Garlic Parmesan Sourdough Cheez-Its

There's something deeply satisfying about making crackers from scratch—especially when they're packed with sharp cheddar, Parmesan, and the tangy complexity of sourdough discard. These Garlic Parmesan Sourdough Cheez-Its transform a humble ingredient often destined for the compost into golden, crispy squares of savory perfection. With just the right balance of garlic, cheese, and a hint of black pepper, these homemade crackers rival any store-bought version and bring an artisanal touch to your snack board or casual gathering.

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The beauty of these crackers lies in their simplicity and versatility. The food processor does most of the work, bringing together cold butter, finely grated cheeses, and aromatic seasonings into a cohesive dough. The sourdough discard not only adds a subtle tang but also contributes to the crackers' signature snap. Rolling them thin and cutting them into perfect squares gives you that iconic cracker shape, while a quick poke in the center ensures even baking and that classic dimpled look.

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
• 1/3 cup (80 g) unsalted butter, cold and cubed
• 1/2 cup (120 g) sourdough discard (unfed)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4–1/2 tsp fine sea salt (plus more for topping)
• 1/4 tsp freshly ground black pepper
• 1 tbsp Parmesan cheese, finely grated (for topping)
• 1/4 tsp garlic powder (for topping)
• Flaky sea salt, for sprinkling

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Instructions

Step 1

In a food processor, pulse flour, cheddar, Parmesan, butter, garlic powder, onion powder, salt, and pepper until mixture resembles coarse crumbs.

Step 2

Add sourdough discard and pulse until a dough just comes together.

Step 3

Turn dough onto a lightly floured surface and knead gently until smooth.

Step 4

Shape dough into a rectangle, wrap in plastic, and chill for 30–60 minutes (optional, but helps texture).

Step 5

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Step 6

Roll out dough to 1/8 inch (3 mm) thick. Cut into 1-inch (2.5 cm) squares using a pastry wheel or knife.

Step 7

Transfer squares to baking sheets, spacing slightly apart. Use a skewer or toothpick to poke a hole in the center of each square.

Step 8

Mix topping Parmesan and garlic powder. Lightly brush crackers with water and sprinkle with topping and flaky sea salt.

Step 9

Bake 16–18 minutes, rotating pans halfway, until golden and crisp.

Step 10

Let cool completely on wire racks before serving.

Zusatztipps für die Zubereitung

For the best texture, make sure your butter is cold and cubed before adding it to the food processor—this creates a flaky, tender cracker. If you skip the chilling step, the dough will still work, but chilling helps prevent spreading and ensures a cleaner cut. When rolling out the dough, aim for an even 1/8-inch thickness to guarantee uniform baking. A pastry wheel creates those classic crimped edges, but a sharp knife works just as well. Don't skip poking the center hole—it's not just decorative; it prevents the crackers from puffing up too much during baking.

Varianten und Anpassungen

These crackers are endlessly adaptable to your flavor preferences. For an herby twist, add 1 teaspoon of dried Italian herbs, rosemary, or thyme directly to the dough. If you prefer a spicier kick, mix in a pinch of cayenne pepper or smoked paprika. For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. You can also experiment with different cheeses—try Gruyère, aged white cheddar, or even a mix of Asiago and Pecorino Romano for a more complex flavor profile. Just ensure any cheese you use is finely grated so it incorporates smoothly into the dough.

Serviervorschläge

These Garlic Parmesan Sourdough Cheez-Its shine on a charcuterie or cheese board alongside cured meats like prosciutto or salami, marinated olives, fresh grapes, and soft cheeses like brie or goat cheese. They're equally delightful served with a creamy dip such as hummus, spinach-artichoke dip, or a tangy whipped feta. For casual entertaining, fill a bowl with these crackers and watch them disappear. They also make a wonderful homemade gift—pack them in a clear bag tied with a ribbon, or layer them in a decorative tin with parchment between layers to keep them crisp.

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Making your own crackers is a rewarding kitchen project that elevates your snacking game and puts your sourdough discard to delicious use. With their irresistible garlic-Parmesan flavor and satisfying crunch, these homemade Cheez-Its are proof that the best things in life are often handmade. Whether you're hosting friends, packing a picnic, or simply treating yourself to an afternoon snack, these crackers deliver big flavor in every bite. Once you try them, you'll wonder why you ever bought crackers from the store.

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Kitchen Guide

→ Can I use gluten-free flour for these crackers?

Yes, a cup-for-cup gluten-free flour blend can replace all-purpose flour for a gluten-free option, though texture may vary slightly.

→ Why is sourdough discard used in the dough?

Sourdough discard adds a subtle tang and helps develop a tender yet crispy texture in the crackers.

→ How should I store the crackers after baking?

Store airtight at room temperature for up to 5 days to maintain crispness and flavor.

→ Can I add herbs to the dough?

Yes, adding about 1 tsp of dried Italian herbs enhances flavor and complements the garlic and cheese.

→ What is the best way to cut the dough for even crackers?

Rolling the dough to about 1/8 inch thick and using a pastry wheel or sharp knife helps achieve uniform 1-inch squares.

→ How do I ensure the crackers bake evenly?

Rotate baking sheets halfway through baking and keep even spacing between crackers on the sheet.