Sourdough Cheez-Its Snack Mix (Printable Version)

Tangy sourdough cheddar bites combined with roasted nuts and salted pretzels for a crunchy snack.

# What You'll Need:

→ Sourdough Cheez-Its

01 - 1 cup all-purpose flour
02 - 2 tablespoons whole wheat flour
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 1 cup sharp cheddar cheese, finely shredded
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon baking powder
07 - 1/4 cup sourdough starter
08 - 2 tablespoons cold water

→ Snack Mix Components

09 - 2 cups mini pretzels
10 - 1 cup mixed roasted nuts
11 - 1 cup cheese crackers
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon smoked paprika
15 - 2 tablespoons melted unsalted butter
16 - 1 tablespoon Worcestershire sauce

# Steps to Follow:

01 - In a food processor, pulse together flour, cold butter cubes, shredded cheddar cheese, sea salt, and baking powder until mixture resembles coarse crumbs. Add sourdough starter and pulse until dough forms, adding cold water 1 tablespoon at a time if needed.
02 - Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll chilled dough to 1/8-inch thickness on a floured surface.
03 - Cut rolled dough into 1-inch squares using a knife or pastry wheel. Place on parchment-lined baking sheets and use a skewer to poke a hole in the center of each cracker.
04 - Bake at 350°F for 15-18 minutes until golden brown and crisp. Remove from oven and allow to cool completely on baking sheets.
05 - Preheat oven to 300°F. In a large mixing bowl, combine cooled Cheez-Its, mini pretzels, and roasted nuts. Toss gently to distribute evenly.
06 - In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well combined.
07 - Pour seasoned butter mixture over snack mix and toss thoroughly to coat all components. Spread onto a large baking sheet in an even layer. Bake at 300°F for 8-10 minutes, stirring halfway through, until toasted and fragrant.
08 - Remove from oven and spread on a clean surface to cool completely. Store in an airtight container once cooled.

# Additional Tips::

01 -
  • You get to use your sourdough starter discard instead of feeling guilty about tossing it.
  • Homemade Cheez-Its are worlds better than the box version, with real cheese tang that actually lingers.
  • It's the kind of snack that disappears before anyone realizes how much they've eaten.
02 -
  • Your sourdough starter's hydration matters; if it's thinner than pancake batter, you might need less water, so add it just one tablespoon at a time.
  • Don't skip poking holes in your crackers; it helps them bake evenly and gives them that authentic Cheez-It look.
  • The second baking at 300°F is gentle on purpose; too hot and your crackers will burn before the seasoning toasts, too cool and everything stays greasy.
03 -
  • If you want extra heat, a pinch of cayenne mixed into your seasoned butter transforms this into something spicy without overpowering the sourdough tang.
  • Poke your cracker holes while the dough is still cold; warm dough tears, cold dough cooperates.
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