Ranch Flavored Sourdough Cheez-Its

My friend Marcus showed up to game day with store-bought cheese crackers, and I remember thinking, why are we settling for this? That afternoon, I started fooling around with sourdough starter I had sitting in the fridge and sharp cheddar, wondering if I could make something that tasted homemade but still felt like a proper snack. These crackers turned out crispy, tangy from the sourdough, and packed with ranch flavor that made everyone forget about the bag he brought. Now they're the only thing I make when people are coming over.

I made these for the first time on a Saturday afternoon when the house was quiet, just me, the oven preheating, and the smell of cheese and herbs starting to fill the kitchen. By the time my partner got home, the entire batch was cooling on the rack and I was already thinking about what I'd change next time. That first bite—golden, salty, with that unmistakable tangy kick from the sourdough—felt like I'd figured out something worth keeping around.

Ingredients

• Sharp cheddar cheese, grated: The sharpness is what gives these crackers their personality; mild cheddar will make them taste flat and forgettable, so don't compromise here.
• Unsalted butter, cold and cubed: Cold butter is the secret to that shatter-like crispness; if it's warm, your dough becomes greasy instead of flaky.
• Sourdough starter: Active or discard both work, and this is where the tangy complexity comes from that makes people ask what you did differently.
• All-purpose flour: Keep it measured by weight if you can; volume measurements can vary wildly and throw off your dough consistency.
• Baking powder and baking soda: These work together to lift the crackers slightly and create that light, crispy crumb.
• Ranch seasoning blend: Dried dill, parsley, garlic powder, onion powder, chives, and black pepper—this is the whole character of the recipe, so don't skip any of it.
• Flaky sea salt for topping: This hits differently than table salt; it adds a finishing touch that makes them feel intentional.

Instructions

Set your oven and prep:

Preheat to 180°C (350°F) and line two baking sheets with parchment paper—this keeps everything from sticking and makes cleanup feel effortless.

Combine cheese and butter:

In a food processor, pulse the grated cheddar and cold butter until the mixture looks crumbly and sandy. This is the foundation of your cracker's texture.

Add the sourdough starter:

Pulse it in just until mostly incorporated; you're not looking for a smooth dough yet, just distributed specks of tangy flavor throughout.

Mix your dry ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, and all the ranch seasonings—this ensures everything is evenly distributed before it hits the wet ingredients.

Bring it together:

Add the dry mixture to the food processor and pulse until a cohesive dough forms. If it feels too dry and won't come together, add 1 to 2 teaspoons of cold water, one drop at a time.

Roll it thin:

Turn the dough onto a lightly floured surface and roll it out to 3 mm (1/8 inch) thickness—this is the thickness that makes them crispy all the way through, not thick and doughy.

Cut into squares:

Using a fluted pastry wheel or sharp knife, cut the dough into 2.5 cm (1 inch) squares, then poke a small hole in the center of each cracker with a skewer. Those holes aren't just decorative; they help the crackers cook evenly.

Arrange and top:

Transfer the squares to your prepared baking sheets with space between each one, then sprinkle lightly with flaky sea salt. Don't oversalt—you want a subtle finishing touch, not a salt mine.

Bake until golden:

Bake for 16 to 18 minutes, rotating the sheets halfway through for even color. Watch them closely near the end; they go from golden to burnt faster than you'd expect.

Cool completely:

Let them cool on a rack before storing in an airtight container, where they'll stay crisp for up to a week. Eating them warm is a temptation, but they crisp up perfectly as they cool.

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There's a moment when you bite into one of these crackers for the first time and you taste every ingredient—the sharp cheddar, the tangy sourdough, the herbs—and it all makes sense in one bite. That's when you realize homemade snacks aren't complicated; they're just worth a little care and attention.

Variations and Flavor Swaps

Once you've made these once and know how they should look and taste, start experimenting. I've swapped sharp cheddar for pepper jack when I want heat, or smoked gouda when I'm feeling a little fancy. The ranch seasoning is forgiving enough that you can add 1/4 teaspoon of cayenne pepper if you want a spicy kick, or even try fresh herbs if you're feeling ambitious. The formula stays the same; it's just the personality that changes.

Storing and Serving

These crackers stay crisp in an airtight container for up to a week, though I've rarely kept them that long before they disappear. They're perfect straight from the rack, or you can dust off any crumbs and serve them with cold lager or a good ranch dip. I've found that room-temperature storage works better than the fridge, which can make them slightly softer faster.

Why This Recipe Works

The sourdough starter does two things at once: it adds that distinctive tang and helps activate the baking soda, which creates lift without making the crackers cake-like. The combination of baking powder and baking soda is crucial because they work on different timelines, giving you a cracker that's delicate and crispy throughout. The cold butter stays intact longer in the oven, creating those little pockets that turn into crispness instead of spreading into grease.

• If your food processor is warm when you start, run it under cold water first to keep the butter from warming up.
• Don't skip poking holes in the crackers; it's the difference between even cooking and scattered burnt spots.
• Make sure your sourdough starter isn't overly liquidy; a thicker discard works better for this dough.

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These crackers remind me that homemade doesn't have to mean complicated—it just means paying attention to small details that store-bought can't replicate. Make a batch and watch people's faces when they realize you actually made these yourself.

Recipe Q&A

→ Can I substitute cheddar with another cheese?

Yes, smoked gouda or pepper jack work well to alter the flavor while maintaining the cheese's melt and texture.

→ What is the role of sourdough starter in the crackers?

The sourdough adds subtle tanginess and depth to the flavor, enhancing the overall taste profile and helping with texture.

→ How do I get the crackers crispier?

Ensure thin rolling (about 3 mm) and bake until golden. Rotating baking sheets halfway helps even crisping.

→ Can I add spice to these crackers?

Adding a pinch of cayenne pepper to the seasoning mix gives a nice subtle heat that complements the ranch flavors.

→ What is the best way to store leftover crackers?

Keep them in an airtight container at room temperature to preserve crunch for up to one week.