Sourdough Cheez-Its Snack Mix (Printable)

Tangy sourdough Cheez-Its combined with nuts and pretzels for a crunchy, savory snack anytime.

# Ingredient List:

→ 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

# Directions:

01 - In a food processor, pulse together flour, cold butter, shredded cheddar cheese, sea salt, and baking powder until mixture resembles coarse crumbs.
02 - Add sourdough starter to processor and pulse until dough forms. If mixture appears too dry, add cold water 1 tablespoon at a time until desired consistency is achieved.
03 - Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
04 - Set oven to 350°F and allow to reach target temperature.
05 - Roll chilled dough to 1/8-inch thickness on a floured surface. Cut into 1-inch squares and transfer to 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 crackers achieve golden color and crisp texture. Remove from oven and cool completely on baking sheet.
08 - Adjust oven temperature to 300°F and allow to preheat.
09 - In a large bowl, combine cooled Cheez-Its, mini pretzels, and mixed roasted nuts. Mix gently to distribute evenly.
10 - In a separate small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until fully combined.
11 - Pour seasoned butter mixture over snack components and toss thoroughly to ensure all pieces receive even coating.
12 - Spread coated mixture onto a large baking sheet in single layer. Bake for 8 to 10 minutes, stirring halfway through cooking time, until mixture becomes toasted and aromatic.
13 - Remove from oven and allow snack mix to cool completely. Store in airtight container until serving.

# Expert Advice:

01 -
  • You can make the crackers yourself and feel genuinely proud serving something homemade that people will keep asking about.
  • The sourdough starter gives it a depth that store-bought versions can never quite capture, and your guests won't be able to pinpoint exactly why it tastes so good.
  • It's vegetarian, naturally salty and savory, and somehow feels both indulgent and light at the same time.
02 -
  • Don't skip chilling the dough—I learned this the hard way when my first batch spread like pancakes, and now I never make that mistake twice.
  • The sourdough starter needs to be at room temperature and fed recently enough that it's active, or your crackers will taste flat and won't have that signature tang.
  • Worcestershire sauce is the player you're not watching but should be—it's what transforms a simple seasoned mix into something people keep reaching for.
03 -
  • Keep your butter cold and your hands quick when working with the dough—this is the professional secret that separates crispy crackers from tough ones.
  • Don't trust your oven's temperature entirely; every oven has quirks, so start checking at 14 minutes for the crackers and trust your eyes more than the timer.
  • Make a double batch of just the crackers and freeze them—you'll thank yourself when you want to quickly assemble this snack without the full time commitment.
Go Back