Garlic Parmesan Sourdough Cheez-Its

There's something irresistible about the satisfying snap of a homemade cracker—especially when it's packed with sharp cheddar, nutty Parmesan, and a whisper of garlic. These Garlic Parmesan Sourdough Cheez-Its transform your sourdough discard into golden, crispy squares that rival any store-bought snack. Each bite delivers tangy sourdough flavor balanced with rich cheese and aromatic seasonings, making them impossible to resist whether you're assembling a snack board, entertaining guests, or simply craving something savory and crunchy.

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The beauty of these crackers lies in their simplicity and versatility. Cold butter and finely grated cheese are pulsed together in a food processor until crumbly, then brought together with sourdough discard to create a pliable, flavorful dough. A brief chill firms everything up, making the dough easier to roll and cut into those iconic squares. The final touch—a sprinkle of Parmesan, garlic powder, and flaky sea salt—transforms each cracker into a gourmet bite worthy of any cheese board or casual gathering.

Ingredients

• Dough: 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
• Topping: 1 tbsp Parmesan cheese (finely grated), 1/4 tsp garlic powder, flaky sea salt for sprinkling

Instructions

Step 1: Prepare the dough base

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

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

Step 3: Knead and chill

Turn dough onto a lightly floured surface and knead gently until smooth. Shape dough into a rectangle, wrap in plastic, and chill for 30–60 minutes (optional, but helps texture).

Step 4: Prepare for baking

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

Step 5: Roll and cut

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 6: Shape the crackers

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

Step 7: Add topping

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

Step 8: Bake

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

Step 9: Cool and serve

Let cool completely on wire racks before serving.

Zusatztipps für die Zubereitung

For the crispiest crackers, roll the dough as thin as possible—1/8 inch (3 mm) is ideal. If the dough becomes too soft while rolling, pop it back in the refrigerator for 10–15 minutes. Don't skip poking the center hole; it prevents puffing during baking and gives that authentic Cheez-It look. Watch carefully during the final minutes of baking, as crackers can go from golden to overdone quickly. They'll continue to crisp as they cool, so remove them when they're just turning golden at the edges.

Varianten und Anpassungen

Customize these crackers to suit your taste. Add 1 tsp dried Italian herbs to the dough for an herby twist, or swap sharp cheddar for smoked Gouda or aged white cheddar. For a spicy kick, incorporate a pinch of cayenne pepper or red pepper flakes. If you prefer a gluten-free version, use a cup-for-cup gluten-free flour blend in place of all-purpose flour. You can also experiment with different toppings—try everything bagel seasoning, smoked paprika, or nutritional yeast for a dairy-free alternative.

Serviervorschläge

These crackers shine on snack boards alongside cured meats, aged cheeses, and briny olives. Serve them with soft cheeses like brie or goat cheese for a delightful textural contrast, or pair with hummus, spinach dip, or artichoke spread. They're equally perfect for casual entertaining, lunchboxes, or as a crispy accompaniment to soups and salads. Store crackers in an airtight container for up to 5 days to maintain their crunch, though they rarely last that long once people discover how addictive they are.

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Making homemade crackers might seem like an extra step, but once you taste the difference—the buttery richness, the tangy sourdough bite, the satisfying crunch—you'll understand why it's worth the effort. These Garlic Parmesan Sourdough Cheez-Its prove that sourdough discard can be transformed into something truly special, turning what might be waste into a snack that's both delicious and impressive. So gather your ingredients, fire up that food processor, and get ready to enjoy crackers that are miles beyond anything you'll find in a box.

Recipe FAQs

→ Can I use fresh garlic instead of garlic powder?

Fresh garlic can be used but in small amounts to avoid overpowering. Mince finely and adjust quantity for balanced flavor.

→ What is the purpose of sourdough discard in the dough?

Sourdough discard adds a subtle tang and helps with texture, contributing to the crispness and depth of flavor in the crackers.

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

Store crackers airtight in a cool, dry place for up to 5 days to maintain their crisp texture and fresh flavor.

→ Can these crackers be made gluten-free?

Yes, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend for a gluten-free version without compromising texture.

→ Is chilling the dough necessary?

Chilling is optional but recommended to improve dough texture and make rolling easier, resulting in crispier crackers.

→ What tools are needed to prepare these crackers?

A food processor, rolling pin, pastry wheel or sharp knife, baking sheets, parchment paper, and wire rack are essential for best results.