Ranch Flavored Sourdough Cheez-Its (Printable)

Crispy tangy cheddar and sourdough crackers with ranch-seasoned herbs, ideal savory snack.

# 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

# How to Make It:

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 resembles coarse crumbs.
03 - Add sourdough starter to the food processor and pulse 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 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, spacing them evenly apart.
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 rack before serving. Store in an airtight container for up to 1 week.

# Expert Advice:

01 -
  • That sourdough tang cuts through the richness of the cheese in a way that makes you reach for more without feeling guilty.
  • They're crispy enough to satisfy the urge for something crunchy, but way more interesting than store-bought versions.
  • The ranch seasoning blend hits all those comfort food notes without tasting like a packet.
02 -
  • Don't skip the cooling step or they'll feel soft and start going stale almost immediately once stored—patience here pays off with crackers that stay crispy for days.
  • If your dough is sticky, you've either measured the flour light or your sourdough starter was wetter than mine; either way, dust generously as you roll and never add more water than 2 teaspoons or you'll end up with tough crackers.
03 -
  • Room temperature changes how your dough behaves—in summer when your kitchen is warm, chill everything (dough, baking sheets, even your hands) to avoid a sticky mess.
  • A fluted pastry wheel creates those decorative edges that make these look like you spent way more time than you did; totally worth having one in your kitchen.
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