11 Addictive Sourdough Cheez Its Recipes Better Than Store-Bought

You know that crunchy, cheesy snack you reach for in every bag? Now imagine it brighter, tangier, and made with your sourdough starter discard. These sourdough cheez its recipes turn leftover starter into snackable cheddar crackers with deeper flavor and better crunch than store-bought.

You’ll find everything from classic sharp cheddar sourdough cheez its to spicy jalapeño, lemony parmesan, and brown-butter aged cheddar versions. Each recipe uses simple pantry ingredients, clear steps, and accurate bake times so you can bake with confidence.

Pin your favorite flavors, make a batch for movie night, or package them for gifts. Whether you love bold spice, herbal notes, or buttery richness, these sourdough cheez its recipes deliver crunchy, savory bites you'll want to stash in every jar.

1. Classic Sharp Cheddar Sourdough Cheez Its

This classic sharp cheddar sourdough cheez its focuses on pure cheese flavor and crisp texture. They’re buttery, tangy from the sourdough discard, and have a satisfying snap. These are the ones you’ll reach for first at a party or pack for a picnic. If you love cheddar crackers, you’ll adore the deeper, slightly tangy profile here. You’ll taste bright cheddar, toasted notes, and a flaky crunch.

Prep time: 20 minutes | Rest/chill: 30 minutes | Bake: 18–22 minutes | Yield: About 4 dozen

Ingredients

• 1 cup (240g) unfed sourdough starter discard, room temperature
• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (56g) sharp cheddar, finely grated
• 4 tablespoons (56g) cold unsalted butter, cubed
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 2 teaspoons granulated sugar
• 2 tablespoons cold water (add more if needed)
• 1/4 teaspoon paprika (optional, for color)
• Flaky sea salt, for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a bowl, whisk flour, baking powder, salt, sugar, and paprika.
3. Cut in cold butter with a pastry cutter until mixture looks like coarse crumbs.
4. Stir in grated cheddar until evenly distributed.
5. Add sourdough discard and cold water. Mix until a firm dough forms. If sticky, add 1 tablespoon flour.
6. Turn dough onto floured surface. Roll to 1/8-inch thickness. Keep edges even.
7. Cut into 1-inch squares. Prick each square with a fork or skewer.
8. Transfer to pans. Chill 10 minutes in fridge to firm up.
9. Bake 18–22 minutes until edges are golden brown and centers are set.
10. Let cool on wire rack; crackers will crisp as they cool. Store airtight.

How to Serve It

Serve these sharp cheddar sourdough cheez its on a small wooden board. Garnish with a few extra shavings of cheddar or a sprinkle of flaky salt. Pair with cold beer, tomato soup, or sharp cheddar cheese for a double-cheese plate. Store in an airtight container at room temperature for up to 5 days. Make ahead and freeze unbaked squares between parchment, then bake from frozen, adding 2–4 minutes.

2. White Cheddar & Chive Sourdough Crackers

These white cheddar & chive sourdough crackers are bright and herbaceous. The white cheddar gives a milder cheese note while chives add oniony freshness. They’re light, crisp, and perfect for dipping. You’ll love them with creamy spreads or alongside smoked fish. Expect a clean cheddar taste and a fragile snap.

Prep time: 20 minutes | Chill: 20 minutes | Bake: 15–18 minutes | Yield: About 3 dozen

Ingredients

• 1 cup unfed sourdough starter discard, room temperature
• 1 1/4 cups all-purpose flour
• 3/4 cup (84g) white cheddar, finely grated
• 3 tablespoons cold unsalted butter, cubed
• 1 large egg, cold
• 2 tablespoons finely chopped chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon mustard powder
• 2–3 tablespoons cold water, if needed
• Fine sea salt, for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Whisk flour, mustard powder, salt, and pepper.
3. Cut in cold butter until pea-sized crumbs form.
4. Stir in grated white cheddar and chives.
5. Beat egg and fold into mixture with sourdough discard. Add cold water if dough is dry.
6. Form a dough ball, wrap, and chill 20 minutes to firm.
7. Roll to 1/8-inch thickness. Cut rounds with a cookie cutter.
8. Prick each with fork. Place on parchment and chill 5 minutes.
9. Bake 15–18 minutes until edges are lightly golden.
10. Cool completely on a rack; they crisp as they cool.

How to Serve It

Arrange on a white platter with herb butter or crème fraîche for dipping. Garnish with extra chopped chives and lemon zest for brightness. These homemade crackers pair well with sauvignon blanc or smoked trout. Store airtight for up to 4 days. Freeze baked crackers in layers with parchment.

