sourdough “cheez it” crackers

my guilty pleasure? cheez-its. yep, i love those little cheesy squares. when i got into sourdough i obviously began making bread but soon after i started digging into discard recipes. if you’re a sourdough newbie, i have a whole highlight on my instagram for how to start from the beginning & you’ll see there that when you “feed” your starter, you’ll have discard leftover. this is what i use to make these crackers as well as pancakes, tortillas & more!

SOURDOUGH CHEEZ IT CRACKERS

so here’s how you make them:

what you need:

• 1 cup all purpose flour

• 4-5 tbsp butter (you want a moldable slightly moist dough)

• 3/4 cup sharp cheddar cheese (i shredded a block, pre-shredded is dryer so you may need more butter)

• 3/4 cup sourdough discard

• course salt for sprinkling

how to make the crackers:

• preheat oven to 375 with two racks in, spaced relatively equally apart.

• combine the butter and flour in a medium mixing bowl.  using your hands, rub the butter into the flour until it looks like sand, i personally like to use my hand grater for this to get the butter super fine.  pour in the sourdough starter and gently mix.  add the sharp cheddar cheese and combine.  if necessary, use your hand to make sure the dough forms a ball.

• turn the dough out onto a piece of parchment paper and top with a second piece of parchment.  roll out as thin as you can using a rolling pin.  cut into squares using a pastry wheel and place the squares on two parchment-lined baking sheets.  use a fork to poke holes in each square to prevent puffing. sprinkle generously with kosher salt.

• bake for 10-13 minutes, switching the baking sheets halfway.  the crackers should be crisp with slightly browned edges.  allow to cool directly on the baking sheet.  serve immediately, or let fully cool and transfer to airtight container and store for up to 3 days.