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!