sourdough cheezits

Introduction: If you’re a fan of the classic Cheez-Its, you’ll love this homemade version made with sourdough starter. These crunchy, cheesy, and slightly tangy bites are a perfect snack or addition to any cheese board. The sourdough starter gives them a unique flavor, making them even more addicting than the original store-bought variety. Plus, making them at home means you get to control the quality of ingredients and enjoy them fresh out of the oven!

This recipe uses your sourdough starter (whether it’s active or discard) to create that signature tang that pairs wonderfully with the sharp cheddar cheese. The texture is light, crisp, and so satisfying, with the perfect amount of cheesy goodness in every bite. Let’s dive into the recipe and make some delicious homemade sourdough Cheez-Its!

---

Ingredients:

• 1 cup (120 g) all-purpose flour
• 1/4 cup (30 g) whole wheat flour (optional, for added depth of flavor)
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup (55 g) sharp cheddar cheese, grated
• 1/4 cup (60 g) sourdough starter (discard or active)
• 3 tbsp (42 g) unsalted butter, chilled and cubed
• 2-3 tbsp cold water (or more as needed)
• 1 tbsp grated Parmesan cheese (optional, for extra cheesy flavor)
• 1/4 tsp smoked paprika (optional, for added smokiness)
• 1 egg (for egg wash, optional, for a golden finish)

---

Instructions:

Step 1: Prepare the Dough

1. Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour (if using), salt, garlic powder, onion powder, and smoked paprika (if using). Stir to evenly distribute the seasonings.
2. Add the cheese: Add the grated sharp cheddar cheese and Parmesan cheese (if using) to the flour mixture. Use your hands or a spoon to work the cheese into the dry ingredients. This ensures the cheese is evenly distributed throughout the dough.
3. Incorporate the butter: Add the cold, cubed butter to the bowl. Using a pastry cutter, your fingers, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be small, pea-sized pieces.
4. Add the sourdough starter: Mix in the sourdough starter (whether it’s active or discard). It will add tanginess and help bind the dough together. Stir until the mixture is combined. The dough might look a little crumbly, but that’s okay!
5. Add cold water: Slowly add 2-3 tablespoons of cold water, a little at a time, and mix until the dough starts to come together. If it’s still too crumbly, add a little more water until it forms a cohesive dough. Be careful not to add too much water—just enough to bring everything together.

Step 2: Roll Out the Dough

1. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough firm up and make it easier to roll out.
2. Preheat the oven: While the dough chills, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. Roll the dough: Once the dough has chilled, lightly flour your work surface and rolling pin. Roll the dough out to about 1/8-inch thickness. The thinner the dough, the crunchier your Cheez-Its will be.
4. Cut the dough into squares: Use a sharp knife, pizza cutter, or even a small cookie cutter to cut the dough into small squares. Cheez-Its are typically about 1-inch in size, but you can adjust this based on your preference. You can also use a fork to press down on each square, creating the signature Cheez-It texture.

Step 3: Bake the Cheez-Its

1. Egg wash (optional): For a glossy, golden finish, whisk the egg in a small bowl and lightly brush it over the top of each Cheez-It. This step is optional but adds an extra touch of golden color and shine to the crackers.
2. Bake: Transfer the cut dough squares to the prepared baking sheet, making sure they are spaced slightly apart (they won’t spread much during baking). Bake for 12-15 minutes, or until they are golden brown and crispy. Keep an eye on them, as they can burn quickly toward the end of baking.
3. Cool: Once baked, remove the Cheez-Its from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. They’ll continue to crisp up as they cool.

Step 4: Store and Enjoy

• Storage: Once the Cheez-Its have completely cooled, store them in an airtight container. They should stay fresh for about 1-2 weeks. You can also freeze them for longer storage—just make sure to place them in an airtight container or zip-top bag for freezing.
• Serving: Enjoy these homemade sourdough Cheez-Its as a snack on their own or serve them with a variety of dips, cheeses, or meats. They’re also fantastic crumbled on top of soups or salads for extra texture and flavor.

---

Notes:

• Sourdough starter: If you’re using an active sourdough starter, make sure it’s well-fed and bubbly. If you’re using discard, there’s no need to worry about it being bubbly, as you’re using it to add flavor and texture to the crackers.
• Cheese options: While sharp cheddar is classic, you can experiment with other types of cheese like mozzarella, gouda, or even a spicy pepper jack for a different flavor profile.
• Rolling the dough: If you want to make the dough even thinner, you can roll it out between two sheets of parchment paper, which helps prevent sticking and makes the process cleaner.
• Make it spicier: Add a pinch of cayenne pepper or chili powder to the dough for a spicy kick.

---

Total Time:

• Prep time: 15-20 minutes (plus chilling time)
• Chill time: 30 minutes
• Bake time: 12-15 minutes
• Total time: 1 hour (including chilling and baking)

---

Conclusion: These sourdough Cheez-Its are the ultimate homemade snack that combines the tangy goodness of sourdough with the cheesy, crispy crunch you crave. Whether you’re snacking on them on their own or using them to elevate a cheese platter, they’re sure to impress. The best part? They’re customizable with different cheeses and seasonings to suit your taste. Happy baking, and enjoy your delicious, homemade sourdough Cheez-Its!