Sourdough Cheez-It Crackers Recipe

Introduction

These Sourdough Cheez-Its are a delightful homemade twist on the classic cheesy snack. Made with tangy sourdough discard and sharp cheddar, they offer a perfect balance of flavor and crunch that’s hard to resist.

Ingredients

• 226 grams cheddar cheese, freshly shredded (8 ounces)
• 100 grams sourdough discard (1/3 cup)
• 42 grams unsalted butter, cold and cubed (3 Tablespoons)
• 140 grams all-purpose flour (1 cup)
• 1 gram garlic powder (1/4 teaspoon)
• 1 gram onion powder (1/4 teaspoon)
• 3 grams salt (1/2 teaspoon)
• Flaky salt (optional, for sprinkling)

Instructions

1. Step 1: In a food processor bowl, combine all ingredients except the flaky salt. Process until the mixture resembles wet sand and clumps together when pressed, indicating the right dough consistency.
2. Step 2: Transfer the dough onto a clean surface and shape into a flat disc. Wrap with plastic wrap and chill in the refrigerator for at least 30 minutes. For deeper flavor, store up to 2 days to ferment; bring to room temperature for 15-20 minutes before rolling.
3. Step 3: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Step 4: On a lightly floured surface or parchment, roll the dough into a 9-inch rectangular shape about 1/16 inch thick, aiming for even thickness.
5. Step 5: Trim the edges to create an 8-inch square. Cut the dough into eight 1-inch vertical strips, then eight 1-inch horizontal strips to yield 64 square crackers.
6. Step 6: Place the crackers spaced apart on the prepared baking sheet. Use a toothpick to poke a hole in the center of each cracker to prevent puffing. Lightly sprinkle flaky salt if desired.
7. Step 7: Bake for 18-22 minutes until golden brown. Meanwhile, re-roll scraps and repeat cutting and baking with remaining dough in batches.
8. Step 8: Remove crackers from oven and cool completely on a wire rack. They will become crispier as they cool. Enjoy your homemade Sourdough Cheez-Its!

Tips & Variations

• For extra sharp flavor, use aged cheddar or mix in a bit of Parmesan cheese.
• Try adding a pinch of smoked paprika or cayenne pepper for a spicy kick.
• Ensure dough is rolled evenly to help crackers bake uniformly crisp.
• If you don’t have a food processor, you can mix the dough by hand, cutting in the butter until crumbly then stirring in wet ingredients and cheese.

Storage

Store the cooled crackers in an airtight container at room temperature for up to one week. To refresh their crispness, warm briefly in a 300°F oven for 3-5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover sourdough discard from any type of flour?

Yes, sourdough discard from wheat-based flours works best for texture, but you can experiment with other flours just be aware the flavor and dough consistency may vary.

Why do I need to dock holes in the crackers?

Poking holes prevents the crackers from puffing up during baking, helping them stay flat and crisp like traditional Cheez-Its.

Sourdough Cheez-It Crackers Recipe

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★★★★★

4.6 from 72 reviews

• Author: Hugo
• Total Time: 35 minutes (+ optional chilling/fermentation time)
• Yield: About 64 crackers 1x

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Description

This Sourdough Cheez Its recipe combines tangy sourdough discard with sharp cheddar cheese to create crispy, flavorful homemade crackers. These bite-sized snacks are perfectly seasoned with garlic, onion powder, and salt, then baked to a golden crunch. Perfect for snacking or serving alongside dips, these crackers deliver a delightful cheesy flavor with a satisfying crunch made from simple pantry ingredients.

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Ingredients

Scale 1x2x3x

Cheese and Dairy

• 226 grams cheddar cheese, freshly shredded (8 ounces)
• 42 grams unsalted butter, cold and cubed (3 Tablespoons)

Sourdough and Flour

• 100 grams sourdough discard (1/3 cup)
• 140 grams all-purpose flour (1 cup)

Seasonings

• 1 gram garlic powder (1/4 teaspoon)
• 1 gram onion powder (1/4 teaspoon)
• 3 grams salt (1/2 teaspoon)
• Flaky salt (optional, for sprinkling)

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Instructions

1. Combine ingredients: Add the shredded cheddar cheese, sourdough discard, cold cubed unsalted butter, all-purpose flour, garlic powder, onion powder, and salt into the bowl of a food processor. Process the mixture until it forms a wet sand texture that sticks together when pressed, ensuring the dough is moist enough to hold its shape but not wet.
2. Chill the dough: Transfer the dough onto a clean surface and shape it into a flat disc. Cover it tightly with plastic wrap and refrigerate for at least 30 minutes. For enhanced flavor, the dough can be stored in the fridge for up to 2 days to allow for long fermentation. If using long-fermented dough, let it sit at room temperature for 15-20 minutes before rolling.
3. Preheat oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent sticking and ensure even baking.
4. Roll the dough: On a lightly floured surface or parchment paper, roll out the chilled dough into a 9-inch rectangular shape about 1/16th of an inch thick. Aim for an even thickness to promote uniform baking.
5. Cut the crackers: Trim the dough into an 8-inch square using a pizza cutter or sharp knife. Slice the square into eight 1-inch vertical strips, then cut eight 1-inch slices perpendicular to create 64 square crackers.
6. Dock and season: Place the crackers on the prepared baking sheet with space between them. Use a toothpick to poke a hole in the center of each cracker to prevent puffing during baking. Lightly sprinkle with flaky sea salt if desired.
7. Bake the crackers: Bake in the preheated oven for 18-22 minutes, or until golden brown and crisp.
8. Repeat and cool: While the first batch bakes, re-roll any remaining dough and cut additional crackers. Bake in batches until all crackers are baked. Remove the crackers and cool completely on a wire rack; they will harden further as they cool.

Notes

• Use cold cubed butter to achieve a flaky, tender texture in the crackers.
• Long fermentation of the dough in the fridge (up to 2 days) enhances sourdough flavor and texture.
• Docking the crackers with a toothpick is essential to prevent puffing and ensure a flat cracker.
• For best results, roll the dough as evenly as possible to ensure uniform thickness and baking.
• Store baked crackers in an airtight container to maintain crispness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: sourdough, homemade crackers, cheddar cheese crackers, savory snack, easy baking recipe