Ranch Flavored Sourdough Cheez-Its

There's something magical about transforming simple pantry staples into crispy, addictive snacks that disappear faster than you can say "game day." These Ranch-Flavored Sourdough Cheez-Its combine the nostalgic crunch of your favorite childhood cracker with the sophisticated tang of sourdough and the bold, herbaceous kick of homemade ranch seasoning. Sharp cheddar cheese and cold butter come together with active sourdough starter to create a dough that's both tender and crisp, while a blend of dill, parsley, garlic, and onion powders delivers that unmistakable ranch flavor in every golden bite. Whether you're hosting friends for the big game or just craving a savory snack that's infinitely better than store-bought, these homemade crackers are your new secret weapon.

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The beauty of these sourdough crackers lies in their versatility and the way each component plays a crucial role. The sourdough starter adds a subtle fermented complexity that balances the richness of the butter and cheese, while the ranch seasoning blend creates layers of flavor that keep you reaching for just one more cracker. Rolling the dough to a precise 3mm thickness ensures that perfect snap when you bite down, and the flaky sea salt sprinkled on top provides bursts of savory satisfaction. Whether you're a sourdough baker looking for creative ways to use your discard or simply someone who appreciates homemade snacks with real ingredients, this recipe delivers on all fronts.

Ingredients

• Dairy: 225 g (2 cups) sharp cheddar cheese, grated; 60 g (4 tbsp) unsalted butter, cold and cubed
• Sourdough: 60 g (1/4 cup) sourdough starter, discard or active
• Dry Ingredients: 120 g (1 cup) all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine sea salt
• Ranch Seasoning: 1 tsp dried dill; 1 tsp dried parsley; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried chives; 1/4 tsp ground black pepper; 1/2 tsp dried buttermilk powder (optional, for extra ranch flavor)
• Topping: Flaky sea salt, for sprinkling

Instructions

Step 1: Preheat and Prepare

Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.

Step 2: Process Cheese and Butter

In a food processor, combine grated cheddar and cold butter. Pulse until mixture is crumbly.

Step 3: Add Sourdough

Add sourdough starter and pulse again until mostly incorporated.

Step 4: Mix Dry Ingredients

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).

Step 5: Form Dough

Add dry mixture to the food processor. Pulse until a dough forms. If too dry, add 1–2 tsp cold water.

Step 6: Roll Out

Turn dough onto lightly floured surface. Roll out to 3 mm (1/8 inch) thickness.

Step 7: Cut Crackers

Using a fluted pastry wheel or sharp knife, cut dough into 2.5 cm (1 inch) squares. Use a skewer to poke a small hole in the center of each cracker.

Step 8: Arrange on Sheets

Transfer squares to prepared baking sheets, leaving space between each.

Step 9: Season

Sprinkle tops lightly with flaky sea salt.

Step 10: Bake

Bake 16–18 minutes, rotating sheets halfway through, until golden and crisp.

Step 11: Cool and Store

Cool completely on rack before serving. Store in an airtight container for up to 1 week.

Zusatztipps für die Zubereitung

The key to achieving that signature crispy texture is keeping your butter cold throughout the process and not overworking the dough. When pulsing in the food processor, stop as soon as the dough just comes together—overprocessing can lead to tough crackers. If you find your dough is slightly sticky, don't hesitate to add a light dusting of flour to your work surface, but be careful not to incorporate too much or the crackers will become dry. The small hole poked in the center of each cracker isn't just decorative; it prevents the crackers from puffing up too much during baking, ensuring they stay flat and crisp. For the most even baking, make sure all your squares are cut to a uniform size and thickness.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your taste preferences and what you have on hand. For a spicier kick, add 1/4 tsp cayenne pepper to the ranch seasoning mix, or try swapping the sharp cheddar for pepper jack or smoked gouda for an entirely different flavor profile. If you don't have buttermilk powder, simply omit it—the crackers will still have plenty of ranch flavor from the herbs and spices. You can also experiment with the herb blend by adding dried oregano or basil, or create a completely different seasoning profile with everything bagel seasoning or za'atar. For a cheesier cracker, increase the cheddar to 250g, though you may need to add a touch more flour to maintain the right dough consistency.

Serviervorschläge

These ranch-flavored sourdough crackers are incredibly versatile and pair beautifully with a variety of dips and beverages. Serve them alongside a creamy ranch dip made with sour cream and fresh herbs, or pair with a sharp beer cheese spread for game day gatherings. They're excellent on a cheese board with soft cheeses like brie or goat cheese, and they hold up well to chunky salsas or guacamole. For beverages, these crackers pair wonderfully with a cold lager or pale ale, though they're equally at home with sparkling water or a crisp white wine. Pack them in lunchboxes as a savory snack, or serve them as an appetizer with sliced vegetables and hummus for a crowd-pleasing spread.

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Once you've experienced the satisfaction of biting into a warm, homemade cracker fresh from your own oven, it's hard to go back to the boxed version. These Ranch-Flavored Sourdough Cheez-Its prove that with just a few simple ingredients and a little hands-on time, you can create snacks that are not only more delicious but also free from preservatives and artificial flavors. The combination of sharp cheddar, tangy sourdough, and bold ranch seasoning creates a flavor profile that's both familiar and excitingly new. Store them in an airtight container and they'll stay crispy for up to a week—though in our experience, they rarely last that long. Whether you're fueling a game day party, packing school lunches, or simply treating yourself to an elevated snack, these homemade crackers are guaranteed to become a regular in your baking rotation.

Frequently Asked Recipe Questions

→ Can I substitute cheddar cheese with another type?

Yes, pepper jack or smoked gouda work well, adding distinctive flavors to the crackers.

→ What role does sourdough starter play in this snack?

Sourdough starter enriches the dough with a slight tang and complexity, enhancing overall taste and texture.

→ How can I make the crackers spicier?

Adding 1/4 teaspoon of cayenne pepper to the seasoning mix introduces a subtle heat to the flavor profile.

→ What is the best way to store the crackers after baking?

Keep them in an airtight container at room temperature to maintain their crispness for up to one week.

→ Can these crackers accommodate dietary restrictions?

They contain dairy and gluten; alternative flours or dairy substitutes would be needed for specific dietary needs.