Sourdough Discard Cheese Crackers
These Sourdough Discard Cheese Crackers are irresistibly crispy and packed with cheddar flavor. With just 5 simple ingredients, they’re an easy homemade snack that disappears fast.
Servings 200 crackers
Calories 8kcal
Equipment
- Pizza Cutter or sharp knife
Ingredients
- 2 ½ cups (200 grams) shredded cheddar cheese
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon if using Morton's kosher or table salt
- 1 cup (200 grams) sourdough starter discard
- 2 tablespoons (28 grams) unsalted butter melted and cooled
- Additional melted butter + kosher salt for topping
Instructions
- In a large mixing bowl, toss the shredded cheddar cheese with the flour and salt. Add the sourdough discard and melted butter, then knead everything together until a smooth dough forms.1 cup (200 grams) sourdough starter discard, 1 cup (120 grams) all-purpose flour, 2 ½ cups (200 grams) shredded cheddar cheese, 2 tablespoons (28 grams) unsalted butter, ½ teaspoon Diamond Crystal Kosher Salt
- Divide the dough into four equal pieces and shape each into a rectangle. Wrap the pieces tightly in plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 350°F.
- Remove one piece of dough from the refrigerator and place it on a lightly floured sheet of parchment paper. Lightly flour the top of the dough and your rolling pin, then roll it into a large rectangle about 1/16-inch thick.
- If desired, trim the uneven edges with a pizza cutter to create a neat rectangle. Brush the dough lightly with melted butter, then cut it into roughly 1-inch squares. Poke a small hole in the center of each cracker with a chopstick or fork, then sprinkle lightly with kosher salt.Additional melted butter + kosher salt
- Carefully transfer the parchment paper with the cut crackers onto a baking sheet. Repeat the process with the remaining dough. Bake for 15–25 minutes, or until the crackers are golden brown and crisp. The crackers around the edges may bake faster, so remove them early if needed.
- Let the crackers cool completely on the baking sheet. They will continue to crisp as they cool. Store in an airtight container at room temperature for up to 1 week.
Notes
- 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 crackers in an airtight container at room temperature for up to one week.
- Make Ahead: Store dough in the fridge for up to 3 days or freeze for up to one month. Thaw frozen dough in the refrigerator before rolling and baking.
Nutrition
Serving: 1cracker | Calories: 8kcal | Carbohydrates: 0.7g | Protein: 0.3g | Fat: 0.5g | Saturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1.3mg | Sodium: 9.4mg | Potassium: 1.7mg | Calcium: 7.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
