Sourdough Cheddar Snack Crackers (Printer-Friendly)
Tangy, crunchy crackers from sourdough discard and sharp cheddar—ready in 40 minutes for dips or snacking.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) sourdough discard, unfed and at room temperature
02 - 1 cup (120 g) sharp cheddar cheese, finely shredded
03 - 3/4 cup (95 g) all-purpose flour
04 - 2 tablespoons (30 g) unsalted butter, softened
05 - 1/2 teaspoon sea salt
06 - 1/2 teaspoon garlic powder (optional)
07 - 1/4 teaspoon smoked paprika (optional)
08 - 1 to 2 tablespoons cold water, as needed
→ Topping
09 - Coarse sea salt, for sprinkling
# How to Make It:
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. Stir until all ingredients are evenly incorporated.
03 - Gradually add the all-purpose flour to the mixture, stirring until a shaggy dough begins to form. Add cold water one tablespoon at a time, mixing gently, just until the dough comes together in a cohesive ball.
04 - Turn the dough out onto a lightly floured surface and knead gently until smooth and uniform, about 30 seconds. Avoid overworking the dough.
05 - Roll the dough out to an even 1/8-inch thickness. Using a sharp knife or pizza cutter, cut the sheet into 1-inch squares.
06 - Transfer the cut squares to the prepared baking sheet, spacing them about 1/2 inch apart. Prick each cracker once or twice with a fork and sprinkle lightly with coarse sea salt.
07 - Bake for 16 to 20 minutes, rotating the baking sheet halfway through, until the crackers are golden brown and crisp throughout.
08 - Transfer the crackers to a wire rack and allow them to cool completely. Store in an airtight container at room temperature for up to 1 week.
# Expert Advice:
01 -
- These crackers turn something youd throw away into the most addictive little bites, crispy and golden with real cheddar running through them.
- Once you make a batch, youll start looking forward to discard day just so you have an excuse to bake them again.
02 -
- If the dough feels sticky and wont roll cleanly, pop it in the fridge for ten minutes and it will firm right up.
- Watch the oven like a hawk in the last few minutes because these go from perfectly golden to burnt with very little warning.
03 -
- Shred the cheese as finely as you can because larger shreds leave greasy pockets that make the dough tricky to roll.
- Rolling the dough between two sheets of parchment paper saves you from adding extra flour and keeps the texture perfectly tender.