Ranch Flavored Sourdough Cheez-Its

Game day calls for snacks that are bold, crunchy, and impossible to put down—and these Ranch-Flavored Sourdough Cheez-Its deliver exactly that. Imagine a cracker that marries the sharp, melty depth of aged cheddar with the tangy complexity of sourdough and the herby, garlicky punch of classic ranch seasoning. Each golden square is baked until perfectly crisp, finished with a pinch of flaky sea salt, and completely homemade from scratch. Whether you're hosting a crowd or just treating yourself during kickoff, these crackers are your new MVP.

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What makes these crackers truly special is the combination of two beloved flavor profiles in one bite-sized square. Sharp cheddar brings the rich, savory backbone, while the sourdough starter—whether active or discard—lends a gentle tang and helps bind the dough beautifully. The ranch seasoning mix, whipped up right in your pantry with dried dill, parsley, garlic powder, onion powder, chives, and a touch of black pepper, transforms a simple cheese cracker into something wildly addictive. Optional dried buttermilk powder deepens that classic ranch flavor even further. These are the crackers you'll be making on repeat long after the final whistle blows.

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

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Instructions

Step 1

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

Step 2

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

Step 3

Add sourdough starter and pulse again until mostly incorporated.

Step 4

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

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

Step 6

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

Step 7

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

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

Step 9

Sprinkle tops lightly with flaky sea salt.

Step 10

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

Step 11

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

Zusatztipps für die Zubereitung

Achte darauf, dass die Butter wirklich kalt ist, bevor du sie in den Food Processor gibst – das sorgt für eine knusprigere, blättrigere Textur. Wenn der Teig nach dem Pulsieren noch zu trocken erscheint, füge teelöffelweise kaltes Wasser hinzu, bis er sich gerade so zusammenhält. Rolle den Teig so gleichmäßig wie möglich aus, damit alle Cracker gleichzeitig fertig gebacken werden. Das Einstechen eines kleinen Lochs in die Mitte jedes Crackers mit einem Spieß verhindert, dass sie beim Backen aufgehen. Lass die Cracker vollständig auf einem Gitterrost abkühlen – erst dann erreichen sie ihre optimale Knusprigkeit.

Varianten und Anpassungen

Für eine schärfere Note kannst du 1/4 TL Cayennepfeffer zur Ranch-Gewürzmischung hinzufügen. Wer Abwechslung möchte, kann den scharfen Cheddar durch Pepper Jack oder geräucherten Gouda ersetzen – beide Varianten harmonieren wunderbar mit den Ranch-Kräutern. Das optionale Buttermilchpulver verstärkt den klassischen Ranch-Geschmack erheblich und ist definitiv einen Versuch wert, wenn du es zur Hand hast. Diese Cracker eignen sich auch hervorragend als Basis für andere Gewürzkombinationen – experimentiere mit Paprika, Kreuzkümmel oder Rosmarin für ganz eigene Geschmacksvariationen.

Serviervorschläge

Diese Ranch-Sourdough-Cracker sind ideal als eigenständiger Snack für den Game Day, passen aber auch wunderbar zu einem kühlen Lagerbier oder einem cremigen Ranch-Dip. Arrangiere sie auf einer großen Snackplatte zusammen mit frischem Gemüse, Oliven und Käsewürfeln für ein beeindruckendes Fingerfood-Buffet. Sie eignen sich auch hervorragend als Beilage zu einer Suppe oder einem Salat. Da sie bis zu einer Woche in einem luftdichten Behälter haltbar bleiben, kannst du sie problemlos im Voraus vorbereiten und jederzeit griffbereit haben.

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These Ranch-Flavored Sourdough Cheez-Its are proof that homemade crackers are absolutely worth the effort. With just 20 minutes of prep and 18 minutes in the oven, you'll have a batch of golden, cheese-packed, herb-infused squares that are leagues ahead of anything from a box. They carry the soul of a classic ranch seasoning and the character of real sourdough, all packed into a perfectly snackable cracker. Make a batch before the game, set out a bowl of ranch dip, crack open a cold lager, and enjoy every crunch.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Common Questions About Recipes

→ What gives these crackers their ranch flavor?

A mixture of dried dill, parsley, garlic powder, onion powder, chives, black pepper, and optional buttermilk powder creates the signature ranch flavor.

→ Can I substitute the cheddar cheese?

Yes, pepper jack or smoked gouda can be used for different flavor profiles without affecting texture.

→ How thin should the dough be rolled?

Roll the dough to about 3 mm (1/8 inch) thickness to ensure crisp, evenly baked crackers.

→ What is the purpose of poking holes in the crackers?

Poking small holes prevents puffing and helps the crackers bake evenly and stay flat and crispy.

→ How should these crackers be stored?

Once cooled, store the crackers in an airtight container to maintain their crispness for up to one week.

→ Is the sourdough starter active in the dough?

Either discard or active sourdough starter can be used; it adds subtle tang and texture.