Garlic Parmesan Sourdough Cheez-Its (Printable Version)

Crispy, tangy crackers featuring garlic and Parmesan with sourdough base for flavorful snacking.

# What You'll Need:

→ Dough

01 - 1 cup (120 g) all-purpose flour
02 - 1 cup (100 g) sharp cheddar cheese, finely grated
03 - 1/3 cup (35 g) Parmesan cheese, finely grated
04 - 1/3 cup (80 g) unsalted butter, cold and cubed
05 - 1/2 cup (120 g) sourdough discard, unfed
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 to 1/2 teaspoon fine sea salt, plus more for topping
09 - 1/4 teaspoon freshly ground black pepper

→ Topping

10 - 1 tablespoon Parmesan cheese, finely grated
11 - 1/4 teaspoon garlic powder
12 - Flaky sea salt for sprinkling

# Directions:

01 - In a food processor, pulse flour, cheddar, Parmesan, butter, garlic powder, onion powder, salt, and pepper until the mixture resembles coarse crumbs.
02 - Add sourdough discard and pulse until the dough just comes together without overworking.
03 - Turn dough onto a lightly floured surface and knead gently until smooth, about 1 minute.
04 - Shape dough into a rectangle, wrap in plastic wrap, and refrigerate for 30 to 60 minutes to improve texture and handling.
05 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
06 - Roll out dough to 1/8 inch thickness. Cut into 1-inch squares using a pastry wheel or sharp knife.
07 - Transfer squares to prepared baking sheets, spacing them slightly apart. Pierce the center of each square with a skewer or toothpick.
08 - Mix Parmesan and garlic powder for topping. Lightly brush crackers with water and sprinkle with the topping mixture and flaky sea salt.
09 - Bake for 16 to 18 minutes, rotating pans halfway through cooking, until crackers are golden brown and crisp throughout.
10 - Transfer crackers to wire racks and allow to cool completely before serving to achieve maximum crispness.

# Expert Hints:

01 -
  • Uses sourdough discard for extra tang and reduces waste from your sourdough starter
  • Made with real sharp cheddar and Parmesan—no artificial flavors or preservatives
  • Crispy, golden texture that rivals any store-bought cracker
  • Customizable with herbs and spices to suit your taste preferences
  • Impressive for entertaining but simple enough for everyday snacking
  • Stores well in an airtight container for up to 5 days
02 -
  • Grate your own cheese from a block rather than using pre-shredded cheese; it melts better and doesn't contain anti-caking agents that can affect texture
  • If your dough feels too sticky after adding the sourdough discard, add flour one tablespoon at a time until it comes together smoothly
  • For perfectly uniform crackers, use a ruler and pastry wheel to measure and cut; this also gives you those classic crimped edges
  • Watch the crackers closely in the last few minutes of baking—they can go from golden to burnt quickly
  • Let the crackers cool completely on the baking sheet for a few minutes before transferring to a wire rack; they'll firm up as they cool
  • Store in an airtight container with a small piece of parchment paper between layers to prevent sticking and maintain crispness
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