Sourdough Cheddar Snack Crackers (Printable version)
Crispy, tangy crackers made with sourdough discard and sharp cheddar—perfect for snacking or serving with dips.
# What you'll need:
→ Main
01 - 1 cup sourdough discard, unfed and brought to room temperature
02 - 1 cup sharp cheddar cheese, finely shredded
03 - 3/4 cup all-purpose flour
04 - 2 tbsp unsalted butter, softened
05 - 1/2 tsp sea salt
06 - 1/2 tsp garlic powder (optional)
07 - 1/4 tsp smoked paprika (optional)
08 - 1–2 tbsp cold water, as needed
→ Topping
09 - Coarse sea salt, for sprinkling
# Directions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine the sourdough discard, shredded cheddar, softened butter, sea salt, garlic powder, and smoked paprika. Mix thoroughly until all ingredients are well incorporated.
03 - Gradually add the flour, mixing until a shaggy dough forms. Add cold water one tablespoon at a time, just enough to bring the dough together into a cohesive mass.
04 - Turn the dough onto a lightly floured surface and knead gently until smooth and uniform in texture.
05 - Roll the dough out to approximately 1/8-inch thickness. Using a sharp knife or pizza cutter, cut into 1-inch squares.
06 - Transfer the squares to the prepared baking sheet. Prick each cracker once or twice with a fork and sprinkle lightly with coarse sea salt.
07 - Bake for 16–20 minutes until the crackers are golden brown and crisp. Rotate the baking sheet halfway through for even browning.
08 - Allow the crackers to cool completely on a wire rack. Store in an airtight container at room temperature for up to one week.
# Expert Advice:
01 -
- They turn something you would throw away into the most addictive snack in your kitchen, which feels like a small victory every single time.
- The tang of sourdough paired with melted cheddar creates a flavor that store bought crackers cannot even approach.
02 -
- If your dough feels too sticky to roll, chill it in the refrigerator for 15 minutes and it will firm up beautifully without needing extra flour.
- Watch the crackers closely during the last few minutes of baking because they go from perfectly golden to burnt in what feels like seconds.
03 -
- The older and more sour your discard, the more complex and tangy your crackers will taste, so do not be afraid of discard that has been sitting in the fridge for a week.
- Rolling the dough between two sheets of parchment paper instead of on a floured surface keeps the edges cleaner and prevents excess flour from dulling the cheese flavor.