Sourdough Cheez-Its Snack Crackers (Printable)

Tangy sourdough crackers with sharp cheddar and everything seasoning for savory snacking.

# Components:

→ Dough

01 - 1 cup all-purpose flour
02 - 1 cup sharp cheddar cheese, finely shredded
03 - 3 tablespoons unsalted butter, cold and cubed
04 - 1/2 cup sourdough starter discard, unfed
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder

→ Topping

08 - 2 tablespoons everything bagel seasoning
09 - 1 tablespoon flaky sea salt, optional
10 - 1 tablespoon olive oil for brushing

# Directions:

01 - In a food processor, pulse flour, cheddar cheese, cold butter, salt, garlic powder, and onion powder until mixture resembles coarse crumbs.
02 - Add sourdough starter discard to the processor and pulse until a soft dough forms.
03 - Turn dough onto a lightly floured surface and knead briefly until smooth.
04 - Divide dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Remove one dough disk from refrigerator and roll between two sheets of parchment paper to approximately 1/8-inch thickness.
07 - Brush rolled dough lightly with olive oil. Sprinkle evenly with everything bagel seasoning and flaky sea salt.
08 - Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing them slightly apart.
09 - Repeat rolling, seasoning, and cutting process with remaining dough disk.
10 - Bake for 16 to 18 minutes, rotating baking sheets halfway through, until golden and crispy.
11 - Remove from oven and cool completely on a wire rack before serving or storing in an airtight container.

# Expert Advice:

01 -
  • You finally have a way to use sourdough discard that tastes sophisticated instead of guilty.
  • These crackers are addictively crunchy and tangy, the kind you can't stop eating even after three handfuls.
  • Making them feels like a shortcut, but they taste homemade in the best possible way.
02 -
  • The crackers will seem slightly soft when they come out of the oven, but they firm up dramatically as they cool, so resist the urge to bake longer.
  • Using truly cold butter and not overworking the dough are the difference between crackers that shatter in your mouth and ones that feel tough and dense.
  • Your sourdough discard needs to be active but unfed; bubbly starter makes tangier crackers that people actually remember eating.
03 -
  • Roll the dough to an even 1/8-inch thickness by using a ruler as a guide; uneven thickness means some crackers crisp faster than others.
  • If you don't have a pizza cutter, a fluted pastry wheel creates prettier edges and cuts through the dough with less resistance than a knife.
  • Make a double batch and freeze the unbaked cut squares on a baking sheet; you can bake them straight from the freezer for fresh crackers anytime.
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