Homemade Cheez-Its
Craving a cheesy, crispy snack but want something homemade and wholesome? These sourdough Cheez-Its are the perfect solution.
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.