Spicy Sourdough Cheez-Its Jalapeño (Printable Version)

Crispy sourdough crackers with cheddar, jalapeño heat, and smoked paprika for bold snacking.

# What You'll Need:

→ Dairy

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

→ Sourdough

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

→ Vegetables & Spices

04 - 1 small jalapeño, seeded and finely minced
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp onion powder
08 - 1/2 tsp kosher salt, plus more for sprinkling
09 - 1/4 tsp ground black pepper

→ Dry Ingredients

10 - 3/4 cup (90 g) all-purpose flour

# Directions:

01 - In a mixing bowl, combine shredded cheddar, softened 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 spices evenly.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, add up to 2 additional tablespoons 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 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 extra salt.
10 - Bake for 16–18 minutes, or until golden and crisp. Rotate pan halfway through for even baking.
11 - Cool completely on a wire rack before storing in an airtight container.

# Expert Advice:

01 -
  • That tangy sourdough flavor elevates a simple cheese cracker into something restaurant-worthy without any fussy technique.
  • You actually get to use your sourdough discard for something better than compost, which feels like winning the kitchen lottery.
  • The jalapeño heat sneaks up on you in the best way, balanced by smoky paprika so it never gets aggressive.
02 -
  • Sourdough discard varies wildly in consistency between people and feeding schedules, so if your dough feels too wet after mixing, add flour slowly instead of all at once.
  • That rotation halfway through baking is non-negotiable if you want even color, because ovens always have hot spots that will burn corners while centers stay pale.
03 -
  • If you want more heat, seed less of your jalapeño or add a pinch of cayenne pepper to the dough itself for background spice.
  • Rolling between two sheets of parchment paper prevents flour mess and makes transferring the dough to the pan completely painless.
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