Print

Sourdough Cheez Its Recipe

Sourdough Cheez Its Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, cheesy, and perfectly tangy, these homemade Sourdough Cheez Its are a delicious upgrade to a classic snack. Made with sourdough discard, they’re incredibly flavorful and fun to bake.

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. Mix until a wet sand texture is formed.
  3. Test the dough by pressing a piece together; it should stick to itself and not be dry.
  4. Remove the dough from the food processor onto a clean work surface.
  5. Shape the dough into a flat disc.
  6. Cover the dough with plastic wrap.
  7. Chill the dough for at least 30 minutes in the fridge (or up to 2 days for long-ferment).
  8. Preheat the oven to 350 degrees F.
  9. Line a baking sheet with parchment paper.
  10. If long-fermented, leave the dough at room temperature for 15-20 minutes to soften slightly.
  11. On a lightly floured surface or parchment paper, roll the dough into a 9-inch rectangular shape.
  12. Roll the dough to 1/16th of an inch thick, ensuring evenness.
  13. Using a pizza cutter or sharp knife, trim the dough to create an 8-inch square.
  14. Slice the dough into eight, 1-inch vertical strips.
  15. Make 8 perpendicular slices, also 1-inch wide, to create 64 square pieces.
  16. Place the shaped cracker dough on the prepared baking sheet with spaces in between.
  17. Use a toothpick to dock a hole in the center of each cracker.
  18. Sprinkle the dough with flaky sea salt, if desired.
  19. Bake the crackers for 18-22 minutes, or until they are golden brown.
  20. While the first batch bakes, re-roll and cut the remaining dough.
  21. Bake remaining crackers in batches.
  22. Remove baked crackers from the oven.
  23. Cool completely on a wire rack before serving.

Notes

Freshly shredded cheese makes a big difference in flavor and texture.
Don’t skip the chilling step; it helps the butter firm up and makes the dough easier to roll.
Roll the dough as evenly and thinly as possible for consistently crispy crackers.
Docking the crackers with a toothpick prevents them from puffing up too much.

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