Sourdough Cheez Its
These crunchy, cheesy crackers are perfect for snacks, lunchboxes, or as appetizers, making great use of sourdough discard for delicious, crispy crackers.
Ingredients
Cheese
- 226 grams 226 grams cheddar cheese, freshly shredded (8 ounces)
Sourdough
- 100 grams 100 grams sourdough discard (1/3 cup)
Fats
- 42 grams 42 grams unsalted butter, cold + cubed (3 Tablespoons)
Dry
- 140 grams 140 grams all-purpose flour (1 cup)
Seasonings
- 1 gram 1 gram garlic powder (1/4 teaspoon)
- 1 gram 1 gram onion powder (1/4 teaspoon)
- 3 grams 3 grams salt (1/2 teaspoon)
Finishing
- to taste Flaky salt (if desired)
Instructions
Preparation
- Add ingredients (except the flaky salt) to a food processor and pulse until the mixture looks like wet sand; when pressed it should stick together and not be dry.
- Turn the dough onto a clean surface and shape into a flat disc, wrap in plastic, and chill for at least 30 minutes; refrigerate up to 2 days to long-ferment.
- If long-fermented, let the chilled dough sit at room temperature for 15–20 minutes so it rolls more easily.
Cooking
- Preheat oven to 350°F and line a baking sheet with parchment.
- On a lightly floured surface or parchment, roll dough into a 9-inch rectangle about 1/16 inch thick, then trim to an 8-inch square for even crackers.
- Cut into eight 1-inch vertical strips and eight 1-inch horizontal strips to make 64 one-inch squares; transfer to the prepared sheet with spacing and dock each with a toothpick to prevent puffing.
- Sprinkle with flaky sea salt if desired and bake for 18–22 minutes until golden brown; bake remaining dough in batches.
- Cool completely on a wire rack—the crackers crisp as they cool. Enjoy!
Notes
Keep the butter cold and cubed to ensure a flaky, crisp texture. Roll as evenly as possible to get uniform baking across crackers. Dock each cracker to prevent puffing and to keep shape. Chill the dough before rolling for cleaner cuts and easier handling. Store cooled crackers in an airtight container to maintain crunch.