minutes, until edges turn golden.
9. Cool fully on racks; they crisp as they cool.

How to Serve It

Serve with a sharp cheddar board or as a salty counterpoint to sweet chutney. Garnish with extra cracked pepper if desired. Store airtight up to 5 days. Dough can be chilled overnight for easier rolling.

6. Everything Bag Sourdough Cheez Its

Everything bagel seasoning gives these cheez-its a savory, toasty crunch. The mix of sesame, poppy, garlic, and onion pairs with cheddar and sourdough perfectly. These are great for brunch spreads and snack platters. You’ll love the nutty crunch and herby smell.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/4 cups (140 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1 tbsp everything bagel seasoning, plus extra
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp honey
• 2 tbsp cold water
• 1/4 tsp black pepper
• Sesame seeds for topping (optional)

Instructions

1. Preheat oven to 375°F (190°C). Prep baking sheets.
2. Mix flour, salt, pepper, and everything bagel seasoning.
3. Cut in butter until coarse crumbs form.
4. Add cheddar and mix evenly.
5. Stir in sourdough discard and honey until dough forms. Add water if needed.
6. Roll to 1/8-inch, cut squares, and dock.
7. Sprinkle extra everything seasoning and sesame seeds.
8. Bake 12–15 minutes until edges golden.
9. Cool completely — they crisp as they cool.

How to Serve It

Serve with cream cheese dip or smoked salmon for brunch. Garnish with chives. Store airtight up to 5 days, or freeze baked crackers for up to 1 month.

7. Jalapeño Cheddar Sourdough Cheez Its

These Jalapeño Cheddar crackers bring a bright heat that complements sharp cheddar. The sourdough bite balances the spice. They’re perfect for parties and add zip to snack platters. If you like smoky heat and cheddar, these will be a favorite.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1 small jalapeño, finely diced (seeds removed for milder heat)
• 1 tsp fine sea salt
• 1/2 tsp ground cumin
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp lime zest
• 2 tbsp cold water
• Coarse salt for finishing

Instructions

1. Preheat oven to 375°F (190°C). Line sheets with parchment.
2. Combine flour, salt, and cumin.
3. Cut in butter until crumb-like.
4. Stir in grated cheddar and diced jalapeño.
5. Mix in sourdough discard and lime zest. Add water if dough is dry.
6. Roll to 1/8-inch and cut 3/4-inch squares. Dock each.
7. Place on sheets, sprinkle coarse salt.
8. Bake 12–16 minutes, until edges are golden and centers firm.
9. Cool on racks; crackers crisp while cooling.

How to Serve It

Serve with guacamole, cream cheese dip, or a cold lager. Garnish with lime wedges and cilantro. Store airtight at room temperature 3–5 days. For make-ahead, freeze dough log and slice to bake later.

8. Sundried Tomato & Basil Sourdough Cheez Its

Sundried tomato and basil lend a Mediterranean twist to these crackers. They’re aromatic, slightly tangy, and packed with herb flavor. Sourdough gives depth while cheddar rounds it out. These are lovely with antipasti and bright salads.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/4 cups (140 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1/3 cup (50 g) finely chopped sundried tomatoes (oil-packed, drained)
• 2 tbsp chopped fresh basil
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp tomato paste
• 2 tbsp cold water
• Grated Parmesan for finishing (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Mix flour and salt in a bowl.
3. Cut in butter until coarse.
4. Add grated cheddar, sundried tomatoes, and basil.
5. Mix in sourdough discard and tomato paste. Add water as needed.
6. Roll to 1/8-inch, cut squares, and dock.
7. Place on sheets and sprinkle a little Parmesan.
8. Bake 13–16 minutes, until edges golden and centers firm.
9. Cool completely; they crisp as they cool.

How to Serve It

Serve with marinated olives, sliced salami, or soft cheeses. Garnish with extra basil or olive tapenade. Store airtight up to 5 days, or freeze baked crackers for longer storage.

