Cheez It Copycat Crackers
Crispy, cheesy, and packed with flavor—these sourdough discard Cheez-It crackers are an easy way to turn leftover discard into a homemade snack everyone loves.
Ingredients
- 1 cup sourdough starter discard
- 1 cup real cheddar cheese finely shredded
- 4 Tbsp butter melted
- 1 tbsp flake salt divided
- 1/4 cup all-purpose flour + more for rolling out
- Optional: 1/4 tsp garlic powder dried herbs, or a spoonful of nutritional yeast for flavor
Instructions
- Preheat oven to 350°F
Combine ingredients. In a mixing bowl, stir together the discard, cheddar, butter, flour, and 1/3 of the salt. The dough will be soft but manageable.
Roll out dough. Lightly flour your counter and roll the dough into a thin layer. Use a rolling pin and sprikle suface with flour as needed to prevent sticking. Thickness matters here—a too-thick cracker may turn out chewy.
Score and salt. Transfer to a sheet pan lined with parchment. Score into small squares using a pizza cutter or sharp knife. Sprinkle the top of the crackers with the remaining salt.
Bake. Place in your preheated oven for about 10-15 minutes, checking around the 7-8 minute mark depending on your oven and thickness of the dough. You're looking for golden brown edges and a firm texture.
Cool and break. Let cool before breaking into individual crackers. Store in a glass jar or other airtight container at room temperature.
Notes
Cheese matters: Use finely shredded real cheddar cheese—sharp or extra sharp gives the best flavor and helps create a crisper texture.
Roll it thin: The thinner the dough, the crispier the cracker. Aim for pie crust thickness or just under.
Customize the flavor: Mix in garlic powder, dried herbs, or a sprinkle of parmesan cheese for a fun twist.
Watch the bake time: Ovens vary! Keep an eye around the 10-minute mark. You want those edges golden brown and crisp, not burnt.
Storage tip: Store in an airtight container at room temperature for up to 5 days. Re-crisp in the oven if they soften.
Freeze for later: You can freeze half the dough—just wrap it well in plastic wrap and thaw fully before using.
Best tool for scoring: A pizza cutter or bench scraper makes fast work of slicing the dough into neat squares.