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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the crackers: Bake in the preheated oven for 18-22 minutes, or until golden brown and crisp.
- 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
