Servings: 12
Ingredients
- 1 cup all-purpose flour
- 1 cup sourdough discard
- 2 Tbsp butter, cold and cubed
- 1 cup extra sharp cheddar cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/2 tsp salt (plus extra for sprinkling)
- 1/4 tsp paprika
Instructions
Ferment the Dough
- In a mixing bowl, combine flour and sourdough discard.
- Mix until it forms a ball of dough. Add 1–2 tablespoons cold water if too dry.
- Cover and let sit 8–12 hours at room temperature.
Add Butter, Cheese, and Seasoning
- After fermentation, knead in cold butter cubes until evenly distributed.
- Add the cheese, salt, and paprika until evenly distributed.
- Chill dough 15–30 minutes if too soft to roll.
Roll & Cut
- Preheat oven to 375°F (190°C).
- Roll dough very thin between two sheets of parchment.
- Cut into 1-inch squares.
- Optional: Poke a small hole in the center of each cracker with a skewer or toothpick (classic Cheez-It style).
- Optional: Spray with water and sprinkle lightly with salt.
Bake
- Bake 35 minutes, until golden and crispy.
- Cool completely on a wire rack — crackers crisp as they cool.
Video
Notes
-Sometimes the edges cook a bit faster, so you may need to break them off partway through baking.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 241mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 206IU | Calcium: 118mg | Iron: 1mg
Nutrition values are approximate and may vary.
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