Cozy up, friends! Today, we’re making something that’s sure to bring back those nostalgic memories of crunching on cheesy snacks during cozy movie nights or lazy afternoons. Enter the world of homemade Sourdough Cheez-Its – a delightful twist on those beloved cheesy crackers, infused with the tangy goodness of sourdough discard. As the cheese melts into golden perfection and the dough bakes to a crisp finish, you’ll be surrounded by the warm, inviting aroma that will make your kitchen feel like home. This is the perfect recipe to add to your list of easy weeknight snacks or savory treat ideas! Trust me, you’ll want to pin this one for later!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for beginners and seasoned bakers alike.
- Perfect for Leftovers: Use that sourdough discard you’ve been saving and turn it into something magical!
- Customizable Flavors: You can easily adjust the seasonings or add different cheese for a unique twist.
- Crispy and Crunchy: These homemade Cheez-Its are irresistibly crunchy, perfect for snacking any time.
- Family-Friendly: Kids (and adults!) will love joining in and customizing their own batch of cheesy goodness.
What You’ll Need
- 226 grams cheddar cheese, freshly shredded (8 ounces)
- 100 grams sourdough discard (1/3 cup)
- 42 grams unsalted butter, cold + 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)
- Flaky salt (if desired)
Let’s Make It Together
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To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture is formed. When you press a piece of the cracker dough together, it should stick to itself and not feel dry.
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Remove the dough from the food processor onto a clean work surface. Shape the dough into a flat disc, cover it with plastic wrap, and chill for at least 30 minutes in the fridge. For those who want to get a bit creative, you can store the dough in the fridge for up to 2 days to long-ferment. If you do the long fermentation, allow the dough to rest at room temperature for 15-20 minutes before rolling.
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Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
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On a lightly floured surface or a piece of parchment paper, roll the dough out into a 9-inch rectangular shape that’s about 1/16th of an inch thick. Aim for an even roll for the best results.
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Using a pizza cutter or sharp knife, trim the dough to create an 8-inch square. Slice the dough into eight 1-inch vertical strips, then make 8 perpendicular slices, also 1-inch wide. You should have 64, 1-inch square-shaped pieces of cracker dough.
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Carefully place the shaped cracker dough onto the prepared baking sheet with spaces between them. Use a toothpick to dock a hole in the center of each cracker; this helps prevent puffing during baking.
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Sprinkle the dough with flaky sea salt and bake the crackers for 18-22 minutes, or until they are golden brown.
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While the first batch bakes, continue to re-roll and cut the remaining dough until all the crackers are ready. You will need to bake these in a few batches.
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Once baked, remove the Sourdough Cheez-It crackers from the oven and cool completely on a wire rack. The crackers will crisp up even more as they cool. Enjoy!
Delicious Variations to Try
- Spicy Cheddar: Add a pinch of cayenne pepper for an extra kick that will tantalize your taste buds.
- Herb-Infused: Incorporate dried herbs such as thyme or rosemary for a fragrant, savory twist that will elevate the cracker’s flavor profile.
- Smoky Flavor: Use smoked cheddar cheese instead of regular cheddar for a unique, deliciously smoky taste.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the dough in advance and chill it; you can even freeze it for up to three months. Just thaw in the fridge and roll out when ready.
- Ingredient Swaps: If you’re out of cheddar, try using any sharp cheese you have on hand; it will still work beautifully.
- Slicing Tips: For clean edges, use a sharp knife or a pizza cutter; it makes the process quick and easy!
Nutrition Information per Serving
- Serving Size: 1 cracker
- Calories: 30
- Total Carbohydrates: 2g
- Sugars: 0g
- Total Fat: 2g
- Protein: 1g
- Sodium: 40mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The dough can be made ahead and stored in the fridge or frozen.
- Can I use different ingredients? Yes! Feel free to play around with different cheeses or herbs to suit your taste.
- How do I store leftovers? Keep any leftover crackers in an airtight container at room temperature for up to a week.
- How long does it last? These homemade Cheez-Its are best enjoyed within a week but are amazing fresh out of the oven!
Wrapping It Up
There’s something incredibly satisfying about crafting your own snacks, especially when they come out crispy, cheesy, and bursting with flavor. These Sourdough Cheez-Its capture the spirit of comfort food and make for a delightful treat any time of day. Whether you’re packing them for a lunchbox, serving them at a gathering, or enjoying them solo within the cozy nook of your home, they are bound to bring a smile to your face. Save this Sourdough Cheez-Its Recipe to your snacks board so it’s ready when you need a cozy treat! Happy baking!
Sourdough Cheez-Its
Ingredients
Main Ingredients
- 226 grams cheddar cheese, freshly shredded Approximately 8 ounces
- 100 grams sourdough discard Approximately 1/3 cup
- 42 grams unsalted butter, cold + cubed Approximately 3 tablespoons
- 140 grams all-purpose flour Approximately 1 cup
- 1 gram garlic powder Approximately 1/4 teaspoon
- 1 gram onion powder Approximately 1/4 teaspoon
- 3 grams salt Approximately 1/2 teaspoon
- Flaky salt To sprinkle on top, if desired
Instructions
Preparation
- To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture is formed.
- Remove the dough from the food processor onto a clean work surface. Shape the dough into a flat disc, cover it with plastic wrap, and chill for at least 30 minutes in the fridge.
- For those who want to get a bit creative, you can store the dough in the fridge for up to 2 days to long-ferment. If you do the long fermentation, allow the dough to rest at room temperature for 15-20 minutes before rolling.
Baking
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
- On a lightly floured surface or a piece of parchment paper, roll the dough out into a 9-inch rectangular shape that’s about 1/16th of an inch thick.
- Using a pizza cutter or sharp knife, trim the dough to create an 8-inch square. Slice the dough into eight 1-inch vertical strips, then make 8 perpendicular slices, also 1-inch wide.
- Carefully place the shaped cracker dough onto the prepared baking sheet with spaces between them. Use a toothpick to dock a hole in the center of each cracker.
- Sprinkle the dough with flaky sea salt and bake the crackers for 18-22 minutes, or until they are golden brown.
- Once baked, remove the Sourdough Cheez-It crackers from the oven and cool completely on a wire rack.
