Ultimate Sourdough Cheez Its Recipe (How to Make Irresistible Homemade Crackers)

These delightful little squares pack a Sourdough Cheez Its, crunchy punch, all while embracing the wholesome goodness of sourdough. My family can’t seem to put them down, and I love how they come together in a snap using only a handful of simple ingredients. You’ll learn how easy it is to create this resourceful snack, perfect for any occasion.

Ingredients & Substitutions

• Cheddar Cheese – For an extra cheesy bite, use sharp cheddar cheese. But feel free to add a variety of cheeses to the mix, such as parmesan cheese or asiago. Fresh cheese gives you the best flavor, so I’d skip the pre-shredded cheese if possible.
• Flour– I used all-purpose flour.
• Seasonings – Garlic powder, onion powder, and kosher salt give these crunchy crackers the perfect flavor.
• Butter – Use cold unsalted butter for the crunchiest crackers and reduce the salt by 1g (1/4 teaspoon) if you’re using salted butter.
• Sourdough Starter –You can use either an active sourdough starter or sourdough starter discard. Whichever you choose, make sure it’s the same amount in grams.

Baking time for Sourdough Cheez Its

How to Make Sourdough Cheez Its

How to Store

To keep your homemade Sourdough Cheez Its fresh and crispy, make sure to allow the crackers to cool completely before storing them. Once cooled, transfer them to an airtight container to shield them from air and moisture, which can dull their crunch. Store the container in a cool, dry place at room temperature—avoid refrigeration as it adds moisture that softens the crackers. With proper storage, the crackers will stay deliciously crisp for about one to two weeks. If they lose some crunch over time, you can refresh them by placing them in a low oven (around 300°F or 150°C) for a few minutes until crisp again. This method helps maintain their savory, crunchy texture and flavor for convenient snacking whenever you want.

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Why You’ll Love This Recipe:

Wholesome ingredients and zero preservatives: 

These kids approved sourdough crackers are an absolute delight, crafted from just a handful of wholesome everyday ingredients: cheddar, flour, butter, and sourdough starter. With no preservatives or artificial flavors, you can confidently serve them to your little ones, ensuring they indulge in a snack made from real food. Each bite is not just a treat: it’s an opportunity to feed their growing bodies with quality ingredients that you can trust.

Easy-to-make, flexible recipe:

With a food processor and the recipe card below, you’ll have a batch cooling on the rack in no time. This easy to make recipe is truly a game changer for snack lovers, and its flexibility makes it a must-try. If you’re craving a quick fix, you can whip them up in under 2 hours. But if you’re willing to plan, letting the dough chill overnight will deepen the flavors, giving you a rich, nuanced tang that elevates these cheese crackers to gourmet status.

Sourdough starter:

This copycat Cheez It recipe relies on sourdough for a mild, unique flavor that sets it apart from classic Cheez Its. Incorporating sourdough starter not only enhances the taste but also adds a delightful complexity, transforming these crackers into a luxury bite. The fermentation process brings out complex flavors, making every bite an experience rather than just a snack. 

FAQs

Sourdough Cheez Its Recipe

Sourdough Cheez Its are crunchy, cheesy crackers made with sharp cheddar, sourdough starter, and simple seasonings.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Equipment

• Food Processor
• Rolling Pin
• Large Baking Sheet

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

Instructions

 

• To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture is formed. When you press a piece of the cracker dough together, it should stick to itself. It shouldn’t be dry.
• 226 grams cheddar cheese, freshly shredded,100 grams sourdough discard,42 grams unsalted butter, cold + cubed,140 grams all-purpose flour,1 gram garlic powder,1 gram onion powder,3 grams salt
• Remove the dough from the food processor onto a clean work surface. Shape the dough into a flat disc, cover with plastic wrap and chill for at least 30 minutes in the fridge. You can also store the dough in the fridge for up to 2 days to long-ferment.
• If you long-ferment the dough, leave the dough at room-temperature for 15-20 minutes. This will help the dough be easier to roll.
• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
• On a lightly floured surface or a piece of parchment paper, roll the dough into a 9-inch rectangular shape that’s 1/16th of an inch thick. For the most consistent results, it is best to roll the dough as evenly as possible.
• Using a pizza cutter or a sharp knife, trim the dough to create an 8-inch square. Slice the dough into eight, 1-inch vertical strips, and then make 8 perpendicular slices, also 1-inch wide. You should be left with 64, 1-inch square-shaped pieces of cracker dough.
• Place the shaped cracker dough on the prepared baking sheet with spaces in between. Use a toothpick to dock a hole in the center of each cracker. This prevents the crackers from puffing up. Sprinkle the dough with flaky sea salt and bake the crackers for 18-22 minutes, or until they are golden brown.
• flaky salt
• While the first batch bakes, continue to re-roll and cut the remaining dough until all of the crackers are cut. You will need to bake in a few batches.
• Remove the baked Sourdough Cheez-It crackers from the oven and cool completely on a wire rack before serving. The crackers will become crunchier as they cool. Enjoy!

Warnings:

• Ensure the sourdough discard used is fresh and has been stored properly to prevent any risk of spoilage or mold development.
• Do not use active, bubbly starter as it may affect the cracker texture, causing puffing or uneven baking.
• Handle raw dough cautiously to avoid cross-contamination; wash hands and utensils thoroughly since it contains raw flour and dairy.
• Avoid pre-shredded cheese with anti-caking agents, which may affect texture and taste.
• Roll the dough very thinly (1/16 to 1/8 inch), or crackers may bake unevenly or remain doughy inside.
• Watch baking time closely to prevent burning; oven temperatures can vary.
• Store baked crackers in an airtight container at room temperature to avoid moisture, which causes sogginess or mold.
• If adding spices or seasonings, be mindful of allergies or sensitivities.
• Re-crisp crackers if softened by warming briefly in a low oven rather than microwaving, which can cause sogginess.
• People with gluten intolerance or dairy allergies should modify or avoid this recipe according to their dietary needs.

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