Description
These Sourdough Cheese Crackers are a delightful and easy-to-make snack using sourdough discard and sharp cheddar cheese. Perfectly crispy and lightly salted, these crackers showcase a unique way to reduce waste while enjoying a tasty cheese-flavored treat that is perfect for parties, snacks, or pairing with dips.
Ingredients
Scale
Base Ingredients
- 200 grams sourdough discard (1 cup stirred and unfed starter)
- 2 Tbsp unsalted butter (melted)
- ¼ tsp fine sea salt
- 1 cup finely shredded medium cheddar cheese (loosely packed or 60 grams)
Toppings
- Seasonings to taste – flaky sea salt, everything bagel seasoning, sesame seeds, etc.
Instructions
- Preheat Oven: Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper for easy removal and cleanup.
- Prepare Dough Mixture: Melt the butter in a large measuring cup or mixing bowl and allow it to cool until just lukewarm. Add the sourdough discard and fine sea salt, then stir well with a spatula until fully combined. Fold in the finely shredded cheddar cheese until the mixture is uniform.
- Spread Mixture: Pour the cheese and sourdough mixture onto the prepared baking sheet. Using an offset spatula, spread it into a thin, even layer that is nearly transparent, approximately an 11 by 14 inch rectangle for reference.
- Add Seasonings: Lightly sprinkle the top of the spread mixture with flaky sea salt or your choice of seasonings such as everything bagel seasoning or sesame seeds. Avoid overseasoning to keep balance.
- Bake and Score: Bake the mixture for 10 minutes until it starts to set. Remove from oven and use a pizza cutter to carefully score the crackers into bite-sized squares. For a classic look, optionally poke a hole in the center of each cracker using the back of a wooden skewer.
- Final Bake: Return the scored crackers to the oven and bake for an additional 20 minutes until they turn golden brown and become firm and hardened. If the crackers are still soft, continue baking until firm when tapped.
- Cool and Store: Remove from oven and let the crackers cool completely on the baking sheet to dry out fully. Once cooled, store them in an airtight container or resealable bag to maintain crispness.
Notes
- Ensure the cheese is shredded finely for even melting and integration in the dough.
- Spreading the mixture thinly is critical to achieving crisp crackers; a thicker layer will result in softer crackers.
- Use parchment paper to prevent sticking and make cleanup easier.
- Allow crackers to cool completely before storing to maintain their texture.
- Season with your favorite toppings for personalized flavor.
- These crackers are a great way to use up sourdough discard, reducing waste.
