Sourdough Cheez Its Recipe

Oh, these crackers! There’s just something so comforting about a homemade snack, isn’t there? I remember the first time I tried making these. My sourdough starter was bubbling away, and I had a fridge full of delicious cheddar. I thought, “Why not combine them?” And let me tell you, this Sourdough Cheez Its Recipe totally blew me away. They’re so much better than anything from a box, and the cheesy, tangy flavor is just irresistible. My family devours them!

Why You’ll Love This Sourdough Cheez Its Recipe

• They’re incredibly cheesy and addictive, with that perfect tangy sourdough note.
• The texture is wonderfully crisp and satisfying, just like your favorite store-bought crackers.
• It’s a fantastic way to use up sourdough discard, so nothing goes to waste!
• They’re surprisingly easy to make and perfect for snacking, lunchboxes, or appetizers.

Ingredients You’ll Need

• Cheddar cheese: Freshly shredded makes a huge difference here. Pre-shredded cheese often has anti-caking agents that can affect the texture.
• Sourdough discard: This is the unfed part of your sourdough starter. It adds a lovely tang and helps with the cracker’s texture. Don’t use active, bubbly starter for this recipe.
• Unsalted butter: Make sure it’s cold and cubed! This helps create those flaky layers in the crackers.
• All-purpose flour: Standard flour works perfectly for these crispy crackers.
• Garlic powder & Onion powder: These add a subtle savory depth that makes the crackers so flavorful.
• Salt: Essential for seasoning! We also use flaky salt for sprinkling on top, which adds a beautiful finish and extra crunch.

How to Make Sourdough Cheez Its Recipe Step by Step

Making these crackers is such a fun process, and it all starts in your food processor. First, you’ll toss all your main ingredients – the shredded cheddar, sourdough discard, cold butter, flour, garlic powder, onion powder, and salt – into the bowl. Pulse it until it looks like wet sand. When you pinch a bit between your fingers, it should hold together. This is where the magic of combining flavors begins!

Once your dough is ready, pull it out and quickly shape it into a flat disc. Wrap it up in plastic and pop it into the fridge for at least 30 minutes. This chilling time is super important for developing flavor and making the dough easier to roll. You can even leave it in there for up to two days for a deeper, more fermented flavor – just remember to let it sit out for 15-20 minutes before rolling if it’s been chilling for a while.

Now for the fun part: rolling and cutting! Preheat your oven to 350°F and line a baking sheet with parchment paper. On a lightly floured surface or a piece of parchment paper, roll your dough into a thin 9-inch rectangle, about 1/16th of an inch thick. Don’t worry if it’s not perfectly even, but try your best for consistent crispiness. Then, use a pizza cutter or a sharp knife to trim it into an 8-inch square. Slice it into 1-inch strips, both vertically and horizontally, to get those classic 1-inch squares. Place them on your baking sheet, dock each one with a toothpick (this stops them from puffing up!), and sprinkle with flaky salt. Bake for 18-22 minutes until they’re beautifully golden brown. They’ll crisp up more as they cool, so don’t be tempted to overbake!

My Top Tips for Success

• I always use freshly shredded cheddar; it melts and incorporates so much better than pre-shredded.
• Trust me on this one: don’t skip the chilling time! It makes the dough much easier to handle and improves the flavor.
• Roll the dough as evenly as possible. This ensures all your crackers bake at the same rate and get equally crispy.
• Docking each cracker with a toothpick is key to preventing them from puffing up like little pillows.
• Don’t be afraid to re-roll the scraps! Gather them, gently form a disc, chill briefly, and roll again for more crackers.
• Let them cool completely on a wire rack. They get their true crispness as they cool down.

Common Mistakes to Avoid

• Not chilling the dough enough: This can make the dough sticky and hard to roll, leading to uneven crackers. Chill for at least 30 minutes.
• Rolling the dough too thick: Thicker crackers won’t get as crispy and might be chewy. Aim for that 1/16th inch thickness.
• Over-baking or under-baking: Over-baked crackers can taste burnt, while under-baked ones will be soft. Watch for that golden-brown color!
• Skipping the docking step: Without docking, your crackers will puff up and won’t have that classic flat, crispy texture.

How to Store Sourdough Cheez Its Recipe

• Airtight Container: Store completely cooled crackers in an airtight container at room temperature for up to 1 week.
• Freezing Dough: You can freeze the unbaked dough disc, tightly wrapped, for up to 1 month. Thaw in the fridge overnight before rolling and baking.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

No, it’s best to use sourdough discard for this recipe. Active starter will produce a different texture and may not give you the desired crispiness. Discard is less active and perfect for this.

What if I don’t have a food processor?

You can make the dough by hand! Cut the cold butter into the flour, then mix in the cheese and spices. Finally, add the sourdough discard and mix until a shaggy dough forms. Knead briefly until it comes together.

Can I use a different type of cheese?

Yes, you can experiment! While cheddar is classic, Gruyere or even a sharp provolone could be delicious. Just make sure it’s a cheese that shreds well and has good flavor.

How do I know when the crackers are done baking?

Look for a beautiful golden-brown color. They should feel firm to the touch. Remember, they will crisp up significantly as they cool.

Can I make these gluten-free?

I haven’t tested this recipe with gluten-free flour, so I can’t guarantee the same results. The texture might be different, but you could certainly experiment with a 1:1 gluten-free baking blend.

I really hope you give this Sourdough Cheez Its Recipe a try! It’s such a rewarding bake, and the smell of them in the oven is just heavenly. There’s nothing quite like a homemade snack, and these are sure to be a new favorite. If you make them, please let me know how they turn out!

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