Sourdough Cheddar Snack Crackers (Printable Version)
Tangy cheddar crackers from sourdough discard, rolled thin and baked until crisp, finished with coarse sea salt.
# What You Need:
→ Main
01 - 1 cup sourdough discard, unfed and at 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
# How-To Steps:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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 to the mixture, stirring until a shaggy dough forms. Add cold water 1 tablespoon at a time, just enough to bring the dough together into a cohesive mass.
04 - Turn the dough out onto a lightly floured surface and knead gently until the texture is smooth and uniform.
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 cut squares to the prepared baking sheet. Prick each cracker once or twice with a fork, then 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 1 week.
# Helpful Tips:
01 -
- That sourdough tang cuts through the richness of cheddar in a way that makes you keep reaching for just one more.
- You finally get to use your discard without feeding it or waiting overnight for dough to rise.
02 -
- If your discard is very wet and soupy, add an extra tablespoon of flour or the dough will spread instead of holding its shape.
- Underbaking by even two minutes leaves you with crackers that soften overnight, so let them go that extra minute until the edges are truly golden.
03 -
- Roll the dough between two sheets of parchment paper so you never have to add excess flour that toughens the final texture.
- Cheese that has been aged longer shreds finer and distributes more evenly, giving every single cracker the same punch of flavor.