Description
These Garlic Parmesan Sourdough Cheez-Its are a flavorful, crispy homemade cracker recipe using sourdough discard, sharp cheddar, and Parmesan cheese. Perfectly seasoned with garlic and onion powder, these cheesy crackers bring a savory twist to classic Cheez-Its. Baked until golden and crisp, they make a delicious snack or appetizer.
Ingredients
Scale
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) sharp cheddar cheese, finely grated
- 1/3 cup (35 g) Parmesan cheese, finely grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 to 1/2 teaspoon fine sea salt, plus more for topping
- 1/4 teaspoon freshly ground black pepper
Wet Ingredients
- 1/3 cup (80 g) unsalted butter, cold and cubed
- 1/2 cup (120 g) sourdough discard, unfed
Topping
- 1 tablespoon Parmesan cheese, finely grated
- 1/4 teaspoon garlic powder
- Flaky sea salt for sprinkling
- Water for brushing
Instructions
- Combine dry ingredients: Place the all-purpose flour, sharp cheddar, Parmesan cheese, garlic powder, onion powder, fine sea salt, and black pepper into a food processor.
- Add butter and pulse: Add the cold, cubed unsalted butter to the mixture. Pulse the processor until the mixture resembles coarse crumbs.
- Incorporate sourdough discard: Add the sourdough discard to the food processor and pulse until the dough just begins to come together, forming a rough ball.
- Knead dough: Transfer the dough onto a lightly floured surface. Gently knead it until it becomes smooth and cohesive.
- Chill dough: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 to 60 minutes. This helps improve the texture and makes it easier to roll.
- Prepare oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Roll and cut dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm). Using a pastry wheel or sharp knife, cut the dough into 1-inch (2.5 cm) squares.
- Arrange on baking sheets: Transfer the squares to the prepared baking sheets, spacing them slightly apart. Use a skewer or toothpick to pierce a small hole in the center of each square, mimicking classic Cheez-Its.
- Apply topping: Mix together the grated Parmesan cheese and garlic powder. Lightly brush each cracker square with water and sprinkle this topping mixture along with flaky sea salt over them.
- Bake crackers: Bake the crackers in the preheated oven for 16 to 18 minutes, rotating the pans halfway through baking to ensure even cooking. Bake until the crackers are golden and crisp.
- Cool completely: Remove the crackers from the oven and transfer them to wire racks. Allow them to cool completely before serving or storing to maintain their crispness.
Notes
- Using cold, cubed butter helps achieve a flaky texture in the crackers.
- Chilling the dough before rolling makes it easier to handle and improves the final texture.
- Piercing holes in the crackers prevents them from puffing up and ensures even baking.
- Store cooled crackers in an airtight container to maintain crispness for up to one week.
- You can adjust the amount of salt and garlic powder in the topping according to your taste preference.
