Garlic Parmesan Sourdough Cheez-Its

There's something deeply satisfying about making crackers from scratch—especially when they're loaded with sharp cheddar, nutty Parmesan, and the subtle tang of sourdough discard. These Garlic Parmesan Sourdough Cheez-Its are crispy, savory, and utterly addictive, transforming simple pantry ingredients into golden squares of snackable perfection. Whether you're looking for a way to use up your sourdough starter or simply craving a homemade alternative to store-bought crackers, this recipe delivers big on flavor and texture.

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The beauty of these crackers lies in their simplicity. A quick pulse in the food processor brings together butter, cheese, and flour into a crumbly dough that's enriched with sourdough discard. The result is a dough that's easy to roll, cut, and bake into perfectly uniform squares. Each cracker gets a gentle brush of water and a sprinkle of garlic-Parmesan topping before hitting the oven, where they transform into golden, crispy bites with just the right amount of savory punch.

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

The key to achieving perfectly crispy crackers is rolling the dough thin and baking until deeply golden. Don't be afraid to let them get a rich color—that's where the best flavor develops. The optional chilling step helps the dough firm up, making it easier to roll and cut into neat squares. Using cold butter also ensures the crackers have a delicate, flaky texture rather than becoming too dense. If your dough feels too soft to work with, pop it back in the fridge for a few minutes before rolling.

Varianten und Anpassungen

This recipe is wonderfully adaptable. For extra flavor, add 1 tsp dried Italian herbs to the dough for an herbaceous twist. You can also experiment with different cheeses—try smoked cheddar for a deeper flavor or add a pinch of cayenne for a spicy kick. For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. The crackers will still bake up crispy and delicious. If you prefer a milder garlic flavor, reduce the garlic powder in the topping or skip it altogether.

Serviervorschläge

These crackers shine on a snack board alongside cured meats, cheeses, and olives. They're also perfect for dipping into hummus, guacamole, or a tangy spinach-artichoke dip. Serve them at casual gatherings, pack them in lunchboxes, or keep a batch on hand for after-school snacking. Their rich, cheesy flavor makes them a crowd-pleaser for both kids and adults. Store crackers in an airtight container for up to 5 days to maintain their crispy texture.

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Making your own crackers might seem like a small luxury, but it's one that pays off in flavor, texture, and the joy of creating something from scratch. These Garlic Parmesan Sourdough Cheez-Its are proof that homemade snacks can be just as convenient as store-bought, with the added bonus of knowing exactly what's in them. So fire up your food processor, roll out that dough, and get ready to enjoy crackers that are truly worth making again and again.

Kitchen Tips & Answers

→ What gives these crackers their tangy flavor?

The sourdough discard adds a distinctive tang that balances the rich garlic and Parmesan cheese.

→ Can I add herbs for more flavor?

Absolutely! Incorporating dried Italian herbs into the dough enhances aroma and depth without overpowering the base flavors.

→ How should I store the crackers for best freshness?

Keep the crackers in an airtight container at room temperature to maintain crispness for up to five days.

→ Are these crackers suitable for gluten-free diets?

They can be adapted by substituting all-purpose flour with a cup-for-cup gluten-free blend, ensuring similar texture and flavor.

→ What tools are recommended for shaping the crackers?

A rolling pin, pastry wheel or sharp knife, and baking sheets lined with parchment paper help create uniform squares and even baking.

→ How do I achieve the best texture for the crackers?

Chilling the dough before rolling helps develop texture, resulting in a crisp bite once baked to golden perfection.