Garlic Parmesan Sourdough Cheez-Its Recipe

If you adore a crispy, cheesy snack with a punch of savory garlic and that unmistakable tang of sourdough, you’re in for a real treat with this Garlic Parmesan Sourdough Cheez-Its Recipe. These homemade crackers take the classic Cheez-It flavor and elevate it with the rustic charm of sourdough discard, sharp cheddar, and a generous hit of Parmesan, creating an addictive snack that’s perfect for nibbling any time of day.

Ingredients You’ll Need

This recipe shines because of its straightforward yet thoughtfully chosen ingredients. Each one adds a crucial element—from the sharpness of the cheddar and the nuttiness of the Parmesan to the tang from the sourdough discard and the warm, fragrant notes of garlic and onion powders.

• All-purpose flour: Forms the sturdy base for a perfectly tender but crisp cracker structure.
• Sharp cheddar cheese: Adds bold cheesy flavor and contributes to a lovely melt and texture.
• Parmesan cheese: Offers a nutty, salty depth that elevates these crackers beyond ordinary.
• Unsalted butter: Cold and cubed to create flakiness and richness in the dough.
• Sourdough discard: Brings a subtle tang and complexity, not to mention it’s a fantastic use for your starter leftovers.
• Garlic powder: Infuses a savory warmth throughout the crackers.
• Onion powder: Adds a gentle savoriness that complements the garlic.
• Fine sea salt: Balances and enhances all the flavors inside the dough.
• Freshly ground black pepper: Provides just a touch of spice and depth.
• Parmesan cheese (topping): Sprinkled on top for extra cheesy burst and appealing golden color.
• Garlic powder (topping): Dusts the surface for an even more pronounced garlic flavor.
• Flaky sea salt (sprinkling): Adds delightful crunch and seasoning on the finished crackers.

How to Make Garlic Parmesan Sourdough Cheez-Its Recipe

Step 1: Combine the Dry Ingredients

Start by pulsing the flour, sharp cheddar, Parmesan, cold butter, garlic powder, onion powder, salt, and pepper together in a food processor. You want the mixture to resemble coarse crumbs—that texture makes sure your crackers will have just the right balance of tenderness and crunch.

Step 2: Incorporate the Sourdough Discard

Add in your sourdough discard, which not only helps bind everything together but imparts that lovely subtle tang characteristic of sourdough-based treats. Pulse just until the dough begins to come together—you don’t want to overwork it.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface, and gently knead just until smooth. This helps bring the dough together without making it tough, ensuring those crisp edges and tender centers we crave in crackers.

Step 4: Chill the Dough

Shape your dough into a neat rectangle, wrap it tightly in plastic wrap, and pop it into the fridge for 30 to 60 minutes. Chilling tightens up the gluten and lets the flavors meld—this simple step makes a huge difference in texture, promising those satisfyingly crisp crackers.

Step 5: Prepare to Bake

While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This setup will make a clean bake and easy cleanup—because who wants to wrestle with stuck-on cheese?

Step 6: Roll and Cut the Dough

Once chilled, roll the dough out on a floured surface to about 1/8 inch (3 mm) thickness. Use a pastry wheel or sharp knife to cut the dough into 1-inch (2.5 cm) squares—these bite-sized pieces are exactly the right size for snacking.

Step 7: Arrange and Pierce

Place your squares on the parchment-lined baking sheets, spacing them just a bit to allow crisping at the edges. Take a skewer or toothpick and carefully pierce the center of each square; this iconic detail not only looks professional but helps them bake evenly.

Step 8: Add the Topping

Mix up the Parmesan cheese and garlic powder for the finishing touch. Lightly brush each cracker with water to help the topping stick, then sprinkle your Parmesan-garlic blend on top, followed by a scattering of flaky sea salt for a burst of crunch and flavor.

Step 9: Bake to Golden Perfection

Bake in the preheated oven for 16 to 18 minutes, turning the pans halfway through for even browning. Watch carefully so they become beautifully golden and crisp but not burnt—this is where patience really pays off.

Step 10: Cool Completely

Once baked, transfer your crackers to wire racks to cool completely. This final step ensures maximum crunch, so resist the urge to dive in too soon—you’ll thank yourself when every bite snaps just right.

How to Serve Garlic Parmesan Sourdough Cheez-Its Recipe

Garnishes

These crackers shine on their own but can be dressed up beautifully with a sprinkle of fresh herbs like finely chopped rosemary or thyme. If you’re aiming for a party snack, a light brush of truffle oil just before serving elevates their flavor luxuriously.

Side Dishes

Pair these Garlic Parmesan Sourdough Cheez-Its with a fresh vegetable dip like a cool cucumber raita or a tangy tomato chutney for contrast. They’re also exceptional alongside a hearty bowl of tomato soup or a sharp cheddar cheese board for an irresistible snack spread.

Creative Ways to Present

Want to wow your guests? Serve these crackers stacked in a glass jar tied with twine for a rustic look. Or, arrange them on a slate platter with cubes of complementary cheeses, olives, and dried fruits to turn this simple snack into a centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Garlic Parmesan Sourdough Cheez-Its in an airtight container at room temperature for up to a week. Keeping moisture out is key to preserving that perfect crisp edge and rich flavor.

Freezing

If you want to make these ahead of time, they freeze beautifully. Store baked crackers in a freezer-safe bag or container, and they’ll keep for up to three months. Just be sure they are fully cooled before freezing to avoid sogginess.

Reheating

To bring back freshly baked crispness, pop thawed crackers in a preheated oven at 325°F (160°C) for about 5 minutes. This quick reheat refreshes their crunch and lets the Parmesan aroma come roaring back to life.

FAQs

Can I use regular sourdough starter instead of discard?

Absolutely! You can substitute your regular sourdough starter, but discard is preferred because it has less activity and moisture, helping the dough maintain the right texture without over-fermentation.

What if I don’t have a food processor?

Not a problem! You can cut the cold butter into the dry ingredients with a pastry cutter or two knives until crumbly. Then mix in grated cheese and sourdough discard by hand, kneading gently to bring the dough together.

How thin should I roll the dough?

Rolling the dough to about 1/8 inch (3 mm) thickness is crucial. Too thick and the crackers won’t get crisp enough, too thin and they’ll bake too quickly and risk burning or cracking.

Can I make these gluten-free?

While the recipe is best enjoyed as is, you can experiment with gluten-free flour blends. Just be aware that texture and flavor might vary, and you’ll want to use a blend meant for baking to maintain crispness.

What causes my crackers to spread too much when baking?

If your crackers spread excessively, it might be because the dough was too warm or overworked. Be sure to keep butter cold, knead only gently, and chill the dough thoroughly before rolling and cutting.

Final Thoughts

Trust me, once you try this Garlic Parmesan Sourdough Cheez-Its Recipe, you’ll never want to buy store-bought crackers again. They’re ridiculously addictive, packed with flavor, and surprisingly easy to make. Whether for an afternoon snack, a party appetizer, or a cozy night in, these cheez-its are bound to become your new favorite chip off the old block!

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