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

Ingredients:

• 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

Instructions:

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.