Sourdough Cheez-Its Grapes Snack (Printable Page)

A delightful box with tangy sourdough crackers and fresh grapes, ideal for easy snacking on the go.

# What You'll Need:

→ Sourdough Cheez-Its

01 - 1 cup sharp cheddar cheese, grated
02 - 1/2 cup all-purpose flour
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 2 tablespoons sourdough starter, discard or active unfed
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon paprika
07 - 1 to 2 teaspoons cold water, as needed

→ Grapes

08 - 1 1/3 cups seedless red or green grapes, washed and dried

→ Optional Additions

09 - 1 ounce roasted almonds or walnuts
10 - 1.5 ounces dark chocolate squares

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar cheese, flour, butter, salt, and paprika. Pulse until mixture becomes crumbly.
03 - Add sourdough starter to food processor and pulse until dough begins to form. Add cold water one teaspoon at a time if needed to bring dough together.
04 - Roll out dough between two sheets of parchment paper to 1/8 inch thickness.
05 - Cut dough into 3/4 inch squares using a sharp knife or pizza cutter. Use a skewer or fork to poke a hole in the center of each square.
06 - Transfer squares to prepared baking sheet, spacing them slightly apart.
07 - Bake for 16 to 18 minutes until golden and crisp. Allow to cool completely.
08 - Divide cooled Cheez-Its and grapes among four airtight containers. Add optional nuts or chocolate if desired.

# Expert Tips:

01 -
  • These crackers have that addictive tang from sourdough starter that store-bought versions could never quite capture.
  • You can make them ahead and stash them in containers, which means less stress when you're trying to get out the door for an adventure.
02 -
  • Cold water is your friend but also your enemy—add it too generously and your crackers become chewy instead of crispy, which I discovered rather painfully on batch two.
  • The sourdough starter doesn't need to be bubbly and active; discard starter works beautifully, which means you can make these even when your starter isn't at peak performance.
03 -
  • If your dough feels too sticky while rolling, pop it in the freezer for five minutes—it makes handling infinitely easier and prevents frustration.
  • Experiment with different cheeses: Gruyère brings an earthier flavor, while sharp white cheddar creates an even more complex tang that's absolutely worth exploring.
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