Homemade Cheez-Its Recipe

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•Finely grating cheddar cheese increases its surface area so that it serves as a "dry" ingredient in the dough.
•Cream is uniquely high in lactose, helping the crackers brown and grow more flavorful as they bake.
•Kneading the dough helps make for crisp rather than crumbly crackers.

Ingredients

• For the Dough:
• 6 3/4 ounces all-purpose flour (1 1/3 cups; 190g), plus more for dusting
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 (8-ounce; 227g) block cheddar cheese, preferably sharp and yellow, grated finely (see note above)
• 8 ounces heavy cream (1 cup; 225g)
• For the Egg Wash:
• 1 large egg
• 1 large egg yolk
• 1/2 ounce water (1 tablespoon; 15g)
• 1/4 teaspoon (1g) Diamond Crystal kosher salt, plus more for sprinkling

Details

Servings 250
Adapted from seriouseats.com

Preparation

Step 1

1. For the Dough: Adjust oven rack to middle position and preheat to 375°F (190°C). Whisk flour, baking powder, sugar, and salt together in a medium bowl. Toss cheddar with dry ingredients until well combined. Stir in cream, mixing with a flexible spatula until dough comes together. Transfer to a lightly floured surface, knead until pliable and smooth, then divide in half. On a lightly floured surface, roll each portion into a roughly 12- by 11-inch rectangle. Transfer each to a parchment-lined half sheet pan, then cut into 1-inch squares using a fluted pastry wheel.

2. For the Egg Wash: Whisk egg, yolk, water, and salt together in a small bowl. Brush over prepared dough, then sprinkle with additional salt to taste. Using a bamboo skewer or chopstick, press a small indentation into the center of each dough square. (This is strictly for a Cheez-It look and is therefore optional.) Bake until golden brown, about 24 minutes. Cool to room temperature and enjoy immediately, or store up to 1 month in an airtight container at room temperature.