Sourdough Cheez-Its Snack Mix (Printable)

A crunchy mix of tangy sourdough Cheez-Its, roasted nuts, and salted pretzels with smoky, savory notes.

# 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

# How-To Steps:

01 - In a food processor, pulse together flour, cold butter cubes, shredded cheddar cheese, sea salt, and baking powder until the mixture resembles coarse crumbs.
02 - Add sourdough starter to the flour mixture and pulse until a dough forms. Add cold water 1 tablespoon at a time if the dough appears too dry.
03 - Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
04 - Preheat oven to 350°F.
05 - Roll out the chilled dough to 1/8-inch thickness on a lightly floured surface. Cut into 1-inch squares and arrange on a parchment-lined baking sheet.
06 - Using a skewer or toothpick, poke a single hole through the center of each cracker square.
07 - Bake for 15 to 18 minutes until golden and crisp. Remove from oven and cool completely on the baking sheet.
08 - Lower oven temperature to 300°F.
09 - In a large mixing bowl, combine the cooled Cheez-Its, mini pretzels, and mixed roasted nuts.
10 - In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well blended.
11 - Pour the seasoned butter mixture over the snack components and toss thoroughly to ensure even coating of all pieces.
12 - Spread the coated mixture in an even layer on a large baking sheet. Bake for 8 to 10 minutes, stirring halfway through, until toasted and fragrant.
13 - Remove from oven and cool completely before serving. Store in an airtight container for up to 5 days.

# Expert Suggestions:

01 -
  • The sourdough gives these crackers a subtle tang that store-bought versions could never achieve, making them weirdly addictive.
  • You're using up discard that would otherwise hit the compost, so it feels resourceful and economical.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
02 -
  • Don't skip the chilling step—I learned this the hard way when my crackers puffed up unevenly and some edges burnt before the centers cooked through.
  • The holes matter because they help heat circulate and prevent the center from staying chewy while edges crisp up too fast.
03 -
  • The crackers can be made days ahead and stored in an airtight container separately, then combined with the pretzels and nuts only when you're ready to toast everything together.
  • Stir the mix halfway through the final baking because the edges heat faster and you want an even golden-brown across everything.
Go Back