Ranch Sourdough Cheddar Crackers

My buddy texted me last Sunday asking what to bring to the game day spread, and instead of grabbing a box of store-bought crackers, I decided to finally use up some sourdough starter sitting in my fridge by making something actually worthy of the occasion. These ranch-flavored Cheez-Its came together so fast that I had them cooling on the rack before kickoff, and watching my friends' faces when they realized they were homemade—crispy, tangy, with that addictive cheesy-ranch punch—made the whole thing worth it.

There's something satisfying about cutting these little squares and poking holes in them before baking—it's meditative, almost, and my partner kept stealing them warm off the cooling rack while I tried to photograph them for proof they actually made it to the party intact.

Ingredients

• Sharp cheddar cheese, grated (225 g): The backbone of flavor here; sharp cheddar gives you tang and depth that mild cheese can't touch, so don't skimp on quality.
• Unsalted butter, cold and cubed (60 g): Cold butter creates that flaky, crispy texture everyone craves—let it sit in the freezer while you prep everything else.
• Sourdough starter (60 g): This adds subtle tang and a slight lift to the cracker; use your discard without guilt because it's the perfect solution.
• All-purpose flour (120 g): Measure by weight if you can, as it keeps the dough from getting tough and dry.
• Baking powder and baking soda (1/2 tsp and 1/4 tsp): These two work together to give you that light, crispy bite rather than a dense hockey puck.
• Fine sea salt (1/2 tsp): Don't use table salt here because it dissolves differently and the flavor won't be as clean.
• Dried dill, parsley, garlic powder, onion powder, chives, and black pepper: This is your ranch flavor engine, so use dried herbs rather than fresh—they're concentrated and won't add moisture.
• Dried buttermilk powder (1/2 tsp optional): This is the secret weapon that makes them taste like actual ranch; totally optional but transforms them into something special.
• Flaky sea salt for topping: This hits different than fine salt because each grain adds texture and bursts of pure salt flavor on the bite.

Instructions

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Set up your workspace:

Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper so you're not scrambling when the dough is ready. Have all your ingredients measured and ready because this comes together fast once you start.

Create the base mixture:

Put the grated cheddar and cold butter cubes into your food processor and pulse until it looks like wet sand with small pea-sized butter pieces still visible. This texture is what gives you those little pockets of flavor.

Incorporate the starter:

Add the sourdough starter and pulse a few more times until it's mostly mixed in but you don't need it completely uniform yet. You'll feel a shift in how the mixture moves in the processor when it's ready.

Mix in the dry ingredients:

Whisk together all your flour, leavening agents, salt, and every single ranch seasoning in a separate bowl so nothing gets clumpy. Pour this into the processor and pulse until you see actual dough coming together, adding just 1 or 2 teaspoons of cold water if it looks too crumbly.

Roll and cut:

Turn the dough out onto a lightly floured surface and roll it to about 3 mm thickness—think of it as thin enough to see light through, but sturdy enough not to tear. Use a pastry wheel or sharp knife to cut 2.5 cm squares and poke a tiny hole in each center with a skewer like those actual Cheez-Its have.

Prepare for baking:

Space each cracker on your prepared sheets so they're not touching, then sprinkle the flaky sea salt on top with a light hand because you want flavor, not salt crust.

Bake until golden:

Bake for 16 to 18 minutes, rotating your sheets halfway through so they brown evenly and nothing catches dark edges. They should look golden and sound crisp when you tap one, and they'll crisp up more as they cool.

Cool and store:

Spread them on a cooling rack and resist eating them hot because they're fragile at that point and need time to set completely. Once cooled, store in an airtight container for up to a week, though they rarely last that long.

Save

I learned the hard way that eating these warm straight off the rack feels amazing but they're still too fragile to enjoy the crunch properly, so now I force myself to wait until they've completely cooled. That said, sneaking one or two before they fully set is a kitchen tradition I refuse to break.

Why Ranch Makes Everything Better

Ranch seasoning is basically the gateway drug of snacking—it's been layered into American snack culture so deeply that people can taste it without thinking, and that's exactly why it works here. When you combine it with sourdough tang and sharp cheddar, you get something that tastes familiar and elevated at the same time, which is basically the definition of a crowd-pleaser. The buttermilk powder is optional, but it's the element that pushes these from tasty to absolutely crave-worthy.

Scaling and Swapping

The beauty of this recipe is how flexible it is once you understand the ratios—you can double the batch and freeze half the dough to bake fresh whenever you want, or experiment with different cheese like pepper jack for heat or smoked gouda for depth. I've also added a quarter teaspoon of cayenne pepper to spice things up when the vibe called for it, and the dough handles it without complaint. The ranch seasoning base is so forgiving that you can lean into whatever flavors you're craving.

Serving and Pairing Ideas

These crackers are honestly the MVP on any game day spread because they're portable, impressive, and pair with literally everything from beer to soda to ranch dip. I've served them alongside cheese boards, used them as vessels for toppings, and watched people grab handfuls while barely looking up from the screen. The real move is making them ahead so you can focus on other food instead of stressing in the kitchen.

• Pair with cold lager or light beer to let the hop bitterness cut through the richness.
• Serve alongside a proper ranch dip or even a spicy queso for dunking.
• Make them the day before so you're not stressed about timing on game day.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Save

These crackers proved to me that sometimes the simplest swaps—using sourdough discard instead of tossing it, adding ranch seasoning to something crispy instead of buying chips—create something genuinely better than what you'd buy at the store. Next time someone asks what to bring, you'll know exactly what to make.

Recipe Guide

→ Can I substitute the cheddar cheese with another type?

Yes, pepper jack or smoked gouda work well as alternatives, adding different flavor profiles while maintaining a melty texture.

→ What does the sourdough starter contribute to these crackers?

It adds a subtle tang and depth that enhances the flavor complexity, while also helping with texture.

→ How do I achieve the perfect crispiness in these crackers?

Roll the dough to about 3 mm thickness and bake until golden, usually 16-18 minutes, turning sheets halfway through for even crispness.

→ Can I add spice to the seasoning mix?

For a spicier kick, adding 1/4 teaspoon of cayenne pepper to the herb blend works well.

→ How should I store the crackers to keep them fresh?

Keep them in an airtight container at room temperature; they remain crisp for up to one week.