Crunchy Sourdough Discard Cheese Crackers

Why You’ll Love This Recipe

Sourdough discard cheese crackers are the perfect way to use up excess starter while creating a crispy, cheesy snack. These crackers boast a delightful crunch, rich umami flavor from aged cheese, and just the right balance of saltiness. Not only are they simple to make, but they are also an excellent homemade alternative to store-bought crackers. Serve them with dips, cheese platters, or enjoy them straight out of the jar!

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon smoked paprika (optional, for added depth)
• 4 tablespoons unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon baking powder
• 1-2 tablespoons water (as needed)
• Coarse salt or flaky sea salt (for topping)

Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, whisk together the flour, salt, garlic powder, smoked paprika, and baking powder.
2. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Stir in the shredded cheddar and grated Parmesan cheese.
4. Pour in the sourdough discard and mix until the dough starts to come together. If it is too dry, add 1-2 tablespoons of water, a little at a time, until a cohesive dough forms.

Step 2: Chill the Dough

5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps firm up the dough, making it easier to roll out.

Step 3: Roll and Cut

6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
8. Use a pizza cutter, sharp knife, or small cookie cutter to cut the dough into desired cracker shapes.
9. Transfer the cut pieces onto the prepared baking sheet, leaving a little space between them.
10. Sprinkle coarse salt or flaky sea salt over the top for extra flavor.

Step 4: Bake to Perfection

11. Bake for 18-22 minutes, or until the crackers are golden brown and crisp.
12. Allow them to cool completely on the baking sheet before transferring them to an airtight container.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
• Herb-Infused: Mix in dried rosemary, thyme, or Italian seasoning.
• Extra Cheesy: Swap in different cheeses like Gruyère, Monterey Jack, or Asiago.
• Seeded Crunch: Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top before baking.

Servings and Timing

• Servings: Makes about 50 small crackers
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes

Storage and Reheating

• Storage: Store cooled crackers in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze unbaked dough for up to 3 months. Thaw in the fridge before rolling and baking.
• Reheating: If crackers lose their crispness, bake at 300°F (150°C) for 5 minutes to refresh their texture.

Frequently Asked Questions

How do I make my crackers extra crispy?

Rolling the dough thin (about 1/8 inch) and ensuring an even bake at 350°F will help achieve a crispy texture. You can also leave them in a turned-off oven for an extra 5-10 minutes after baking.

Can I make these crackers gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking powder is gluten-free as well.

What does sourdough discard add to the crackers?

Sourdough discard provides a slight tangy flavor and enhances the crispiness due to its fermentation properties.

Can I use whole wheat flour instead of all-purpose?

Yes, but the crackers will be denser and slightly less crispy. You may need to add a bit more water to bring the dough together.

Can I use pre-shredded cheese?

Freshly shredded cheese is recommended as pre-shredded cheese contains anti-caking agents that can affect the texture.

Do I need to poke holes in the crackers?

Not necessarily, but docking (pricking holes with a fork) can help prevent excessive puffing during baking.

Can I make these without butter?

Yes, substitute the butter with an equal amount of coconut oil or olive oil for a dairy-free version.

How do I prevent the crackers from burning?

Keep an eye on them, especially in the last few minutes of baking. Lighter-colored crackers will be crisp but not burnt, while darker ones can develop a bitter taste.

Can I add nutritional yeast for extra flavor?

Yes! Nutritional yeast adds a cheesy, umami boost without additional dairy.

How do I make them more uniform in size?

Use a ruler and a pizza cutter for evenly sized squares, or use small cookie cutters for uniform shapes.

Conclusion

Crunchy sourdough discard cheese crackers are an irresistible homemade snack that allows you to repurpose your sourdough discard deliciously. With a satisfying crunch, cheesy goodness, and endless customization possibilities, these crackers are bound to become a favorite in your household. Try them with soups, dips, or simply enjoy them on their own!

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