These sourdough cheese crackers are a delicious, savory snack that’s perfect for using up leftover sourdough starter. With a rich cheesy flavor and a satisfying crunch, they’re a hit with both adults and kids. Whether you’re serving them at a party or enjoying them as a snack, these crackers are sure to please!
Sourdough Discard Cheese Crackers Recipe
50
crackers15
minutes20
minutes950
kcal1
hour35
minutesKeep the screen of your device on
Ingredients
100 g 2/5 cup sourdough starter discard
120 g 1 cup all-purpose flour
60 g 1/4 cup unsalted butter, cold and cubed
100 g 7/8 cup sharp cheddar cheese, grated
1/2 teaspoon 1/2 teaspoon salt
1/4 teaspoon 1/4 teaspoon garlic powder
1/4 teaspoon 1/4 teaspoon smoked paprika
3 tablespoon 3 tablespoon cold water
Equipment
Mixing bowl- Rolling pin
- Baking sheet
- Parchment paper
- Grater
- Knife
- Fork
Directions
- In a mixing bowl, combine the flour, salt, garlic powder, and smoked paprika. Add the cold, cubed butter and use a fork or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the grated cheddar cheese. Add the sourdough starter discard and mix until the dough starts to come together. If the dough is too dry, add cold water one tablespoon at a time until the dough forms a cohesive ball.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough makes it easier to roll out and helps the crackers maintain their shape during baking.
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch (0.32 cm) thickness. Use a knife or pizza cutter to cut the dough into small squares or rectangles. You can also use cookie cutters for fun shapes.
- Use a fork to poke holes in the center of each cracker. This helps prevent them from puffing up too much during baking.
- Transfer the cut crackers to the prepared baking sheet, leaving a little space between each one. Bake for 15-20 minutes, or until the edges are golden brown.
- Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container for up to a week.
Notes
- For extra flavor, you can sprinkle the crackers with a little bit of coarse salt or additional smoked paprika before baking.
What is sourdough starter discard?
Sourdough starter discard is the portion of your sourdough starter that you remove before feeding it. Instead of throwing it away, you can use it in recipes like these crackers to add a tangy flavor and avoid waste.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the crackers may be slightly denser. You might need to add a bit more water to the dough since whole wheat flour absorbs more moisture.
What type of cheese works best for these crackers?
Sharp cheddar cheese is recommended for its strong flavor, but you can experiment with other cheeses like Parmesan, Gouda, or a mix of cheeses to customize the flavor.
Can I make these crackers without chilling the dough?
Chilling the dough is important because it firms up the butter, making it easier to roll out and helping the crackers hold their shape during baking. Skipping this step could result in softer, less crispy crackers.
How can I make the crackers extra crispy?
To make the crackers extra crispy, you can roll the dough thinner (closer to 1/16-inch (0.16 cm) thickness) and bake them a bit longer, keeping a close eye on them to prevent burning. Make sure to poke holes in each cracker to allow steam to escape during baking.
Can I freeze the dough or the baked crackers?
Yes, you can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and store it in a freezer bag. Thaw in the refrigerator before rolling out and baking. Baked crackers can also be frozen, but they may lose some of their crispness after thawing.
What if I don’t have a sourdough starter?
If you don’t have a sourdough starter, you can try using plain yogurt or buttermilk in place of the starter to add some tangy flavor, though the texture might differ slightly.
How do I store the crackers to keep them fresh?
Store the crackers in an airtight container at room temperature. They should stay fresh for up to a week. If they start to soften, you can re-crisp them in a 150°C (300°F) oven for a few minutes.
Can I add other flavors to the crackers?
Absolutely! You can add herbs like rosemary, thyme, or dried oregano to the dough for extra flavor. You can also sprinkle the crackers with sesame seeds, poppy seeds, or extra cheese before baking.
Can I make these crackers gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure your sourdough starter is also gluten-free if you’re sensitive to gluten. The texture may be slightly different, but they should still be delicious.
