Brain Phrye

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Cheez-Its Try #2

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My first attempt at Cheez-Its went ok, but they were too dense. Looking at the official recipe I saw it called for yeast. So I looked for a recipe that used yeast and found this one from Serious Eats. As always I tweaked it a little. Currently on step 5, so should be interesting to see how they turn out!


1 tablespoon sugar 14 teaspoon salt 12 tsp smoked paprika 100 grams mature chedder

200 grams strong flour 1 teaspoon instant yeast

12 cup warm water


  1. Combine cheese, paprika, salt and sugar in a food processor. Pulse until crumbly, then add half the flour and pulse until it’s like a thicker flour.

  2. Combine the mixture in the food processor, the rest of the flour and the yeast in the bowl of your stand mixer. Mix together for a few seconds and then add the warm water. Knead with the dough hook until the dough is elastic.

  3. Leave the dough in the stand mixer bowl and cover with a towel. Set aside for an hour.

  4. Preheat the oven to 130C degrees and have 2 baking sheets ready. Use parchment paper if they’re not non-stick sheets.

  5. Divide the dough in quarters, and roll each quarter through a pasta machine (setting 6). Brush some melted butter onto two of the resulting sheets and then cover each with the remaining two sheets. Put through the pasta machine again (setting 4). You should now have two sheets of dough slightly smaller than your baking sheets.

  6. Put the dough on the baking sheets (or parchment paper) and poke holes into it with an icing nozzle 1 inch apart - offset from the edges by a half inch. Cut into one inch squares leaving a hole in the middle of each square. They’ll shrink while baking so should be easy to separate then.

  7. Bake at 130C for 30 minutes. Rotate them about halfway through. Remove them when they start to brown.

  8. Turn oven off and leave in the oven for another hour or so to dry and crisp them. Open the door for a few minutes at the beginning to release some of the heat to reduce the chance of over-browning.

  9. Remove them from the oven and let them cool completely before storing them. Assuming there are any left to store…