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
