Easy Sourdough Copycat Cheez-It

There’s something so satisfying about making snacks from scratch—especially when they come out of the oven warm, golden, and perfectly crisp. These homemade sourdough Cheez-It’s are everything a snack should be: cheesy, crunchy, and lightly salted on top. They’re also an easy way to use up sourdough discard, which we always seem to have a little extra of around here.

In our farmhouse kitchen, we try to make the most of what we have—simple ingredients, old-fashioned methods, and a little creativity. This recipe will checks all of those boxes.

It comes together with just four ingredients, and you probably already have everything on hand. I like to make a batch during our slower afternoons, especially when craving something savory but I’d rather skip the store-bought crackers. These hit the spot every time!

Why You’ll Love This Recipe

• No waste – Uses up extra sourdough discard
• Simple pantry ingredients – Just flour, cheese, discard, and salt
• So much flavor – Sharp cheddar and flaky salt make these irresistible
• Kid-friendly – A perfect snack for little hands (and grown-up ones, too!)
• Customizable – Try adding herbs or spices to change it up

What You’ll Need

• Parchment Paper
• Spatula
• Baking Sheet
• Rolling Pin
• Bowl
• Sourdough Starter
• Pizza Cutter
• Skewer

Ingredients

• 1 cup all-purpose flour
• 3/4 cup sourdough discard (unfed is fine)
• 3/4 cup cheddar cheese, finely shredded
• 1 tablespoon flaky salt (for sprinkling)

Optional: A pinch of paprika or garlic powder for a little extra flavor

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sourdough discard, and shredded cheddar cheese. Mix until a dough forms. It may be a bit crumbly at first—use your hands to gently knead it together if needed.
3. Roll out the dough between two sheets of parchment paper to about 1/8-inch thick. The thinner you roll it, the crispier your crackers will be.
4. Using a sharp knife or pizza cutter, slice into small squares. A bench scraper works great for this, too.
5. Transfer the parchment paper with the cut dough onto your baking sheet. Don’t worry about separating the pieces perfectly—they’ll bake up just fine.
6. Take your skewer and poke a hole in the center of the dough to make that signiture Cheez-It cracker.
7. Sprinkle the flaky salt evenly over the top.
8. Bake for 10-13 minutes, or until golden brown around the edges. Keep an eye on them the last few minutes—they can go from perfect to overdone quickly.
9. Let cool completely before breaking apart. Store in an airtight container for up to a week (if they last that long).

Tips for the Best Crackers

• Grate your cheese finely – It blends better into the dough and melts more evenly.
• Don’t skip the salt – Flaky salt on top gives them that classic Cheez-It crunch and flavor.
• For extra crispiness – After baking, turn off the oven and let the crackers sit inside with the door cracked for 10–15 minutes.
• Make them your own – Add a pinch of cayenne for spice, or try a mix of cheeses like parmesan and white cheddar.

From Our Kitchen to Yours

There’s something nostalgic about the flavor of a cheesy cracker—but it’s even better when it’s homemade with simple ingredients and a touch of sourdough tang. Whether you’re feeding a hungry bunch after school or looking for a cozy afternoon kitchen project, these sourdough Cheez-Its are bound to become a new favorite in your home.

Let me know if you give them a try! I’d love to hear how you like to season yours—or if they disappear as fast as they do around here.

If you want to check out more of my recipes check them out here.

Happy baking,
— Savannah