why make this recipe
Sourdough Cheez Its are a delightful twist on a classic snack. They combine the tangy flavor of sourdough with the rich taste of cheddar cheese, creating a crunchy and savory treat. Making them at home allows you to enjoy fresh, delicious crackers and control the ingredients. Plus, it’s a great way to use up leftover sourdough discard!
how to make Sourdough Cheez Its
Ingredients:
- 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)
Directions:
- In a bowl of a food processor, combine all the ingredients except the flaky salt. Mix until it reaches a wet sand texture. If you can press the dough together and it sticks, it’s ready.
- Move the dough to a clean work surface. Shape it into a flat disc, wrap in plastic wrap, and chill for at least 30 minutes in the fridge. You can also keep it in the fridge for up to 2 days to long-ferment. If you do this, let it sit at room temperature for 15-20 minutes before rolling.
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
- On a lightly floured surface or parchment paper, roll the dough into a 9-inch rectangle, about 1/16th of an inch thick. Try to roll it as evenly as possible for consistent crackers.
- Use a pizza cutter or sharp knife to trim the dough into an 8-inch square. Cut it into eight 1-inch vertical strips, then cut it perpendicularly to make 1-inch squares. You should have 64 pieces.
- Place the squares on the baking sheet, leaving space between each. Use a toothpick to poke a hole in the center of each cracker to prevent puffing. Sprinkle with flaky sea salt.
- Bake for 18-22 minutes, or until the crackers are golden brown.
- While the first batch bakes, re-roll and cut any remaining dough, baking in batches.
- After baking, let the crackers cool completely on a wire rack. They will get crunchier as they cool. Enjoy!
how to serve Sourdough Cheez Its
These Sourdough Cheez Its are perfect for snacking on their own or served with your favorite dips. They make a great addition to cheese boards or are wonderful alongside a bowl of soup.
how to store Sourdough Cheez Its
Store the cooled Sourdough Cheez Its in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them for up to three months.
tips to make Sourdough Cheez Its
- Shred the cheddar cheese yourself for the best flavor and texture.
- For extra flavor, consider adding herbs or spices to the dough.
- Roll the dough evenly for a consistent baking result.
- Keep an eye on the crackers as they bake, as oven times can vary.
variation
You can experiment with different types of cheese, such as pepper jack for a spicier flavor or a smoked cheddar for a different twist. Adding crushed red pepper flakes or herbs like rosemary can also change the flavor profile.
FAQs
1. Can I use store-bought sourdough starter instead of sourdough discard?
Yes, you can use a fresh sourdough starter, but the texture and flavor might differ slightly.
2. What if my dough is too sticky?
If the dough feels too sticky to handle, try adding a bit more flour until it reaches a workable consistency.
3. Can I bake these crackers in an air fryer?
Yes, you can use an air fryer! Set it to a lower temperature and check for doneness as they might bake faster.
Sourdough Cheez Its
Ingredients
Main Ingredients
- 226 grams cheddar cheese, freshly shredded Shred the cheddar cheese yourself for the best flavor and texture.
- 100 grams sourdough discard Can use fresh sourdough starter but may change texture and flavor slightly.
- 42 grams unsalted butter, cold + cubed Use cold butter for best results.
- 140 grams all-purpose flour
- 1 gram garlic powder
- 1 gram onion powder
- 3 grams salt
- flaky salt Sprinkle on top before baking, if desired.
Method
Preparation
- In a bowl of a food processor, combine all the ingredients except the flaky salt. Mix until it reaches a wet sand texture.
- Move the dough to a clean work surface. Shape it into a flat disc, wrap in plastic wrap, and chill for at least 30 minutes in the fridge.
- If you want to long-ferment, keep it in the fridge for up to 2 days. Let it sit 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.
- On a lightly floured surface or parchment paper, roll the dough into a 9-inch rectangle, about 1/16th of an inch thick.
- Trim the dough into an 8-inch square and cut it into eight 1-inch vertical strips, then cut it perpendicularly to make 1-inch squares.
- Place the squares on the baking sheet, leaving space between each. Use a toothpick to poke a hole in the center of each cracker to prevent puffing.
- Sprinkle with flaky sea salt.
- Bake for 18-22 minutes, or until the crackers are golden brown.
- Re-roll and cut any remaining dough while the first batch bakes.
- Let the crackers cool completely on a wire rack. They will get crunchier as they cool.