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
