• 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.