Ingredients

Cheese it dough

  • 1 cup (120g) all-purpose flour
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 4 tbsp (56g) unsalted butter, cold and cubed
  • 1/2 tsp salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Paprika
  • 1/2 tsp Mustard Powder
  • 1/2 cup (120g) sourdough discard (unfed)

    Difficulty : Easy

    Serves : Varies

    You’ll never go back to store-bought after trying these homemade sourdough Cheez-It crackers! They’re buttery, sharp, cheesy, and perfectly crisp—plus a great way to use up sourdough discard.

    Homemade Sourdough Cheez-Its (Made with Discard!)

    I started my sourdough journey back in February 2025, and since then, I’ve nurtured a beautiful, bubbly starter that I’m honestly really proud of. If you’ve ventured into the world of sourdough, you already know: it’s a commitment! And it comes with a lot of discard—more than you’d expect. I’m not a fan of wasting food, so I’ve been on a mission to find creative ways to use up that discard sitting in my fridge.

    Recently, my family came to visit, and I wanted to have a few snacks on hand. One of the go-to snacks? Cheez-Its. But when I saw the price tag—$5.99 for a small box—I just couldn’t do it. (Anyone else feeling the fatigue from grocery prices lately?) On top of that, I’ve been trying to cut back on processed foods, so I thought… Why not make them from scratch?

    I looked up the ingredients and realized—I already had everything I needed, including sourdough discard! YES. One of the best feelings ever.

    Why Make Cheez-Its at Home?

    Besides being a fun kitchen project, these homemade crackers are:

    • Packed with real cheese flavor
    • Crisp and flaky, just like the original (but better)
    • Made without preservatives or artificial additives
    • A great way to use up sourdough discard
    • SO much more affordable than the boxed kind

    I even did a taste test with my family—and honestly, the store-bought version tasted flat and kind of plastic-y next to the homemade ones. The difference in flavor is wild.

    A Little Upgrade: Butter + Mustard Powder

    After testing a few versions, I landed on one I love. I added a touch of mustard powder to enhance the sharp cheddar flavor, and threw in an extra tablespoon of butter to make them even more tender and flaky. These two small tweaks brought the whole recipe to life.

    Why I Love This Recipe

    There’s something really special about serving homemade snacks to the people you love. When friends or family visit, I want them to feel taken care of—and for me, that often starts in the kitchen. Making these crackers felt nostalgic and grounding. It’s a little reminder that simple food, made with care, can be so satisfying.

    Ready to Try It?

    Here is the printable recipe card here!
    If you make these, tag me @KingerKitchen on Instagram or TikTok—I’d love to see your take on it!

    Cooking Steps

    • 1
      Mix Dry Ingredients: In a food processor combine flour, salt, mustard powder, garlic powder, and paprika.
    • 2
      Add Butter and Cheese: Add cold, cubed butter and cheddar. Pulse until coarse crumbs.
    • 3
      Add Sourdough Discard: Add discard and mix just until a soft, cohesive dough forms. Don’t overmix. Knead by hand until a dough forms.
    • 4
      Chill Dough: wrap, and refrigerate for 30 minutes.
    • 5
      Roll, Cut, & punch holes in each square, Sprinkle lightly with flaky salt. Tip: roll on silicon mat and don’t separate squares.
    • 6
      Bake at 350 degrees for 18–22 minutes until puffed and golden. Let cool completely.

    Products Used In This Recipe

    All items are affiliate links. Meaning I get a small commission at no extra cost to you! Cheers!