How to make Sourdough Cheez-Its
Craving a cheesy, crispy snack but want something homemade and wholesome? These sourdough Cheez-Its are the perfect solution.
Not only are they bursting with cheesy flavor, but they also put your sourdough discard to great use. With a few simple ingredients, you can make a batch of these addictive snacks right at home. We love making a double or triple batch of these for our busy weeks of chasing our sports kids. They don’t last long at our house!
Why Use Sourdough Discard?
You certainly don’t have to use sourdough discard in this recipe, but I just happen to always have some around and it’s nutritious so… Sourdough discard adds a tangy depth of flavor to these crackers that sets them apart from store-bought versions. Plus, it’s an excellent way to minimize waste while creating something delicious. If you don’t have a starter and have wanted some you can grab some of mine here, or you can always use my classic Homemade Cheez-Its Recipe below!
Homemade Sourdough Cheez-Its Recipe
Ingredients:
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter, softened
- ½ teaspoon salt
- ½ cup all-purpose flour (plus more for rolling out)
- Coarse sea salt for sprinkling before baking
- Optional: ¼ teaspoon smoked paprika or garlic powder for extra flavor (or heck, get crazy and add some red pepper flakes)
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the sourdough discard, shredded cheddar cheese, softened butter, and salt. Mix until well combined.
- Gradually add the flour, mixing until a soft dough forms. If the dough is sticky, add a tablespoon of flour at a time until it becomes manageable.
- Chill the Dough:
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling makes it easier to roll out and ensures the crackers hold their shape.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll and Cut:
- On a floured surface, roll out the chilled dough to about ⅛-inch thickness.
- Using a pastry cutter, pizza wheel, or small square cookie cutter, cut the dough into 1-inch squares. Sprinkle with coarse sea salt. For the signature Cheez-It look, poke a small hole in the center of each square with a skewer or toothpick.
- Bake:
- Transfer the squares to the prepared baking sheet, leaving a little space between them.
- Bake for 15–20 minutes, or until the crackers are golden and crisp. Keep an eye on them to prevent overbrowning.
- Cool and Store:
- Allow the crackers to cool completely on a wire rack before storing them in an airtight container. They’ll stay fresh for up to a week.
Questions People are asking about Homemade Sourdough Cheez-Its
Yes! While sharp cheddar is traditional, you can experiment with Parmesan, Gouda, or a blend of your favorites.
You can substitute it with 1/2 cup of buttermilk or greek yogurt for a similar tangy flavor, or see my classic Cheez-It’s Recipe below.
Swap the all-purpose flour for a 1:1 gluten-free baking flour. Make sure your sourdough discard is also gluten-free.
Absolutely! Wrap the dough tightly in plastic wrap and freezer for up to 2 months. Thaw in the refrigerator before rolling out.
This recipe makes approximately 70-80 1″ crackers, depending on the thickness of the dough and the size of the cuts.
Don’t have a jar of sourdough starter?
Try my classic Cheez-it Recipe!
Make Classic Homemade Cheez-Its
Ingredients:
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter, softened
- ½ teaspoon salt
- ¾ cup all-purpose flour
- 2–3 tablespoons cold water
- Optional: ¼ teaspoon smoked paprika or garlic powder for extra flavor
(Same Instructions as above)
Get Baking!
Give these sourdough Cheez-Its a try and share your creations with us on social media using #Heartyrecipes. We’d love to see your take on this cheesy delight!
Video About Making Homemade Cheez-Its
The Printable Recipe for
Homemade Cheez-Its
Equipment
- 1 Cookie Sheet
- Pizza or Pasta Cutter
Ingredients
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1 cup sharp cheddar cheese, shredded
- 3 tbsp unsalted butter, softened
- 1/2 tsp salt
- 1/2 cup all-purpose flour (plus more for rolling out)
- 1 tsp Coarse sea salt for sprinkling before baking
- Optional ¼ teaspoon smoked paprika or garlic powder for extra flavor (or heck, get crazy and add some red pepper flakes)
Instructions
- Prepare the Dough: In a mixing bowl, combine the sourdough discard, shredded cheddar cheese, softened butter, and salt. Mix until well combined. Gradually add the flour, mixing until a soft dough forms. If the dough is sticky, add a tablespoon of flour at a time until it becomes manageable.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling makes it easier to roll out and ensures the crackers hold their shape.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll and Cut: On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a pastry cutter, pizza wheel, or small square cookie cutter, cut the dough into 1-inch squares. Sprinkle with coarse sea salt. For the signature Cheez-It look, poke a small hole in the center of each square with a skewer or toothpick.
- Bake: Transfer the squares to the prepared baking sheet, leaving a little space between them. Bake for 15–20 minutes, or until the crackers are golden and crisp. Keep an eye on them to prevent overbrowning.
- Cool and Store: Allow the crackers to cool completely on a wire rack before storing them in an airtight container. They’ll stay fresh for up to a week.
Pin this recipe for later!
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Affiliate Disclosure & Content Disclaimer
This post may contain affiliate links from a paid sponsor, Amazon or other program. When you use these links to make a purchase I earn a small commission at no extra cost to you. This allows me to continue creating the content that you love. The content in this article is created for information only and based on my research and/or opinion.
Emily T.
DAILY INSPIRATION ON THE GRAM @hearty.sol
it's hip to be square!
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