If you’ve ever dreamed of capturing that perfect balance of tangy sourdough flavor with sharp, cheesy goodness, then this Sourdough Cheez-It Crackers Recipe is about to become your new obsession. These homemade crackers offer a delightful crunch and a depth of flavor that store-bought versions can only try to mimic. Whether you’re snacking solo or impressing friends at your next gathering, these crackers combine simple ingredients in a way that feels both nostalgic and surprisingly gourmet.
Ingredients You’ll Need
The beauty of this Sourdough Cheez-It Crackers Recipe is how straightforward and pantry-friendly the ingredients are, yet each one plays a crucial role. From the sharp tang of cheddar to the subtle soulful punch of sourdough discard, every bite is layered with complexity and texture.
- Cheddar cheese (226 grams / 8 ounces): Freshly shredded for maximum melt and sharpness that defines the cracker’s flavor.
- Sourdough discard (100 grams / 1/3 cup): Adds that signature tang and keeps the crackers delightfully tender.
- Unsalted butter (42 grams / 3 tablespoons, cold and cubed): Enhances flakiness and richness without overpowering the cheese.
- All-purpose flour (140 grams / 1 cup): The base that holds everything together with the perfect crumbly texture.
- Garlic powder (1 gram / 1/4 teaspoon): A whisper of savory depth to balance the cheese.
- Onion powder (1 gram / 1/4 teaspoon): Rounds out the flavor profile with a subtle sweetness.
- Salt (3 grams / 1/2 teaspoon): Amplifies the flavors and ensures every bite is seasoned just right.
- Flaky salt (optional): Perfect for sprinkling on top for an extra burst of crunch and salty finish.
How to Make Sourdough Cheez-It Crackers Recipe
Step 1: Combine the Ingredients
Start by placing all your ingredients—except the flaky salt—into the bowl of a food processor. Pulse everything until the dough reaches a wet sand-like texture that sticks when pressed together but isn’t overly wet or dry. This step is critical because that perfect texture will give your crackers the ideal structure and crunch.
Step 2: Chill the Dough
Turn the dough out onto a clean surface and shape it into a flat disc. Wrapping it tightly in plastic wrap, pop it into your fridge for at least 30 minutes. This chilling phase not only firms up the dough for easier rolling but also allows the flavors to meld beautifully. Want to deepen the flavor? Let the dough cold-ferment in the fridge for up to two days, then bring it to room temperature before rolling.
Step 3: Preheat and Prepare
While your dough chills, preheat your oven to 350 degrees F. Get a baking sheet ready by lining it with parchment paper. Trust me, this little prep makes clean-up so much easier and helps your crackers bake evenly without sticking.
Step 4: Roll Out the Dough
Lightly flour your surface or lay down a piece of parchment paper to prevent sticking, then roll your dough out into a 9-inch rectangle, aiming for an impressively thin 1/16th-inch thickness. The thinner, the better for that crisp snap you’re aiming for. Try to keep it as even as possible for uniform baking, which means every cracker will crisp perfectly.
Step 5: Cut into Squares
Use a pizza cutter or a sharp knife to trim your rectangle down to an 8-inch square, then slice into 1-inch strips vertically and horizontally, yielding 64 perfect little squares. Think of these as your miniature canvases for cheesy, tangy goodness.
Step 6: Dock and Season
Arrange your cracker squares on your prepared sheet spaced nicely apart so they bake evenly. Use a toothpick to poke a small hole in the center of each cracker—this prevents puffing and keeps that irresistible cracker shape. Finish off with a sprinkle of flaky sea salt if you like a salty crunch topping each bite.
Step 7: Bake to Perfection
Bake for 18 to 22 minutes or until your crackers turn a golden brown. The smell alone will have you reaching for one before they’re out of the oven! Since you’ll have more dough than fits on a single sheet, repeat the rolling and cutting process for the next batches.
Step 8: Cool Completely
Remove the crackers from the oven and transfer them to a wire rack to cool. This step is crucial—your crackers firm up and reach their full crunch only once cooled, so patience here rewards you with that satisfying snap in every bite.
How to Serve Sourdough Cheez-It Crackers Recipe
Garnishes
These crackers are fantastic on their own, but why stop there? Sprinkling some freshly cracked black pepper or a light dusting of smoked paprika adds a surprising but pleasant kick. A tiny brush of melted butter and herbs like rosemary or thyme can elevate your batch to gourmet snack status.
Side Dishes
Pair these crackers with creamy dips like hummus, guacamole, or a rich spinach artichoke dip to complement their savory tang. They also make brilliant companions to a charcuterie board, balancing out rich cheeses, cured meats, and fresh fruit with their crispy texture.
