If you love the idea of homemade snacks that pack a punch of cheesy, tangy goodness, then you’re absolutely going to fall head over heels for this Sourdough Cheez-It Crackers Recipe. Crisp, crunchy, and bursting with sharp cheddar flavor combined with the subtle tang from sourdough discard, these crackers are the perfect treat for snack time, parties, or anytime you crave something savory. What’s even better is that making these crackers from scratch is surprisingly simple and yields an addictive snack that’s so much better than anything store-bought. Get ready to impress your taste buds with this incredible recipe that puts a homemade spin on a classic favorite.
Ingredients You’ll Need
Before you start, gather these simple yet essential ingredients that each play a unique role in creating the perfect balance of flavor, texture, and color in your sourdough crackers.
- 226 grams cheddar cheese, freshly shredded: Using fresh sharp cheddar ensures a rich, melty, and deeply cheesy flavor that really anchors the crackers.
- 100 grams sourdough discard: This adds a subtle tang and helps give the crackers that distinctive sourdough depth.
- 42 grams unsalted butter, cold and cubed: Cold butter lends the crackers their crisp, flaky texture once baked.
- 140 grams all-purpose flour: The base ingredient that holds everything together, giving the crackers structure.
- 1 gram garlic powder: Adds a savory, aromatic kick to deepen the flavor profile.
- 1 gram onion powder: Complements the garlic with a subtle sweetness and warmth.
- 3 grams salt: Enhances all the other flavors and balances the tanginess from the sourdough.
- Flaky salt (optional): A sprinkle on top just before baking adds an extra touch of crunch and bursts of flavor.
How to Make Sourdough Cheez-It Crackers Recipe
Step 1: Prepare the Dough
Start by adding all the ingredients except the flaky salt into the bowl of a food processor. Pulse everything together until you reach a wet sand-like texture. The key here is that the dough should be moist enough to stick together when pressed—if it’s too dry, the crackers won’t hold their shape well.
Step 2: Chill for Perfect Rollability
Transfer your dough onto a clean surface and shape it into a flat disc. Wrap it tightly in plastic wrap and chill it in the fridge for at least 30 minutes. This chilling time is crucial because it makes the dough easier to roll out later and prevents stickiness. If you want a deeper sourdough flavor, you can store it in the fridge for up to two days to long-ferment the dough.
Step 3: Roll Out the Dough
Once chilled (or after long fermentation and a brief 15-20 minute rest at room temperature), preheat your oven to 350 degrees F and line a baking sheet with parchment paper. On a lightly floured surface or a piece of parchment, roll the dough out evenly into a 9-inch rectangle just 1/16th of an inch thick. Thin, even rolling helps ensure every cracker bakes perfectly crisp.
Step 4: Cut and Dock the Crackers
Trim the rectangle dough down to a neat 8-inch square. Slice into eight 1-inch strips vertically, then cross-slice into eight more strips horizontally, creating 64 even little squares. Lay these on your prepared baking tray with space between and use a toothpick to poke a small hole in the center of each cracker—this keeps them from puffing up while baking. Finish with a light sprinkle of flaky salt if you like.
Step 5: Bake to Golden Perfection
Bake the crackers for 18 to 22 minutes or until they turn a beautiful golden brown. While the first batch is baking, you can roll out and cut the remaining dough. The crackers will crisp up as they cool on a wire rack, so be patient and allow them to fully cool before enjoying that perfect crunch.
How to Serve Sourdough Cheez-It Crackers Recipe
Garnishes
A delicate sprinkle of flaky sea salt right before baking adds an irresistible pop of flavor and texture. For a little extra flair, you can brush the crackers lightly with melted butter after baking and toss them with fresh herbs like rosemary or thyme for a fresh aromatic note.
Side Dishes
These crackers make an excellent partner to creamy dips such as spinach artichoke, pimento cheese, or hummus. They also pair beautifully alongside charcuterie boards, complementing cheeses, cured meats, and fruit spreads for a well-rounded bite.
Creative Ways to Present
Try stacking your sourdough crackers with thin slices of sharp cheddar and pickles for mini sandwich bites. Or layer them on a platter with clusters of grapes and nuts for an elegant appetizer spread that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Sourdough Cheez-It crackers in an airtight container at room temperature. They’ll stay crunchy for up to a week, making them a perfect make-ahead snack for busy days.
Freezing
If you want to keep your cracker dough for later, simply freeze it tightly wrapped for up to three months. When you’re ready to bake, thaw it in the fridge overnight and then let it come to room temperature for 15-20 minutes before rolling and cutting.
Reheating
If the crackers lose a bit of their crunch, pop them in a preheated oven at 300 degrees F for 3 to 5 minutes. This refreshes their crispness without drying them out.
