Can I use active sourdough starter instead of discard?

It is better to use flat sourdough discard for Sourdough Cheez It Crackers rather than active bubbly starter. Active starter can create more lift in the dough, which may make the crackers puff more than you want. Since the goal is a thin, crisp texture, discard gives a better result and helps the crackers stay closer to the classic Cheez-It style.

What is the best cheese for Sourdough Cheez It Crackers?

Sharp cheddar is the best choice if you want the most classic flavor in Sourdough Cheez It Crackers. It gives the crackers that bold, cheesy taste that makes them so addictive. You can also experiment with Colby Jack, pepper Jack, or a mix of cheeses if you want a milder or spicier version, but cheddar gives the most familiar result.

Why are my Sourdough Cheez It Crackers not crispy?

If your Sourdough Cheez It Crackers are not crispy, the dough was likely rolled too thick or the crackers needed a little more drying time in the oven. Roll the dough as thin as possible for the best crunch. After baking, let the crackers sit in the turned-off oven with the door slightly open for a few minutes. That extra step helps remove lingering moisture and improves the final texture.

How long do Sourdough Cheez It Crackers stay fresh?

Sourdough Cheez It Crackers stay fresh for up to two weeks when stored in an airtight container at room temperature. A sealed glass jar works very well for keeping them crisp. Be sure the crackers are fully cooled before storing them, because trapped heat can create moisture and soften the texture.

Sourdough Cheez It Crackers: Easy Recipe

Name: Sourdough Cheez It Crackers
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Cuisine: American
Ingredients: 226 grams cheddar cheese, chopped (8 ounces / about 2 cups); 85 grams sourdough discard (about 1 heaping 1/3 cup); 28 grams unsalted butter, chopped (2 tablespoons); 5 grams ranch seasoning (1/2 tablespoon); 5 grams salt (1 teaspoon); 65 grams all-purpose flour (1/2 cup); Flaky sea salt, to taste, for topping (optional)

Description

Sourdough Cheez It Crackers are crispy, salty, cheesy homemade crackers made with sourdough discard, cheddar cheese, butter, flour, ranch seasoning, and salt. They are an easy savory snack with a tangy sourdough twist and a classic cheesy crunch.

Ingredients

Scale

226 grams cheddar cheese, chopped (8 ounces / about 2 cups)
85 grams sourdough discard (about 1 heaping 1/3 cup)
28 grams unsalted butter, chopped (2 tablespoons)
5 grams ranch seasoning (1/2 tablespoon)
5 grams salt (1 teaspoon)
65 grams all-purpose flour (1/2 cup)
Flaky sea salt, to taste, for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Add 226 grams chopped cheddar cheese to a food processor and pulse until it is broken into small pieces.
Add 85 grams sourdough discard, 28 grams chopped unsalted butter, 5 grams ranch seasoning, 5 grams salt, and 65 grams all-purpose flour. Blend for 40 to 50 seconds until the dough comes together. If the dough is too dry to hold when pressed, add 1 teaspoon water at a time until it holds together.
Transfer the dough onto plastic wrap, shape it into a ball or disc, and refrigerate for at least 20 minutes.
Preheat the oven to 350°F (175°C).
Remove the dough from the refrigerator and divide it in half. Roll one half of the dough on a silicone baking mat or parchment paper into a thin rectangle about 1/8 inch thick.
Cut the dough into 1-inch squares using a bench scraper, knife, or pasta cutter.
Poke a small hole in the center of each cracker with a toothpick. Sprinkle with flaky sea salt to taste if using.
Transfer the mat or parchment to a baking sheet and bake for 15 to 18 minutes, or until the crackers are lightly browned and crisp. If baking two trays at once, rotate the trays halfway through baking.
Repeat the rolling, cutting, and baking process with the remaining half of the dough.
Turn off the oven and let the crackers sit inside with the door slightly ajar for a few minutes to dry out further for extra crispness. Cool completely before storing.

Notes

Roll the dough as thin as possible, about 1/8 inch or thinner, for the crispiest crackers.
If the dough feels sticky after mixing, add a little extra flour until it is easy to handle.
If the dough has been chilled for several hours, let it sit at room temperature for 10 to 15 minutes before rolling.
For a less salty cracker, reduce the 5 grams of salt by half.
Sharp cheddar gives the most classic flavor, but Colby Jack, pepper Jack, or mozzarella can also be used.
Store completely cooled crackers in an airtight container or glass jar at room temperature for up to 2 weeks.
This recipe makes about 125 crackers.

Prep Time: 35 minutes
Cook Time: 18 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 20 crackers
Calories: 242 kcal
Sugar: 0.2 g
Sodium: 662 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 12 g
Fiber: 0.4 g
Protein: 10 g
Cholesterol: 48 mg