Homemade Cheez-its with Einkorn Sourdough Discard

Step 1

Put cheese and discard in food processor and blend. Add chopped cold butter, salt and flour, then blend and pulse. 

Step 2

Turn dough into bowl and massage to make sure everything is mixed well. Cover with compostable cling wrap and refrigerate overnight or up to 2 days to allow to ferment.

Step 3

Remove fermented dough from fridge and allow to come to room temp. This may take more than 1 hour. Roll out on unbleached parchment paper as thin as you can with rolling pin. Transfer parchment to baking sheet. Take a fluted pastry cutter or pizza cutter to make 1” parallel and perpendicular cuts to form the crackers.

Step 4

Sprinkle with sea salt and bake at 375F for approximately 18 minutes until gold brown. Allow crackers to cool — they will harden and crisp up as they cool. Store in an airtight container in the pantry.

Note

These make a fun lunchbox addition for the little ones. If they need to be crisped up again, just put cheez-its on a baking sheet at 250F for 10-20 minutes!