9. Cheddar & Chive Sourdough Cheez Its

Chive adds a fresh oniony note that brightens rich cheddar. The sourdough tang ties everything together. These are great with creamy dips or alongside smoked fish. You’ll notice a lovely green fleck and a crisp snap.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 3 tbsp finely chopped fresh chives
• 1 tsp fine sea salt
• 1/2 tsp garlic powder
• 6 tbsp (85 g) cold unsalted butter, cubed
• 2 tbsp cold water
• 1 tsp lemon zest
• Coarse salt for topping

Instructions

1. Preheat oven to 375°F (190°C). Prepare baking sheets.
2. Mix flour, salt, and garlic powder.
3. Cut in butter until mixture is crumbly.
4. Stir in cheddar and chopped chives.
5. Add sourdough discard and lemon zest; combine into dough. Add water if needed.
6. Roll thin to 1/8-inch, cut 3/4-inch squares, and dock.
7. Arrange on sheets and sprinkle coarse salt.
8. Bake 12–15 minutes until edges are golden.
9. Cool on racks until crisp before storing.

How to Serve It

Serve with herbed cream cheese or smoked salmon. Garnish with extra chives and lemon wedges. Store airtight up to 5 days, or freeze baked crackers for up to 1 month.

10. Truffle-Parmesan Sourdough Cheez Its

A little truffle oil and Parmesan make these crackers feel luxe. The scent is earthy, and the crunch is satisfying. Sourdough adds tang to balance the truffle. These are ideal for special occasions or when you want a fancier snack.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 cup (110 g) finely grated Parmesan
• 2 cups (250 g) all-purpose flour
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp truffle oil (plus extra for brushing)
• 1 tsp black pepper
• 2 tbsp cold water
• Fine-grated lemon zest (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Combine flour, salt, and pepper.
3. Cut in butter until coarse crumbs form.
4. Stir in grated Parmesan.
5. Mix in sourdough discard and 1 tbsp truffle oil until dough comes together. Add water if needed.
6. Roll to 1/8-inch, cut squares, and dock.
7. Brush lightly with truffle oil and sprinkle more Parmesan.
8. Bake 12–15 minutes, until edges golden.
9. Cool completely; truffle aroma intensifies as they rest.

How to Serve It

Pair with Champagne or a light white wine. Garnish plate with microgreens or thyme. Store airtight up to 4–5 days. For make-ahead, bake and re-crisp in a low oven before serving.

11. Spicy Chipotle & Cheddar Sourdough Cheez Its

Chipotle powder adds smoky heat to these crackers. The cheddar and sourdough keep flavors balanced. They’re bold and pair well with tangy dips or craft beer. If you love a smoky kick, these will disappear quickly.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1–2 tsp chipotle powder (adjust to taste)
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp honey
• 2 tbsp cold water
• 1/2 tsp smoked paprika
• Coarse salt for finishing

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Mix flour, chipotle powder, smoked paprika, and salt.
3. Cut in butter until crumbly.
4. Add grated cheddar and mix.
5. Stir in sourdough discard and honey. Add water if needed for dough to hold.
6. Roll to 1/8-inch, cut squares, and dock.
7. Sprinkle coarse salt and bake 12–15 minutes, until edges golden.
8. Cool on racks — the crackers snap as they cool.

How to Serve It

Pair with crema, avocado dip, or smoky barbecue flavors. Garnish with lime zest. Store airtight 3–5 days, or freeze for longer storage.

