# What's Needed:
→ 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 It:
01 - In a food processor, pulse together flour, whole wheat flour, cold butter, shredded cheddar cheese, fine sea salt, and baking powder until the mixture resembles coarse crumbs.
02 - Add sourdough starter to the food processor and pulse until a dough forms. If the dough appears too dry, add cold water 1 tablespoon at a time until desired consistency is reached.
03 - Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
04 - Preheat oven to 350°F. Roll chilled dough out to 1/8-inch thickness on a work surface. Cut into 1-inch squares and transfer to a parchment-lined baking sheet.
05 - Use a skewer to poke a hole in the center of each cracker. Bake for 15–18 minutes until golden and crisp. Remove from oven and cool completely on the baking sheet.
06 - Preheat oven to 300°F. In a large bowl, combine cooled Cheez-Its, mini pretzels, and mixed roasted nuts.
07 - In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until well combined.
08 - Pour the seasoned butter mixture over the snack mix and toss thoroughly to coat all components evenly.
09 - Spread the coated mixture onto a large baking sheet in an even layer. Bake for 8–10 minutes, stirring halfway through, until toasted and fragrant. Cool completely before serving or storing in an airtight container.
