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Sourdough Cheez Its Recipe

Sourdough Cheez Its Recipe
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Crispy, cheesy, and tangy homemade crackers made with sourdough discard, perfect for snacking.

Ingredients

Scale
  • 226 grams cheddar cheese, freshly shredded
  • 100 grams sourdough discard
  • 42 grams unsalted butter, cold + cubed
  • 140 grams all-purpose flour
  • 1 gram garlic powder
  • 1 gram onion powder
  • 3 grams salt
  • flaky salt if desired

Instructions

  1. Add cheddar cheese, sourdough discard, unsalted butter, all-purpose flour, garlic powder, onion powder, and salt to a food processor.
  2. Process until a wet sand texture is formed. The dough should stick together when pressed.
  3. Remove the dough from the food processor onto a clean work surface.
  4. Shape the dough into a flat disc.
  5. Cover the dough with plastic wrap.
  6. Chill the dough in the fridge for at least 30 minutes (or up to 2 days).
  7. If long-fermented, leave the dough at room temperature for 15-20 minutes before rolling.
  8. Preheat the oven to 350 degrees F (175°C).
  9. Line a baking sheet with parchment paper.
  10. On a lightly floured surface or parchment paper, roll the dough into a 9-inch rectangular shape, 1/16th of an inch thick.
  11. Trim the dough to create an 8-inch square using a pizza cutter or sharp knife.
  12. Slice the dough into eight, 1-inch vertical strips.
  13. Make eight perpendicular slices, 1-inch wide, to create 64 square pieces.
  14. Place the shaped cracker dough on the prepared baking sheet with spaces in between.
  15. Use a toothpick to dock a hole in the center of each cracker.
  16. Sprinkle the dough with flaky sea salt, if desired.
  17. Bake for 18-22 minutes, or until golden brown.
  18. While the first batch bakes, re-roll and cut any remaining dough.
  19. Bake in batches until all crackers are cooked.
  20. Remove baked crackers from the oven.
  21. Cool completely on a wire rack before serving. Crackers will become crunchier as they cool.

Notes

Use freshly shredded cheddar for the best flavor and texture.
Ensure butter is cold and cubed for flaky crackers.
Roll the dough as thinly and evenly as possible for consistent crispiness.
Don’t skip docking the crackers to prevent them from puffing up.

Find it online: https://theflakytruth.com/sourdough-cheez-its-recipe/