Easy Sourdough Cheez Its Recipe: Dangerously Addictive

Okay, gather ’round, you guys! Let’s talk about something seriously addictive: These crazy-easy sourdough cheez its! Yeah, that’s right, we’re taking that viral trend and giving it a sourdough *kick*. Now, I know what you’re thinking: “Sourdough? Isn’t that, like, complicated?” Nope! This is the lazy baker’s dream, trust me. I got hooked on this whole thing when I was trying to figure out creative ways to use my sourdough discard. Turns out, it’s pure gold for making the most amazing homemade cheddar cheese crackers. They’re are also perfect for holiday parties. My family goes bonkers for them, and your’s will too!

Why You’ll Love This Sourdough Cheez Its Recipe

Seriously, where do I even start? These aren’t just any crackers; they’re *sourdough* cheez its! They’re ridiculously easy – like, “oops, I accidentally made a batch” easy. Plus, that tangy sourdough flavor? Forget about it! It takes these cheddar cheese crackers from “meh” to “WOW!” My favorite part is how shareable they are. Bring ’em to a party, and watch them disappear. They’re also totally on-trend. Get ready for the “OMG, did you MAKE these?!” questions. Trust me; you’ll be obsessed.

Ingredients for Sourdough Cheez Its

Alright, let’s raid the pantry! You honestly probably have most of this stuff already, which is half the reason I love these sourdough cheez its so much. No crazy trips to specialty stores needed!

• 1 cup sourdough discard (that bubbly, tangy stuff you usually toss? Yeah, that’s the magic!)
• 4 tablespoons cold butter, cut into cubes (cold is key here, folks! It helps with the flakiness)
• 1 cup shredded cheddar cheese (I’m a sharp cheddar kinda gal, but use whatever you’ve got!)
• 1/2 teaspoon salt (just good ol’ table salt works perfectly)
• 1/4 teaspoon paprika (adds that signature Cheez-It color and a hint of smokiness – don’t skip it!)

And that’s it! See? Told ya it was easy! Now, let’s get cracking (or, uh, mixing!).

How to Make the Best Sourdough Cheez Its

Okay, time to turn that sourdough starter into crispy, cheesy goodness! Don’t worry, it’s way easier than you think. Just follow along, and you’ll be snacking on homemade sourdough cheez its in no time!

1. **Preheat Power!** First things first, crank that oven to 350°F (175°C). Get it nice and toasty ’cause we’re about to bake.
2. **Food Processor Fun (or Mixing Mayhem)!** In a food processor, toss in your sourdough discard, those cute little butter cubes, cheddar cheese, salt, and paprika. Pulse it until it forms a dough. Now, if you don’t have a food processor, don’t sweat it! Just use a bowl and a pastry blender (or your fingers!) to work the butter into the dry ingredients until it resembles coarse crumbs, then mix in the sourdough discard and cheese.
3. **Roll, Roll, Roll Your Dough!** Lightly flour a surface (just a teensy bit, we don’t want to add too much extra flour) and roll that dough out thin. Really thin! The thinner, the crispier. I’m talking, like, 1/8 inch thin.
4. **Square Up!** Now comes the fun part: cutting the dough into small squares. I use a pizza cutter for this, but a knife works just fine too. Make ’em roughly Cheez-It sized. Honestly, though, who cares if they’re perfect? They’re gonna taste amazing either way!
5. **Prick ‘Em Like You Mean It!** Grab a fork and prick each square a few times. This keeps them from puffing up too much in the oven. Nobody wants a puffy Cheez-It, right?
6. **Bake It ‘Til You Make It!** Gently place those squares on a baking sheet. I like to use parchment paper, just ’cause cleanup is my jam. Bake for 12-15 minutes, or until they’re golden brown. Keep a close eye on ’em, ’cause they can go from perfect to burnt pretty quickly.
7. **Cool It, You Hot Crackers!** Let them cool *completely* on the baking sheet before you even *think* about touching them. I know, it’s torture, but trust me, they crisp up as they cool.

