If you’re craving a crunchy, cheesy snack that feels like it came straight from the deli shelf but better, then you absolutely have to try this Sourdough Cheez Its Recipe (Homemade Crackers) Recipe. It’s a delightful way to transform simple, wholesome ingredients into glorious, golden crackers bursting with sharp cheddar flavor and just the right touch of tang from sourdough discard. These crackers have that perfect balance of buttery crispness and savory punch, making them an irresistible snack or party favorite you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but all play a crucial role in creating the perfect texture, flavor, and color for your homemade crackers. Each element works together to build layers of deliciousness you’ll love.
- Cheddar cheese: Freshly shredded sharp cheddar gives the crackers that rich, cheesy backbone; avoid pre-shredded for best melt and flavor.
- Sourdough discard: Adds a subtle tang and helps keep the dough tender while boosting flavor depth without needing yeast.
- Unsalted butter: Cold and cubed for that flaky, crisp texture you crave.
- All-purpose flour: The base of the dough, providing structure and that satisfying bite.
- Garlic powder: A hint of savory warmth without overwhelming the cheese.
- Onion powder: Enhances the savory notes and complements the cheddar beautifully.
- Salt: Essential for seasoning and sharpening all the other flavors.
- Flaky salt (optional): For sprinkling on top, adding crunch and bursts of saltiness in every bite.
How to Make Sourdough Cheez Its Recipe (Homemade Crackers) Recipe
Step 1: Combine and Process the Ingredients
Start by adding all your ingredients except the flaky salt into a food processor bowl. Pulse until the mixture reaches a wet sand-like texture. You’ll know it’s ready when the dough easily sticks together without feeling dry—this is key for getting perfectly cohesive crackers.
Step 2: Chill the Dough
Transfer the dough to a clean surface, shape it into a flat disc, then wrap it tightly in plastic wrap. Chill the dough for at least 30 minutes in the refrigerator. This step is crucial because it firms up the butter, making the dough easier to roll and ultimately yielding crunchier crackers. For an even more complex flavor, you can let it ferment for up to 2 days in the fridge.
Step 3: Prepare for Rolling
If you’ve long-fermented the dough, bring it to room temperature for 15-20 minutes before rolling so it softens slightly and becomes more manageable. This little rest period helps prevent cracking and tearing during rolling.
Step 4: Roll Out the Dough
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface or parchment to a 9-inch rectangle about 1/16th inch thick. Rolling as evenly as possible ensures your crackers bake uniformly, giving you that consistent crunch and golden color.
Step 5: Cut the Crackers
Trim your dough into an 8-inch square, then slice it into eight 1-inch wide strips vertically and horizontally, creating 64 perfect square crackers. This step is exciting because you’re almost there! Place pieces on the baking sheet with space between each.
Step 6: Dock and Season
Use a toothpick to poke a hole in the center of each cracker—this helps them bake evenly without puffing up. Sprinkle flaky salt if you like a bit of extra texture and flavor on top.
Step 7: Bake Until Golden
Bake the crackers for 18-22 minutes until they turn a lovely golden brown. While the first batch is baking, continue rolling and cutting any remaining dough. The fragrant aroma filling your kitchen during this stage is absolutely irresistible!
Step 8: Cool and Crunch
Allow the crackers to cool completely on a wire rack before indulging. The cooling time lets them firm up perfectly, giving you that signature crunch with every bite. Now, your homemade Sourdough Cheez Its Recipe (Homemade Crackers) Recipe is ready to enjoy!
How to Serve Sourdough Cheez Its Recipe (Homemade Crackers) Recipe
Garnishes
Sprinkle your crackers with extra flaky sea salt or freshly cracked black pepper right before serving for a little kick. You can also add a dusting of smoked paprika or cayenne if you want to lend a subtle smoky heat that pairs beautifully with the cheddar.
Side Dishes
These crackers are fantastic alongside creamy dips like spinach artichoke or classic hummus. Pair them with sharp cheeses and charcuterie for an elevated snack board that’s sure to impress guests or turn any day into a celebration.
Creative Ways to Present
For party platters, stack your crackers in small piles or fan them out around bowls of spreads. They also make adorable bite-sized bases topped with a smear of herbed cream cheese and a sliver of roasted pepper for an elegant appetizer that’s both easy and delightful.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your crackers in an airtight container at room temperature. They’ll maintain their crispness for up to a week, perfect for nibbling whenever the craving hits.
Freezing
You can freeze the dough for up to 3 months by wrapping it tightly in plastic wrap and placing it in a freezer bag. When you’re ready to bake, thaw the dough in the fridge overnight and let it sit at room temperature for 15-20 minutes before rolling out.