3. Parmesan & Italian Herb Sourdough Bites

These parmesan & Italian herb sourdough bites are savory and aromatic. A pungent parmesan crust meets fragrant oregano and basil. They’re crisp with a slightly granular texture from the cheese. Perfect for charcuterie boards, soup toppers, or nibbling with cocktails. You’ll notice the toasty parmesan aroma as they bake.

Prep time: 15 minutes | Rest: 15 minutes | Bake: 16–20 minutes | Yield: About 3 dozen

Ingredients

• 1 cup unfed sourdough starter discard
• 1 1/3 cups all-purpose flour
• 3/4 cup (75g) finely grated Parmesan
• 3 tablespoons cold unsalted butter, cubed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 2 tablespoons olive oil
• 2–3 tablespoons cold water
• Extra grated Parmesan, for topping

Instructions

1. Preheat oven to 350°F (175°C) and line pans.
2. Mix flour, parmesan, oregano, basil, garlic powder, and salt.
3. Cut in cold butter until crumbly.
4. Stir in olive oil and sourdough discard. Add water as needed.
5. Knead briefly to a smooth dough. Wrap and chill 15 minutes.
6. Roll thin, to 1/8 inch, and cut into squares.
7. Top with extra parmesan and press gently.
8. Bake 16–20 minutes until edges are golden and cheese is toasted.
9. Cool completely; they crisp as they reach room temperature.

How to Serve It

Serve with marinated olives and sliced salami for an easy antipasto. Garnish with lemon zest or a drizzle of good olive oil. Pair with a medium-bodied red wine or dry vermouth. Keep airtight up to 5 days. Make ahead: freeze unbaked sheets and bake from frozen, adding 3–5 minutes.

4. Everything Bagel Sourdough Cheez Its

Everything bagel sourdough cheez its blend savory cheese with poppy, sesame, and onion crunch. The seasoning makes each bite bold and textured. They’re great for snacking, dunking, or as a party nibble. If you love everything bagels, these sourdough cheez its will become a staple. Expect nutty sesame and sharp onion notes with cheddar richness.

Prep time: 15 minutes | Chill: 20 minutes | Bake: 15–18 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard, room temperature
• 1 1/4 cups all-purpose flour
• 3/4 cup (84g) sharp cheddar, finely grated
• 3 tablespoons cold unsalted butter, cubed
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon everything bagel seasoning, plus extra for topping
• 2–3 tablespoons cold water as needed
• Egg wash (1 egg beaten with 1 tsp water), for brushing

Instructions

1. Preheat oven to 350°F (175°C). Prep sheets with parchment.
2. Combine flour, salt, garlic powder, onion powder, and everything seasoning.
3. Cut in cold butter until mixture is crumbly.
4. Stir in cheddar, then add sourdough discard and honey. Add water if dry.
5. Form dough, wrap, and chill 20 minutes.
6. Roll to 1/8-inch thickness, cut into 1-inch squares, and prick.
7. Brush lightly with egg wash and sprinkle extra everything seasoning.
8. Bake 15–18 minutes until edges are golden brown.
9. Cool fully for crunch; test doneness—should be firm and crisp.

How to Serve It

Stack on a rustic board with cream cheese dips or smoked salmon spread. Garnish with extra toasted sesame seeds and chopped green onions. Pair with cold brew coffee or pilsner. Store airtight for up to 4 days. Make-ahead: press dough into a sheet pan and freeze; break into pieces and bake from frozen.

5. Spicy Jalapeño Cheddar Sourdough Crackers

These spicy jalapeño cheddar sourdough crackers bring heat and tang. Fresh jalapeños add bright, vegetal spice while cheddar melts into savory pockets. They’re crisp with a little chew around the peppers. Perfect for game day, barbecues, or snacking when you want a kick. Expect bright heat, buttery crunch, and cheesy depth.

Prep time: 20 minutes | Chill: 30 minutes | Bake: 16–20 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup sharp cheddar, grated
• 2 small jalapeños, seeded and finely chopped
• 3 tablespoons cold unsalted butter, cubed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 tablespoon lime juice
• 2–3 tablespoons cold water
• Optional: 1 tablespoon honey if you want slight sweetness

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Mix flour, salt, smoked paprika, and cumin.
3. Cut in cold butter until mixture resembles crumbs.
4. Stir in cheddar and chopped jalapeños.
5. Add sourdough discard and lime juice. Add water if dough is dry.
6. Knead briefly. Wrap and chill 30 minutes to firm.
7. Roll thin to 1/8 inch, cut, and prick crackers.
8. Bake 16–20 minutes until edges are golden and jalapeño pieces look roasted.
9. Cool fully; crackers crisp as they cool.