Creative Ways to Present
For a fun presentation, try stacking a few crackers with a thin slice of sharp cheddar or a dollop of your favorite jam in between for a sweet-and-savory bite. Alternatively, crumble them over a salad for an unexpected crunch boost or crush and use them as a topping for casseroles and mac and cheese.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your crackers in an airtight container at room temperature. They stay crisp and delicious for up to a week, making them a convenient snack to enjoy throughout the week without losing any of their charm.
Freezing
You can freeze baked crackers by placing them in a sealed freezer bag or container with parchment paper between layers to avoid sticking. They’ll keep well for up to 2 months. When you want to indulge, just thaw at room temperature for a few minutes before serving.
Reheating
To revive any crackers that have softened or to enjoy them warm, bake in a preheated 300 degrees F oven for 3-5 minutes. This little trick restores their crunch without drying them out.
FAQs
Can I use any type of cheese for the Sourdough Cheez-It Crackers Recipe?
Absolutely! While sharp cheddar is classic and flavorful, you can experiment with other cheeses like gouda, parmesan, or pepper jack to tailor the flavor to your preference. Just be mindful of moisture content since it affects dough consistency.
What is sourdough discard and why is it used here?
Sourdough discard is the portion of sourdough starter left over after feeding. It’s a fantastic way to reduce waste and adds a subtle tang and tender texture to the crackers, making them deeply flavorful with a hint of sourdough complexity.
Can I make these crackers gluten-free?
While this recipe calls for all-purpose flour, you can try a gluten-free flour blend suited for baking. However, expect some texture differences since gluten contributes to the structure and crunch of the crackers.
Is it necessary to chill the dough?
Chilling the dough is highly recommended because it firms up the butter and relaxes the dough, allowing easier rolling and better cracker texture. Skip this step and your crackers may spread too much or be tough.
How thin should I roll the dough for the best results?
Rolling the dough to approximately 1/16th of an inch thick gives the crackers their signature crispness. Thicker dough yields crunchier, more biscuit-like crackers, while thinner dough is delicate and brittle—just how a classic Cheez-It should be.
Final Thoughts
I can’t recommend this Sourdough Cheez-It Crackers Recipe enough if you love snacks that strike the perfect balance between homemade comfort and crave-worthy crunch. It’s simply one of those recipes that makes you feel like a kitchen rockstar every time you share them. Give it a go—you might just find this recipe becoming your go-to snack for casual evenings, parties, or those moments when you need a little cheesy happiness.
Print
Sourdough Cheez-It Crackers Recipe
- Total Time: 55 minutes
- Yield: 150 servings
Description
Crunchy, cheesy, and perfectly salty, these homemade Sourdough Cheez Its are a delightful twist on the classic cracker. Made with sourdough discard and sharp cheddar cheese, they offer a tangy flavor and satisfyingly crisp texture. Easy to prepare and perfect for snacking or entertaining, these crackers bake up golden and flaky with just a touch of garlic and onion powder for extra depth.
Ingredients
Cheese & Dough
- 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)
Finishing
- Flaky salt (if desired)
Instructions
- Combine Ingredients: Add all ingredients except flaky salt into a food processor. Pulse until the mixture resembles wet sand. The dough should be able to stick together when pressed, indicating proper moisture content.
- Chill Dough: Transfer dough onto a clean surface, form into a flat disc, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes. For deeper flavor, refrigerate up to 2 days. If long-fermented, allow dough to sit at room temperature for 15-20 minutes before rolling.
- Preheat Oven: Set oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll Dough: On a lightly floured surface or parchment, roll the dough evenly to a 9-inch rectangular shape approximately 1/16 inch thick.
- Trim and Cut: Trim dough into an 8-inch square. Cut into 1-inch vertical strips, then cut perpendicularly into 1-inch squares, creating 64 crackers.
- Dock and Season: Place crackers spaced apart on the baking sheet. Use a toothpick to poke a hole in the center of each to prevent puffing. Sprinkle flaky sea salt on top if desired.
- Bake Crackers: Bake for 18-22 minutes until golden brown and crisp. Bake remaining dough in batches repeating the steps.
- Cool and Serve: Transfer crackers to a wire rack and cool completely. They will crisp further as they cool. Enjoy as a snack or appetizer.
Notes
- You can long-ferment the dough by refrigerating up to 2 days for enhanced flavor.
- Ensure dough is rolled as evenly as possible for uniform baking.
- Docking each cracker prevents unwanted puffing and helps achieve crispness.
- Store cooled crackers in an airtight container to maintain freshness.
- Feel free to experiment with different types of cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
