Sourdough Cheez-Its Recipe

Introduction

These Sourdough Cheez Its are crispy, cheesy crackers made with tangy sourdough discard for extra flavor. They’re easy to prepare and perfect for snacking or pairing with dips. Give your homemade crackers a delicious twist with this simple recipe.

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 flaky salt. Process until the mixture resembles wet sand and sticks together when pressed, but is not dry.
2. Step 2: Transfer the dough to a clean work surface and form into a flat disc. Cover with plastic wrap and refrigerate for at least 30 minutes. For stronger flavor, chill up to 2 days, then let rest at room temperature for 15-20 minutes before rolling.
3. Step 3: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Step 4: On a lightly floured surface or parchment paper, roll out the dough evenly into a 9-inch by 9-inch rectangle about 1/16 inch thick.
5. Step 5: Trim the dough to an 8-inch square. Cut into 1-inch strips vertically, then cut 1-inch slices across to make 64 square crackers.
6. Step 6: Arrange crackers on the prepared baking sheet with space between each. Use a toothpick to poke a small hole in the center of each cracker to prevent puffing, then sprinkle with flaky salt if desired.
7. Step 7: Bake for 18-22 minutes or until golden brown. Repeat with remaining dough in batches.
8. Step 8: Cool crackers completely on a wire rack; they will crisp further as they cool. Serve and enjoy.

Tips & Variations

• Use sharp cheddar cheese for a stronger flavor. You can also try smoked cheddar for a smoky twist.
• Keep the dough cold to make rolling easier and maintain a flaky texture.
• For extra seasoning, add herbs like dried rosemary or thyme to the dough.
• If you don’t have sourdough discard, use a mild buttermilk or yogurt as a substitute to add tang.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week. Keep them dry to maintain crispness. If they soften, re-crisp in a 300°F oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe without sourdough discard?

Yes, you can substitute the sourdough discard with an equal amount of buttermilk or plain yogurt for a similar tang and moisture.

How do I prevent the crackers from puffing up during baking?

Docking each cracker with a toothpick hole in the center lets steam escape and prevents puffing, ensuring crisp, flat crackers.

Sourdough Cheez-Its Recipe

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5 from 93 reviews

This Sourdough Cheez Its recipe offers a delightful homemade twist on the classic cheesy cracker, combining tangy sourdough discard with sharp cheddar cheese for a rich, flavorful snack. The dough is rolled thin, cut into perfect squares, and baked until golden and crispy, making for an irresistible treat perfect for snacking or party platters.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (excluding chilling time)
• Yield: 64 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cheese and Dough

• 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)

For Topping

• Flaky salt (optional, for sprinkling)

Instructions

1. Mix the dough: In the bowl of a food processor, combine cheddar cheese, sourdough discard, cold cubed butter, all-purpose flour, garlic powder, onion powder, and salt. Pulse until the mixture forms a wet sand texture that sticks together when pressed, indicating the dough is moist enough to hold.
2. Chill the dough: Transfer the dough onto a clean surface and shape it into a flat disc. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes to firm up. For more flavor development, you can chill it up to 2 days; just let it warm at room temperature for 15-20 minutes before rolling.
3. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
4. Roll out the dough: On a lightly floured surface or parchment paper, roll the dough into a 9-inch rectangular shape about 1/16th of an inch thick. Aim for an even thickness for uniform baking.
5. Cut the crackers: Trim the edges to make a neat 8-inch square. Then, cut the dough into eight 1-inch vertical strips and eight 1-inch horizontal strips, creating 64 square cracker pieces.
6. Dock and season: Arrange the crackers on the prepared baking sheet, spacing them apart. Use a toothpick to poke a small hole in the center of each cracker; this prevents puffing during baking. Lightly sprinkle flaky sea salt over the top if desired.
7. Bake the crackers: Bake in the preheated oven for 18-22 minutes or until the crackers turn golden brown and crisp. Monitor closely towards the end to avoid over-browning.
8. Repeat the process: While the first batch bakes, re-roll the remaining dough scraps and repeat cutting and baking steps in batches until all crackers are baked.
9. Cool and serve: Remove the crackers from the oven and transfer them to a wire rack to cool completely. They will become crunchier as they cool. Enjoy fresh as a snack or party appetizer!

Notes

• For the best texture, use cold unsalted butter to help create flaky, crisp crackers.
• Chilling the dough is essential to make it easier to roll and cut precise shapes.
• If you want extra flavor, long-ferment the dough in the refrigerator for up to 2 days before baking.
• Docking the crackers with a toothpick prevents unwanted puffing and keeps them flat and crispy.
• Store cooled crackers in an airtight container at room temperature to maintain freshness for up to one week.

Keywords: Sourdough Cheez Its, homemade cheddar crackers, sourdough discard recipe, cheesy snack, crispy crackers