Ranch Flavored Sourdough Cheez-Its (Print)

Crispy sourdough crackers with sharp cheddar and ranch-seasoned herbs for flavorful snacking.

# Components:

→ 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 cubes. Pulse until mixture resembles coarse crumbs.
03 - Add sourdough starter to the food processor. Pulse again until mostly incorporated throughout the mixture.
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. Pulse until a cohesive dough forms. If too dry, add 1 to 2 teaspoons cold water as needed.
06 - Turn dough onto lightly floured surface. Roll out to 1/8 inch thickness with even pressure.
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 adequate space between each cracker.
09 - Sprinkle tops lightly with flaky sea salt.
10 - Bake 16 to 18 minutes, rotating sheets halfway through, until golden brown and crisp.
11 - Cool completely on wire rack before serving. Store in an airtight container for up to 1 week.

# Chef Secrets:

01 -
  • They're crispy and buttery in a way that store-bought crackers can never quite achieve, and your friends will know immediately you made them.
  • The sourdough tang paired with ranch seasoning tastes like a flavor combination someone else invented, but you got to make it real.
  • You'll use up sourdough discard instead of throwing it away, which feels like a small kitchen victory every time.
02 -
  • The dough will feel crumbly and fragile until you roll it, and that's exactly right—resist the urge to add more water, because the crackers need to be dry enough to crisp properly.
  • Rotating the sheets halfway through baking is not optional; your oven has hot spots, and these thin crackers will burn in those spots if you don't.
03 -
  • Weight measurements matter more than volume for these crackers because the ratio of wet to dry is tight; a scale removes the guesswork.
  • Roll your dough between two sheets of parchment paper to avoid excessive flour and keep cleanup minimal.
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