How to Serve It

Serve with guacamole, crema, or a citrusy salsa. Garnish with lime zest or a few thin jalapeño slices. Great with cerveza or margaritas. Store airtight for up to 4 days. Freeze unbaked sheets for later baking.

6. Smoked Gouda & Rosemary Rustic Squares

Smoked gouda and rosemary create a deep, savory sourdough cracker. The smoked cheese adds a warm, campfire-like note. Rosemary offers piney aroma that pairs beautifully with the sourdough tang. These rustic squares are thick, flaky, and perfect for strong spreads. You’ll love the balance of smoke, herb, and tang.

Prep time: 20 minutes | Chill: 20 minutes | Bake: 18–22 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup (85g) smoked gouda, finely grated
• 3 tablespoons cold unsalted butter, cubed
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 2–3 tablespoons cold water

Instructions

1. Preheat oven to 350°F (175°C) and line pans.
2. Combine flour, salt, and pepper.
3. Cut in cold butter until crumbly.
4. Stir in grated gouda and rosemary.
5. Add Dijon, olive oil, and sourdough discard. Add water to bring dough together.
6. Form a disk, wrap, and chill 20 minutes.
7. Roll to 1/8 inch, cut into squares, and prick holes.
8. Bake 18–22 minutes until edges are deep golden and cheese looks toasted.
9. Cool fully; test crispness before storing.

How to Serve It

Serve with smoked meats, fig jam, or pear slices. Garnish with small rosemary sprigs or a drizzle of honey for contrast. Pairs well with aged red wines or dark ales. Store airtight up to 5 days. Freeze baked crackers layered with parchment.

7. Smoked Paprika Sourdough Cheez Its

Smoked paprika sourdough cheez its are smoky, slightly sweet, and vividly colored. The smoked paprika enhances the cheddar’s depth and complements the sourdough tang. They have a crisp, delicate texture with a bold, smoky finish. These are ideal for outdoor gatherings or a savory snack craving.

Prep time: 15 minutes | Chill: 15 minutes | Bake: 14–18 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup sharp cheddar, grated
• 3 tablespoons cold unsalted butter, cubed
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon honey
• 2–3 tablespoons cold water
• Flaky sea salt, for finishing

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Whisk flour, smoked paprika, sweet paprika, salt, and cayenne.
3. Cut in cold butter until crumbly.
4. Stir in cheddar, then sourdough discard and honey.
5. Add water a tablespoon at a time until dough holds.
6. Chill 15 minutes, then roll to 1/8 inch and cut squares.
7. Prick each square and place on sheets.
8. Bake 14–18 minutes until edges are golden and centers are set.
9. Cool on racks; finish with flaky salt.

How to Serve It

Serve on a dark plate to highlight the paprika color. Pair with smoky dips like chipotle aioli. Garnish with lemon wedges for brightness. Store airtight for up to 5 days. Make ahead: freeze unbaked dough, thaw slightly and slice, then bake.

8. Lemon Zest Parmesan Sourdough Cheez Its

Lemon zest parmesan sourdough cheez its bring a fresh citrus brightness to cheesy crackers. The lemon brightens the parmesan and sourdough tang, making these unexpectedly refreshing. They’re thin, crisp, and fragrant. Great with seafood appetizers or summer picnic spreads. Expect bright citrus aroma and savory, salty crunch.

Prep time: 15 minutes | Chill: 15 minutes | Bake: 14–16 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup finely grated parmesan
• 3 tablespoons cold unsalted butter, cubed
• Zest of 1 lemon (about 1 tablespoon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper (optional)
• 1 tablespoon lemon juice
• 2 tablespoons cold water
• Extra lemon zest, for finishing

Instructions

1. Preheat oven to 350°F (175°C). Line pans.
2. Combine flour, parmesan, salt, and peppers.
3. Cut in cold butter until crumbly.
4. Stir in lemon zest.
5. Add sourdough discard and lemon juice. Add water if needed.
6. Chill 15 minutes, then roll to 1/8 inch and cut.
7. Bake 14–16 minutes until edges are lightly golden.
8. Cool fully; flavor brightens as they rest.

How to Serve It

Pair with smoked salmon, herbed cream cheese, or chilled white wine. Garnish with extra lemon zest and a sprig of thyme. Store airtight up to 4 days. For make-ahead, freeze dough sheets and bake fresh when needed.

9. Sun-Dried Tomato & Basil Cheddar Squares

Sun-dried tomato & basil cheddar squares are savory and aromatic. Intense tomato and fresh basil marry with sharp cheddar. They’re slightly rustic in texture and deeply flavorful. Perfect with Italian antipasti or a chilled rosé. Expect bright tomato umami and herb-forward notes.

