Spicy Sourdough Cheez-Its Jalapeño

My sourdough starter had been living in my fridge for months, and I kept tossing discard like it was going out of style until my neighbor mentioned she uses hers to make these ridiculously addictive cheese crackers. One afternoon, restless and craving something salty, I decided to finally put that discarded starter to work instead of watching it spiral down the drain. The result was so good my kids stopped arguing about screen time just to grab another handful, and suddenly I understood why she guards her recipe like a secret.

I made these for a dinner party last month where someone brought store-bought crackers as backup, and I watched them sit untouched while my homemade batch disappeared in minutes. That small moment of kitchen victory stuck with me, the kind where you realize your friends actually prefer what you made, and suddenly these humble crackers felt like proof that sometimes the simplest things matter most.

Ingredients

• Sharp cheddar cheese, finely shredded: The sharpness cuts through the sourdough tang and keeps these crackers from tasting one-dimensional, so don't skimp on quality here.
• Unsalted butter, softened: Softened butter blends seamlessly into the dough and creates that tender crumb you want before the oven crisps everything up.
• Sourdough discard: This is your secret weapon, adding depth and a subtle tang that makes people ask what's different about these crackers.
• Fresh jalapeño, seeded and finely minced: Seeding removes most of the heat, but leaving a few seeds in if you want serious spice is totally your call based on who you're feeding.
• Smoked paprika: The smoky element keeps these from tasting like basic cheese crackers and adds a warmth that rounds out the flavors beautifully.
• Garlic powder and onion powder: These humble spices build savory depth without any prep work, just a small pinch of each goes a long way.
• Kosher salt: A measured amount goes into the dough, then you sprinkle extra on top for that satisfying crunch.
• All-purpose flour: This binds everything together and gives you something to work with, though you may not need every drop depending on how wet your sourdough discard is.

Instructions

Bring your base together:

Combine the shredded cheddar, softened butter, and sourdough discard in a mixing bowl, stirring just until they get friendly with each other. Don't overthink this step, the cheese doesn't need to be perfectly distributed yet.

Wake up the flavors:

Add the jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper, mixing well so every bite will taste consistent. This is where the magic starts happening, and the kitchen smells like you're cooking something worth remembering.

Build your dough:

Gradually sprinkle in the flour while mixing until a soft dough forms, adding extra flour a tablespoon at a time if things feel sticky. The dough should come together without being wet or shaggy, holding its shape but still feeling tender.

Give it time to rest:

Flatten the dough into a disc, wrap it in plastic wrap, and stick it in the fridge for 30 minutes so the flavors meld and the gluten relaxes. This chill time makes rolling easier and helps the crackers bake more evenly.

Heat up your oven:

Preheat to 350°F and line a baking sheet with parchment paper while you wait. A few minutes of prep now saves burnt bottoms later.

Roll out thin and even:

On a lightly floured surface, roll the dough to about 1/8-inch thickness, working gently since it wants to crack a little bit and that's normal. The thinner you go, the crispier your crackers will be.

Cut into perfect squares:

Use a sharp knife or pizza cutter to cut the dough into 1-inch squares, transferring them to your prepared baking sheet with just a tiny bit of space between each one. A pizza cutter makes this faster and cleaner than a knife if you have one.

Add the signature hole:

Poke a small hole in the center of each cracker using a skewer or toothpick, which is that tiny detail that makes them look like actual Cheez-Its. It only takes a second per cracker and changes everything visually.

Finish with salt:

Lightly sprinkle extra kosher salt across the tops of all your crackers, giving them that salty edge that makes you want to reach for just one more. Don't go heavy here, just enough to catch the eye and the taste.

Bake until golden:

Slide them into the oven for 16 to 18 minutes, rotating the pan halfway through so they bake evenly and no edge burns while the center stays soft. You'll know they're done when they're golden brown and sound crisp when you tap one.

Cool completely:

Transfer the crackers to a wire rack and let them finish crisping as they cool completely, which takes longer than you'd think but is worth the wait. They'll continue crisping even after they leave the oven, so resist the urge to eat them hot.

Save

There's something deeply satisfying about taking something you were about to throw away and turning it into something people actually compete for. My sourdough starter, once a source of guilt about waste, became the reason my crackers tasted better than anything I could buy, and that shift in perspective made me think differently about all those kitchen scraps I usually discard.

Storage and Keeping

These crackers stay crisp for about a week in an airtight container, which honestly feels like forever in my house since they disappear so fast. I keep mine in a glass jar on the counter where I can see them, which is partly for storage and partly because they look pretty enough to be part of the kitchen décor.

Flavor Variations to Try

The jalapeño and smoked paprika combo is my go-to, but this dough is flexible enough to play with if you're feeling adventurous. I've swapped the smoked paprika for chipotle powder when I wanted deeper heat, and I once added fresh dill and cracked pepper for an entirely different vibe that my husband actually preferred over the original.

Serving Ideas and Pairing

Serve these alongside soup, pile them on a charcuterie board, or pair them with creamy dips like whipped goat cheese or a quick sriracha-mayo situation. They're sturdy enough to hold up against anything bold while still being delicate enough to eat by the handful straight from the cooling rack.

• These crackers hold their crunch even with creamy toppings, so they work beautifully with avocado or hummus dips.
• For entertaining, make a double batch because people eat these without thinking and they vanish before you realize it.
• Store extras in a cool, dry place away from humidity or they'll start to soften within a few days.

Save

These crackers remind me that the best recipes often come from solving a problem, not from chasing perfection. Making them is now my favorite way to use that sourdough discard sitting in my fridge, and maybe they'll become yours too.