Ingredients
Scale
- 8 ounces sharp cheddar cheese, freshly grated (about 2 cups grated)
- 4 tablespoons (½ stick) unsalted butter, cold and cut into small cubes
- 1 cup all-purpose flour
- ½ teaspoon fine sea salt (or table salt)
- ⅛ teaspoon cayenne pepper (optional but recommended)
- 2-4 tablespoons ice cold water
- Coarse sea salt or flaky salt for topping (optional)
Instructions
- Prepare ingredients: If your cheese isn’t already grated, grate it using a box grater or food processor. Cut cold butter into small ½-inch cubes. Fill a small glass with ice water and set aside.
- Make the dough (food processor method): Add flour, salt, and cayenne pepper (if using) to food processor. Pulse a few times to combine. Add grated cheese and pulse 8-10 times until mixture resembles coarse crumbs. Add cold butter cubes and pulse another 10-15 times until mixture looks like wet sand with butter pieces no larger than peas. With processor running, drizzle in ice water 1 tablespoon at a time, stopping as soon as dough begins to clump together (you may need 2-4 tablespoons total). Don’t over-process—dough should be crumbly but hold together when pressed.
- Make the dough (by hand method): In a large bowl, whisk together flour, salt, and cayenne. Add grated cheese and toss with your fingers to combine. Add cold butter cubes and use a pastry cutter or two knives to cut butter into flour mixture until it resembles coarse crumbs. Drizzle in ice water 1 tablespoon at a time, mixing with a fork, until dough just comes together when pressed.
- Form the dough: Turn dough out onto a clean surface and gently knead 2-3 times just until it forms a cohesive ball. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This rest period allows flour to hydrate and butter to firm up, making rolling easier.
- Preheat oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Roll out the dough: Remove dough from refrigerator and let sit for 5 minutes to soften slightly. On a lightly floured surface, roll dough to approximately ⅛-inch thickness (thinner crackers are crispier; thicker ones are more tender). For best results, aim for uniform thickness. If dough cracks, press it back together and continue rolling.
- Cut into squares: Using a sharp knife, pizza cutter, or pastry wheel, cut dough into 1-inch squares (or desired size). Don’t separate squares yet. Using a straw, chopstick, or toothpick, poke a hole in the center of each square—this is the signature Cheez-It touch and helps prevent puffing during baking!
- Transfer to baking sheets: Carefully transfer cut squares to prepared baking sheets, placing them about ¼ inch apart (they don’t spread much). If desired, lightly brush tops with water and sprinkle with coarse salt.
- Bake: Bake for 15-18 minutes, until crackers are firm, lightly golden around edges, and dry to the touch. Watch carefully during the last few minutes—they can go from perfect to burnt quickly! For extra-crispy crackers, bake an additional 2-3 minutes. Different areas of the pan may brown at different rates—remove any that brown early.
- Cool completely: Remove from oven and let crackers cool completely on the baking sheet (they’ll continue to crisp as they cool). Once fully cooled, transfer to a wire rack or airtight container. Re-roll any dough scraps and repeat the process.
Notes
- Cheese matters: Use good-quality sharp cheddar for best flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
- Cold ingredients: Keep butter and water cold for flakiest texture. Warm ingredients make tough, dense crackers.
- Don’t over-process: Mix dough just until it comes together. Overworking develops gluten, creating tough crackers.
- Uniform thickness: Consistent thickness (⅛ inch) ensures even baking. Thick spots stay soft while thin spots burn.
- Watch oven timing: Every oven is different. Start checking at 13 minutes, especially for thinner crackers.
- Cool completely: Crackers crisp up significantly as they cool. Don’t judge doneness until fully cooled.
- Storage: Store in airtight container at room temperature for 2-3 weeks for maximum crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: About 10 crackers
- Calories: 145
- Sugar: 0g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg