Easy Homemade Sourdough Cheez Its
Imagine biting into a perfectly crisp, cheesy square with a subtle tang from sourdough starter. These homemade sourdough Cheez Its combine bold cheddar flavor with a light, flaky texture that’s hard to resist.
If you’ve ever wondered what to do with sourdough starter discard, this recipe transforms it into a crowd-pleasing snack. Let’s dive into what makes these crackers so special.
Why this recipe is a standout snack
- The sharp cheddar cheese melts into every bite, delivering a rich, savory flavor.
- The sourdough starter adds a unique tang that elevates the classic Cheez It taste.
- Homemade means no preservatives, just fresh, wholesome ingredients baked to perfection.
Ingredients you’ll need
- 1 cup all-purpose flour
- 1/2 cup sourdough starter (active and bubbly)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2-3 tablespoons cold water (as needed)
How to make these cheesy bites
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures the crackers bake evenly and won’t stick to the pan.
In a mixing bowl, combine the flour, sourdough starter, shredded cheddar cheese, softened butter, salt, garlic powder, and paprika. Stir everything together until the mixture forms a dough.
If the dough feels dry, add cold water one tablespoon at a time until it comes together. Once ready, transfer the dough to a lightly floured surface and roll it out to about 1/8 inch thick.
Using a pizza cutter or knife, cut the dough into small squares, approximately 1 inch in size. Place the squares on the prepared baking sheet, leaving a small gap between each one.
Prick each square with a fork to allow steam to escape during baking. Bake the crackers for 15-20 minutes, or until they turn golden and crisp.
Remove them from the oven and let them cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely before enjoying.
Ingredient swaps to try
If you’re out of sharp cheddar, mild cheddar or a mix of parmesan and mozzarella can work in a pinch. For a spicier kick, consider substituting the paprika with cayenne pepper or smoked paprika.
Frequently asked questions
Can I use sourdough discard instead of active starter? Yes, sourdough discard works well in this recipe since the starter’s tangy flavor is the key element here.
How should I store these crackers? Store them in an airtight container at room temperature for up to a week to maintain their crisp texture.
Expert tips for perfect crackers
- Roll the dough as evenly as possible to ensure all the crackers bake uniformly.
- Keep an eye on the oven during the last few minutes to prevent over-browning.
- For extra crispness, let the crackers cool completely before storing them in a container.