Homemade Cheez Its Recipe
Bake Homemade Cheez Its Recipe for crisp, cheesy crackers perfect for snacking and sharing.
Ingredients
- ¼ cup unsalted butter room temperature
- 8 oz. sharp cheddar cheese shredded
- 1 ¼ cups all-purpose flour
- 1 teaspoon kosher salt + more for topping
- 2-3 tablespoons cold water
- 2 tablespoons olive oil
Instructions
Step 1: Cream the butter and cheese
Toss the room-temperature unsalted butter and the shredded sharp cheddar into a large stainless steel mixing bowl. Using a stand mixer or hand mixer on medium-high, beat them together until the combination is smooth, fully incorporated and airy — about four to five minutes — so the cheese becomes evenly distributed through the softened butter and the mixture looks light, homogenous and slightly fluffy.
Step 2: Combine the dry seasoning and flour
Measure the all-purpose flour into a separate container, stir in the kosher salt until evenly blended, and then begin adding the flour-salt mix to the cheese-butter bowl on low speed. Work slowly so the mixture transitions from creamy to a loose, dry crumble with visible pea-sized crumbs of cheese and butter dispersed through the flour.
Step 3: Hydrate to bring the dough together
Drop cold water in by the teaspoon, mixing briefly after each addition, just until the crumbs begin to cohere. Watch for the dough to change from dry crumbles to a shaggy mass that just holds when pinched — tacky but not sticky — and stop adding liquid as soon as a soft dough forms.
Step 4: Shape and chill the dough
Gather the dough into a rough ball, press and pat it into a flattened disk so it chills evenly, then wrap tightly in plastic wrap. Pop the wrapped disk into the refrigerator for at least one hour so the butter firms and the dough relaxes — this makes rolling clean and precise.
Step 5: Bring the oven to temperature while you work
When the dough is nearly chilled, set the oven to 375ºF so it’s fully preheated by the time the crackers hit the pan. A hot, consistent oven is what gives these little squares their puff and crisp edge.
Step 6: Roll the dough paper-thin on parchment
Unwrap the chilled disk, place it on a sheet of parchment on your work surface, and roll it into a large rectangle under 1/8 inch thick. Keep the thickness uniform so the crackers bake evenly; the dough should be smooth, faintly flecked with orange from the cheddar, and the parchment should slide easily under it.
Step 7: Mark a precise cutting grid
Use a ruler to make 1-inch vertical and horizontal marks across the rolled rectangle so you have a clean grid. Light, even impressions are all that’s needed — this visual guide will help you cut perfect, uniform squares.
Step 8: Cut the dough into 1-inch squares
Run a pizza cutter or pastry wheel along the ruler marks to slice straight lines, taking care not to nick the parchment underneath. The result should be a crisp geometric grid of tiny, perfectly squared crackers, edges defined but still connected to the surrounding dough until transferred.
Step 9: Dock each square for even puffing
Use the flat end of a wooden skewer to make a small central indentation in every square; these tiny holes anchor the center and encourage an evenly puffed, slightly domed cracker with a crisp rim.
Step 10: Move the grid to a rimmed baking sheet
Carefully transfer the parchment-and-dough rectangle onto a large rimmed baking sheet so the squares are separated and not touching. The dough should remain a single rectangular sheet sitting on the pan, with tidy, measured cuts visible and plenty of breathing room around each square.
Step 11: Oil and salt the surface
Brush the top of every square lightly with olive oil so they brown evenly and develop a matte, toasted surface. Sprinkle each piece with a pinch of kosher salt or coarse sea salt so tiny crystals catch the light and add a final savory crunch.
Step 12: Bake until golden and crisp
Slide the sheet into the preheated oven and bake fifteen to seventeen minutes, watching for an even golden-brown color and crisp edges. The crackers should puff slightly and develop a dry, matte finish that signals a crunchy, flaky interior.
Step 13: Cool immediately and crisp on the rack
As soon as the tray comes out of the oven, lift the parchment off the hot baking sheet and set it on a wire cooling rack so steam escapes and the crackers stay crisp. Let them cool until they are completely firm before piling or serving.
Notes
- Chill the dough at least one hour for best texture.
- Use freshly shredded cheddar for better melt and flavor.
- Add cold water teaspoon by teaspoon to avoid sticky dough.
- Re-crisp crackers in a 300ºF oven for 3 to 5 minutes if needed.
- Freeze shaped dough or baked crackers in airtight containers for longer storage.