Homemade Cheez-It Crackers

Homemade Cheez-Its!Guys.  Home. Made. Cheez-Its.  I might be freaking out a just a little; they are seriously up there on my favorite snack foods.  They combine three of the my most favorite things: Cheese, salt, and crunch.  Although they don’t look just like the classic Cheez-It, they’re a little thicker (always room for improvement), and they’re technically not from scratch because I haven’t mastered the cheddar cheese making yet- trust me.  They’re sooooo good.Homemade Cheez-Its! Cheez-Its have been on my must make list for a long time.  But for some reason I thought that they were going to be super difficult and time consuming to make, so they’ve sat on my must make list.  ‘Cause how can something so perfect be easy? Now that I’m in NH with a little more time on my hands (emphasis on little, as I’m still working remotely and helping my mom with projects around her house), I finally decided to tackle these guys.  Turns out, they’re actually pretty darn easy.  Too easy.  I almost feel guilty about how easy they are and how I put them off for so long because just imagine all of the Homemade Cheez-Its I’ve deprived myself from!  Turns out, they’re just some flour, butter, baking soda, salt, a little water, and of course lots of fresh sharp cheddar cheese.Homemade Cheez-Its!I added the ingredients to a stand mixer and once the dough was all mixed together, then it’s just rolling it out and slicing it into little Cheez-It sized squares.  If you have a pasta cutter with a fluted edge, then that would be fun to use too.  Mine was at home in Oregon because I forgot to pack that with the pasta maker, baguette pan, and cheese cloth I brought with me.  ‘Cause apparently I’m that type of person who travels with kitchen appliances… Homemade Cheez-Its!Anyway, once all the little squares were cut, I lined them on a greased pan, poked a hole in the center of them, generously salted ’em, and then gave them an egg white wash before they went into at 350 degree oven for about 16-18 minutes.Homemade Cheez-Its!When they’re puffed up and lightly browned : Baked homemade Cheez-Its!Homemade Cheez-Its!Crunchy, cheezy, salty, deliciousness.  These were a huge hit with my mom, her husband, and one of her good friends who happened to come over just when they were finished.  The resounding response from them all: “They actually really taste like Cheez-Its!”  Yes, yes they do!  Wheat Thins, check.  Graham Crackers, check.  Cheez-Its, cccchhhheck!! My homemade favorite snack cracker domination is almost complete.  😉 

Homemade Cheez-Its
Your favorite baked cheese crackers made at home!
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  1. 2 cups all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 3/4 teaspoon kosher salt, plus more for sprinkling
  4. 6 tablespoons unsalted butter, at room temperature
  5. 7 1/2 ounces (about 3 1/2 cups) finely grated sharp cheddar
  6. 3-5 tablespoons ice water
  7. 1 large egg white, lightly beaten
  1. In the bowl of a food processor or stand mixer, combine flour, baking powder, and salt and pulse/mix to combine. Add the butter and cheese and pulse/mix until very well combined. Add water one tablespoon at a time and continue to mix until the dough is just wet enough to hold together when squeezed.
  2. Divide the dough between two pieces of plastic wrap. Press each half of dough into a flat square, wrap well, and chill for at least 30 minutes.
  3. Pre-heat oven to 350 degrees and grease a couple of baking sheets with butter.
  4. Working with one square at a time, roll the dough out to a scant 1/8-inch thick. Using a fluted (or regular) pastry wheel, cut the dough into 3/4 inch-wide strips. Then cut the dough in the other direction to make 3/4-inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each square. Repeat with the remaining dough.
  5. Line baking sheets with the squares, and brush with egg white then generously sprinkle with salt.
  6. Bake until puffed and set and browned on the bottom, about 14 to 16 minutes. (Make sure to cook them well so that the finished crackers are crisp)
  7. Transfer the parchment with the baked crackers onto a cooling rack. Repeat with the remaining crackers. Store the cooled crackers in an airtight container.
  1. *Food52 suggested freezing the crackers before baking, but I didn't find that necessary
Adapted from Food 52
Adapted from Food 52
Served From Scratch http://www.servedfromscratch.com/

I’m sharing these with the amazing foodies at Fiesta Friday, Friday Favorites, and Foodie Friday!

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