Spicy Sourdough Cheez-Its Jalapeño (Print Version)

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

# What You'll Need:

→ Dairy

01 - 1 cup sharp cheddar cheese, finely shredded
02 - 2 tablespoons unsalted butter, softened

→ Sourdough

03 - 1/2 cup sourdough discard, unfed starter

→ Vegetables & Spices

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

→ Dry Ingredients

10 - 3/4 cup all-purpose flour

# How to Make It:

01 - In a mixing bowl, combine shredded cheddar, butter, and sourdough discard. Mix until just combined.
02 - Add jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
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 chill for 30 minutes.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll dough to 1/8-inch thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch 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 additional salt.
10 - Bake for 16 to 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 -
  • They taste bakery-quality but come together in barely over an hour, even with chilling time.
  • Your sourdough discard finally gets to become something irresistible instead of going to waste.
  • The combination of smoky paprika and fresh jalapeño heat keeps people reaching for more without knowing exactly why.
02 -
  • Don't skip the poke holes; they prevent uneven puffing and keep the texture consistent across every cracker.
  • If your dough cracks when rolling, let it rest at room temperature for a few minutes; cold dough is brittle dough.
  • These crackers continue to crisp as they cool, so they might seem soft coming out of the oven, which is exactly right.
03 -
  • Weigh your ingredients for consistency; these crackers are forgiving up to a point, but precision with flour especially makes a real difference in texture.
  • Don't let your dough get too warm while you're rolling and cutting; if it's sticking, slide it back into the fridge for 5 minutes and it'll behave beautifully again.
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