If you have ever wished to recreate that perfectly cheesy, crunchy snack at home with an artisanal twist, this Sourdough Cheez-It Crackers Recipe is just what you need. Combining the tangy depth of sourdough discard with sharp cheddar cheese, these crackers strike the perfect balance between savory and crispy. They make an irresistible treat to enjoy on their own or paired with your favorite dips and cheeses. Trust me, once you try these homemade gems, you will never go back to store-bought crackers.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient has a role that enhances the flavor, texture, or appearance of the crackers, making them come alive with irresistible taste and crunch.
- Cheddar cheese (226 grams): Using freshly shredded sharp cheddar creates that signature cheesy punch and moist texture.
- Sourdough discard (100 grams): Adds a pleasant tang and helps bind the dough without compromising flavor.
- Unsalted butter (42 grams): Cold and cubed, it lends flakiness and richness to every bite.
- All-purpose flour (140 grams): The base that forms the structure for these thin, crisp crackers.
- Garlic powder (1 gram): A subtle layer of savory warmth.
- Onion powder (1 gram): Enhances depth without overpowering the cheese.
- Salt (3 grams): Essential for balance, ensuring the flavors pop.
- Flaky salt (optional): To sprinkle on top for a delightful crunch and finishing touch.
How to Make Sourdough Cheez-It Crackers Recipe
Step 1: Combine Ingredients to Form the Dough
Begin by adding all your ingredients except the flaky salt into the bowl of a food processor. Pulse and mix until the mixture resembles wet sand—a texture where the dough sticks to itself when pressed, but is not dry. This consistency is crucial for shaping perfect crackers that hold together yet remain tender.
Step 2: Chill the Dough
Remove your dough from the processor onto a clean surface and shape it into a flat disc. Cover with plastic wrap and place it in the refrigerator for at least 30 minutes. If you want more complex flavors, you can refrigerate for up to two days to allow for long fermentation. When you’re ready to roll it out after long-fermenting, let the dough rest at room temperature for 15-20 minutes—it will be easier to handle.
Step 3: Preheat and Prepare for Baking
While your dough chills, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This preparation ensures even baking and easy cleanup, setting you up for success.
Step 4: Roll Out the Dough Evenly
On a lightly floured surface or a piece of parchment paper, carefully roll the chilled dough into a 9-inch rectangular shape, keeping the thickness to about 1/16th of an inch. Rolling evenly is vital because it helps all the crackers bake uniformly crisp and golden.
Step 5: Cut Dough into Crackers
Using a sharp knife or pizza cutter, trim the dough to form an 8-inch square. Then, slice the dough into 1-inch vertical strips, followed by perpendicular 1-inch slices, creating 64 perfect squares. This uniform cutting ensures each cracker bakes evenly and has that ideal bite-sized shape.
Step 6: Dock and Season
Arrange the crackers on your prepared baking sheet, spacing them slightly apart. Using a toothpick, dock a small hole in the center of each cracker to prevent puffing up while baking. Finish by sprinkling flaky sea salt on top to add a subtle crunch and burst of salty goodness.
Step 7: Bake in Batches
Bake the crackers for 18-22 minutes or until they develop a gorgeous golden brown color. While they bake, you can roll and cut any remaining dough, as you’ll likely need to bake in multiple batches to accommodate your oven size.
Step 8: Cool and Enjoy
Once baked, transfer your delicious Sourdough Cheez-It Crackers to a wire rack to cool completely. As they cool, they will firm up and become perfectly crunchy, ready to be devoured.
How to Serve Sourdough Cheez-It Crackers Recipe
Garnishes
For an elegant touch, sprinkle freshly cracked black pepper or a pinch of smoked paprika on these crackers right before serving. Fresh herbs like finely chopped rosemary or thyme also bring a fragrant pop that complements the cheesy tang wonderfully.
Side Dishes
These crackers are excellent companions to creamy cheeses such as brie or goat cheese, along with tangy spreads like spicy mustard or a vibrant tomato chutney. They also pair beautifully with a crisp glass of white wine or your favorite craft beer.
Creative Ways to Present
Serve the crackers on a rustic wooden board surrounded by an assortment of nuts, olives, and sliced vegetables for a gorgeous snack platter. Alternatively, use them as crunchy crouton alternatives for salads or soups, adding a delightful twist to your meals.
Make Ahead and Storage
Storing Leftovers
Keep any leftover crackers in an airtight container at room temperature. They will stay crunchy and tasty for up to one week, making them perfect for spontaneous snacking or packing in lunches.
