Sourdough Cheez-it Crackers

I am always on a quest to remove plastics from my kitchen, and remove preservatives from my food. And, I am also always looking for ideas for my sourdough discard. When I saw this recipe from Country Roads Sourdough, I knew it was worth a try in the Delaney Test Kitchen.

This recipe looked perfect because my son loves his goldfish and cheez-its, and I don't like him eating all that weird stuff. And it was a hit! In fact, my husband and I have been eating these now too.

Good thing that the recipe makes 125 crackers - it gives me a chance to make some more. Enjoy!




​Sourdough Cheez-it Crackers

INGREDIENTS:
226 grams cheddar cheese, chopped (8oz block or 2 cups)
85 grams flat sourdough discard heaping (⅓ cup)
28 grams unsalted butter, chopped (2 Tbsp)
5 grams ranch seasoning (½ Tbsp)
5 grams salt (1 teaspoon)
65 grams all purpose flour (½ Cup)
Flaky sea salt  - optional for the top of crackers

PREPARATION:
1. Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty
cracker, cut the salt amount in half.
(This includes the 226 grams cheddar cheese, chopped (8oz block), 85 grams flat sourdough discard, 28 grams unsalted butter, chopped, 5 grams ranch seasoning, 5 grams salt, and 65 grams all-purpose flour)

2. Place dough onto plastic wrap and place in the fridge for at least 20 minutes.

3. Preheat the oven to 350F.

4. Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible,
⅛”. I prefer to roll out on a silicone baking mat but you can also use parchment paper. The
thinner the better for a crispier cracker.

5. Cut the crackers in 1" squares with a bench scraper or a pasta cutter.

6. Poke a hole in the middle of each cracker with a toothpick.

7. Sprinkle the crackers with flaky sea salt.

8. Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18
minutes.

9. Repeat with the other half of the dough. If you bake the 2 trays together rotate the trays
halfway through.

Notes:
If the dough is sticky after mixing it in the food processor add a little extra flour. You should be
able to touch the dough without it sticking to you.

Refrigerate the dough for 20 minutes before rolling it out. Slightly cooled off dough is easier to
roll out. However, if you keep the crackers in the fridge for several hours, the dough will be
harder to roll. In that case, I recommend letting the dough warm up on the counter for 10-15
minutes before rolling it.

This recipe can easily be doubled or tripled.

Once completely cooled store in an airtight container. A glass mason jar is my preferred
container.

This recipe will make about 125 crackers​

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