Discover the perfect savory bite with these crispy, cheesy sourdough Cheez-Its snack crackers. Each cracker boasts a bold cheddar flavor complemented by a touch of tang from the sourdough discard, delivering a crunchy, flavorful snack you’ll love anytime.
Whether you’re enjoying them as a quick snack, party appetizer, or a wholesome treat to stash in your lunchbox, these homemade crackers bring a delightful combination of textures and seasoning to satisfy your savory cravings.
- Crunchy and bold cheddar flavor that beats store-bought crackers.
- Utilizes sourdough starter discard, reducing waste while adding tangy depth.
- Everything bagel seasoning provides a savory, textured topping with a twist.
- Easy to make with simple ingredients and a food processor.
Ingredients
- All-purpose flour: Provides the essential structure for the crackers, creating a sturdy yet crisp base.
- Sharp cheddar cheese, finely shredded: Adds rich, tangy, and cheesy flavor that defines the crackers’ savory taste.
- Unsalted butter, cold and cubed: Ensures flakiness and richness, helping create a tender, crumbly texture.
- Sourdough starter discard (unfed): Infuses a subtle tang and moisture, giving the crackers distinctive sourdough character.
- Salt: Enhances overall flavor balance and amplifies the cheddar taste perfectly.
- Garlic powder: Provides a mild, savory depth with aromatic undertones.
- Onion powder: Complements the garlic with a subtle sweetness and complexity.
- Everything bagel seasoning: A vibrant blend of sesame seeds, poppy seeds, dried onion and garlic, plus salt, giving a flavorful crunchy topping.
- Flaky sea salt (optional): Adds bursts of salty crunch atop the crackers for an elevated savory experience.
- Olive oil: Lightly brushed to help seasonings stick and promote golden crisp edges during baking.
Instructions
- Make the Dough
-
Combine the flour, shredded cheddar, cold butter, salt, garlic powder, and onion powder in a food processor. Pulse until the mixture resembles coarse crumbs to ensure even distribution of fat and dry ingredients, which results in crisp cracker texture. Then add the sourdough starter discard and pulse again until the dough just comes together into a soft ball, indicating proper hydration.
- Knead and Chill
-
Transfer the dough to a lightly floured surface and knead briefly until smooth. Dividing the dough into two disks and refrigerating for 30 minutes firms up the butter and relaxes the gluten, which helps with easier rolling and flaky, tender crackers.
- Preheat Oven and Prepare Baking Sheets
-
Set your oven to 350°F (175°C) to ensure the right temperature for even baking. Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Roll the Dough Thinly
-
Place one chilled dough disk between two parchment paper sheets and roll to about 1/8-inch thickness. This thin layer allows for crispiness. Brush olive oil lightly over the top, which helps the seasoning adhere and promotes golden, flavorful edges.
- Season and Cut
-
Sprinkle everything bagel seasoning evenly on the rolled dough, adding flaky sea salt if using for extra texture. Use a pizza cutter or sharp knife to cut the dough into 1-inch squares for perfect snack-sized crackers.
- Arrange and Bake
-
Place the cut crackers on the prepared baking sheets with a little space to allow heat circulation. Bake for 16-18 minutes, turning the pans halfway, so crackers bake evenly and develop a golden, crispy finish.
- Cool Completely
-
Transfer the crackers to a wire rack to cool fully. Cooling allows excess steam to escape, making the crackers even crunchier and ready to enjoy or store.
- For best results, chill the dough fully before rolling to prevent sticking and cracking.
- Using sourdough discard enhances depth but doesn’t add rise, keeping crackers flat and crispy.
- Store crackers in an airtight container to maintain crispness for up to one week.
Storage Tips
Keep the crackers in an airtight container at room temperature for up to 7 days to preserve their crunch. If they soften over time, simply reheat in a 300°F oven for 5 minutes to restore crispness.
Serving Suggestions
These sourdough Cheez-Its make a fantastic snack paired with sliced cheeses, charcuterie, or dips like hummus or guacamole. They’re also perfect to pack for on-the-go snacking or lunchtime crunch.
- Use finely shredded sharp cheddar for best melting and cheesy punch.
- Roll dough evenly to ensure uniform baking and consistent crunchiness.
- Experiment with seasoning by swapping everything bagel spice for smoked paprika or rosemary for different flavor profiles.
FAQs
- Can I use active sourdough starter instead of discard?
-
It’s best to use unfed starter discard to avoid excess activity that could affect texture. Active starter may cause the dough to overproof and become tough.
- Can I substitute butter with oil or margarine?
-
Butter is ideal for flavor and flakiness. Using oils may alter texture and taste, often resulting in less crisp crackers.
- How thin should I roll the dough?
-
Roll to about 1/8 inch thick for the perfect balance of crunch and chewiness.
- Can I freeze the dough?
-
Yes, wrap the dough disks tightly and freeze up to one month. Thaw overnight in the fridge before rolling and baking.
- What if I don’t have everything bagel seasoning?
-
You can create a mix of sesame seeds, poppy seeds, dried minced onion and garlic, plus salt as a homemade substitute.
- Why are my crackers soft after baking?
-
They may need longer baking or cooling on a wire rack to crisp fully. Also, stored improperly, moisture can soften them; reheating helps restore crunch.
Sourdough Cheez-Its Snack Crackers
Equipment
- 1 food processor
- 2 baking sheets lined with parchment paper
- 1 Rolling Pin or similar rolling tool
- 1 pizza cutter or sharp knife
- 1 Wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese finely shredded
- 3 tablespoons unsalted butter cold and cubed
- 1/2 cup sourdough starter discard unfed
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons everything bagel seasoning
- 1 tablespoon flaky sea salt optional
- 1 tablespoon olive oil
Instructions
- In a food processor, combine flour, cheddar cheese, cold butter, salt, garlic powder, and onion powder. Pulse until the mixture forms coarse crumbs.
- Add the sourdough starter discard and pulse until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead briefly until smooth.
- Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll one disk of dough between parchment sheets to about 1/8-inch thickness.
- Brush the surface lightly with olive oil, then sprinkle evenly with everything bagel seasoning and optional flaky sea salt.
- Cut the dough into 1-inch squares using a pizza cutter or sharp knife, then transfer to the baking sheets leaving small spaces between.
- Repeat the rolling, seasoning, and cutting steps with the second dough disk.
- Bake the crackers for 16 to 18 minutes, rotating baking sheets halfway through until golden and crisp.
- Cool crackers completely on a wire rack to develop extra crispiness.
Notes
- For extra cheesy flavor, increase cheddar amount slightly.
- Roll dough evenly thin for best crunch.
- To re-crisp softened crackers, warm in 300°F oven for 5 minutes.
