Garlic Parmesan Sourdough Cheez-Its (Printable Version)

Crispy crackers featuring garlic, Parmesan, cheddar, and tangy sourdough for flavorful snack boards and gatherings.

# What You'll Need:

→ 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

# How To Make It:

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 a 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 optimal 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) thick. Cut into 1-inch (2.5 cm) squares using a pastry wheel or knife.
07 - Transfer squares to baking sheets, spacing slightly apart. Use a skewer or toothpick to poke a hole in the center of each square.
08 - Mix topping Parmesan and garlic powder. Lightly brush crackers with water and sprinkle with topping and flaky sea salt.
09 - Bake 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
10 - Let cool completely on wire racks before serving.

# Expert Advice:

01 -
  • Sourdough discard finally has a purpose beyond guilt, turning into something actually crave-worthy.
  • These crackers rival store-bought versions but taste infinitely better and cost almost nothing to make.
  • They're the kind of snack that makes you look effortlessly put-together when friends drop by.
02 -
  • Thickness matters more than you'd expect; too thick and they become chewy, too thin and they burn before crisping all the way through.
  • Poking holes in the center is not just for looks, it's the difference between crispy crackers and dough squares that puff up awkwardly.
03 -
  • Keep your butter genuinely cold and work quickly once the dough comes together; warm butter means greasy crackers instead of crispy ones.
  • If your sourdough discard is very watery or thick, adjust the amount slightly so your dough isn't sticky or dry.
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