Prep time: 20 minutes | Chill: 20 minutes | Bake: 16–20 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup sharp cheddar, grated
• 1/3 cup finely chopped sun-dried tomatoes packed in oil (drained)
• 2 tablespoons chopped fresh basil
• 3 tablespoons cold unsalted butter, cubed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2–3 tablespoons cold water

Instructions

1. Preheat oven to 350°F (175°C) and line sheets.
2. Mix flour and salt.
3. Cut in cold butter until crumbly.
4. Fold in cheddar, sun-dried tomatoes, and basil.
5. Add olive oil and sourdough discard. Add water to form dough.
6. Chill 20 minutes for easier rolling.
7. Roll to 1/8 inch, cut into squares, and prick.
8. Bake 16–20 minutes until edges are golden and tomatoes are slightly toasted.
9. Cool fully before storing.

How to Serve It

Serve with marinated artichokes, prosciutto, and fresh mozzarella. Garnish with basil leaves and a drizzle of olive oil. Pair with rosé or chianti. Store airtight up to 5 days. Make-ahead: freeze rolled dough and bake later.

10. Sesame & Black Pepper Sourdough Crackers

Sesame & black pepper sourdough crackers are nutty, peppery, and elegant. The sesame seeds add toasty crunch while the black pepper gives a warm bite. They’re delicate and crisp, ideal with soft cheeses or hummus. You’ll notice a fragrant sesame aroma and a warming pepper finish.

Prep time: 15 minutes | Chill: 15 minutes | Bake: 12–16 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup shredded cheddar (optional), or omit for plain crackers
• 3 tablespoons cold unsalted butter, cubed
• 2 tablespoons sesame seeds (plus extra for topping)
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon honey
• 2 tablespoons olive oil
• 2–3 tablespoons cold water

Instructions

1. Preheat oven to 350°F (175°C) and line sheets.
2. Whisk flour, salt, and black pepper.
3. Cut in cold butter until crumbly.
4. Stir in sesame seeds and cheddar if using.
5. Add sourdough discard, olive oil, and honey; mix to dough.
6. Chill 15 minutes for easier handling.
7. Roll thin and cut shapes; brush with water and sprinkle extra seeds.
8. Bake 12–16 minutes until edges turn golden.
9. Cool fully to crisp; test by tapping—should snap cleanly.

How to Serve It

Present with labneh, hummus, or sesame dip. Garnish with toasted sesame and lemon wedges. Pair with green tea or a light lager. Store airtight for up to 5 days. Freeze baked crackers layered with parchment.

11. Brown Butter Aged Cheddar Sourdough Cheez Its

Brown butter and aged cheddar make these sourdough cheez its rich and nutty. Browning the butter adds caramel notes and a toasted aroma. Aged cheddar gives sharp, crystalline bites. These crackers have deep color and a complex, buttery finish. If you love bold, toasty flavors, these will be your go-to snack.

Prep time: 25 minutes | Chill: 30 minutes | Bake: 18–22 minutes | Yield: About 3 dozen

Ingredients

• 1 cup sourdough starter discard
• 1 1/4 cups all-purpose flour
• 3/4 cup aged cheddar, finely grated
• 4 tablespoons unsalted butter, browned and cooled slightly
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon cayenne (optional)
• 1 tablespoon maple syrup or honey
• 2–3 tablespoons cold water
• Flaky salt, for finishing

Instructions

1. To brown butter: melt over medium heat, swirl until golden brown and nutty, about 5–7 minutes. Cool slightly.
2. Preheat oven to 350°F (175°C). Line baking sheets.
3. Combine flour, salt, ground mustard, and cayenne.
4. Stir in grated aged cheddar.
5. Add brown butter, sourdough discard, and maple syrup. Mix to form dough. Add water if needed.
6. Wrap dough and chill 30 minutes to solidify browned butter.
7. Roll to 1/8 inch, cut into squares, and prick.
8. Bake 18–22 minutes until deeply golden and edges show toasty color.
9. Cool fully on racks. Test for crispness; should snap.

How to Serve It

Serve with pear slices, quince paste, or aged red wine for a luxe snack. Garnish with flaky salt and a small herb sprig like thyme. Store airtight up to 5 days. Make ahead: freeze dough logs, slice and bake when needed.

These 11 sourdough cheez its recipes cover bright, smoky, spicy, and herb-forward flavors so you can pick a favorite or try them all. You’ve got classic sharp cheddar, everything bagel, jalapeño heat, lemon brightness, and brown-butter depth. Save or pin this collection so you can bake a batch whenever you want crunchy, tangy crackers that beat store-bought.

Which flavor will you try first? Share your favorite recipe and tag a friend who’d love these. Happy baking—and don’t forget to keep a jar of sourdough discard handy for the next batch of sourdough cheez its.