Sourdough Cheez Its Recipe (How to Make Homemade Crackers)
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This Sourdough Cheez Its Recipe is a delicious way to turn your extra sourdough discard into irresistible, cheesy homemade crackers. Made with sharp cheddar cheese, simple ingredients, and a food processor, these sourdough discard crackers come together quickly and taste far better than anything from the grocery store.
If you love easy snacks made from pantry staples, this crispy cracker recipe belongs on your baking sheet this week. They pair perfectly with a cheese board, and just like my Sourdough Goldfish Crackers and Sourdough Ritz Crackers, they contain zero artificial flavors or preservatives.
Quick Look: Sourdough Cheez Its
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Servings: 150 crackers
- Calories: ~12 kcal per cracker (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Crunchy, cheesy, and savory with sharp cheddar, a hint of garlic and onion, and a subtle tang from sourdough discard. Way better than the box!
- Difficulty: Easy — Simple ingredients, quick to mix in a food processor, and ready in under an hour!
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Why You’ll Love This Sourdough Cheez Its Recipe
- Wholesome, real ingredients: These sourdough cheese crackers are made with real cheddar cheese, unsalted butter, all-purpose flour, and your own sourdough starter discard. No preservatives, no artificial flavors, and no mystery ingredients from the grocery store. They are a great snack you can feel good about sharing with your family, just like my Sourdough Whole Wheat Crackers.
- Quick, easy recipe with minimal effort: With a food processor and a rolling pin, you can have a batch of golden brown, crunchy crackers cooling on the rack in under an hour. The cracker dough comes together in minutes, chills briefly in plastic wrap, and bakes on a baking sheet until perfectly crispy. You might also like my sourdough graham crackers, sourdough pretzel bites, cheesy cheddar sourdough goldfish crackers, or even whole wheat sourdough crackers
- Endlessly customizable cheesy flavor: Sharp cheddar cheese is my go-to, but you can experiment with different cheeses like pepper jack, parmesan, or asiago for a slightly different flavor. Add garlic powder, onion powder, or dried herbs for your own signature twist. These savory crackers are also delicious alongside my Sourdough Pretzel Bites for the ultimate snack spread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Cheddar Cheese – For an extra cheesy bite, use sharp cheddar cheese. But feel free to add a variety of cheeses to the mix, such as parmesan cheese or asiago. Fresh cheese gives you the best flavor, so I’d skip the pre-shredded cheese if possible.
- Flour– I used all-purpose flour.
- Seasonings – Garlic powder, onion powder, and kosher salt give these crunchy crackers the perfect flavor.
- Butter – Use cold unsalted butter for the crunchiest crackers and reduce the salt by 1g (1/4 teaspoon) if you’re using salted butter.
- Sourdough Starter –You can use either an active sourdough starter or sourdough starter discard. Whichever you choose, make sure it’s the same amount in grams.
How to Make Sourdough Cheez-Its
- To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture is formed.
- Shape the dough into a flat disc, cover with plastic wrap, and chill for at least 30 minutes in the fridge; or store them in the fridge for up to 2 days to long-ferment.
- On a lightly floured surface or a piece of parchment paper, roll the dough into a large rectangular shape that’s 1/16th of an inch thick. Use a pizza cutter or a sharp knife to cut the dough into 1-inch square-shaped pieces.
- Continue to re-roll the remaining dough until all of the crackers are cut. You’ll need to bake in batches.
- Place the shaped cracker dough on the prepared baking sheet. Use a toothpick to poke a hole in the center of each cracker. Sprinkle the dough with flaky sea salt and bake the crackers for 15-20 minutes, or until they’re golden brown.
- Remove the crackers from the oven and cool slightly on a wire rack.
McKenna’s Helpful Tips
- Use a food processor for the best texture: A food processor pulses the cold unsalted butter and shredded cheese into the flour quickly, creating that signature sandy texture without overworking the dough. If you enjoy food-processor dough recipes, my Sourdough Ritz Crackers use the same easy method.
- Roll the dough paper-thin for maximum crunch: The thickness of the dough determines whether you get a crispy cracker or a soft one. Aim for 1/16th of an inch using a rolling pin on a piece of parchment paper.
- Chill the dough for easier handling and better flavor: Wrapping the dough in plastic wrap and chilling for at least 30 minutes makes it much easier to roll thin. For a deeper tangy flavor and a nutritional boost from the good bacteria, chill overnight. This long-ferment approach is similar to what I recommend for my Sourdough Discard Pretzel Bites.
- Dock each cracker to prevent puffing: Use a toothpick to poke a hole in the center of each square before baking. This prevents the crackers from puffing up in the preheated oven and keeps them flat and crunchy. For another fun snack that uses a similar bake-until-golden approach, try my Sourdough Bagel Chips.
- Store in a glass jar for weeks of snacking: Once cooled, keep these homemade crackers in an airtight container or glass jar at room temperature. They stay fresh for weeks. For longer storage, freeze them and re-crisp in a 300 degree oven.
How to Store
Let these sourdough discard cheese crackers cool completely, then store them in an airtight container. A glass jar with a lid works perfectly. Just fill it, seal it, and keep at room temperature in a cabinet or on the counter. They’ll stay fresh for weeks, though with little hands around, they rarely last more than a few days.
For longer storage, freeze the crackers for up to two months. After thawing, re-crisp them in a 300°F oven for a few minutes to bring back their crunch.
