Sourdough Cheddar Snack Crackers (Printable)
Tangy sourdough discard and sharp cheddar make thin, crunchy crackers—ideal for snacking or cheese boards.
# What You'll Need:
→ Dough
01 - 1 cup (120 g) all-purpose flour
02 - 1/2 cup (100 g) sourdough discard, unfed at 100% hydration
03 - 1/2 cup (115 g) unsalted butter, cold and diced
04 - 1 cup lightly packed (120 g) sharp cheddar cheese, grated
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon garlic powder (optional)
07 - 1/4 teaspoon smoked paprika (optional)
→ Topping
08 - Flaky sea salt, for sprinkling
# How-To Steps:
01 - In a food processor, pulse the flour, fine sea salt, garlic powder, and smoked paprika several times until evenly combined.
02 - Add the cold diced butter and pulse until the mixture resembles coarse crumbs with no large butter pieces remaining.
03 - Add the grated sharp cheddar cheese and pulse until it is evenly distributed throughout the mixture.
04 - Add the sourdough discard and pulse until a cohesive dough ball forms. Avoid overmixing to keep the crackers tender.
05 - Turn the dough onto a lightly floured surface, shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
06 - Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
07 - Roll the chilled dough out to approximately 1/8 inch (3 mm) thick. Use a knife or pizza cutter to cut into 1-inch (2.5 cm) squares. Transfer the squares onto the prepared baking sheets, spacing them about 1/2 inch apart.
08 - Prick each cracker square once or twice with a fork, then sprinkle lightly with flaky sea salt.
09 - Bake for 20–25 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and crisp to the touch.
10 - Let the crackers cool completely on the baking sheets. They will continue to crisp as they cool. Store in an airtight container at room temperature.
# Expert Advice:
01 -
- They turn something you would otherwise throw away into the most addictive snack in your kitchen.
- The combination of tangy discard and melted cheddar creates a flavor that store bought crackers simply cannot touch.
02 -
- If the dough gets too warm while rolling it will stick to everything, so work quickly or pop it back in the fridge for ten minutes.
- Crackers will continue to crisp as they cool, so do not judge the texture when they are still warm from the oven.
03 -
- Grate the cheese yourself rather than using pre shredded, because the anti caking coatings on bagged cheese prevent it from melting smoothly into the dough.
- Freeze the rolled and cut crackers on the baking sheet for ten minutes before baking for the sharpest edges and flakiest texture.