Sourdough discard cheezits

If you love those crunchy, salty, tangy, addictive crackers in the big red box then this Sourdough Cheese Cracker recipe is for you! This recipe comes together in no time with a few pantry staples and no mystery ingredients. Use either unfed/discard or use active starter and long-ferment.

Looking for a snack that’s cheesy, crispy, and packed with flavor? Sourdough Cheez-It Crackers are the perfect homemade treat that combines the tangy taste of sourdough with the satisfying crunch of Cheez-It-style crackers. These sourdough crackers are not only easy to make but also a fantastic way to use up your sourdough discard. Ready in under an hour, they make an excellent snack for the whole family. Let’s dive into how you can make your own batch of these delicious crackers!

A nostalgic classic just got a sourdough upgrade. These Cheddar Cheese Sourdough Crackers are simple to make, have a great shelf life, and most of all, pack delicious cheesy flavor into every bite. If you’ve never tried making your own crackers before, this is a great place to start.

Store brought Cheese Its aren't exactly healthy, so I set out to create a Homemade Sourdough Cheddar Cracker recipe to make from scratch.

A simple ingredient, homemade Cheez-it that will leave your family asking for more.

These sourdough cheese crackers are the perfect homemade version of goldfish crackers. They are crunchy and super cheesy and are sure to be a big hit amongst your kids.

These cheesy homemade crackers are made with leftover sourdough starter discard, Parmesan cheese, and fresh herbs and are easy to make!

This Sourdough Discard Crackers recipe produces a perfect, savory snack that's easy to make, delicious, customizable, and a great way to use your discard.

Easy and delicious recipe for sourdough discard Cheese it crackers! These crackers make for the perfect and most delicious snack!

Delightfully tangy and totally addicting, these Sourdough Discard Crackers come together so quickly and disappear even faster. The combination of olive oil, rosemary, and parmesan make them so special, savory, and irresistible. Trust me when I say you'll want to make a double batch!