Garlic Parmesan Sourdough Cheeze-Its

There's something irresistibly nostalgic about the crispy crunch of a cheesy cracker, but when you make them from scratch with tangy sourdough discard, sharp cheddar, and fragrant garlic-Parmesan seasoning, you elevate a childhood favorite into a sophisticated snack worthy of any gathering. These Garlic Parmesan Sourdough Cheez-Its combine the best of artisan baking with the addictive satisfaction of a homemade cracker, delivering golden, buttery squares that shatter with each bite and leave your fingertips dusted with savory cheese.

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Making crackers at home might sound daunting, but this recipe uses a food processor to bring the dough together in minutes. The combination of cold butter and finely grated cheeses creates a tender, flaky texture, while the sourdough discard adds a subtle tang that balances the richness. Rolling the dough thin and poking each square with a skewer ensures they bake up uniformly crisp, and the final sprinkle of garlic-Parmesan topping and flaky sea salt delivers that iconic savory punch in every bite.

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

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

Chilling the dough for 30–60 minutes before rolling makes it easier to handle and helps the crackers maintain their shape during baking. Use a pastry wheel for clean, professional-looking edges, and make sure to roll the dough evenly to 1/8 inch thickness so all crackers bake at the same rate. Poking a hole in the center of each square prevents puffing and ensures a flat, crispy cracker. Rotating the baking sheets halfway through guarantees even browning, and cooling the crackers completely on a wire rack allows them to crisp up fully before storing.

Varianten und Anpassungen

For extra flavor, add 1 tsp dried Italian herbs to the dough. You can also experiment with different cheese combinations like Gruyère, aged white cheddar, or Pecorino Romano. For a spicier kick, add a pinch of cayenne pepper or smoked paprika. If you need a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. You can also shape the crackers into larger rectangles or use cookie cutters for fun shapes, adjusting baking time as needed.

Serviervorschläge

Serve these Garlic Parmesan Sourdough Cheez-Its alongside cured meats, cheeses, and olives for an elegant snack board. They pair beautifully with creamy dips like hummus, whipped feta, or spinach-artichoke dip. Enjoy them with a crisp white wine or sparkling water for a sophisticated appetizer, or pack them in lunchboxes for a homemade alternative to store-bought crackers. They also make a thoughtful homemade gift when packaged in a decorative tin or jar.

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These homemade Garlic Parmesan Sourdough Cheez-Its prove that the best snacks are often the ones you make yourself. With just a handful of pantry ingredients and a little bit of rolling, you'll have a batch of golden, crispy crackers that rival any store-bought version. Whether you're entertaining guests, using up sourdough discard, or simply craving a savory homemade treat, this recipe delivers irresistible flavor and satisfying crunch in every bite.

Recipe FAQ

→ What makes these crackers tangy?

The use of sourdough discard adds a subtle tanginess that complements the rich garlic and cheese flavors.

→ Can I prepare the dough ahead of time?

Yes, chilling the dough for 30–60 minutes improves the texture and makes it easier to roll out.

→ What alternatives can I use for sharp cheddar?

Wisconsin cheddar or aged gouda are good substitutes for a similar sharpness and melt.

→ How do I store the crackers to keep them crisp?

Store cooled crackers in an airtight container at room temperature to maintain their crispiness for up to 5 days.

→ Can these crackers be made gluten-free?

Yes, swap all-purpose flour with a cup-for-cup gluten-free flour blend, adjusting as needed.