Sourdough Cheez Its
Sourdough Discard Cheez Its
These homemade sourdough discard Cheez-Its are crisp, cheesy, and incredibly easy to make. Rolled thin and baked until golden, they’re the perfect savory snack and a great way to use up extra sourdough discard.
Ingredients
1 3/4 cups shredded sharp cheddar cheese
¾ cup sourdough discard unfed
¼ cup all-purpose flour
2 tablespoons butter softened, cubed
½ teaspoon garlic salt to taste
½ teaspoon paprika
Coarse or flaky salt for topping
Instructions
Make the dough
Add the shredded cheddar, sourdough discard, flour, butter, garlic salt, and paprika to the bowl of a food processor. Pulse until the mixture comes together and resembles a crumbly dough.
Chill the dough
Turn the dough out onto the counter and use your hands to gently press it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 20-30 minutes, or up to a few hours. Chilling helps the crackers hold their shape and bake evenly.
Preheat & prepare
Preheat your oven to 350°F (175°C). Prepare two baking sheets. You'll use the parchment paper that you are rolling the dough out on to bake on the baking sheet.
Roll out the dough
Split the dough ball in half and roll each separately. Place between two pieces of parchment paper and roll each out to about ⅛-inch thickness. Thinner dough will yield crispier crackers.
Cut the crackers
Use a pastry wheel or sharp knife to cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving a little space between each.
Dock & season
Use a toothpick or wooden skewer to poke a small hole in the center of each cracker. Lightly sprinkle with coarse or flaky salt.
Bake
Bake for 15–20 minutes, or until the crackers are golden and crisp. Thinner crackers may be done closer to 15 minutes, while thicker crackers may need a bit more time.
Cool
Let the crackers cool completely on the baking sheet—they’ll continue to crisp as they cool. Break them apart once cooled and serve. Store any leftovers at room temperature in an airtight container for up to 3-4 days.
Nutrition Information
Serving: 20crackers | Calories: 7kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 0.5g | Saturated Fat: 0.3g |
Sodium: 20mg |
Tips for Making These the BEST Sourdough Cheez-Its
Sharp cheddar is key. The sharper the cheese, the more classic Cheez-It flavor you’ll get.
Roll evenly. Try to keep the dough at an even ⅛-inch thickness so the crackers bake at the same rate.
Dock every cracker. Poking a hole in the center helps prevent bubbling and keeps the crackers flat.
Watch closely near the end. Crackers can go from perfectly golden to overbaked quickly, especially the thinner ones.
Bake in batches if needed. If your oven has hot spots, rotate the pan halfway through baking.
Cool completely for maximum crunch. The crackers continue to crisp as they cool—don’t judge the texture straight out of the oven.
