Sourdough Discard Cheese Crackers

4.67 from 3 votes

Sourdough Discard Cheese Crackers

These Sourdough Discard Cheese Crackers are perfectly crispy and loaded with real cheddar cheese. With just 5 simple ingredients, you can have this easy sourdough discard recipe ready for snacking in no time.

Course Snack

Cuisine American

Prep Time 15

Cook Time 20

Rest Time 30

Total Time 1 5

Servings crackers

Calories 7kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 cup (227 grams) sourdough starter discard
1 cup (120 grams) all-purpose flour
2 cups (200 grams) cheddar cheese shredded
2 tablespoons (28 grams) unsalted butter softened
½ teaspoon (3 grams) kosher salt
Olive oil or melted butter for brushing
Additional kosher salt for sprinkling on top

Instructions

In a large mixing bowl, combine the sourdough discard, flour, cheese, butter, and salt. Mix everything together and knead until a smooth dough forms.
1 cup (227 grams) sourdough starter discard, 1 cup (120 grams) all-purpose flour, 2 cups (200 grams) cheddar cheese, 2 tablespoons (28 grams) unsalted butter, ½ teaspoon (3 grams) kosher salt
Divide the dough into four equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and place them in the refrigerator for about 30 minutes.
Preheat your oven to 350°F.
After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick.
Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a chopstick or fork to poke holes in each cracker and sprinkle them with kosher salt. Repeat the process with the remaining pieces of dough.
Olive oil or melted butter, Additional kosher salt
Transfer the crackers onto a baking sheet, keeping them on the parchment paper. Bake the crackers in the preheated oven for 15-20 minutes or until they are golden brown and crisp. Keep an eye on them, as the outer crackers may bake faster and need to be removed before the center crackers.
Let the crackers cool on the baking sheets before transferring them to an airtight container for storage. Store at room temperature for up to one week.

Notes

Use block cheddar cheese. Grate cheddar cheese from the block to avoid the anti-caking agents found in pre-shredded cheese.
Watch the baking time. Monitor baking time closely, as outer crackers may bake faster. Check after 10-15 minutes and remove any crackers that look done. Bake the remaining ones for an additional 5 minutes if necessary.
Storage: Store leftover crackers in an airtight container at room temperature for up to one week or freeze for up to 4 months.
Make Ahead: Prepared dough can be stored in the refrigerator for up to 3 days or frozen for up to 4 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.