How can you resist the irresistible crunch of homemade crackers? The delightful Sourdough Discard Cheez-Its are not just any ordinary snack; they embody comfort, nostalgia, and a touch of gourmet magic in every bite. These golden little squares, with their sharp cheddar flavor and subtle hints of garlic, create the perfect balance between savory and satisfying. They come together with simple ingredients and a quick process, making them an excellent choice for an afternoon treat or an impressive appetizer at gatherings.

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The beauty of these crackers lies in their versatility. Whether you pair them with a bowl of soup, serve them alongside a cheese platter, or just munch on them solo—every bite will remind you of those store-bought Cheez-Its you loved as a kid, but better! With this recipe, you’ll discover how easy it is to transform sourdough discard into delicious snacks that your whole family will enjoy. I invite you to whip up a batch and enjoy the satisfaction of homemade goodness!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Discard Cheez-Its
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Discard Cheez-Its

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep to make a batch of 140 crackers!
Irresistible Flavor: The sharp cheddar mixed with garlic and paprika provides a delightful punch.
Eye-Catching Appeal: Perfectly golden and just the right size to pop in your mouth.
Flexible Serving: Great as a snack, appetizer, or even as a crunchy topping on salads.
Waste Not, Want Not: A wonderful way to use your sourdough discard instead of tossing it out.

Ingredients You’ll Need

1½ cups shredded sharp cheddar cheese: Look for good-quality cheese for the best flavor. Pre-shredded will work, but fresh grating yields a creamier texture.
¾ cup sourdough discard unfed: Using unfed discard ensures the right moisture balance without the rising agent of fresh sourdough. You can use any unfed sourdough starter from your baking adventures.
¼ cup all-purpose flour: This helps achieve that classic cracker crunch. For a gluten-free version, consider alternative flours like almond or oat flour.
2 tablespoons butter, softened and cubed: This adds richness to the dough and contributes to crispness. Make sure it’s soft, so it blends easily into the mixture.
½–1 teaspoon garlic salt to taste: Adjust according to your preference. You can also use regular salt and add minced garlic for a fresher twist.
½ teaspoon paprika: This not only adds a lovely color but brings a mild warmth to each cracker.
Coarse or flaky salt for topping: Sprinkling salt on top enhances the flavor and adds a finishing touch.

How to Make Sourdough Discard Cheez-Its

Combine Ingredients: In a food processor, mix together 1½ cups shredded sharp cheddar cheese, ¾ cup sourdough discard unfed, ¼ cup all-purpose flour, 2 tablespoons softened cubed butter, ½-1 teaspoon garlic salt, and ½ teaspoon paprika. Pulse until it resembles a crumbly dough.
Chill the Dough: Transfer the dough to a clean counter, pressing it into a disc shape with your hands. Wrap it tightly in plastic wrap and refrigerate for at least 20-30 minutes; this helps the crackers hold their shape while baking.
Preheat Oven: Bring your oven to a delightful 350°F (175°C). Prepare two baking sheets by lining with parchment paper.
Roll Out the Dough: Divide the chilled dough into two halves. For each half, place it between two sheets of parchment paper and roll out to about ⅛-inch thickness. Remember, thinner is crispier!
Cut into Squares: Use a pastry wheel or sharp knife to cut the rolled-out dough into 1-inch squares. Carefully transfer them onto the prepared baking sheets, leaving space between each cracker.
Poke and Salt: Using a toothpick or wooden skewer, poke a small hole in the center of each cracker. This is key for even baking! Lightly sprinkle with coarse or flaky salt for that extra touch.
Bake to Perfection: Place the baking sheets in your preheated oven and bake for 15–20 minutes. Keep an eye on them; thinner crackers will be golden around the 15-minute mark, while thicker ones may take longer.
Cool Down Time: Let the crackers cool completely on the baking sheets. As they cool, they’ll become even crispier. Once cool, break them apart and enjoy! Store any leftovers in an airtight container at room temperature for up to 3-4 days.

Storing & Reheating

To maintain that delightful crunch, store your Sourdough Discard Cheez-Its at room temperature in an airtight container for up to 3–4 days. If you have some leftovers, you can freeze them for up to three months in a zip-top bag. When you’re ready to enjoy them again, simply reheat in a 300°F (150°C) oven for about 5–10 minutes to refresh their crispiness.

Chef’s Helpful Tips

Avoid over-processing the dough; you want it to come together without becoming too homogenous.
If your dough is sticky when rolling out, simply dust with a bit more flour to make it easier to handle.
Remember that humidity can affect baking times, so keep a close eye on your crackers in the oven.
Experiment with different types of cheese; smoked gouda or pepper jack can add unique flavors.
These crackers are great for making ahead. Just bake and store for gatherings or a movie night.

Every time I whip up these crispy, cheesy squares, I’m amazed at how simple yet satisfying they are. They combine heartiness from the cheddar and the tang of sourdough in a way that’s just so comforting. I encourage you to play around with flavors or even add herbs to personalize them!

Recipe FAQs

Can I use fed sourdough starter in this recipe?

Yes, you can use fed sourdough starter, but be aware that it will add more moisture to your dough. If using fed starter, it might require slightly less additional liquid or a bit more flour to achieve the right consistency.

Can I make these gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free blend or almond flour. Keep in mind that the texture and flavor may vary slightly, but they will still be delicious.

How do I know when the crackers are done baking?

You’ll know your crackers are ready when they turn a beautiful golden brown and feel crisp to the touch. If you pull out a thinner cracker, it should break easily rather than bending.

What can I serve with these homemade Cheez-Its?

These delightful bites are perfect on their own but pair wonderfully with dips like hummus, guacamole, or creamy ranch dressing. They also shine alongside cheese boards or soups. Enjoy experimenting!

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Sourdough Discard Cheez-Its

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: NO DATA
Total Time: 0 hours
Yield: 140 pieces 1x
Category: Snacks
Method: Baking
Cuisine: American

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Description

These Sourdough Discard Cheez-Its are a must-try for cheese lovers. Packed with flavor from sharp cheddar and spices, they make the perfect crunchy snack that’s easy to prepare and enjoy any time!

Ingredients

Scale

1½ cups shredded sharp cheddar cheese
¾ cup sourdough discard unfed
¼ cup all-purpose flour
2 tablespoons butter softened, cubed
½-1 teaspoon garlic salt to taste
½ teaspoon paprika
Coarse or flaky salt for topping

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Instructions

Combine the shredded cheddar, sourdough discard, all-purpose flour, softened cubed butter, garlic salt, and paprika in a food processor.
Pulse the mixture until it forms a crumbly dough.

Notes

Adjust the amount of garlic salt based on your taste preference.
For an extra cheesy flavor, consider adding a sprinkle of grated parmesan to the mix.
These Cheez-Its can be baked until golden for a delightful crunch.