Unbelievable Sourdough Cheez Its with Just 6 Ingredients

Okay, so let me tell you about my *sourdough Cheez Its* obsession. It all started when I had *way* too much sourdough starter on my hands (story of my life, right?). I was craving something cheesy and crunchy, and then BAM! The idea hit me. Why not combine my love for sourdough with my inner child’s craving for Cheez-Its? The first batch? Total disaster. But I persevered, tweaked, and finally… perfection! That tangy sourdough flavor with that sharp cheddar bite? Seriously addictive. And you know what? Making your own crackers is WAY more satisfying than you’d think!

Why You’ll Love These Homemade Sourdough Cheez Its

Okay, so why ditch the store-bought stuff and make your own sourdough cheez its? Trust me, once you try these, you won’t go back!

• That *amazing* tangy sourdough flavor you just can’t get from the regular kind.
• They’re seriously crunchy! Like, the perfect satisfying snap.
• You know exactly what’s in them. No weird preservatives or mystery ingredients!
• And honestly? There’s something super cool about making your own freakin’ crackers! You’ll feel like a baking rockstar!

Seriously, these homemade sourdough cheez its are a game-changer.

Ingredients for Sourdough Cheez Its

Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of these amazing sourdough cheez its. Don’t skimp on the cheese – it makes all the difference!

• 1 cup all-purpose flour
• 1 cup sourdough starter, unfed (that discard is liquid gold, people!)
• 4 tablespoons cold unsalted butter, cubed
• 4 ounces sharp cheddar cheese, shredded (I’m telling you, extra sharp is the way to go!)
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 2 tablespoons cold water, *if* needed

That’s it! Pretty simple, right?

How to Make Sourdough Cheez Its: Step-by-Step Instructions

Okay, here’s the lowdown on how to actually *make* these bad boys. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be snacking on homemade sourdough cheez its in no time!

1. First, grab your food processor. Throw in that flour, sourdough starter, cold butter (gotta be cold!), cheddar cheese, salt, and paprika. Pulse it all together until it looks like coarse crumbs. Kinda like beach sand, but cheesier!
2. Now, check the dough. If it seems too dry and isn’t clumping, add cold water *one* tablespoon at a time. You want it to just come together into a ball. Don’t add too much! You can always add more, but you can’t take it away, ya know?
3. Dump that dough onto a lightly floured surface and knead it for like, a minute. Just to get it nice and smooth.
4. Wrap it up tight in plastic wrap and chill it in the फ्रिज (that’s fridge!) for at least 30 minutes. This is important! It helps the butter stay cold, which means flakier, crispier crackers. Patience, grasshopper!
5. Okay, preheat your oven to 350°F (175°C). Get ready for some cheesy goodness!
6. Now, the fun part! Roll that dough out *super* thin on a lightly floured surface. I mean *thin* thin. The thinner the better. If it sticks, add more flour!
7. Cut the dough into tiny squares. You can use a knife or a pastry cutter. Whatever floats your boat! I like to make them about an inch square-ish.
8. Place those little squares on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze!
9. Grab a toothpick or skewer and poke a hole in the *center* of each square. This helps them bake evenly and keeps them from puffing up too much.
10. Pop them in the oven and bake for 12-15 minutes. Keep an eye on them! You want them golden brown and crispy around the edges.
11. Let them cool *completely* on the baking sheet before you even *think* about touching them. They’ll crisp up even more as they cool.

And there you have it! Homemade sourdough cheez its! I know, it feels like a lot of steps, but trust me, the end result is SO worth it!

Tips for the Best Sourdough Cheez Its

Want to take your sourdough cheez its game to the next level? Of course, you do! Here are a few little secrets I’ve learned along the way to get that perfect, crunchy, cheesy bite *every* time.

