Garlic Parmesan Sourdough Cheez-Its (Printable)

Crispy cheddar and Parmesan crackers with tangy sourdough and garlic for flavorful snacking.

# Components:

→ 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 mixture resembles coarse crumbs.
02 - Add sourdough discard and pulse until dough just comes together.
03 - Turn dough onto a lightly floured surface and knead gently until smooth.
04 - Shape dough into a rectangle, wrap in plastic wrap, and chill for 30 to 60 minutes for improved texture.
05 - Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
06 - Roll out dough to 1/8 inch (3 mm) thickness. Cut into 1-inch (2.5 cm) squares using a pastry wheel or sharp knife.
07 - Transfer squares to prepared baking sheets, spacing them slightly apart. Use a skewer or toothpick to pierce a hole in the center of each square.
08 - Combine Parmesan cheese and garlic powder. Lightly brush crackers with water and sprinkle with topping mixture and flaky sea salt.
09 - Bake for 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
10 - Remove from oven and let cool completely on wire racks before serving.

# Expert Advice:

01 -
  • They taste impossibly buttery and sharp without any pretension, disappearing from snack boards faster than you can restock them.
  • Your sourdough discard finally has a purpose beyond guilt, transforming kitchen waste into something guests actually compliment.
  • The texture walks this perfect line between crispy-outside tender-inside that feels homemade because it is.
02 -
  • Don't skip the hole-poking step—it's the difference between even, crispy crackers and some overcooked, some undercooked batches that feel more like little bread squares.
  • If your sourdough discard is particularly thick or stiff, it might need a tiny splash of water to blend smoothly into the dough, but add it only if absolutely necessary.
  • Watch the oven temperature closely; 350°F is precise because 375°F will char them and 325°F will leave them soft and chewy instead of crisp.
03 -
  • If you don't have sourdough discard on hand, you can substitute with plain Greek yogurt (1/3 cup) mixed with 2 tablespoons of whole wheat flour for a similar tangy result, though the flavor will be slightly milder.
  • A pastry wheel cuts through the dough more cleanly than a knife and prevents dragging, which means prettier, more even crackers with crisper edges.
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