Sourdough Discard Cheese Crackers Recipe

Introduction

If you have sourdough starter discard sitting in your fridge, turn it into crispy, cheesy crackers! These sourdough discard cheese crackers are simple to make and full of rich cheddar flavor. They’re perfect for snacking or serving alongside your favorite dips.

Ingredients

• 1 cup (227 grams) sourdough starter discard
• 1 cup (120 grams) all-purpose flour
• 2 cups (200 grams) cheddar cheese (shredded)
• 2 tablespoons (28 grams) unsalted butter (softened)
• ½ teaspoon (3 grams) kosher salt
• Olive oil or melted butter (for brushing)
• Additional kosher salt (for sprinkling on top)

Instructions

1. Step 1: In a large mixing bowl, combine the sourdough discard, flour, shredded cheddar cheese, softened butter, and kosher salt. Mix thoroughly and knead until a smooth dough forms.
2. Step 2: Divide the dough into four equal pieces and shape each into a rectangle. Wrap each piece tightly in plastic wrap and refrigerate for about 30 minutes to firm up.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: Remove one piece of dough from the fridge and place it on a lightly floured sheet of parchment paper. Sprinkle a bit of flour on top and on your rolling pin to prevent sticking. Roll the dough out into a large rectangle about 1/16-inch thick.
5. Step 5: Brush the surface of the rolled dough lightly with olive oil or melted butter. Using a pizza cutter or sharp knife, cut the dough into roughly 1-inch squares. Poke holes in each square with a fork or chopstick, then sprinkle with additional kosher salt. Repeat this with the remaining dough pieces.
6. Step 6: Transfer the crackers along with the parchment paper onto a baking sheet. Bake in the preheated oven for 15 to 20 minutes or until golden brown and crisp. Watch closely as crackers on the edges may bake faster and should be removed earlier to avoid burning.
7. Step 7: Allow the crackers to cool on the baking sheet before transferring to an airtight container for storage.

Tips & Variations

• Use sharp cheddar for a more pronounced cheese flavor, or try mixing in parmesan or smoked cheese for variety.
• Add herbs like rosemary or thyme to the dough for an herby twist.
• For extra crunch, roll the dough slightly thinner before cutting.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week. To refresh their crispness, warm them briefly in a 300°F oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with other firm cheeses like gouda, parmesan, or a cheese blend depending on your taste preferences.

Do these crackers freeze well?

Yes, you can freeze the baked crackers in an airtight container for up to one month. Thaw at room temperature and reheat in the oven to bring back their crispness.

Sourdough Discard Cheese Crackers Recipe

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★★★★★

4.9 from 73 reviews

These Sourdough Discard Cheese Crackers are a delicious and creative way to use up leftover sourdough starter. Crispy, cheesy, and lightly salted, these homemade crackers are perfect for snacking or serving with your favorite dips. They are easy to prepare, bake quickly, and deliver a wonderful cheesy flavor with a satisfying crunch.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Approximately 80 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cracker Dough

• 1 cup (227 grams) sourdough starter discard
• 1 cup (120 grams) all-purpose flour
• 2 cups (200 grams) cheddar cheese, shredded
• 2 tablespoons (28 grams) unsalted butter, softened
• ½ teaspoon (3 grams) kosher salt

For Topping

• Olive oil or melted butter, for brushing
• Additional kosher salt, for sprinkling on top

Instructions

1. Make the dough: In a large mixing bowl, combine the sourdough discard, all-purpose flour, shredded cheddar cheese, softened unsalted butter, and kosher salt. Mix thoroughly and knead the mixture until it forms a smooth and cohesive dough.
2. Divide and rest the dough: Divide the dough into four equal portions and shape each into a rectangle. Wrap each piece tightly in plastic wrap and refrigerate for about 30 minutes to firm up, making the dough easier to roll out.
3. Preheat oven: Set your oven to 350°F (175°C) to preheat while the dough chills.
4. Roll out the dough: Remove one piece of dough from the refrigerator and place it on a lightly floured sheet of parchment paper. Lightly dust the dough and your rolling pin with flour, then roll it out evenly into a rectangle about 1/16-inch thick.
5. Cut the dough into crackers: Brush the rolled dough lightly with olive oil or melted butter. Using a pizza cutter or sharp knife, cut the dough into roughly 1-inch squares. Use a chopstick or fork to poke holes in each cracker for even baking. Sprinkle the crackers lightly with kosher salt. Repeat with the remaining dough portions.
6. Bake the crackers: Transfer the parchment paper with crackers onto a baking sheet. Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the crackers are golden brown and crisp. Watch closely as crackers near the edges may bake faster; remove them early to avoid burning.
7. Cool and store: Allow the crackers to cool completely on the baking sheet. Once cooled, transfer them to an airtight container. Store at room temperature for up to one week for optimal freshness and crunch.

Notes

• Ensure the dough is rolled very thin (about 1/16 inch) for the crispiest crackers.
• Feel free to experiment with other shredded cheeses like Parmesan or Gruyere for different flavors.
• Poking holes in the crackers helps prevent puffing during baking and promotes even crispness.
• Keep an eye on baking time as ovens vary; crackers can go from perfectly golden to burnt quickly.
• These crackers make a great snack paired with cheese spreads, dips, or soups.

Keywords: sourdough discard crackers, cheese crackers, homemade crackers, sourdough snack, baked crackers