Ingredients
Equipment
Method
- Preheat and Prepare Preheat the oven to 375°F (190°C). Line a rimmed baking sheet (approximately 11 × 14 inches / 28 × 35 cm) with parchment paper.
- Mix the Dough In a medium mixing bowl, stir together the sourdough discard and melted butter with a thin silicone spatula until smooth. Stir in the fine sea salt, then add the shredded cheddar cheese and mix until evenly combined. The dough will be thick but easily spreadable.
- Spread the DoughTransfer the dough to the prepared baking sheet.Using the same silicone spatula or an offset spatula, spread the dough into a thin, even layer about 1/8 inch thick, almost transparent in a few spots near the edges. Sprinkle evenly with the flaky sea salt.💡 Tip: The thinner the dough, the crispier the cracker. If you like a chewier cracker, leave the center of the pan slightly thicker on purpose. That is how I do it, since my daughter prefers the chewy ones and I go for the crispy edges.
- Bake, Score, and Finish Baking Bake for 15 minutes. Remove from the oven and score into small squares with a pizza cutter. For the classic Cheez-It look, poke a small hole in the center of each square using a skewer, straw, or toothpick, if desired. Return to the oven and bake for 20 minutes, rotating the pan halfway through for even browning. The crackers are done when they're deep golden brown and crisp. If a few areas still feel soft, turn off the oven and leave the pan inside with the door cracked open for 5 to 10 minutes to finish crisping.
- Cool and Store Let the crackers cool completely on the baking sheet. Break apart along the scored lines and store in an airtight container at room temperature for up to 1 week.
Notes
Discard: Use unfed sourdough discard for the best tangy flavor. Stir well before measuring.
Butter: Melt the butter and let it cool slightly before mixing so it blends smoothly into the discard.
Cheddar: Sharp or extra-sharp cheddar provides the boldest flavor. Finely shredded cheese melts more evenly throughout the crackers.
Spread It Thin (Or Not): Spread the dough into a thin, even layer about 1/8 inch thick, almost transparent in a few spots near the edges. That thinness is what makes them crispy. If you want both textures in one pan, leave the center slightly thicker for chewier crackers and keep the edges thin for crispy ones.
Optional Flavor Boosters: For a little extra flavor, stir one of the following into the dough when adding the fine sea salt:
• ¼ teaspoon (1 g) smoked paprika for a subtle smoky flavor
• 1 to 2 teaspoons (5 to 6 g) nutritional yeast for an extra savory, cheesy flavor Storage: Store the crackers in an airtight container at room temperature for up to 1 week. Refresh Tip: If the crackers soften after a few days, bake them at 300°F for 3 to 5 minutes, then let them cool completely. They'll crisp right back up.
• ¼ teaspoon (1 g) smoked paprika for a subtle smoky flavor
• 1 to 2 teaspoons (5 to 6 g) nutritional yeast for an extra savory, cheesy flavor Storage: Store the crackers in an airtight container at room temperature for up to 1 week. Refresh Tip: If the crackers soften after a few days, bake them at 300°F for 3 to 5 minutes, then let them cool completely. They'll crisp right back up.