Cheez-Its on steroids. These quick & easy cheese crackers, made from sourdough discard, are the ultimate crunchy cheesy snack. Its jammed packed with cheesy goodness and has a good kick– thanks to the addition of some cayenne peppers.

Try making them with any type of solid cheese. I love cheddar and white cheddar but I have made them using random combinations of assorted cheeses that are left over from the previous night’s cheese boards and they always come out ?. I mean, cheese, how could it be bad?

Check out more sourdough discard cracker recipes:

• Rustic Sourdough Pita Crisps
• Sourdough Discard Pretzel Crisps
• Sourdough Discard Grissini (Crunchy Breadsticks)
• Sourdough Discard Almond Cacao Crisps

Sourdough Discard Cheez-Its Cheese Crackers

Crunchy, savory, and perfect for snacking! These homemade crackers are made with sourdough discard, cheese, and a touch of seasoning. Simply roll out the dough, score into squares, and bake until golden and crisp. A great way to reduce food waste while enjoying a delicious, cheesy treat!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rest time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Snack

Servings 2

Equipment

• kitchen scale
• baking sheet
• silicone baking mat
• rolling pin

Ingredients

  

• 100 g cheese
• 1/3 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 1/8 tsp cayenne
• 50 g sourdough discard
• 20 g all-purpose flour

Instructions

 

• Preheat oven to 350F.
• Blend together cheese, seasoning, and sourdough discard. Transfer the dough onto a work surface and knead to form a cohesive dough ball. If it is too wet, add some more flour.
• On a silicone baking mat, shape the dough into a rectangle. Roll it out to an even thickness of about 1/4 inch. Use a fork to prick holes evenly across the surface of the dough. Then, using a bench scraper or a knife, lightly score the dough into squares. Transfer the baking mat onto a baking sheet
• Bake for 15-18 minutes or until the crackers are toasted and crisp. Halfway through the bake, check on the crackers to remove any pieces that cooked faster and break the crackers along the lines you cut and scatter them so they evenly cook.
• Let the crackers cool completely before storing in a dry air-tight container where they can stay fresh up to a few weeks.

Keyword crackers, sourdough discard