And there you have it! Homemade sourdough cheez its! Prepare to be amazed…and addicted!

Tips for Perfect Sourdough Cheez Its

Okay, wanna take your sourdough cheez its game to the next level? Here are a few tricks I’ve learned along the way. Trust me, they make a difference!

• **Cold Butter is Non-Negotiable:** Seriously, don’t even *think* about using softened butter. Cold butter creates little pockets of fat that melt in the oven, giving you that flaky, crispy texture we all crave.
• **Thin is In:** The thinner you roll out the dough, the crispier your crackers will be. Don’t be shy! Go for it!
• **Watch ‘Em Like a Hawk:** These little guys can burn fast, so keep a close eye on them in the oven. Start checking them around 12 minutes, and pull them out when they’re golden brown.
• **Don’t Overmix:** Overmixing the dough will develop the gluten and make your crackers tough. Mix just until everything comes together!
• **Sourdough Starter is Key:** I always use a 100% hydration sourdough starter for this recipe!

Ingredient Notes and Substitutions for Sourdough Cheez Its

Wanna mix things up, or missing an ingredient? No sweat! Here’s the lowdown on some swaps you can make without totally wrecking your sourdough cheez its. Don’t tell Grandma I said that!

• **Sourdough Discard:** Okay, this *is* kind of the star of the show. But if you’re in a pinch, you *could* try using a little bit of active sourdough starter mixed with equal parts flour and water. It won’t be quite the same tangy flavor, but it’ll work!
• **Cheddar Cheese:** Monterey Jack, Colby, even a smoked Gouda would be delicious! Just make sure it’s a cheese that melts well.
• **Paprika:** Smoked paprika will add an even smokier, more intense flavor. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little heat. Careful, it splatters!

FAQ About Making Sourdough Cheez Its

Got questions? I got answers! Here are some of the most common things people ask me about making sourdough cheez its. Don’t worry if something went a little sideways on your first batch – baking is all about experimenting!

What can I do if my dough is too sticky?

Ah, the dreaded sticky dough! Don’t panic! Just lightly flour your surface and your rolling pin. Also, pop the dough in the fridge for about 15-20 minutes. The cold will help firm up the butter and make it easier to handle. Trust me; I’ve been there!

Can I use active sourdough starter instead of discard?

You *can*, but the flavor will be a bit different – more tangy, like really *sourdough*-y. If you do, I’d reduce the amount of salt slightly, since active starter can sometimes have a saltier flavor. Also, active sourdough starter is key!

My cheese crackers aren’t crispy enough! What gives?

Two words: roll thinner! Seriously, the thinner you roll ’em, the crispier they’ll be. Also, make sure they’re completely cooled before you start snacking. That’s when they reach peak crispiness. These homemade cheddar cheese crackers should have a crunch!

How long do these sourdough cheez its last?

If they last longer than a day in your house, I’ll be shocked! But seriously, stored in an airtight container at room temperature, they’ll stay pretty crispy for about 3-4 days. Though, in my home, they are the best viral sourdough cheez its and are usually gone by the end of the day!

Storing Your Homemade Sourdough Cheez Its

Alright, so you’ve managed to resist the urge to devour the entire batch of these sourdough cheez its immediately? Congrats on your self-control! To keep ’em nice and crispy, just toss ’em in an airtight container at room temperature. They’ll stay fantastic for about 3-4 days…if they last that long! I never have sourdough cheez its last longer than a day. If they get a little soft, pop ’em in a low oven (like 300°F) for a few minutes to crisp ’em back up. Enjoy!

Nutritional Information Disclaimer

Please keep in mind that nutritional information is an estimate only. It can vary based on specific ingredients and brands used. I am not a certified nutritionist, and this information is not a guarantee.

Enjoyed This Recipe? Leave a Comment Below!

Made these sourdough cheez its and completely wowed everyone? Or maybe you tweaked the recipe and came up with something even *more* amazing? Let me know in the comments! And hey, if you loved it, give it a star rating below – that helps other sourdough fanatics find it!

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