12. Herb & Sea Salt Sourdough Cheez Its

Mixed herbs keep this version light and fragrant. The cheddar adds richness, and the sourdough discard brings subtle tang. These are versatile and crowd-pleasing. Serve with soft cheeses or seasonal fruit.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/4 cups (140 g) grated mild cheddar
• 2 cups (250 g) all-purpose flour
• 1 tbsp mixed dried herbs (thyme, oregano, parsley)
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp honey
• 2 tbsp cold water
• Flaky sea salt for topping
• 1/4 tsp lemon zest (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line sheets.
2. Combine flour, herbs, and salt.
3. Cut in butter until coarse.
4. Stir in grated cheddar and lemon zest.
5. Mix in sourdough discard and honey until dough forms. Add water if needed.
6. Roll to 1/8-inch, cut squares, and dock.
7. Sprinkle flaky sea salt and bake 12–15 minutes, until edges golden.
8. Cool on racks; they crisp as they cool.

How to Serve It

Serve with a seasonal cheese plate or atop soups. Garnish with fresh herb sprigs. Store airtight up to 5 days. Dough can be chilled overnight for convenience.

13. Beer & Cheddar Sourdough Cheez Its

A splash of beer adds malt depth and airy crumb to these crackers. The sourdough tang pairs well with beer notes. These are bar-snack perfect and pair wonderfully with pale ales. You’ll get a toasty, savory flavor in every bite.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature)
• 1 1/2 cups (170 g) grated sharp cheddar
• 2 cups (250 g) all-purpose flour
• 1/3 cup (80 ml) light beer (room temp)
• 1 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1/2 tsp mustard powder
• 2 tbsp cold water if needed
• Coarse salt for finishing
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Combine flour, salt, pepper, and mustard powder.
3. Cut in butter until crumbly.
4. Stir in grated cheddar.
5. Add sourdough discard and beer. Mix until dough holds; add water if necessary.
6. Roll to 1/8-inch, cut 3/4-inch squares, and dock.
7. Place on sheets and sprinkle coarse salt.
8. Bake 12–16 minutes, until golden at edges.
9. Cool completely; crackers crisp as they cool.

How to Serve It

Serve with pretzels, pickles, and sharp mustard for a pub-style platter. Garnish with beer-braised onion jam. Store airtight 4–5 days. For make-ahead, freeze unbaked dough for future baking.

14. Gluten-Free Almond Sourdough Cheez Its

This gluten-free take uses almond and rice flours plus sourdough discard to keep tang and structure. They’re tender and nutty with a crisp edge when baked thin. Perfect if you avoid gluten but crave a cheddar snap. You’ll get a toasty almond aroma.

Ingredients

• 1 cup (240 g) sourdough discard (room temperature) — use gluten-free discard if possible
• 1 1/4 cups (140 g) almond flour
• 3/4 cup (95 g) brown rice flour
• 1 cup (110 g) finely grated sharp cheddar
• 1 tsp xanthan gum
• 1/2 tsp fine sea salt
• 1/2 tsp garlic powder
• 6 tbsp (85 g) cold unsalted butter, cubed (or coconut oil for dairy-free)
• 1 tbsp honey
• 1–2 tbsp cold water if needed

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk almond flour, rice flour, xanthan gum, salt, and garlic powder.
3. Cut in butter until mixture looks crumbly.
4. Stir in grated cheddar evenly.
5. Add sourdough discard and honey; mix to form a pliable dough. Add 1 tbsp water if crumbly.
6. Place dough between sheets of parchment and roll to 1/8-inch thickness.
7. Cut into small squares and dock each piece.
8. Bake 12–14 minutes, until light golden at edges and surface set.
9. Cool fully on racks; almond crackers firm up and crisp as they cool.

How to Serve It

Serve with gluten-free dips and fresh fruit. Garnish with a sprinkle of flaky sea salt. Store airtight up to 5 days, or freeze baked crackers for longer life. For dairy-free, substitute coconut oil and use a dairy-free cheddar alternative.

These 14 recipes give you a wide range of flavors, from classic sharp cheddar to herb-forward and spicy versions. You’ve got options for weeknight snacks, party platters, gluten-free needs, and fancy hors d'oeuvres. Try a few small batches to find your favorites and pin the recipes you love. Which flavor are you making first — classic cheddar, smoky paprika, or jalapeño heat? Share these with friends and family and savor the crunchy results together.