Sourdough cheese crackers blend the rich tang of sourdough discard with the bold taste of cheese, creating a unique flavor profile that’s both zesty and satisfying. With a full cup of sourdough discard incorporated into the dough, these crackers offer a delightful way to utilize leftover starter, ensuring nothing goes to waste.
The recipe is remarkably simple, requiring just five ingredients to produce a snack that boasts a crispy, crunchy texture. Perfect for any gathering or a cozy night in, these crackers are delicious and incredibly easy to make.
Why I love this recipe
- Sourdough cheese crackers are easy to make and use just 5 simple ingredients,
- These delicious crackers require a full cup of discard, making them the perfect choice if you’ve been accumulating some in the fridge that needs to be used up.
- In this recipe, the discard is mixed directly with the other ingredients and spread thinly on a baking sheet, eliminating the need for making or rolling out dough.
What you’ll need for sourdough cheese crackers
- Sourdough discard: fed or unfed can be used and should be brought to room temperature. Your crackers will be a bit puffier if you are using a recently fed sourdough starter
- Butter: Opt for an unsalted butter.
- Sugar & salt
- Freshly shredded cheddar cheese: mild, sharp, or any cheese of your liking would work!
How to make sourdough cheese crackers: step-by-step
Ingredients
- 200 grams of sourdough discard (fed or unfed & brought to room temperature)
- 50 grams of unsalted butter (melted)
- 3-5 grams salt (based on preference)
- 5 grams of sugar
- 100 grams of freshly grated cheddar cheese
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- Silicone spatula
- Pasta cutter or sharp knife
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 325 degrees F. Tip: to help the parchment paper stay securely on the pan, wet it with water first.
- Next, add the melted butter to a mixing bowl, then stir in the room-temperature sourdough discard until combine
- Then, incorporate the salt, sugar, and cheese into the mixture, stirring until everything is thoroughly combined. The mixture will become thick and sticky in texture.
- Pour the mixture onto the baking sheet lined with parchment paper and spread it as thinly as possible. A silicone spatula or even an icing spatula works great for this.
- Place the sourdough cheese crackers in the oven for 6 minutes.
- At the 6-minute mark, pull the crackers out and make 1-inch cuts using a pizza or pasta cutter. You can adjust the size of the crackers to your liking.
- I like to poke a hole in the middle of each cracker using a toothpick. This is more for appearance and is completely optional.
- Next, return the crackers to the oven and bake for an additional 35-40 minutes to ensure they cook evenly. Check them every 10-15 minutes. If the edges begin to over-crisp, I usually remove them, set them aside, and continue baking the rest. A few extra minutes may be needed for the middle crackers.
- When the sourdough cheese crackers are finished, take them out of the oven and let them cool for 5–10 minutes before enjoying.
How to store sourdough cheese crackers
- To store sourdough cheese crackers, place them in an airtight container and keep them at room temperature. For best freshness, consume within 1-2 weeks.
More sourdough discard recipes
- Whole Wheat Sourdough Discard Crackers (with rosemary & garlic!)
- Sourdough Cinnamon Sticks (discard recipe)
- Sourdough Brownies
- Savory Sourdough Discard Muffins (cheese & chives!)
Sourdough Cheese Crackers
Savor the irresistible crunch of sourdough cheese crackers made with just a few simple ingredients and plenty of cheesy flavor.
Servings:
60
crackers
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- silicone spatula
- Pasta cutter or sharp knife
Ingredients
- 200 grams sourdough discard (fed or unfed & brought to room temperature)
- 50 grams unsalted butter (melted)
- 3-5 grams salt ((based on preference) )
- 5 grams sugar
- 100 grams freshly grated cheddar cheese
Instructions
-
Line a baking sheet with parchment paper and preheat the oven to 325 degrees F. Tip: to help the parchment paper stay securely on the pan, wet it with some water first.
-
Add the melted butter to a mixing bowl, then stir in the room-temperature sourdough discard until combined.
-
Next, incorporate the salt, sugar, and cheese into the mixture, stirring until everything is thoroughly combined. The mixture will become thick and sticky in texture.
-
Pour the mixture onto the baking sheet lined with parchment paper and spread it as thinly as possible. A silicone spatula or even an icing spatula works great for this.
-
Place the sourdough cheese crackers in the oven for 6 minutes.
-
At the 6-minute mark, pull the crackers out and make 1-inch cuts using a pizza or pasta cutter. You can adjust the size of the crackers to your liking.
-
I like to poke a hole in the middle of each cracker using a toothpick. This is more for appearance and is completely optional.
-
Return the crackers to the oven and bake for an additional 35-40 minutes to ensure they cook evenly. Check them every 10-15 minutes. If the edges begin to over-crisp, I usually remove them, set them aside, and continue baking the rest. A few extra minutes may be needed for the middle crackers.
-
Once the sourdough cheese crackers are done, remove from the oven and allow to cool for 5-10 minutes before enjoying!
How to store sourdough cheese crackers
-
To store sourdough cheese crackers, place them in an airtight container and keep them at room temperature. For best freshness, consume within 1-2 weeks.
Comments