Sourdough Cheez Its FAQs
Yes, you can absolutely make these homemade crackers without a food processor. Finely grate the cheese, then mix it with the flour, garlic powder, onion powder, and kosher salt in a bowl. Cut the cold unsalted butter in using a pastry cutter or your fingertips until the mixture looks crumbly. Add the sourdough starter discard and mix just until a dough forms. Be careful not to overwork it. The same hand-mixing method works well for my Sourdough Whole Wheat Crackers.
If the cracker dough is very dry and crumbly, it is usually due to slightly too much flour or a thicker sourdough starter rather than needing more starter specifically. I always recommend using a kitchen scale for the best results. You can add a small splash of water, about 10 grams (1 teaspoon) at a time, until the dough comes together and is easier to roll with a rolling pin. It should be soft and cohesive, not crumbly.
I have not tested this cracker recipe with gluten-free flour, so I cannot guarantee results. Gluten-free flours behave quite differently, especially for crackers. If you do try it, I recommend using a 1:1 gluten-free flour blend with a binder like xanthan gum and being prepared to adjust the moisture slightly. My Sourdough Goldfish Crackers use a similar dough structure if you want to experiment with both recipes.v
I have not personally tested this recipe with einkorn flour, but I do think it could work. Einkorn absorbs liquid differently than all-purpose flour, so I would start by substituting only part of the flour first to see how the cracker dough handles. You may need to adjust the amount slightly. If you love experimenting with alternative flours, my Sourdough Graham Crackers use whole wheat flour and are another great option for your sourdough journey. Here are some other sourdough discard recipes if you’re curious to learn more
If you tried this Sourdough Cheez Its recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Cheez Its Recipe
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Ingredients
- 226 grams cheddar cheese, freshly shredded 8 ounces
- 100 grams sourdough discard 1/3 cup
- 42 grams unsalted butter, cold + cubed 3 Tablespoons
- 140 grams all-purpose flour 1 cup
- 1 gram garlic powder 1/4 teaspoon
- 1 gram onion powder 1/4 teaspoon
- 3 grams salt 1/2 teaspoon
- flaky salt if desired
Instructions
- To a bowl of a food processor, add all the ingredients except the flaky salt. Mix until a wet sand texture is formed. When you press a piece of the cracker dough together, it should stick to itself. It shouldn’t be dry.226 grams cheddar cheese, freshly shredded, 100 grams sourdough discard, 42 grams unsalted butter, cold + cubed, 140 grams all-purpose flour, 1 gram garlic powder, 1 gram onion powder, 3 grams salt
- Remove the dough from the food processor onto a clean work surface. Shape the dough into a flat disc, cover with plastic wrap and chill for at least 30 minutes in the fridge. You can also store the dough in the fridge for up to 2 days to long-ferment.If you long-ferment the dough, leave the dough at room-temperature for 15-20 minutes. This will help the dough be easier to roll.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- On a lightly floured surface or a piece of parchment paper, roll the dough into a 9-inch rectangular shape that’s 1/16th of an inch thick. For the most consistent results, it is best to roll the dough as evenly as possible.
- Using a pizza cutter or a sharp knife, trim the dough to create an 8-inch square. Slice the dough into eight, 1-inch vertical strips, and then make 8 perpendicular slices, also 1-inch wide. You should be left with 64, 1-inch square-shaped pieces of cracker dough.
- Place the shaped cracker dough on the prepared baking sheet with spaces in between. Use a toothpick to dock a hole in the center of each cracker. This prevents the crackers from puffing up. Sprinkle the dough with flaky sea salt and bake the crackers for 18-22 minutes, or until they are golden brown.flaky salt
- While the first batch bakes, continue to re-roll and cut the remaining dough until all of the crackers are cut. You will need to bake in a few batches.
- Remove the baked Sourdough Cheez-It crackers from the oven and cool completely on a wire rack before serving. The crackers will become crunchier as they cool. Enjoy!
Notes
Ingredients & Substitutions
-
- Cheddar Cheese – For an extra cheesy bite, use sharp cheddar cheese. But feel free to add a variety of cheeses to the mix, such as parmesan cheese or asiago. Fresh cheese gives you the best flavor, so I’d skip the pre-shredded cheese if possible.
-
- Flour– I used all-purpose flour.
-
- Seasonings – Garlic powder, onion powder, and kosher salt give these crunchy crackers the perfect flavor.
-
- Butter – Use cold unsalted butter for the crunchiest crackers and reduce the salt by 1g (1/4 teaspoon) if you’re using salted butter.
-
- Sourdough Starter –You can use either an active sourdough starter or sourdough starter discard. Whichever you choose, make sure it’s the same amount in grams.
Tips
- For the most consistent results, it is best to roll the dough as evenly as possible.
- Don’t skip the chill time. This allows the dough to be rollable without being sticky. If you decide to long-ferment the dough, you will need to let the dough sit at room-temperature for 15-20 minutes to soften slightly.
- This recipe can easily be doubled.
- You can also freeze the dough for up to 3 months. Thaw in the fridge and allow the dough to sit at room-temperature for 15-20 minutes before rolling and baking as normal.
These are yummy but I definitely did not get anywhere close to 150 crackers. I only got like maybe 15-20 crackers. What did I do wrong?
I’m so glad you enjoyed them! My guess is the dough may have been rolled a bit thicker than intended. I roll mine very thin (about 1/16th of an inch thick) before cutting them into small squares. That usually gets me close to the full batch. I hope that helps for your next batch!