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Homemade Sourdough Cheese Crackers – Better Than Cheez-Its & Made From Scratch

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These homemade sourdough cheese crackers are a from-scratch version of the classic Cheez-It — crispy, flaky, and packed with real cheese flavor. Made with just a handful of pantry staples and sourdough discard, they are better than anything from a box and store well for up to a month.

Ingredients

Scale
  • 180g (1 ½ cups) all-purpose flour
  • 7g (2 teaspoons) baking powder
  • 9g (2 teaspoons) granulated sugar
  • 6g (1 ½ teaspoons) kosher salt
  • 226g (one 8 oz block) cheese of your choice, finely grated (Colby Jack for a classic Cheez-It flavor, sharp cheddar for a bolder cheesy bite)
  • 100g (½ cup) sourdough discard, unfed
  • 168g (¾ cup) heavy cream
  • 15g (1 tablespoon) heavy cream, reserved for brushing

Instructions

  1. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
  2. Finely grate your cheese using the small side of a box grater or a food processor. Set aside.
  3. In a large bowl, stir together the flour, baking powder, sugar, salt, and grated cheese until the cheese is well coated in flour and evenly combined.
  4. In a small bowl, stir together the sourdough discard and ¾ cup (168g) heavy cream until blended. The mixture will be thick — that is normal.
  5. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently until smooth, about 1 to 2 minutes. Divide the dough in half and cover one piece with a kitchen towel.
  6. On a lightly floured piece of parchment paper, roll one half of the dough into a rectangle no thicker than ⅛ inch. Use a knife or bench scraper to cut into 1-inch squares. Leave the sheet intact — you do not need to separate the crackers.
  7. Optional but worth it: Use a skewer to poke a small hole in the center of each cracker.
  8. Slide the parchment onto a baking sheet. Brush the tops lightly with the reserved tablespoon of heavy cream, then sprinkle with a pinch of flaky or kosher salt for that signature Cheez-It touch.
  9. Bake for 20 to 30 minutes, rotating the pans halfway through, until golden brown and completely dry across the tops. For a toastier, more caramelized flavor, let them go a little darker.
  10. Repeat the rolling, cutting, brushing, salting, and baking process with the second half of the dough.
  11. Remove from the oven and cool completely on the pans before breaking into individual crackers. They will crisp up fully as they cool.
  12. Store in an airtight container at room temperature for up to one month.
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Notes

Choosing Your Cheese This recipe works with virtually any cheese you love — the cheese you choose is the flavor your cracker will have, so pick one you enjoy eating on its own. Here are the best options based on real testing:

  • Colby Jack is the top pick for recreating that classic Cheez-It flavor. It melts beautifully into the dough, hits the right color, and produces a cracker that tastes remarkably close to the real thing. This is the one to reach for if you want that nostalgic, crowd-pleasing result.
  • Sharp or Extra Sharp Cheddar is the move if you want a bolder, more pronounced cheese flavor in every bite. White cheddar gives a slightly more subtle result; yellow cheddar adds a little extra sharpness. Great for the serious cheese lovers.
  • Pepper Jack adds a gentle heat and works beautifully alongside soup or a charcuterie board.
  • Gruyere produces a nuttier, more sophisticated cracker — excellent for entertaining.
  • Smoked Gouda creates a smoky, rich cracker that is addictive in the best way.

Always grate your cheese fresh from a block. Pre-shredded bag cheese is coated in anti-caking agents that prevent it from melting properly into the dough, and will affect both texture and flavor.

 

Storage: Store completely cooled crackers in an airtight container at room temperature for up to one month. If they soften over time (especially in humid weather), spread them on a baking sheet and bake at 300°F for 5 to 8 minutes to crisp them right back up.

 

Make-Ahead Options

  • The dough can be made up to 2 days in advance. Wrap tightly in plastic wrap and refrigerate. Let it sit at room temperature for 15 minutes before rolling.
  • The unrolled dough can be frozen for up to one month. Thaw overnight in the refrigerator before using.
  • Baked crackers store so well that making a full batch ahead of a party or gathering is always a good idea.

Find it online: https://loflinleisure.com/homemade-sourdough-cheese-crackers-better-than-cheez-its-made-from-scratch/