Sourdough Cheez-Its Snack Mix

My neighbor showed up to a potluck with these impossibly crispy sourdough Cheez-Its mixed with nuts and pretzels, and I spent twenty minutes ignoring actual conversations just to keep eating them. Watching her pull a batch from the oven, golden and dotted with those little fork pokes, something clicked for me about how homemade snack mixes could be both ridiculously easy and dramatically better than anything store-bought. The sourdough tang turned what could have been just another cheese cracker into something I actually crave, especially when that butter and Worcestershire hit the warm mix. Now I make this whenever I need something to bring somewhere, partly because it disappears instantly, but mostly because I love the smell that fills my kitchen for those thirty minutes.

I made this for my sister's book club last spring and watched three different people ask for the recipe before they'd even finished their first handful. She texted me later saying someone had already made their own batch, and that moment taught me that the best recipes are the ones people actually want to recreate at home. There's something about homemade crackers that feels like a small gift, even though they take less than an hour from start to finish.

Ingredients

• All-purpose flour: The foundation that holds everything together; I keep mine in the freezer so the dough stays cold and flaky.
• Whole wheat flour: Optional but honestly worth it for a subtle earthiness that sharpens the cheese flavor even more.
• Unsalted butter, cold and cubed: Cold butter is non-negotiable here because it creates those tiny pockets that make the crackers shatter instead of bend.
• Sharp cheddar cheese, finely shredded: Don't use the pre-shredded kind; it has anti-caking agents that make the dough greasy and disappointing.
• Fine sea salt: This dissolves into the dough more evenly than kosher salt, which matters more than you'd think.
• Baking powder: Just a pinch to lift the crackers without overpowering the sourdough tang.
• Sourdough starter, discard or active: This is your flavor bomb; the tanginess comes straight from here, so don't skip it or substitute.
• Cold water: Added tablespoon by tablespoon because every sourdough starter behaves differently depending on how active it is.
• Mini pretzels: These add crunch that stays crispy even after the snack mix cools completely.
• Mixed roasted nuts: I use whatever I have on hand, but the mix of textures and flavors is what makes this feel special.
• Melted unsalted butter: This carries all your seasonings into every crevice of the mix.
• Worcestershire sauce: The secret player that adds umami depth without anyone being able to put their finger on what they're tasting.
• Garlic powder, onion powder, smoked paprika: Together they create a savory backbone that lets the cheesy sourdough flavor shine.

Instructions

Pulse your dry ingredients into submission:

Throw your flours, cold butter chunks, cheddar, salt, and baking powder into the food processor and let it go until everything looks like coarse beach sand with tiny butter pieces still visible. Don't over-process or your crackers will be tough instead of tender.

Bring the dough together with sourdough:

Add that sourdough starter and pulse just until clumps form, then add cold water one tablespoon at a time if things are still too dry and crumbly. You want a dough that holds together when squeezed but isn't wet or sticky.

Chill and let flavors meld:

Wrap your dough disk in plastic and stick it in the fridge for thirty minutes while you preheat the oven and gather your snack mix components. This rest matters because it makes rolling easier and allows the flavors to deepen.

Roll thin and cut with intention:

On a lightly floured surface, roll your dough to about 1/8-inch thickness, which is thinner than you probably think but exactly right for maximum crispness. Cut into one-inch squares and transfer them carefully to your parchment-lined baking sheet.

Poke your personality into each cracker:

Use a skewer or fork to make a little hole in the center of each square, which not only looks intentional but also helps them bake evenly. This small step is what makes them look homemade in the best way.

Bake until golden and immediately crisp:

At 350°F for fifteen to eighteen minutes, they'll transform from pale dough to golden crackers with slightly darkened edges that shatter when you bite them. Let them cool on the sheet for five minutes so they firm up before moving them.

Build your flavor-coated snack mix:

In a large bowl, toss together your cooled Cheez-Its, pretzels, and nuts, then drizzle with the butter mixture you've whisked together with Worcestershire and all those seasonings. Toss like you mean it, making sure every piece gets coated, not just the stuff on top.

Toast everything into fragrant unity:

Spread it all onto a baking sheet in a single layer and bake at 300°F for eight to ten minutes, stirring halfway through so nothing burns but everything toasts evenly. The moment it starts smelling incredible is when you pull it out, not after.

Save

There's a moment when you pull the toasted snack mix from the oven and the kitchen fills with this warm, buttery, tangy smell that makes everyone stop and ask what you're making. That moment reminds me why I love cooking things from scratch instead of just opening packages, because the anticipation and the actual reward are both real.

The Sourdough Advantage

Using sourdough starter instead of relying only on baking powder gives these crackers a complexity that store-bought Cheez-Its just can't touch. The fermentation adds tang and depth, making people taste something interesting without being able to name exactly what they're experiencing. I learned this by accident when I had discard starter I needed to use and everything changed about how I thought about cheese crackers.

Storing and Keeping Everything Crispy

Once everything is completely cool, which takes patience but is worth it, store the entire snack mix in an airtight container where it stays crispy and fresh for about ten days if it lasts that long. I learned the hard way that any warmth or moisture when you seal it creates condensation that turns those perfect crackers into sad, soft things. If humidity ever does creep in, pop the whole batch into a 250°F oven for five minutes to crisp everything back up.

Customizing Your Mix

The beauty of this snack mix is that it begs to be personalized based on what you have and what you love. I've made it with everything from candied pecans to smoked almonds to spicy roasted chickpeas mixed in with the nuts. These additions are where you make this recipe your own, so don't be afraid to experiment with different seasonings, heat levels, or even switching out the Worcestershire for tamari if you're avoiding soy.

• A pinch of cayenne pepper adds heat without making anyone cough unless they really go for it.
• Swap whole wheat flour for all-purpose flour in the Cheez-Its if you want even more sourdough character and earthiness.
• If anyone you're serving has allergies, gluten-free flour and gluten-free pretzels work beautifully in this exact same recipe.

Save

This snack mix has become my go-to whenever I need to bring something somewhere or just need something good to snack on while working. Making it feels like cooking something fancy without any of the stress, and that's exactly the kind of recipe I want to make again and again.

Cooking Guide

→ How do I make the Cheez-Its crisp?

Roll the dough thinly to about 1/8 inch, cut into small squares, poke holes in the center, and bake until golden and crisp, about 15–18 minutes.

→ Can I use different nuts in the mix?

Yes, feel free to swap roasted almonds, cashews, pecans, or your preferred nuts to customize the flavor and texture.

→ Is it possible to make this mix gluten-free?

Substitute gluten-free flour for all-purpose and use gluten-free pretzels to accommodate gluten-free needs.

→ What spices enhance the snack mix?

Garlic powder, onion powder, and smoked paprika add a savory depth; a pinch of cayenne can add extra heat if desired.

→ How should I store the snack mix?

Store in an airtight container at room temperature to maintain crunchiness and freshness for several days.