Ranch Flavored Sourdough Cheez-Its (Printable)

Tangy cheddar crackers with ranch seasoning and sourdough starter for a crispy, flavorful bite.

# What You'll Need:

→ Dairy

01 - 2 cups sharp cheddar cheese, grated
02 - 4 tablespoons unsalted butter, cold and cubed

→ Sourdough

03 - 1/4 cup sourdough starter, active or discard

→ Dry Ingredients

04 - 1 cup all-purpose flour
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt

→ Ranch Seasoning

08 - 1 teaspoon dried dill
09 - 1 teaspoon dried parsley
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried chives
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon dried buttermilk powder, optional

→ Topping

15 - Flaky sea salt for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a food processor, combine grated cheddar and cold butter. Pulse until mixture is crumbly.
03 - Add sourdough starter to the food processor and pulse again until mostly incorporated.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, dill, parsley, garlic powder, onion powder, chives, black pepper, and buttermilk powder if using.
05 - Add dry mixture to the food processor and pulse until dough forms. If too dry, add 1 to 2 teaspoons cold water as needed.
06 - Turn dough onto a lightly floured surface and roll out to 1/8 inch thickness.
07 - Using a fluted pastry wheel or sharp knife, cut dough into 1 inch squares. Use a skewer to poke a small hole in the center of each cracker.
08 - Transfer squares to prepared baking sheets, leaving space between each one.
09 - Sprinkle tops lightly with flaky sea salt.
10 - Bake for 16 to 18 minutes, rotating sheets halfway through, until golden and crisp.
11 - Cool completely on a wire rack before serving. Store in an airtight container for up to 1 week.

# Expert Tips:

01 -
  • They taste like fancy homemade versions of childhood favorites, but with that tangy sourdough twist that makes people ask for the recipe.
  • Making them feels like you're showing off a little, but the process is honestly forgiving and kind of fun to do with company in the kitchen.
  • One batch disappears faster than you'd think, which is always a good sign that something's working.
02 -
  • Don't skip rolling these thin—I learned this the hard way when my first batch came out cake-like instead of cracker-like, and the difference between 3 mm and 5 mm is the difference between "wow" and "meh."
  • The sourdough starter is doing real work here, adding both tang and structure, so using active starter versus discard actually changes the flavor slightly—experiment with both and see which you prefer.
  • Those little holes poked in the center aren't just for looks; they help the crackers bake evenly and keep them from puffing up like little pillows.
03 -
  • Keep everything cold—your butter, your workspace, even your food processor bowl if you have time to chill it—because warmth is the enemy of crispy crackers.
  • Don't be tempted to skip the rotation halfway through baking; even ovens have hot spots, and rotating guarantees even golden-brown results across both sheets.
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