Freezing
If you want to extend their shelf life, these crackers freeze beautifully. Store them in a freezer-safe bag, and they’ll keep their flavor and crunch for up to three months. When ready, simply thaw at room temperature—no reheating necessary!
Reheating
If your crackers lose a bit of their crispness, refresh them in a preheated oven at 300 degrees Fahrenheit for 3-5 minutes. This quick step revives their crunch without over-drying or burning.
FAQs
Can I use a different type of cheese for the Sourdough Cheez-It Crackers Recipe?
Absolutely! While sharp cheddar is classic, feel free to experiment with cheeses like gouda, parmesan, or a smoky cheddar for different flavor profiles. Just be sure to shred the cheese freshly for the best texture.
What if I don’t have sourdough discard? Can I still make these crackers?
You can substitute sourdough discard with an equal amount of all-purpose flour combined with a teaspoon of lemon juice or vinegar to mimic the tang. However, the authentic tangy flavor and tender crumb come best from real sourdough discard.
How thin should I roll the dough for the best results?
Rolling to about 1/16th of an inch thickness is ideal. This ensures the crackers bake crisp and light without becoming too brittle or doughy in the center.
Can I add spices or herbs to customize the crackers?
Definitely! Incorporate dry herbs like rosemary or thyme into the dough, or sprinkle chili flakes on top before baking for a spicy kick. These tweaks make the crackers uniquely yours.
Why do I need to dock holes in the crackers before baking?
Docking the crackers prevents them from puffing up in the oven, ensuring they stay flat and crisp—just like traditional Cheez-Its!
Final Thoughts
This Sourdough Cheez-It Crackers Recipe is the ultimate homemade snack that will become your new go-to for cheese cravings and crunchy treats. It’s simple to make, uses a handful of pantry staples, and rewards you with irresistible flavor and texture. I encourage you to try this recipe soon and enjoy the cozy satisfaction of homemade crackers bursting with tangy sourdough and sharp cheddar goodness.
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Sourdough Cheez-It Crackers Recipe
Crispy and cheesy homemade Sourdough Cheez Its made with fresh cheddar cheese, sourdough discard, and a perfect blend of seasonings. These crunchy crackers are ideal for snacking, with a delightful cheesy flavor and a subtle tang from the sourdough, baked to golden perfection in your oven.
- Total Time: 55 minutes
- Yield: 150 crackers
Ingredients
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 (if desired)
Instructions
- Mix ingredients: To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture is formed. When you press a piece of the cracker dough together, it should stick to itself and should not be dry.
- Chill dough: Remove the dough from the food processor onto a clean work surface. Shape the dough into a flat disc, cover with plastic wrap, and chill for at least 30 minutes in the fridge. You can also store the dough in the fridge for up to 2 days to allow long fermentation. If long-fermenting, leave the dough at room temperature for 15-20 minutes before rolling to ease handling.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Roll out dough: On a lightly floured surface or a piece of parchment paper, roll the dough into a 9-inch rectangular shape that’s about 1/16th of an inch thick. Aim for an even thickness for consistent baking.
- Cut dough into crackers: Using a pizza cutter or sharp knife, trim the dough to create an 8-inch square. Slice the dough into eight 1-inch vertical strips, then make eight perpendicular 1-inch slices to form 64 square crackers.
- Prepare crackers for baking: Place the shaped cracker dough pieces on the prepared baking sheet spaced apart. Use a toothpick to dock a hole in the center of each cracker to prevent puffing. Optionally, sprinkle with flaky sea salt.
- Bake crackers: Bake the crackers for 18-22 minutes or until they are golden brown and crispy.
- Repeat with remaining dough: While the first batch bakes, re-roll the remaining dough scraps, cut into crackers, and bake in batches.
- Cool before serving: Remove the baked crackers from the oven and cool completely on a wire rack. They will become crunchier as they cool. Enjoy your homemade Sourdough Cheez Its!
Notes
- The dough can be refrigerated for up to 2 days to develop deeper flavor through long fermentation.
- Allowing refrigerated dough to rest at room temperature before rolling makes handling easier.
- Docking each cracker with a toothpick helps prevent puffing during baking.
- Use freshly shredded cheddar cheese for the best flavor and texture.
- Flaky sea salt is optional but enhances the flavor and texture on top of the crackers.
- Store cooled crackers in an airtight container to maintain crispness.
- Rolling the dough evenly ensures consistent cracker thickness and baking results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
