Spicy Sourdough Cheez-Its Jalapeño (Printable Version)

Crispy cheddar and sourdough crackers with jalapeño heat and smoky paprika, perfect for bold 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 and 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 topping
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, softened butter, and sourdough discard until just combined.
02 - Add jalapeño, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper to the mixture. Mix thoroughly until evenly distributed.
03 - Gradually add all-purpose flour and mix until a soft dough forms. If the dough appears sticky, incorporate up to 2 additional tablespoons of flour.
04 - Flatten dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll chilled dough to 1/8-inch thickness using a rolling pin.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch squares. Transfer squares to prepared baking sheet, spacing slightly apart.
08 - Using a skewer or toothpick, poke a small hole in the center of each cracker square.
09 - Lightly sprinkle additional kosher salt over the top of each cracker.
10 - Bake for 16 to 18 minutes, or until golden brown and crisp. Rotate baking sheet halfway through baking for even crisping.
11 - Transfer crackers to a wire cooling rack and allow to cool completely before storing in an airtight container.

# Expert Advice:

01 -
  • Your sourdough discard finally becomes the star instead of something you feel guilty about throwing away.
  • They're crispy on the outside with a subtle tang that makes store-bought cheese crackers taste flat by comparison.
  • The jalapeño heat builds slowly and pairs beautifully with that smoky paprika, making each cracker feel intentional rather than accidental.
02 -
  • If your dough spreads too much while rolling or cutting, it's too warm; just slide it back in the fridge for five minutes and it'll be perfectly cooperative again.
  • The holes poked in each cracker aren't just decoration, they help prevent them from puffing up unevenly and ensure they bake through consistently from edge to center.
03 -
  • Keep your sourdough starter alive specifically for this recipe because using discard regularly is actually one of the best reasons to maintain a starter in the first place.
  • A pizza cutter makes cutting the dough into squares feel effortless compared to a knife, and the results are more uniform and professional-looking.
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