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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/sourdough-cheez-its-recipe/