Sourdough Cheez-Its Snack Mix

There's something about making your own Cheez-Its that feels like you've cracked a code nobody told you existed. I was standing in my kitchen on a random Tuesday, sourdough starter bubbling on the counter like it always does, when I realized I could turn it into something crispy and savory instead of just another loaf. That tanginess, that crunch, mixed with roasted nuts and pretzels—it became the snack I couldn't stop reaching for, and honestly, the one I started making whenever friends came over hungry.

I made this for a game night last winter, and my partner literally abandoned his spot on the couch to hover near the kitchen while it toasted. The combination of buttery, umami-rich flavors filling the house reminded me why homemade snacks beat store-bought every single time—there's just more personality in them.

Ingredients

• All-purpose flour: The foundation of your crackers, and it needs to be cold-worked with the butter to keep things crispy rather than dense.
• Whole wheat flour: Optional but worth it if you want a subtle earthiness that plays beautifully with the sharp cheddar.
• Unsalted butter: Cold cubes are non-negotiable here—they create those little pockets that become crispy edges when baked.
• Sharp cheddar cheese: Finely shredded so it distributes evenly and adds proper tang; don't use pre-shredded or you'll regret the texture.
• Fine sea salt: A light hand here since the Worcestershire and cheese are already salty.
• Baking powder: Just enough to give the crackers a delicate lift without puffing them up like clouds.
• Sourdough starter: This is where the magic happens—use your discard and let that fermented tang become the star of the show.
• Cold water: Add it sparingly; dough should feel firm and slightly tacky, not sticky.
• Mini pretzels: They stay crispy longer than regular pretzels and distribute better through the mix.
• Mixed roasted nuts: The combination matters—almonds add crunch, cashews bring richness, pecans add depth.
• Melted butter: Acts as the glue that holds your seasonings onto every piece.
• Worcestershire sauce: The secret that makes people keep eating without realizing why it's so addictive.
• Garlic and onion powder: Dried versions work better here than fresh because they toast and concentrate their flavors.
• Smoked paprika: Adds color and a whisper of smokiness that ties everything together.

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Combine your dry ingredients and cold butter:

Put the flour, whole wheat flour if using, cheddar, salt, and baking powder into your food processor and pulse until it looks like coarse breadcrumbs. The key is keeping everything cold so the butter stays separate and creates pockets of crispness.

Bring the dough together with sourdough starter:

Add your sourdough starter and pulse until the dough just comes together, then add cold water 1 tablespoon at a time if needed. You want it to hold together when squeezed but not feel wet or sticky.

Chill the dough:

Form it into a disk, wrap it in plastic, and let it rest in the fridge for 30 minutes. This prevents shrinking when you roll and bake it, and it makes handling so much easier.

Roll and shape your crackers:

Preheat the oven to 350°F, then roll the dough between two pieces of parchment to 1/8-inch thickness. Cut into 1-inch squares and use a skewer or toothpick to poke a hole in the center of each one—it helps them bake evenly and gives them that authentic Cheez-It look.

Bake the Cheez-Its until golden:

Spread them on a parchment-lined baking sheet and bake for 15 to 18 minutes until the edges are deep golden and they feel crisp when you tap them. They'll crisp up more as they cool, so don't overbake or they'll be bitter.

Build your snack mix base:

Once the Cheez-Its are completely cool, toss them in a large bowl with the pretzels and roasted nuts. This is where you can get creative—if you like more nuts, add them; if you prefer more pretzel, go for it.

Mix your seasoning butter:

In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until smooth. This mixture is what pulls all the flavors together and makes them coat evenly.

Toast everything together:

Preheat the oven to 300°F, pour the seasoned butter over your snack mix, and toss until every piece is coated. Spread it on a baking sheet and bake for 8 to 10 minutes, stirring halfway through, until it smells toasty and irresistible, then let it cool completely before eating.

Save

My mom tried this at a dinner party and texted me later saying she'd already made a second batch. That moment felt like proof that sometimes the best snacks are the ones you create yourself, right there on your own kitchen counter.

The Science Behind the Crunch

The reason these Cheez-Its stay so crispy is because of how cold butter behaves in the dough. When you keep everything cold and avoid overworking the mixture, the butter stays separate in tiny pockets, and when the heat hits them in the oven, they create steam that puffs the dough and then leaves behind those crispy air pockets. The sourdough starter adds acidity that strengthens the gluten just enough to hold the structure without making things chewy.

Customizing Your Mix

Once you've got the base down, this snack becomes a playground for your mood and what's in your pantry. I've swapped in pepitas for half the nuts, used sriracha powder instead of smoked paprika, and even added nutritional yeast for extra umami when I was leaning more savory. The beauty is that the sourdough Cheez-Its are sturdy enough to handle bold additions without falling apart.

Storage and Keeping It Fresh

The key to this lasting more than a few days is making sure it's completely cool before storing and using a truly airtight container. I learned to line the bottom with parchment to prevent the bottom layer from getting soft, especially if your kitchen is humid. Here are the essentials that keep your mix tasting just-made:

• Store in airtight containers away from direct sunlight, and it'll stay crispy for up to a week.
• If it softens up, spread it on a baking sheet and pop it in a 300°F oven for 5 minutes to re-crisp.
• Make a double batch and freeze the unbaked Cheez-It dough for fresh crackers whenever the craving strikes.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Save

This snack has become one of those things I make when I want to feel like I've got my kitchen skills together, even on an ordinary day. It's proof that a little sourdough starter, some cheese, and the right ratio of seasonings can turn into something that tastes far more special than it had any right to.

Recipe Questions

→ How do I make the sourdough Cheez-Its dough?

Combine all-purpose flour, butter, cheddar, salt, and baking powder in a food processor until crumbly. Add sourdough starter and pulse until dough forms. Chill before rolling out.

→ Can I substitute the nuts in the snack mix?

Yes, you can swap in your preferred nuts like almonds, cashews, or pecans to tailor the mix to your taste or dietary needs.

→ Is there a gluten-free option available?

Use gluten-free flour and pretzels in place of the originals to create a gluten-free version while keeping the same flavors.

→ What spices enhance the flavor of this snack blend?

Garlic powder, onion powder, smoked paprika, and Worcestershire sauce add layers of savory and smoky notes to the mix.

→ How should I store the finished snack mix?

Store it in an airtight container at room temperature to maintain crunch and freshness for several days.