Garlic Parmesan Sourdough Cheez-Its

There's something irresistibly nostalgic about Cheez-Its—those crunchy, cheesy squares that disappear by the handful. But what if you could elevate that beloved snack with the tangy complexity of sourdough discard, the sharpness of real aged cheddar, and the aromatic punch of garlic and Parmesan? These Garlic Parmesan Sourdough Cheez-Its are the grown-up, artisan version of the childhood classic, delivering golden-edged crispness and bold, savory flavor in every bite. Perfect for snack boards, casual entertaining, or simply satisfying that midday craving, these homemade crackers prove that the best snacks are made from scratch.

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The secret to these crackers lies in the combination of cold butter worked into the flour and cheese, creating a tender yet crisp texture that shatters with each bite. The sourdough discard adds a subtle tang that balances the richness of the cheddar and Parmesan, while garlic powder and onion powder provide depth without overwhelming the cheese. Rolling the dough thin and poking each square with a signature center hole ensures even baking and that iconic Cheez-It appearance. The final touch—a brush of water followed by a sprinkle of extra Parmesan, garlic, and flaky sea salt—creates a glossy, savory finish that makes these crackers absolutely addictive.

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: Prepare the Dough

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: Preheat Oven

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: Prepare for Baking

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

Let cool completely on wire racks before serving.

Zusatztipps für die Zubereitung

For the best texture, make sure your butter is cold and cubed before adding it to the food processor—this creates the flaky, crisp layers that make these crackers so addictive. If you skip the chilling step, the dough will still work, but chilling helps firm up the butter and makes rolling easier, resulting in cleaner cuts and more uniform crackers. When rolling out the dough, aim for an even 1/8-inch thickness throughout; inconsistent thickness will cause some crackers to brown faster than others. Use a ruler or pastry wheel to cut precise squares, and don't worry if the edges aren't perfect—rustic charm is part of homemade appeal. The center hole isn't just decorative; it helps steam escape during baking, preventing the crackers from puffing up too much and ensuring that signature flat, crispy texture.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your taste preferences and dietary needs. For extra herbaceous flavor, add 1 teaspoon of dried Italian herbs, dried rosemary, or smoked paprika to the dough. If you prefer a spicier kick, incorporate a pinch of cayenne pepper or red pepper flakes. For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend; the texture will be slightly different but still delicious. You can also experiment with different cheese combinations—try Gruyère and Asiago for a nuttier flavor, or add a tablespoon of nutritional yeast for extra umami depth. If you don't have sourdough discard, you can substitute with an equal amount of plain Greek yogurt or sour cream, though you'll lose some of the tangy sourdough character. For a vegan version, use vegan butter and nutritional yeast in place of the cheeses, though the texture and flavor will differ significantly from the original.

Serviervorschläge

These Garlic Parmesan Sourdough Cheez-Its shine on a charcuterie or snack board alongside cured meats like prosciutto or salami, a selection of aged cheeses, briny olives, and dried fruits. They're perfect for dipping into hummus, white bean dip, or a creamy spinach-artichoke spread. Serve them as a sophisticated alternative to chips at your next gathering, or pack them in lunchboxes for a homemade snack that's far superior to anything store-bought. They also make wonderful edible gifts—package them in a clear cellophane bag tied with twine and a handwritten label for a thoughtful, artisan touch. Pair them with a crisp white wine, a cold beer, or even a refreshing sparkling water with lemon for a simple yet elegant snacking experience.

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These Garlic Parmesan Sourdough Cheez-Its are proof that the best snacks come from your own kitchen. With their buttery crunch, bold garlic-Parmesan flavor, and the subtle tang of sourdough, they're a homemade treat that's truly worth the effort. Whether you're looking for a creative way to use sourdough discard, want to impress guests at your next gathering, or simply crave a snack that's free from artificial ingredients, this recipe delivers on all fronts. Make a double batch—they disappear fast, and you'll want extras on hand for impromptu snacking, lunchboxes, or gifting to friends who appreciate real, handcrafted food.

Recipe FAQs

→ What gives these crackers their tangy flavor?

The sourdough discard provides the distinct tanginess, enhancing the savory cheese and garlic notes.

→ Can I make these crackers gluten-free?

Yes, by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, you can achieve a gluten-free version.

→ How should I store the crackers to maintain crispness?

Keep the crackers in an airtight container at room temperature for up to five days to preserve their crisp texture.

→ What kitchen tools are needed for preparation?

A food processor, rolling pin, pastry wheel or sharp knife, baking sheets, parchment paper, and a wire rack are required.

→ Can additional herbs be added to the dough?

Absolutely, adding a teaspoon of dried Italian herbs to the dough lends extra depth and aromatic flavor.