Sourdough Cheez-Its Snack Mix (Print View)

A tangy mix of sourdough Cheez-Its, roasted nuts, and pretzels for flavorful snacking.

# Components:

→ Sourdough Cheez-Its

01 - 1 cup all-purpose flour
02 - 2 tablespoons whole wheat flour, optional
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 1 cup sharp cheddar cheese, finely shredded
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon baking powder
07 - 1/4 cup sourdough starter, active or discard
08 - 2 tablespoons cold water, as needed

→ Snack Mix Components

09 - 2 cups mini pretzels
10 - 1 cup mixed roasted nuts
11 - 1 cup cheese crackers
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon smoked paprika
15 - 2 tablespoons unsalted butter, melted
16 - 1 tablespoon Worcestershire sauce

# Directions:

01 - In a food processor, pulse together flour, cold cubed butter, shredded cheddar cheese, salt, and baking powder until mixture resembles coarse crumbs.
02 - Add sourdough starter and pulse until dough forms. If too dry, add cold water 1 tablespoon at a time. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll chilled dough to 1/8-inch thickness. Cut into 1-inch squares and place on parchment-lined baking sheet. Use a skewer to poke a hole in the center of each cracker.
04 - Bake for 15 to 18 minutes until golden and crisp. Transfer to wire rack and cool completely before assembling snack mix.
05 - In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well combined.
06 - In a large bowl, combine cooled Cheez-Its, pretzels, and mixed roasted nuts. Pour seasoned butter mixture over snack components and toss thoroughly until evenly coated.
07 - Preheat oven to 300°F. Spread coated mixture onto large baking sheet in single layer. Bake for 8 to 10 minutes, stirring halfway through, until toasted and fragrant. Cool completely before serving or storing in airtight container.

# Expert Advice:

01 -
  • Your sourdough starter finally has a job beyond bread, and the results taste like they came from a fancy snack shop.
  • It's the kind of snack that makes people ask what you're making before they even eat it, purely from the smell.
  • Once you master the Cheez-Its, you can tweak the whole mix endlessly with different nuts, spices, or even a hit of cayenne for heat.
02 -
  • Don't skip chilling the dough—I learned this the hard way when my first batch shrunk into tiny, sad crackers because the butter was warm.
  • The Cheez-Its need to be completely cool before mixing with the other ingredients or they'll soften from residual heat and steam.
  • Worcestershire sauce is the ingredient that makes people ask what you did differently, so don't leave it out.
03 -
  • If your sourdough starter is particularly active and bubbly, use it right at peak fermentation for maximum tang without souring the dough.
  • Poke the holes in your Cheez-Its while they're still warm from the oven—they're easier to shape and the holes look more intentional.
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