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Sourdough Cheez-It Crackers Recipe

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3.9 from 12 reviews

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

  1. 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.
  2. 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.
  3. Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Bake crackers: Bake the crackers for 18-22 minutes or until they are golden brown and crispy.
  8. Repeat with remaining dough: While the first batch bakes, re-roll the remaining dough scraps, cut into crackers, and bake in batches.
  9. 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.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/sourdough-cheez-it-crackers-recipe/