Sourdough Cheez-Its Snack Mix (Print Version)

A crunchy blend of tangy sourdough crackers, roasted nuts, and salted pretzels for savory snacking.

# What You Need:

→ 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

# How To Make:

01 - In a food processor, pulse together flour, cold cubed butter, shredded cheddar cheese, sea salt, and baking powder until mixture resembles coarse crumbs. Add sourdough starter and pulse until dough forms. If too dry, add cold water 1 tablespoon at a time.
02 - Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll chilled dough out to 1/8-inch thickness and cut into 1-inch squares. Place on parchment-lined baking sheet.
03 - Use a skewer to poke a hole in the center of each cracker. Bake for 15 to 18 minutes until golden and crisp. Cool completely before assembling snack mix.
04 - In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well combined.
05 - Preheat oven to 300°F. In a large bowl, combine cooled Cheez-Its, pretzels, and mixed nuts. Pour seasoned butter over snack mix and toss thoroughly to coat all components evenly.
06 - Spread coated mix onto a large baking sheet in an even layer. 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 homemade Cheez-Its with actual sourdough tang instead of artificial flavoring, which tastes like a legitimate upgrade.
  • It's a two-step recipe that looks impressive but won't keep you in the kitchen all day.
  • This mix stays crispy for days and makes the perfect hostess gift or game night snack that people actually remember.
02 -
  • Don't skip the hole-poking step on the Cheez-Its because it genuinely affects how crispy they become and makes them look intentional.
  • The second baking temperature of 300°F is lower on purpose, so the pretzels and nuts toast gently without burning the delicate cheese crackers.
  • If your mix gets soft after a day or two, pop it back in a 275°F oven for 5 minutes to revive the crunch.
03 -
  • Keep your butter cold and your workspace cool when rolling dough, because warm conditions cause the dough to stick and shrink unevenly.
  • The skewer hole isn't just decoration, it creates steam escape routes that make the crackers exponentially crunchier and more satisfying.
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