Ranch Flavored Sourdough Cheez-Its

There's something magical about the satisfying crunch of a homemade cracker, especially when it's loaded with sharp cheddar, tangy sourdough, and the iconic flavor of ranch. These Ranch-Flavored Sourdough Cheez-Its bring together the best of all worlds: the nostalgia of your favorite childhood snack, the depth of sourdough fermentation, and the bold, herbaceous kick of ranch seasoning. Perfect for game day gatherings, afternoon snacking, or simply elevating your cheese board, these golden-brown squares are irresistibly crispy and packed with flavor. Plus, they're a brilliant way to use up sourdough discard while creating something truly special.

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Making crackers from scratch might sound intimidating, but this recipe is surprisingly straightforward. The food processor does most of the work, bringing together cold butter, sharp cheddar, and sourdough starter into a cohesive dough. The addition of ranch spices—dill, parsley, garlic powder, onion powder, and chives—transforms these crackers into something truly crave-worthy. Rolling the dough thin and cutting it into neat little squares gives you that authentic Cheez-It shape, while the signature center hole isn't just for looks—it helps the crackers bake evenly and achieve maximum crunch.

Ingredients

• 225 g (2 cups) sharp cheddar cheese, grated
• 60 g (4 tbsp) unsalted butter, cold and cubed
• 60 g (1/4 cup) sourdough starter, discard or active
• 120 g (1 cup) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried chives
• 1/4 tsp ground black pepper
• 1/2 tsp dried buttermilk powder (optional, for extra ranch flavor)
• Flaky sea salt, for sprinkling

Instructions

Step 1

Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.

Step 2

In a food processor, combine grated cheddar and cold butter. Pulse until mixture is crumbly.

Step 3

Add sourdough starter and pulse again until mostly incorporated.

Step 4

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).

Step 5

Add dry mixture to the food processor. Pulse until a dough forms. If too dry, add 1–2 tsp cold water.

Step 6

Turn dough onto lightly floured surface. Roll out to 3 mm (1/8 inch) thickness.

Step 7

Using a fluted pastry wheel or sharp knife, cut dough into 2.5 cm (1 inch) squares. Use a skewer to poke a small hole in the center of each cracker.

Step 8

Transfer squares to prepared baking sheets, leaving space between each.

Step 9

Sprinkle tops lightly with flaky sea salt.

Step 10

Bake 16–18 minutes, rotating sheets halfway through, until golden and crisp.

Step 11

Cool completely on rack before serving. Store in an airtight container for up to 1 week.

Zusatztipps für die Zubereitung

For the crispiest crackers, make sure to roll the dough as thin as possible—aim for that 3 mm (1/8 inch) thickness. If your dough feels too sticky to roll, chill it in the refrigerator for 10–15 minutes before rolling. Keep your butter cold throughout the process; this creates a flakier texture in the finished crackers. When cutting the squares, a fluted pastry wheel gives that classic crimped edge, but a pizza cutter or sharp knife works perfectly well. Don't skip poking the center hole—it's not just decorative, it prevents the crackers from puffing up too much during baking. Watch them closely during the last few minutes of baking, as they can go from golden to over-browned quickly.

Varianten und Anpassungen

While sharp cheddar is classic, feel free to experiment with different cheeses. Pepper jack adds a spicy kick, smoked gouda brings a deeper, smoky flavor, and aged parmesan creates an intensely savory cracker. For extra heat, add 1/4 tsp cayenne pepper to the ranch seasoning mix, or sprinkle red pepper flakes on top before baking. If you want a more pronounced ranch flavor, increase the dried buttermilk powder to 1 tsp and add a pinch of MSG for that umami boost. You can also customize the herb blend—try adding dried oregano or basil for an Italian twist, or smoked paprika for a barbecue-inspired version.

Serviervorschläge

These Ranch-Flavored Sourdough Cheez-Its are perfect for game day spreads alongside your favorite dips—try them with classic ranch dressing, creamy spinach artichoke dip, or tangy buffalo chicken dip. They also make an excellent addition to cheese boards, providing a crunchy counterpoint to soft cheeses and cured meats. Pair them with a cold lager or craft beer for the ultimate snacking experience. For casual gatherings, serve them in a big bowl and watch them disappear. They're also wonderful packed into lunch boxes or enjoyed as an afternoon snack with a glass of iced tea. Store leftovers in an airtight container to maintain their crispness for up to a week, though they rarely last that long.

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Whether you're hosting a Super Bowl party, looking for a creative way to use sourdough discard, or simply craving a homemade snack that beats anything from a box, these Ranch-Flavored Sourdough Cheez-Its deliver on all fronts. The combination of sharp cheddar, tangy sourdough, and herbaceous ranch seasoning creates a flavor profile that's both familiar and elevated. Once you've experienced the superior crunch and fresh taste of homemade crackers, it's hard to go back to store-bought. So fire up your food processor, preheat that oven, and get ready to impress everyone with these golden, crispy, utterly addictive homemade crackers.

Recipe Q&A

→ What role does sourdough starter play in these crackers?

Sourdough starter adds subtle tang and complexity, enhancing the flavor and texture of the crackers.

→ Can I substitute the cheddar cheese with other types?

Yes, pepper jack or smoked gouda are great alternatives to add variation in flavor.

→ How do I achieve a crispy texture in these crackers?

Rolling the dough thin and baking at 180°C until golden ensures a crispy, crunchy texture.

→ Is it possible to make these crackers spicier?

Adding a small amount of cayenne pepper to the seasoning mix will give the crackers a spicy kick.

→ What equipment is recommended for shaping these crackers?

A fluted pastry wheel or sharp knife works best for cutting neat, uniform squares with holes.

→ How should these crackers be stored after baking?

Allow crackers to cool completely and store in an airtight container to maintain crispness for up to one week.