Sourdough Cheez-Its Crackers (Printer-friendly)

Crispy cheddar crackers enhanced with sourdough and everything bagel seasoning for bold flavor.

# What You'll Need:

→ Dough

01 - 1 cup all-purpose flour
02 - 1 cup sharp cheddar cheese, finely shredded
03 - 3 tablespoons unsalted butter, cold and cubed
04 - 1/2 cup sourdough starter discard, unfed
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder

→ Topping

08 - 2 tablespoons everything bagel seasoning
09 - 1 tablespoon flaky sea salt, optional
10 - 1 tablespoon olive oil for brushing

# Directions:

01 - In a food processor, pulse flour, cheddar, butter, salt, garlic powder, and onion powder until the mixture resembles coarse crumbs.
02 - Add sourdough starter discard and pulse until a soft dough forms.
03 - Turn dough onto a lightly floured surface and knead briefly until smooth.
04 - Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Roll out one dough disk between two sheets of parchment to approximately 1/8-inch thickness.
07 - Brush surface lightly with olive oil. Sprinkle evenly with everything seasoning and flaky sea salt.
08 - Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets, spacing them slightly apart.
09 - Repeat rolling, seasoning, and cutting process with remaining dough disk.
10 - Bake for 16 to 18 minutes, rotating pans halfway through cooking, until golden and crisp.
11 - Cool completely on a wire rack before serving or storing in an airtight container.

# Expert Advice:

01 -
  • You finally get to use that sourdough discard sitting in your fridge instead of feeling guilty about it.
  • These crackers taste restaurant-quality but come together in under an hour, making you look like a snack wizard to anyone who tries them.
  • The combination of tangy sourdough and bold everything seasoning is so addictive that you'll find yourself hiding a batch from family members.
02 -
  • Don't skip the chilling step or your dough will spring back and shrink as it bakes, giving you thicker crackers than intended.
  • Your oven temperature matters because 350°F is low enough to let the cheese melt and season the crackers without burning the seasoning on top.
  • Rotating the pans halfway through baking ensures even browning since most ovens have hot spots that will crisp one side faster than the other.
03 -
  • Keep your butter truly cold by cutting it into cubes and returning it to the fridge for five minutes before pulsing it into the flour.
  • Roll your dough between parchment sheets instead of on the counter so cleanup is instant and you never deal with dough sticking to your work surface.
  • Watch the crackers starting at the fifteen-minute mark because the difference between perfectly crispy and slightly overdone happens in about ninety seconds at this temperature.
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