Sourdough “Cheez It

Preparation Time: 15 minutes
Resting Time: 30 minutes
Baking Time: 12-15 minutes per batch
Total Time: 57-60 minutes
Servings: Makes about 60 crackers


  • 1 cup sourdough discard
  • 1 cup all-purpose flour, plus extra for dusting
  • 1/4 cup cold unsalted butter, diced
  • 1 cup sharp cheddar cheese, finely grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons ice water, if needed


  1. Prepare Dough:
    • In a large mixing bowl, combine the sourdough discard, all-purpose flour, diced cold butter, grated cheddar cheese, salt, garlic powder, onion powder, paprika, and ground black pepper. Mix until the dough starts to come together.
  2. Knead Dough:
    • Transfer the dough to a lightly floured surface and knead it gently until it forms a smooth ball. If the dough is too dry, add a tablespoon of ice water at a time until it reaches the desired consistency.
  3. Rest Dough:
    • Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
  4. Preheat Oven:
    • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  5. Roll Out Dough:
    • Once chilled, unwrap the dough and place it on a lightly floured surface. Roll it out to about 1/8 inch thickness.
  6. Cut Into Squares:
    • Use a sharp knife or a pizza cutter to cut the rolled-out dough into small squares, about 1 inch by 1 inch.
  7. Poke Holes:
    • Use a toothpick or skewer to poke a hole in the center of each square to mimic the “Cheez-It” cracker design.
  8. Transfer to Baking Sheets:
    • Carefully transfer the cut-out squares to the prepared baking sheets, leaving a little space between each cracker.
  9. Bake:
    • Bake the crackers in the preheated oven for 12-15 minutes, or until golden brown and crispy.
  10. Cool and Serve:
    • Remove the crackers from the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
  11. Enjoy:
    • Once cooled, enjoy your homemade sourdough “Cheez-It” crackers as a delicious snack on their own or with your favorite dips!

Note: Store the cooled crackers in an airtight container at room temperature for up to 1 week. If they start to lose their crispiness, you can re-crisp them in a low oven for a few minutes before serving.

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