Ranch Flavored Sourdough Cheez-Its

My buddy texted me at 3 PM on a Saturday: "Dude, we need snacks for the game tonight and I'm tired of the same old store-bought stuff." That's when I realized I had sourdough starter sitting in my fridge and a block of sharp cheddar that was practically begging to become something extraordinary. Two hours later, the kitchen smelled like a cheese factory mixed with a dill garden, and we had golden crackers that made everyone forget we were supposed to be watching the screen. These ranch-flavored sourdough Cheez-Its became the unexpected MVP of game day.

I'll never forget watching my partner's mom pop one in her mouth during a family gathering and her eyes light up like she'd just discovered something secret. She immediately started asking about the sourdough and the ranch seasoning, which felt like the ultimate compliment coming from someone who can cook circles around most people. That single moment turned these crackers from "something I made" into "the crackers everyone asks me to bring."

Ingredients

• Sharp cheddar cheese, grated (225 g / 2 cups): The backbone of these crackers—sharp cheddar gives you that bold, slightly tangy flavor that makes them addictive, and grating it yourself means it'll incorporate more evenly than pre-shredded varieties which have anti-caking agents.
• Unsalted butter, cold and cubed (60 g / 4 tbsp): Cold butter is non-negotiable here because it creates those little pockets that toast up crispy and golden, so pull it straight from the fridge and cube it just before using.
• Sourdough starter, active or discard (60 g / 1/4 cup): This is the secret weapon that gives these crackers their signature tang and a subtle fermented depth that store-bought crackers simply can't match.
• All-purpose flour (120 g / 1 cup): Keep your flour measured by weight if possible—it's more accurate than scooping, and these crackers are delicate enough that the ratio really matters.
• Baking powder (1/2 tsp) and baking soda (1/4 tsp): These two work together to give the crackers lift and crispness, creating that satisfying snap when you bite down.
• Fine sea salt (1/2 tsp): Use fine sea salt in the dough rather than kosher salt so it dissolves and distributes evenly throughout.
• Dried dill (1 tsp), dried parsley (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), dried chives (1/2 tsp): These are your ranch flavor base, and using dried herbs means they won't make the dough wet—fresh herbs would add moisture you don't want here.
• Ground black pepper (1/4 tsp) and dried buttermilk powder, optional (1/2 tsp): Black pepper adds a gentle bite, and the buttermilk powder is the shortcut that makes these taste almost eerily like authentic ranch dressing.
• Flaky sea salt for topping: Save the flaky stuff for sprinkling on top—it looks beautiful and gives little bursts of salt that keep things interesting.

Instructions

Prep your oven and workspace:

Heat your oven to 180°C (350°F) and line two baking sheets with parchment paper—this step takes thirty seconds but saves you from scrambling when the dough is ready to bake.

Combine cheese and butter:

In your food processor, pulse the cold grated cheddar and cubed butter until everything looks crumbly and sandy, which usually takes about 10 to 15 pulses. You want visible little flecks of butter throughout, not a smooth paste.

Introduce the sourdough starter:

Add your sourdough starter and pulse again, just until it's mostly incorporated but still a bit shaggy looking. This stage feels quick, but resist the urge to over-process.

Mix your dry ingredients separately:

In a medium bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and all the ranch seasonings—dill, parsley, garlic powder, onion powder, chives, pepper, and that optional buttermilk powder. Whisking aerates everything and prevents lumps later.

Bring the dough together:

Dump your dry mixture into the food processor with the cheese mixture and pulse until a shaggy dough forms. If it looks too dry and crumbly, add cold water 1 teaspoon at a time and pulse between additions—you're looking for something that just barely holds together, not a wet dough.

Roll and cut:

Turn the dough onto a lightly floured surface and roll it out to about 3 mm (1/8 inch) thickness, which is thinner than you might think but crucial for crispness. Using a fluted pastry wheel makes these look fancy, but a sharp knife works just fine; cut the dough into 2.5 cm (1 inch) squares and then use a skewer to poke a small hole in the center of each one, just like those little Cheez-Its shapes you remember.

Arrange on baking sheets:

Transfer your squares to the parchment-lined baking sheets with a bit of space between each one—they won't expand much, but air needs to circulate underneath for even crisping.

Add the finishing touch:

Sprinkle the flaky sea salt very lightly across the tops; a little goes a long way and too much becomes unpleasantly salty.

Bake to golden perfection:

Bake for 16 to 18 minutes, rotating your baking sheets halfway through so they brown evenly. You're looking for crackers that are golden, dry to the touch, and make a satisfying snap when you press them with your finger—they'll continue to crisp up slightly as they cool.

Cool completely before storing:

Let them cool entirely on a wire rack, which keeps the bottoms from getting soggy and traps that perfect crunch. Once cooled, store them in an airtight container where they'll stay fresh and crispy for up to a week.

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There's something special about serving food you actually made with your hands while everyone's gathered around, distracted and happy. These crackers became the thing people remember most about that game day, not the final score.

Why Sourdough Makes the Difference

Regular cheese crackers are fine, but sourdough starter introduces a gentle fermented tang that sits in the background, making people wonder what that subtle something is that makes these taste better than expected. The fermentation also develops gluten structure naturally, which means your dough is more forgiving to handle and your crackers have better texture. I've made these with regular dough and with sourdough, and there's honestly no comparison—the sourdough version is worth the extra step.

The Ranch Seasoning Strategy

Instead of buying a packet of ranch powder, building your own blend gives you control and prevents weird off-flavors from packet additives. The buttermilk powder is the secret ingredient that makes these taste like they're dusted with actual ranch seasoning—it adds that tangy dairy note without adding moisture to the dough. I started including it almost by accident after finding some in my pantry, and now I can't imagine making these without it.

Storage and Flavor Variations

These crackers stay crispy for about a week in an airtight container, though honestly they rarely make it that long in my house. If you want to push the envelope with flavor, swap the sharp cheddar for smoked gouda or pepper jack, add 1/4 teaspoon cayenne pepper for heat, or even experiment with mixing in some finely grated parmesan for extra umami depth.

• Keep them in an airtight container at room temperature and they'll hold their crunch beautifully, maintaining that satisfying snap through the week.
• If they ever do soften up, a quick five-minute blast in a 160°C (320°F) oven will re-crisp them to nearly new condition.
• Make a double batch and freeze the dough discs before baking—you can pull them out and bake fresh crackers whenever the craving hits, which feels like having a secret snack superpower.

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These crackers prove that the best snacks are the ones made with intention and a little sourdough magic. Once you master this batch, you'll find yourself making them for every gathering, and people will start expecting them.

Recipe FAQs

→ Can I substitute cheddar with other cheeses?

Yes, pepper jack or smoked gouda works well to offer different flavor profiles while maintaining melt and texture.

→ How does sourdough starter affect the crackers?

Sourdough adds a subtle tang and complexity that enhances the crispiness and depth of flavor in the crackers.

→ What is the purpose of the hole in each cracker?

The small hole prevents puffing while baking, ensuring a flat and crispy texture throughout.

→ Can I add spices for extra heat?

Absolutely, a pinch of cayenne pepper blended into the seasoning mix adds a nice spicy kick.

→ How should the crackers be stored?

Store in an airtight container at room temperature to keep them crisp for up to one week.