Craving a crunchy, cheesy snack that beats the box? You can make How to Make Sourdough Cheez Its at home with just a few pantry staples and your sourdough discard. These sourdough Cheez Its are sharper, flakier, and more flavorful than store-bought crackers. You’ll learn ingredient prep, step-by-step shaping, baking times, and storage tips so you can bake a batch today and taste the difference.
What You’ll Need for Sourdough Cheez Its (Ingredients + Tools)
- Ingredients
- 1 cup (240 g) sourdough discard (unfed or fed)
- 1 cup (110 g) sharp cheddar, finely shredded
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 4 tbsp (55 g) cold unsalted butter, cubed
- 1/2 tsp fine salt and 1/4 tsp paprika (optional)
- 1–2 tbsp cold water if needed
- Tools
- Rolling pin, baking sheet, parchment paper, pizza cutter or sharp knife, small fork
Preparing Your Ingredients
Start cold: keep butter chilled so your crackers stay flaky. Grate cheddar finely for even melting and flavor distribution. Measure flour carefully; too much makes dry crackers. Mix the dry ingredients first, then cut cold butter in until the mixture resembles coarse crumbs. Stir in sourdough discard and cheddar; add 1 tablespoon cold water only if dough looks dry.
Tips:
- Use sharp cheddar for bold flavor.
- Work quickly so butter stays cold.
- Chill dough 15–30 minutes before rolling for easier handling.
Step-by-Step Instructions (Rolling, Cutting, Baking)
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Roll chilled dough between parchment to 1/8-inch thickness for crisp crackers.
- Use a pizza cutter or sharp knife to cut 1-inch squares. Dock each square with a fork hole to prevent puffing.
- Transfer squares on the tray, leaving 1/2 inch between pieces. Lightly brush with water and sprinkle fine sea salt or paprika.
- Bake 12–15 minutes until edges are golden brown. Rotate tray halfway for even color.
Pro tricks:
- For ultra-thin, use a ruler to guide your rolling.
- If crackers puff, press them gently with a spatula midway through baking.
Serving and Storage Tips
Serve warm or cooled; the first bite should be buttery, salty, and sharp with a crisp snap. These sourdough Cheez Its pair well with soups, charcuterie, or a simple dip.
Storage:
- Cool completely, then store in an airtight container at room temperature for up to 5 days.
- For longer life, freeze baked crackers in a sealed bag for up to 3 months. Re-crisp at 300°F (150°C) for 5–7 minutes.
Variations:
- Swap cheddar for gruyère or a smoked cheese.
- Add 1/4 tsp mustard powder for depth or cayenne for heat.
Enjoy homemade flavor: these sourdough Cheez Its deliver a fresher, cheesier bite than the box. They’re quick to whip up and great for baking with extra discard.
Pin this guide for your next snack session! Save this recipe and share with friends who love baking. Which tip will you try first? Ready to make How to Make Sourdough Cheez Its happen? Let’s do it!