Sourdough Cheez-Its
These homemade Sourdough Cheez-Its are a fun and delicious way to use sourdough discard! Made with five simple ingredients, sourdough discard, butter, cheddar cheese, salt, and paprika, they bake up crispy and cheesy in just 30 minutes! Your kids will love these crunchy little crackers and will ask for them again and again!
Carmyn's notes
We’re all about reducing food waste by turning sourdough starter discard into something delicious. These Sourdough Cheez-Its are a recipe you’ll make again and again.
They’re incredibly easy to make too! Just mix the ingredients in a bowl, spread the batter on a baking sheet, and bake until crispy.
Kids love them because they’re a homemade, healthier version of classic Cheez-Its, and they’re perfect for lunchboxes, after-school snacks, and on-the-go munching.
If you love crunchy sourdough discard snacks, you'll love our sourdough butter crackers, sourdough seed crackers, and sourdough garlic parmesan crackers.
Enjoy! xx
Ingredients for Sourdough Cheez-Its
- Ingredients: You will need sourdough discard, melted unsalted butter, finely shredded sharp cheddar cheese, salt, and paprika.
How to Make Sourdough Cheez-Its
Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 1
Add the melted butter, sourdough discard, finely shredded cheddar cheese, salt, and paprika to a large mixing bowl. Stir until thoroughly combined.
Step 2
Pour the mixture onto the baking sheet and use an offset spatula to spread it into a very thin layer.
The rectangle of dough should cover the entire sheet, leaving a 1 to 2-inch border around the edges.
Step 3
Bake the dough for 10 minutes, remove the tray from the oven, and use a pizza cutter to cut it into small squares.
Use the back of a chopstick or the large end of a wooden skewer to poke a hole in the middle of each square.
(This step is optional, but it will help them avoid being puffy and give them the classic Cheez-Its shape.)
Step 4
Bake for another 15-20 minutes or until the crackers are baked through. If the dough was not spread thin enough, this could take a few extra minutes.
Remove them from the oven and allow them to cool on the baking sheet. They will continue to crisp up as they cool. Store them in an air-tight container.
How to Store Sourdough Cheez-Its
Store the sourdough cheez-its in an airtight container at room temperature for up to one week.
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Sourdough Cheeze Its
INGREDIENTS
- ¾ cup (200 g) sourdough discard
- 2 tablespoons (28 g) unsalted butter (melted)
- 1 cup (113 g) sharp cheddar cheese (finely shredded)
- ¼ teaspoon salt
- ½ teaspoon paprika
INSTRUCTIONS
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Melt the butter and let it cool. Add the melted butter, sourdough discard, finely shredded cheddar cheese, salt, and paprika to a large mixing bowl. Stir until thoroughly combined.
- Pour the mixture onto the baking sheet and use an offset spatula to spread it into a very thin layer. The rectangle of dough should cover the entire sheet, leaving a 1 to 2-inch border around the edges.
- Bake the dough for 10 minutes, remove the tray from the oven, and use a pizza cutter to cut it into small squares.
- Use the back of a chopstick or the large end of a wooden skewer to poke a hole in the middle of each square. (This step is optional but will help them avoid being puffy and give them the classic Cheeze-It shape.)
- Transfer the baking sheet back to the oven and bake for another 15-20 minutes or until the crackers are baked through. If the dough was not spread thin enough, this could take a few extra minutes.
- Remove them from the oven and allow them to cool on the baking sheet. They will continue to crisp up as they cool. Store them in an air-tight container.