Homemade Sourdough Discard Cheez-Its Recipe 🧀✨
These homemade sourdough discard Cheez-Its are crispy, cheesy, and super addictive! Made with simple ingredients like cheddar cheese, sourdough discard, butter, and ranch seasoning, they’re the perfect homemade snack for cheese lovers.
🛒 Ingredients
- 226g cheddar cheese, chopped (8 oz block / about 2 cups)
- 85g sourdough discard (heaping ⅓ cup)
- 28g unsalted butter, chopped (2 tablespoons)
- 5g ranch seasoning (½ tablespoon)
- 5g salt (1 teaspoon)
- 65g all-purpose flour (½ cup)
- Flaky sea salt (optional, for topping)
👩🍳 Instructions
- Make the Dough
Add the cheddar cheese, sourdough discard, butter, ranch seasoning, salt, and flour into a food processor. Blend until a dough forms.
Tip: For a less salty cracker, reduce the salt by half. - Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. - Preheat Oven
Preheat your oven to 350°F (175°C). - Roll the Dough
Divide the dough in half. Roll one half as thin as possible (about ⅛ inch thick) on a silicone mat or parchment paper. Thin dough makes crispier crackers. - Cut the Crackers
Use a bench scraper or pizza cutter to cut the dough into 1-inch squares. - Add Classic Holes
Poke a small hole in the center of each cracker using a toothpick. - Season
Sprinkle flaky sea salt on top if desired. - Bake
Leave the crackers close together and place the parchment paper onto a baking sheet. Bake for 15–18 minutes until golden and crisp. - Extra Crispy Trick
After baking, turn the oven off and leave the crackers inside with the oven door slightly open for a few minutes. This helps dry them out and makes them extra crispy. - Repeat
Repeat the process with the remaining dough.
✨ Tips
- Roll the dough very thin for the best crunch.
- Store in an airtight container to keep them crispy.
- Perfect for lunch boxes, movie snacks, or party treats!
