Sourdough Cheez-Its Snack Crackers
Bold and crunchy sourdough crackers packed with sharp cheddar and savory everything bagel seasoning, perfect for satisfying savory snacking with a delightful tangy flavor.
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.