Sourdough Cheez-Its Snack Mix (Printer View)

A crunchy mix combining tangy sourdough Cheez-Its, roasted nuts, and salty pretzels for flavorful snacking.

# Components:

→ Sourdough Cheez-Its

01 - 1 cup all-purpose flour
02 - 2 tablespoons whole wheat flour, optional
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, active or discard
08 - 2 tablespoons cold water, as needed

→ Snack Mix Components

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

# Method:

01 - In a food processor, pulse together flour, cold cubed butter, cheddar cheese, salt, and baking powder until mixture resembles coarse crumbs.
02 - Add sourdough starter to the mixture and pulse until dough forms. Add cold water 1 tablespoon at a time if dough appears too dry.
03 - Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Preheat oven to 350°F. Roll chilled dough to 1/8-inch thickness, cut into 1-inch squares, and place on parchment-lined baking sheet. Poke a hole in the center of each cracker using a skewer.
05 - Bake for 15 to 18 minutes until golden and crisp. Remove from oven and cool completely.
06 - Preheat oven to 300°F. In a large bowl, combine cooled Cheez-Its, pretzels, and mixed roasted nuts.
07 - In a separate small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well combined.
08 - Pour seasoned butter over snack mix and toss thoroughly to coat all components. Spread mixture onto a large baking sheet in an even layer.
09 - Bake for 8 to 10 minutes, stirring halfway through, until toasted and fragrant. Cool completely before serving or storing in an airtight container.

# Expert Advice:

01 -
  • You get to make your own Cheez-Its from scratch, which means you control how salty and tangy they are.
  • The sourdough starter doing the heavy lifting flavor-wise means less baking powder needed and more personality in every bite.
  • This snack mix stores for nearly two weeks in an airtight container, making it perfect for having something crunchy ready when hunger strikes.
02 -
  • Don't skip chilling the cracker dough or you'll end up with spreads instead of crackers that hold their shape.
  • The difference between underbaked and perfectly baked Cheez-Its is literally one minute, so watch carefully after minute fourteen.
  • Cool everything completely before mixing or the residual heat will make the pretzels soggy instead of staying crispy.
03 -
  • Make a double batch of just the Cheez-Its and eat them plain as a snack, because they're honestly better than the mix on their own sometimes.
  • If your sourdough starter is very active and bubbly, use the peak moment right when it's risen but not yet falling, as this gives you the strongest tang.
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