Description
These Sourdough Cheese Crackers are a delicious way to use up sourdough discard, combining tangy sourdough with sharp cheddar cheese to create thin, crispy, flavorful crackers perfect for snacking or serving with dips.
Ingredients
Main 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)
Seasonings
- Flaky sea salt, to taste
- Optional: everything bagel seasoning, sesame seeds, or other toppings as desired
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: Melt the unsalted butter and allow it to cool to lukewarm. Combine the melted butter with the sourdough discard and fine sea salt, stirring well until evenly mixed. Then fold in the shredded cheddar cheese until fully incorporated.
- Spread Mixture: Pour the cheese and sourdough mixture onto the prepared baking sheet. Using an offset spatula, spread it into a very thin, even layer about 11 by 14 inches, aiming for a nearly transparent thickness to ensure crispness.
- Add Seasoning: Lightly sprinkle flaky sea salt or your choice of seasonings such as everything bagel seasoning or sesame seeds evenly over the surface, being careful not to overseason.
- Bake and Score: Bake the mixture for 10 minutes. Remove from the oven and use a pizza cutter to score the dough into bite-sized squares. For a classic look, poke a hole in the center of each cracker with the back of a wooden skewer, which adds charm and helps even baking.
- Final Bake: Return the tray to the oven and bake for an additional 20 minutes or until the crackers turn golden brown and become firm. If they are not yet crisp, continue baking in short increments until fully hardened when tapped.
- Cool and Store: Remove the crackers from the oven and let them cool completely on the baking sheet to dry out fully. Once cooled, store them in an airtight container or zip-top bag to maintain their crispness.
Notes
- Ensure you spread the dough very thinly for maximum crispness; thicker dough results in softer crackers.
- If crackers are not firm after the baking time, bake longer until firm as oven temperatures vary.
- Use medium cheddar for balanced sharpness; sharper or milder cheeses will alter flavor.
- Seasonings and toppings can be customized to taste; try herbs, spices, or seeds for variety.
- Store crackers in an airtight container to keep them crisp for several days.
