Sourdough Cheez-It Crackers
These homemade sourdough cheez-it crackers are crunchy, salty and cheesy. They are made with simple, wholesome ingredients and are packed with flavor. A quick and easy snack the whole family will love.
Servings: 6 servings
Ingredients
- 226 grams cheddar cheese, chopped (8oz block) 2 cups
- 85 grams flat sourdough discard heaping ⅓ cup
- 28 grams unsalted butter, chopped 2 Tablespoons
- 5 grams ranch seasoning ½ Tablespoon
- 5 grams salt 1 teaspoon
- 65 grams all purpose flour ½ cup
- Flaky sea salt optional for the top of cracker
Instructions
- Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty cracker, cut the salt amount in half.226 grams cheddar cheese, chopped (8oz block), 85 grams flat sourdough discard, 28 grams unsalted butter, chopped, 5 grams ranch seasoning, 5 grams salt, 65 grams all purpose flour
- Place dough onto plastic wrap and place in the fridge for at least 20 minutes.
- Preheat the oven to 350F.
- Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible, ⅛”. I prefer to roll out on a silicone baking mat but you can also use parchment paper. The thinner the better for a crispier cracker.
- Cut the crackers in 1" squares with a bench scraper or a pasta cutter.
- Poke a hole in the middle of each cracker with a toothpick.
- Sprinkle the crackers with flaky sea salt.
- Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18 minutes.
- Repeat with the other half of the dough. If you bake the 2 trays together rotate the trays halfway through.
- After the cheez-its bake let them sit in the turned off oven with the door slightly ajar. This will allow them more time to dry out resulting in a crispier cracker.
Notes
- The thinner the better on this dough, thinner dough will yield a crisper cracker.
- If the dough is sticky after mixing it in the food processor add a little extra flour. You should be able to touch the dough without it sticking to you.
- Refrigerate the dough for 20 minutes before rolling it out. Slightly cooled off dough is easier to roll out. However, if you keep the crackers in the fridge for several hours, the dough will be harder to roll. In that case, I recommend letting the dough warm up on the counter for 10-15 minutes before rolling it.
- This recipe can easily be doubled or tripled.
- Once completely cooled store in an airtight container. A glass mason jar is my preferred container.
- This recipe will make about 125 crackers
Nutrition
Serving: 20Crackers | Calories: 242kcal | Carbohydrates: 12g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 662mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 494IU | Calcium: 269mg | Iron: 1mg