Reheating
If your crackers lose crunch, pop them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This quick refresh will bring back that delightful crispiness as if they were freshly baked!
FAQs
Can I use pre-shredded cheese for this recipe?
While you can, freshly shredded cheddar will give you the best texture and flavor. Pre-shredded cheese often contains anti-caking agents that can affect how the crackers hold together and taste.
What if I don’t have sourdough discard on hand?
You can use an active sourdough starter in the same amount, but if neither is available, this recipe won’t have the same tang and tenderness that sourdough brings.
Can I customize the cheese used in the recipe?
Absolutely! Sharp cheddar is classic, but mixing in parmesan or asiago can create rich, complex flavors. Just be mindful of the cheese’s saltiness when adjusting seasoning.
How thin should I roll the dough?
About 1/16th of an inch thick is ideal. Rolling thinner may cause crackers to burn, and thicker will result in less crispness.
Is it necessary to dock the crackers with a toothpick?
Docking prevents puffing during baking and ensures even cooking. It’s a simple step that greatly improves texture and appearance.
Final Thoughts
I genuinely hope you feel inspired to try this Sourdough Cheez Its Recipe (Homemade Crackers) Recipe because it’s a total game-changer. Homemade crackers are incredibly rewarding to make, and this recipe captures that perfect mix of cheesy goodness, tangy sourdough depth, and amazing crunch. Once you taste them fresh from the oven, you’ll understand why these crackers quickly become a favorite snack to share and savor.
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Sourdough Cheez Its Recipe (Homemade Crackers) Recipe
This homemade Sourdough Cheez-It recipe offers a deliciously crispy and cheesy cracker made with shredded cheddar cheese, sourdough discard, and a blend of seasonings. Perfectly baked to golden brown perfection, these crackers are ideal for snacking or serving alongside your favorite dips.
- Total Time: 50 minutes (including chilling time)
- Yield: 64 crackers
Ingredients
Cheese & Dough
- 226 grams freshly shredded cheddar cheese (8 ounces)
- 100 grams sourdough discard (1/3 cup)
- 42 grams cold unsalted butter, cubed (3 tablespoons)
- 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 sea salt, for sprinkling (optional)
Instructions
- Prepare the dough: In a food processor, combine cheddar cheese, sourdough discard, cold cubed butter, all-purpose flour, garlic powder, onion powder, and salt. Pulse until the mixture reaches a wet sand texture and when pressed, sticks together without being dry.
- Chill the dough: Remove the dough onto a clean work surface, shape into a flat disc, wrap with plastic, and refrigerate for at least 30 minutes. For deeper flavor, you may refrigerate up to 2 days to allow long fermentation.
- Soften long-fermented dough: If the dough has been refrigerated for a long ferment, let it sit at room temperature for 15-20 minutes to 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 and cut dough: On a lightly floured surface or parchment paper, roll the dough out into a 9-inch rectangular shape about 1/16 inch thick. Trim the edges to form an 8-inch square. Cut the dough into 1-inch wide strips vertically and horizontally, creating 64 square crackers.
- Dock and season crackers: Space the crackers on the baking sheet leaving small gaps. Use a toothpick to poke a small hole in the center of each cracker to prevent puffing. Sprinkle with flaky sea salt if desired.
- Bake the crackers: Bake for 18 to 22 minutes or until golden brown. While baking the first batch, continue rolling and cutting any remaining dough for subsequent batches.
- Cool and serve: Remove crackers from oven, transfer to a wire rack, and allow to cool completely. Crackers become crunchier as they cool. Enjoy!
Notes
- Cheddar Cheese: Use sharp cheddar for extra flavor. You can blend in other cheeses like parmesan or asiago for variety. Freshly shredded cheese is preferred over pre-shredded for best taste.
- Flour: All-purpose flour works well for structure and texture.
- Butter: Use cold unsalted butter for the crispiest crackers. If using salted butter, reduce added salt by 1/4 teaspoon.
- Sourdough Starter: Active sourdough starter or discard can be used interchangeably as long as the weight matches.
- Rolling the dough: Roll dough evenly for consistent cracker thickness and baking.
- Chilling: Important to chill dough for easy rolling and to avoid stickiness. Long-fermented dough should rest at room temp before rolling.
- Batch baking: Bake crackers in batches as needed; re-roll leftover scraps until dough is exhausted.
- Storage: Dough can be refrigerated up to 2 days or frozen up to 3 months. Thaw in fridge and rest at room temperature before using.
- Recipe Scaling: Easily doubled for larger yields.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
