Why Make This Recipe
Sourdough Cheez Its are a delicious and fun twist on the classic snack. They combine the tangy flavor of sourdough with the cheesy goodness of cheddar. This recipe is a great way to use up sourdough discard while making a crispy, crunchy treat that is perfect for sharing or enjoying alone. Plus, making your own snacks allows you to control the ingredients, making them fresher and healthier than many store-bought options.
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, add all the ingredients except the flaky salt. Mix this until you get a wet sand texture. If you press a piece of the cracker dough together, it should stick well. If it’s dry, it needs more moisture.
- Remove the dough from the food processor and place it on a clean work surface. Shape it into a flat disc. Wrap it with plastic wrap and chill in the fridge for at least 30 minutes. For a longer ferment, you can store the dough in the fridge for up to 2 days. If you choose the long-ferment method, let it sit at room temperature for 15-20 minutes before rolling out, making it easier to work with.
- 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 out the dough into a 9-inch rectangular shape, 1/16th of an inch thick. Try to make it as even as possible for consistent baking.
- Using a pizza cutter or sharp knife, trim the edges to form an 8-inch square. Cut the dough into eight 1-inch vertical strips, and then make eight 1-inch perpendicular slices. You will have 64 square pieces of cracker dough.
- Place the cracker dough pieces on the prepared baking sheet, leaving space between them. Use a toothpick to poke a hole in the center of each cracker to prevent puffing. Sprinkle flaky sea salt on top.
- Bake the crackers for 18-22 minutes or until they are golden brown.
- While the first batch bakes, continue to re-roll and cut the remaining dough until all crackers are baked.
- Once baked, let the Sourdough Cheez It crackers cool completely on a wire rack. They will become crunchier as they cool. Enjoy!
How to Serve Sourdough Cheez Its
Sourdough Cheez Its make a perfect snack on their own or can be served with dips like hummus or guacamole. They’re great for parties, game nights, or a simple afternoon treat. Pair them with cheese or charcuterie boards for a delicious appetizer.
How to Store Sourdough Cheez Its
Store your Sourdough Cheez Its in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider placing them in the fridge, but they may lose some crunchiness.
Tips to Make Sourdough Cheez Its
- Make sure the butter is cold; this helps achieve a nice flaky texture.
- For extra flavor, consider adding herbs or spices to the dough.
- Keep an eye on the crackers as they bake; ovens can vary, and you don’t want them to burn.
Variation
You can experiment with different types of cheese such as pepper jack for a spicy kick or gouda for a smokier flavor. Adding herbs like rosemary or thyme can also enhance the taste.
FAQs
1. Can I use store-bought sourdough starter instead of discard? Yes, store-bought sourdough starter can work, but discard is preferred for its balance of moisture and flavor.
2. Can I freeze Sourdough Cheez Its? Yes, you can freeze them! Place them in a freezer-safe container, and they can last for several months. Just allow them to come to room temperature before serving.
3. What if I don’t have a food processor? A pastry cutter or a fork can work to mix the ingredients by hand, but it may take longer to reach the desired consistency.
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 If desired for topping
Method
Preparation
- In a bowl of a food processor, add all the ingredients except the flaky salt. Mix until you get a wet sand texture. If a piece of the cracker dough sticks well when pressed together, it’s ready. If it’s dry, add more moisture.
- Remove the dough from the food processor and place it on a clean work surface. Shape it into a flat disc, wrap it with plastic wrap, and chill in the fridge for at least 30 minutes. For a longer ferment, store in the fridge for up to 2 days. If using the long-ferment method, let it sit at room temperature for 15-20 minutes before rolling out.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface or parchment paper, roll out the dough into a 9-inch rectangular shape, 1/16th of an inch thick.
- Trim the edges to form an 8-inch square. Cut the dough into 64 square pieces (eight 1-inch vertical strips and eight 1-inch perpendicular slices).
- Place the pieces on the prepared baking sheet, leaving space between them. Poke a hole in the center of each cracker with a toothpick to prevent puffing and sprinkle flaky salt on top.
- Bake for 18-22 minutes or until golden brown.
- While the first batch bakes, continue to re-roll and cut the remaining dough until all crackers are baked.
- Once baked, let the crackers cool completely on a wire rack to become crunchier.