• **Dough Consistency is Key:** If your dough is too sticky, add a *tiny* bit more flour. Too dry? A touch more water. It should be smooth and easy to roll out without sticking *too* much.
• **Roll It Thin, Baby!:** Seriously. Thin crackers are crispy crackers. Don’t be afraid to really work that dough out.
• **Watch That Oven!:** Baking times can vary depending on your oven. Keep a close eye on them, especially towards the end. You want them golden brown, not burnt!
• **Cooling is Crucial:** Resist the urge to munch right away! Letting them cool completely on the baking sheet is what makes them *extra* crunchy.

Trust me, these little tips will make a HUGE difference!

Variations on Your Homemade Sourdough Cheez Its

Okay, so you’ve mastered the basic sourdough cheez its recipe? Awesome! Now for the fun part: let’s get creative! Seriously, the possibilities are endless. Think of this as your blank canvas for cheesy, sourdough-y goodness!

• **Cheese, Please!:** Don’t be afraid to experiment with different cheeses! Try a mix of cheddar and Gruyere for a nutty flavor, or pepper jack for a little kick. Even parmesan would be amazing!
• **Spice It Up!:** Add a pinch of cayenne pepper for a little heat, or some garlic powder for a savory twist. Smoked paprika would also be incredible!
• **Herb It Up!:** Dried rosemary or thyme would add a delicious earthy flavor. Just sprinkle them on before baking.
• **Everything Bagel Seasoning:** This is my personal fave! Seriously, everything bagel seasoning makes *everything* better!

Don’t be afraid to play around and find your perfect sourdough cheez its flavor combo! That’s what cooking is ALL about!!!

Serving Suggestions for Sourdough Cheez Its

Alright, you’ve got a batch of these crispy, cheesy sourdough cheez its…now what? So many options, my friend! They’re seriously versatile. Serve ’em up with your fave dips – hummus, French onion dip, you name it! They are also amazing with a cheese board, or crumble them on top of tomato soup for a little somethin’ somethin’ special. Honestly? Just snacking on ‘em straight from the jar is perfectly acceptable too. 😉

Storing Your Sourdough Cheez Its

Okay, so you’ve managed to *not* eat the entire batch of sourdough cheez its in one sitting? Impressive! Here’s how to keep them nice and crispy for later (if there *is* a later!). The key is an airtight container. A jar, a zip-top bag, whatever you’ve got! Just make sure it’s sealed tight. Store them at room temperature, and they should stay crunchy for several days…if they last that long!

Frequently Asked Questions About Sourdough Cheez Its

Got questions about making these awesome sourdough cheez its? Don’t worry, I’ve got answers! Here are a few of the most common things people ask me. Hopefully, this clears things up so you can bake with confidence!

Can I use sourdough discard straight from the fridge?

Yep, absolutely! That’s the beauty of it! These sourdough cheez its are perfect for using up that sourdough discard. No need to feed it or anything. Just scoop it out and use it! If you’re looking for other ways to use your sourdough discard, you should check out this sourdough discard cinnamon quick bread recipe.

What if I don’t have sharp cheddar cheese? Can I use something else?

Totally! While I *love* the tang of sharp cheddar in these sourdough crackers, you can definitely substitute. Try a medium cheddar, Gruyere, or even a smoked Gouda. Just make sure it’s a cheese that melts well. Avoid pre-shredded cheese if you can – it often has anti-caking agents that can affect the texture.

My sourdough cheez its aren’t crispy enough! What did I do wrong?

Hmm, a few things could be going on. First, make sure you’re rolling the dough out *thin* enough. Second, keep a close eye on them in the oven and bake them until they’re *golden brown* around the edges. Finally, and this is important, let them cool *completely* on the baking sheet! They’ll crisp up as they cool. If they’re still not crispy enough, you can try baking them for a few more minutes at a lower temperature (like 325°F).

Can I make these gluten-free?

I haven’t personally tried it, but I *think* you could experiment with a gluten-free all-purpose flour blend. Just keep in mind that gluten-free flours can behave differently, so you might need to adjust the amount of water. Let me know how it goes if you try it!

Nutritional Information Disclaimer

Heads up! The nutritional info here is just an estimate, okay? It’ll change depending on the ingredients you use and the brands you pick. Just keep that in mind!

Print