Sourdough Cheez Its Recipe

why make this recipe

Sourdough Cheez Its are a delightful twist on a classic snack. They combine the rich flavor of cheddar cheese with the tanginess of sourdough, making them a perfect crunchy treat. Using sourdough discard not only helps reduce food waste but also adds a unique flavor that you can’t get from regular crackers. Whether you want a snack for yourself, something to share at a party, or a complement to soups and salads, these homemade Cheez Its will surely impress anyone who tries them.

how to make Sourdough Cheez Its

Ingredients

• 226 grams cheddar cheese, freshly shredded (8 ounces)
• 100 grams sourdough discard (1/3 cup)
• 42 grams unsalted butter, cold + 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 (if desired)

Directions

1. To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture forms. When you press a piece of the cracker dough together, it should stick to itself. It shouldn’t be dry.
2. Remove the dough from the food processor onto a clean work surface. Shape it into a flat disc, cover with plastic wrap, and chill for at least 30 minutes in the fridge. You can also store it in the fridge for up to 2 days for long-fermenting. If you do this, let the dough sit at room temperature for 15-20 minutes to make it easier to roll.
3. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
4. On a lightly floured surface or parchment paper, roll the dough into a 9-inch rectangular shape that is 1/16th of an inch thick. For the best results, roll the dough as evenly as possible.
5. Use a pizza cutter or a sharp knife to trim the dough into an 8-inch square. Slice the dough into eight, 1-inch vertical strips, and then make 8 perpendicular slices, also 1-inch wide. You should have 64, 1-inch square pieces of cracker dough.
6. Place the shaped cracker dough on the prepared baking sheet with space in between each piece. Use a toothpick to poke a hole in the center of each cracker to prevent them from puffing up. Sprinkle with flaky sea salt and bake the crackers for 18-22 minutes, or until golden brown.
7. While the first batch bakes, re-roll and cut the remaining dough until all of the crackers are cut. You will need to bake in a few batches.
8. Remove the baked Sourdough Cheez It crackers from the oven and let them cool completely on a wire rack before serving. The crackers will become crunchier as they cool. Enjoy!

how to serve Sourdough Cheez Its

These Sourdough Cheez Its are great on their own or can be paired with dips and spreads. Serve them with hummus, guacamole, or your favorite cheese spread for a fun snack platter. They also go well with soups or can be used to crunch over salads for an added texture.

how to store Sourdough Cheez Its

To keep your Sourdough Cheez Its fresh, store them in an airtight container at room temperature. They will last for about one week. If you want to keep them longer, you can freeze them. Just make sure to use a freezer-safe bag and they’ll last for up to three months.

tips to make Sourdough Cheez Its

• For extra cheesiness, try mixing different types of cheese like Parmesan or Gouda with the cheddar.
• Adjust the seasonings according to your taste. You can add more garlic or onion powder for a stronger flavor.
• Rolling the dough evenly will help ensure that all crackers bake evenly.

variation

You can experiment with different seasonings or herbs in the dough, such as dried rosemary or paprika, to create different flavor profiles. You can also try using other cheese varieties for unique tastes.

FAQs

Can I use store-bought sourdough starter instead of discard? Yes, you can use store-bought sourdough starter, but make sure it’s at least partially active to get the best flavor.

Is there a gluten-free option for this recipe? You can substitute all-purpose flour with a gluten-free flour blend. Just be mindful that the texture may vary.

Can I add spices to the dough? Absolutely! Feel free to add your favorite spices, such as cayenne pepper for some heat or Italian herbs for a savory twist.

Sourdough Cheez Its

Delightful, crunchy snacks made with cheddar cheese and sourdough, perfect for dipping or as a standalone treat.

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings: 64 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

  

Main ingredients

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

Method

 

Preparation

1. In a food processor, add all ingredients except the flaky salt. Mix until a wet sand texture forms.
2. Remove the dough from the food processor and shape into a flat disc. Cover with plastic wrap and chill in the fridge for at least 30 minutes, or up to 2 days.
3. Let the dough sit at room temperature for 15-20 minutes if chilled for longer.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Baking

1. On a lightly floured surface, roll the dough into a 9-inch rectangular shape that's 1/16th of an inch thick.
2. Trim the dough into an 8-inch square and slice into 1-inch squares, yielding 64 pieces.
3. Place the squares on the baking sheet with space in between each piece. Poke a hole in the center of each cracker using a toothpick to prevent puffing.
4. Sprinkle with flaky sea salt and bake for 18-22 minutes or until golden brown.
5. While the first batch bakes, re-roll and cut the remaining dough until all crackers are baked.
6. Allow the baked crackers to cool completely on a wire rack before serving.

Notes

For extra cheesiness, mix in cheeses like Parmesan or Gouda. Store in an airtight container at room temperature for a week, or freeze for up to three months.