Can I make Cheez It crackers without sourdough discard?

Yes. You can substitute sourdough discard with 2 tablespoons of water mixed with 1 teaspoon of vinegar or lemon juice to mimic the tangy flavor. The texture will remain crisp, but the crackers will have a slightly milder taste.

Can I make Cheez It crackers gluten-free?

Absolutely. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. For best results, roll the dough slightly thicker to prevent the crackers from breaking easily after baking.

How do I store homemade Cheez It crackers to keep them crispy?

Store cooled crackers in an airtight jar or container at room temperature for up to 5 days. To re-crisp, place them in a 300°F (150°C) oven for 3 minutes before serving.

Can I freeze the dough for later use?

Yes, you can freeze the unbaked dough for up to one month. When ready to use, thaw it overnight in the refrigerator, then roll, cut, and bake as directed.

Why did my Cheez It crackers turn out soft instead of crispy?

Soft crackers are usually underbaked or rolled too thick. Make sure to roll the dough as thin as 1/8 inch and bake until the edges turn deep golden. Cooling completely on a wire rack also helps maintain crispness.

Sourdough Cheez It Crackers Recipe

Description

Crispy, cheesy, and tangy homemade Cheez It Crackers made with sourdough discard and sharp cheddar cheese — the perfect baked snack for any occasion.

Ingredients

Scale

8 oz cheddar cheese – shredded
1/3 cup sourdough discard (88 g)
2 Tbsp unsalted butter – cubed
1/2 Tbsp ranch seasoning (optional, 5 g)
1 tsp salt (5 g)
1/2 cup all-purpose flour (65 g)
Flaky sea salt – optional for topping

Instructions

In a food processor, blend cheddar cheese, sourdough discard, butter, ranch seasoning, salt, and flour until a dough forms.
Wrap the dough in plastic wrap and chill for at least 20 minutes to firm it up.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Divide dough in half and roll between parchment sheets to about 1/8 inch thickness.
Cut the dough into 1-inch squares and poke a small hole in the center of each cracker using a toothpick.
Sprinkle with flaky sea salt for added crunch.
Transfer the parchment with the cut dough onto a baking sheet and bake for 15–18 minutes until golden and crisp.
Remove from the oven and let cool completely before separating the crackers. Store in an airtight jar.

Notes

Use cold butter for extra flakiness.
Chill dough for at least 20 minutes for easier rolling.
Rotate trays halfway through baking for even color.
Watch closely during the final minutes to avoid overbaking.
Cool completely before storing to maintain crispness.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 oz (about 10 crackers)
Calories: 135
Sugar: 0 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 5 g
Cholesterol: 25 mg