Garlic Parmesan Sourdough Cheez-Its

There's something irresistibly satisfying about biting into a crispy, golden cracker that you've made entirely from scratch—especially when that cracker tastes like the iconic cheesy snack you grew up loving, but better. These Garlic Parmesan Sourdough Cheez-Its transform your sourdough discard into something extraordinary: tangy, savory, utterly addictive little squares that deliver sharp cheddar richness with every crunch. Infused with garlic and finished with a delicate sprinkle of flaky sea salt, they're the kind of homemade treat that elevates any gathering, from casual movie nights to elegant cheese boards. The beauty lies in their simplicity—a handful of pantry staples, a food processor, and less than 40 minutes from start to finish. You'll wonder why you ever settled for store-bought.

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The magic of these crackers comes from the marriage of sharp cheddar and Parmesan, which melt into the dough and create pockets of intense cheese flavor in every bite. The sourdough discard contributes more than just tang—it adds depth and a subtle complexity that makes these crackers taste artisanal. Cold butter is key here; it creates a tender, flaky texture that shatters perfectly when you bite down. And that signature hole poked in the center? It's not just for looks—it helps the crackers bake evenly and achieve that iconic Cheez-It appearance. Whether you're serving them alongside cured meats and olives or munching straight from the cooling rack, these crackers prove that homemade always wins.

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 base

In a food processor, pulse flour, cheddar, Parmesan, butter, garlic powder, onion powder, salt, and pepper until mixture resembles coarse crumbs.

Step 2: Form the dough

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 and prepare

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: Shape the crackers

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 toppings

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 and serve

Let cool completely on wire racks before serving.

Zusatztipps für die Zubereitung

For the crispiest crackers, make sure your butter stays cold throughout the process—this creates steam pockets during baking that yield a flakier texture. If your dough feels too sticky after pulsing in the sourdough discard, add a tablespoon of flour at a time until it just comes together. Don't overwork the dough when kneading; a few gentle folds are all you need to bring it together smoothly. When rolling out the dough, aim for consistent thickness across the entire sheet—uneven crackers will bake unevenly, with some burning while others stay pale. Use a ruler or pastry mat with measurements to ensure uniform 1-inch squares. The hole in the center isn't optional; it prevents puffing and ensures even baking. If you skip the chilling step, the dough may be slightly harder to roll, but the crackers will still turn out delicious. Rotating the baking sheets halfway through ensures even browning, especially if your oven has hot spots.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit your taste preferences and dietary needs. For a spicier kick, add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes to the dough. If you love herbs, fold in 1 teaspoon of dried Italian herbs, rosemary, or thyme for an aromatic twist. Swap the sharp cheddar for aged Gruyère, smoked Gouda, or even pepper jack for different flavor profiles. For a gluten-free version, use a cup-for-cup gluten-free flour blend in place of all-purpose flour—the texture will be slightly different but still delicious. You can also experiment with different toppings: try everything bagel seasoning, smoked paprika, or nutritional yeast for a vegan-friendly option (just substitute the butter and cheese with vegan alternatives). If you prefer a milder garlic flavor, reduce the garlic powder by half or omit it entirely. For a richer, buttery cracker, increase the butter by 1–2 tablespoons.

Serviervorschläge

These Garlic Parmesan Sourdough Cheez-Its shine brightest when served as part of a thoughtfully arranged snack board. Pair them with thinly sliced prosciutto, salami, or speck for a savory contrast, and add a selection of marinated olives, cornichons, and pickled vegetables for brightness. Include a few soft cheeses like brie or goat cheese, and a sharp aged cheddar to echo the flavors in the crackers. Fresh grapes, dried apricots, or fig jam provide sweet balance. For a casual gathering, serve them in a rustic bowl alongside hummus, baba ganoush, or a creamy spinach artichoke dip. They're also perfect for lunch boxes, afternoon snacks with a glass of white wine, or as a crunchy topping for soups and salads. Store leftovers in an airtight container at room temperature for up to 5 days—though they're so addictive, they rarely last that long.

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Once you master this base recipe, you'll find yourself reaching for it again and again, tweaking flavors and experimenting with new cheese combinations. The beauty of homemade crackers is that they're entirely customizable—you control the salt level, the intensity of the garlic, and the richness of the cheese. They make thoughtful homemade gifts when packaged in a clear cellophane bag tied with twine, and they're impressive enough to serve at dinner parties yet simple enough for a weeknight snack. The fact that they put your sourdough discard to good use is just the cherry on top. So go ahead, roll out that dough, punch those iconic little holes, and fill your kitchen with the irresistible aroma of cheese and garlic. Your snack game will never be the same.

Questions & Answers

→ What gives these crackers their tangy flavor?

The tang comes from the addition of sourdough discard in the dough, which adds a subtle acidity balancing the rich cheeses.

→ Can I use gluten-free flour for these crackers?

Yes, a cup-for-cup gluten-free flour blend works well as a substitute to maintain texture and flavor.

→ How should I store leftover crackers?

Store them in an airtight container at room temperature to keep them crisp for up to five days.

→ What is the best way to roll the dough for even crackers?

Roll the dough out to about 1/8 inch thickness on a lightly floured surface for uniform baking and crispness.

→ Can dried herbs be added to the dough?

Yes, adding a teaspoon of dried Italian herbs can enhance the flavor without overpowering the garlic and cheese.