Description
These homemade Sourdough Cheez-Its are crispy, cheesy crackers made from sourdough discard, sharp cheddar, and simple pantry staples. Baked to golden perfection, they offer a delightful savory snack with a satisfying crunch and rich, tangy flavor, perfect for cheese lovers looking to use up sourdough starter discard in a delicious way.
Ingredients
Cheese and Sourdough
- 226 grams cheddar cheese, freshly shredded (8 ounces)
- 100 grams sourdough discard (1/3 cup)
Dry Ingredients
- 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)
Butter and Finishing
- 42 grams unsalted butter, cold and cubed (3 Tablespoons)
- Flaky salt (if desired, for sprinkling before baking)
Instructions
- Make the dough: In a food processor bowl, combine shredded cheddar, sourdough discard, cold cubed butter, all-purpose flour, garlic powder, onion powder, and salt. Process until the dough resembles wet sand and sticks together when pressed, indicating proper moisture content.
- Chill the dough: Transfer the dough onto a clean work surface, shape into a flat disc, cover tightly with plastic wrap, and refrigerate for at least 30 minutes. Optionally, refrigerate up to 2 days for a longer ferment, then let the dough sit at room temperature 15-20 minutes before rolling to improve pliability.
- Preheat the oven: Set the oven temperature to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface or parchment paper, roll the chilled dough into a 9-inch by 9-inch rectangle with a thickness of 1/16 inch, aiming for an even thickness throughout for uniform baking.
- Cut the crackers: Trim the rolled dough to a perfect 8-inch square. Slice into eight 1-inch vertical strips, then slice again perpendicularly into eight 1-inch square pieces, yielding 64 individual crackers.
- Prepare for baking: Place the crackers spaced apart on the prepared baking sheet. Use a toothpick to prick a hole in the center of each cracker to prevent puffing during baking. Sprinkle with flaky sea salt if desired.
- Bake: Bake the crackers for 18 to 22 minutes or until they are golden brown and crisp.
- Repeat with remaining dough: While the first batch bakes, re-roll scraps and repeat the cutting and baking process until all dough is used.
- Cool and serve: Transfer baked crackers to a wire rack and cool completely. The crackers will crisp up further as they cool. Enjoy fresh or store in an airtight container.
Notes
- The dough can be refrigerated for up to 2 days to develop flavor through long fermentation.
- Using a toothpick to dock holes prevents puffing and helps keep crackers flat and crisp.
- Rolling the dough evenly is key to consistent cracker texture.
- Store cooled crackers in an airtight container to maintain freshness for up to one week.
- Feel free to experiment with cheeses or add your own spices for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