FAQs
Can I use pre-shredded cheese for this recipe?
While pre-shredded cheese can work in a pinch, fresh shredded cheddar gives the best flavor and texture. Pre-shredded cheese often contains anti-caking agents that can affect how your dough comes together.
What does sourdough discard add to the crackers?
Sourdough discard adds a subtle tangy flavor and complexity, giving these crackers a unique twist that sets them apart from typical cheddar crackers.
Can I use salted butter instead of unsalted?
If you use salted butter, reduce the salt in the recipe by about 1/4 teaspoon to avoid over-salting. Cold butter is still important to achieve that perfect flaky texture.
How thin should I roll out the dough?
Rolling the dough to about 1/16th of an inch thick is ideal. Thin enough to bake crisp but thick enough to hold together. Even thickness helps all crackers bake uniformly.
Can I add other cheeses to the Sourdough Cheez-It Crackers Recipe?
Absolutely! Mixing in parmesan, asiago, or other hard cheeses can add extra depth and flavor, making the crackers even more deliciously complex.
Final Thoughts
This Sourdough Cheez-It Crackers Recipe is a true game-changer when it comes to homemade snacks. With its wonderful combination of tangy sourdough and sharp cheddar, plus that satisfying crunch, it’s a recipe you’ll be eager to make over and over. I promise once you try making your own crackers from scratch, you’ll never look back at the store-bought boxes again. So, roll up your sleeves, gather your ingredients, and treat yourself to this incredibly tasty, crave-worthy snack!
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Sourdough Cheez-It Crackers Recipe
This homemade Sourdough Cheez Its recipe delivers crunchy, cheesy crackers with a distinctive tang from sourdough discard. Perfectly seasoned with garlic and onion powder and baked to a golden brown, these crackers offer a delightful snack that’s easy to make and can be customized with your favorite cheeses.
- Total Time: 35 minutes (excluding optional long fermentation time)
- Yield: 64 crackers
Ingredients
Main Ingredients
- 226 grams cheddar cheese, freshly shredded (8 ounces)
- 100 grams sourdough discard (1/3 cup)
- 42 grams unsalted butter, cold and 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)
For finishing
- Flaky salt, if desired
Instructions
- Prepare the dough: In the bowl of a food processor, combine the freshly shredded cheddar cheese, sourdough discard, cold cubed unsalted butter, all-purpose flour, garlic powder, onion powder, and salt. Pulse and mix until the mixture forms a wet sand texture that sticks together when pressed but is not dry.
- Shape and chill the dough: Transfer the dough to a clean work surface and shape into a flat disc. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes. For enhanced flavor, the dough can be refrigerated for up to 2 days to long-ferment.
- Rest dough after long fermentation: If using long-fermented dough, let it rest at room temperature for 15-20 minutes to soften and make rolling easier.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll out the dough: On a lightly floured surface or parchment paper, roll the dough evenly into a 9-inch rectangular shape approximately 1/16th of an inch thick for uniform cracker thickness.
- Cut the crackers: Trim the rolled dough into an 8-inch square. Cut the dough into 1-inch wide vertical strips, then cut 1-inch wide horizontal strips to produce 64 small square crackers.
- Dock and season: Arrange the crackers spaced evenly on the prepared baking sheet. Use a toothpick to prick a hole in the center of each cracker to prevent puffing during baking. Sprinkle flaky sea salt over the crackers if desired.
- Bake the crackers: Bake in the preheated oven for 18-22 minutes or until the crackers are golden brown and crisp.
- Repeat baking batches: While the first batch bakes, roll and cut the remaining dough and bake in subsequent batches.
- Cool and serve: Remove the crackers from the oven and transfer them to a wire rack to cool completely. The crackers will become crunchier as they cool. Enjoy your homemade sourdough Cheez-Its!
Notes
- Cheddar Cheese: Use sharp cheddar for an extra cheesy flavor or blend in parmesan or asiago; freshly shredded cheese is best for optimal taste and texture.
- Butter: Cold unsalted butter is preferred for crunchiness; if using salted butter, reduce the added salt by 1/4 teaspoon.
- Sourdough Starter: Both active starter and discard can be used as long as the quantity in grams remains the same.
- Rolling: Roll dough evenly to ensure consistent cracker thickness and baking.
- Chilling: Do not skip chilling as it prevents stickiness and makes the dough easier to roll; long-fermented dough needs a short rest at room temperature before rolling.
- Recipe Scaling: The recipe can be doubled easily for larger batches.
- Freezing: Dough freezes well up to 3 months; thaw in the refrigerator and allow to come to room temperature before rolling and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
