How to Get Sourdough Cheez Its Extra Crispy Every Time

You love crunchy snacks but hate when homemade crackers turn soft. If you want consistently crisp sourdough Cheez Its, you’re in the right place. This quick guide shows how to get sourdough Cheez Its extra crispy every time with simple adjustments to dough, shaping, and baking.

You’ll learn exact measurements, step-by-step baking tips, and troubleshooting tricks so your crackers come out golden and snap-ready. Save this and pin it for your next snack session.

What You’ll Need (Ingredients + Tools)

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• Ingredients (yields about 3 dozen 1.5-inch crackers):
  • 1 cup unfed sourdough starter (discard), room temp
  • 1 1/2 cups finely grated sharp cheddar
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 tsp fine sea salt
  • 1 to 1 1/2 cups all-purpose flour (add until dough isn’t sticky)
  • Optional: 1/4 tsp smoked paprika or cayenne
• Tools:
  • Rolling pin, ruler or guide, pizza cutter or pastry wheel
  • Baking sheet, parchment paper, wire rack
  • Fork or dough docker for docking

Keep ingredients measured and ready—precision matters for crispness.

Preparing Your Dough

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1. In a bowl, mix 1 cup starter, 1 1/2 cups grated cheddar, salt and spices.
2. Cut in 1/2 cup cold butter until mixture forms coarse crumbs.
3. Add 1 cup flour and mix until it holds; add up to 1/2 cup more if sticky. Dough should be firm but pliable.

Tips:

• Keep butter cold—small fat pockets create flakiness and help crisp edges.
• Chill dough 30 minutes wrapped in plastic or freeze 10 minutes for easier rolling.
• If dough feels too wet, add 1–2 Tbsp more flour, not a lot at once.

Shaping and Docking for Maximum Crisp

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• Roll dough very thin: aim for 1/16–1/8 inch (about 1.5–3 mm). Thinner = crispier.
• Use a ruler or guide to keep thickness even.
• Cut into 1.25–1.5 inch squares. Dock each square with a fork or skewer to release steam.
• Transfer squares to a parchment-lined baking sheet with small gaps—don’t overcrowd.

Quick pro trick: place rolled sheet on a baking peel or flat board to transfer; chilling the sheet for 10–15 minutes before baking reduces spreading.

Baking and Extra-Crisp Techniques

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• Preheat oven to 375°F (190°C); place an empty baking sheet in the oven to preheat for a crisp bottom.
• Slide tray with parchment and crackers onto the hot sheet. Bake 12–15 minutes until edges are golden amber.
• For extra crisp: after initial bake, increase oven to 425°F (220°C) for 2–4 minutes watching closely to avoid burning.
• Let crackers cool fully on a wire rack—cooling firms the crisp.

Additional tips:

• Use convection if available; reduce temperature by 20°F and watch timing.
• Avoid overbaking to a dark brown—aim for golden edges and pale centers.
• If crackers are still soft after cooling, return to oven at 300°F for 4–6 minutes to dry them out.

Serving, Storage, and Troubleshooting

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• Serve: room temp, with dips or on a cheese board. Describe the result: golden edges, toasty aroma, and a satisfying snap.
• Store: once completely cool, place in an airtight container with a paper towel to absorb moisture. They keep up to 1 week at room temp or 2–3 weeks in the fridge.
• Re-crisp shortcut: spread crackers on a sheet and bake 5 minutes at 325°F.
• Troubleshooting:
  • Soggy crackers? Roll thinner, increase final high-heat blast, or bake longer at lower temp.
  • Uneven color? Check oven hotspots or rotate sheet halfway.
  • Too salty? Reduce salt to 1/4 tsp next batch.

You’ve got everything you need to get sourdough Cheez Its extra crispy every time. Try one tip at a time—roll thinner, preheat your sheet, or finish with a short high-heat blast—and pin which worked best.

Pin this guide for your next snack-making day! Which crisping trick will you try first?