Description
Crispy and savory sourdough cheese crackers made from sourdough discard, cheddar cheese, and buttery goodness. These homemade crackers are easy to prepare, baked until golden and perfectly crunchy, making them a delicious snack or appetizer.
Ingredients
Cracker Dough
- 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 to prevent sticking and ensure even baking.
- Mix Dough: Melt the unsalted butter in a large measuring cup or mixing bowl and let it cool to lukewarm. Stir in the sourdough discard and fine sea salt thoroughly with a spatula. Add the shredded cheddar cheese and mix until well incorporated.
- Spread Mixture: Pour the combined mixture onto the parchment-lined baking sheet. Use an offset spatula to spread it thinly and evenly into a rectangle approximately 11 by 14 inches, ensuring the layer is nearly transparent for crispness.
- Add Seasoning: Lightly sprinkle flaky sea salt or your preferred seasonings such as everything bagel seasoning or sesame seeds atop the spread dough, being careful not to overseason.
- Initial Bake: Bake the dough in the oven for 10 minutes, then remove to score the crackers. Use a pizza cutter to slice the dough into bite-sized squares and optionally use the back of a wooden skewer to poke a small hole in the center of each cracker for a classic look.
- Final Bake: Return the baking sheet to the oven and bake for an additional 20 minutes, or until the crackers turn golden and are hardened. If needed, continue baking until they feel firm when gently tapped.
- Cool and Store: Remove the crackers from the oven and allow them to cool fully on the baking sheet to dry out completely. Once cooled, store in an airtight container or zip-top bag to maintain freshness.
Notes
- Make sure to spread the mixture as thin as possible to ensure the crackers become crispy rather than soft.
- Cooling on the baking sheet is important to let the crackers set and dry out fully, improving texture.
- Use stale or unflavored sourdough discard to avoid unintended sourness in the crackers.
- You can customize toppings with various seeds or seasonings to suit your taste preferences.
- If crackers are not crispy after baking, continue baking in short intervals until desired crunch is achieved.
