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.
