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.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mg
Notes
Store the Sourdough Cheez Its in an airtight container at room temperature for about a week, or in the fridge for longer storage; may lose some crunchiness.
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