Sourdough Cheddar Snack Crackers (Printable Version)
Crispy, tangy crackers from sourdough discard and sharp cheddar—baked golden and served with dips or soups.
# What You Need:
→ Main
01 - 1 cup sourdough discard (unfed, at room temperature)
02 - 1 cup sharp cheddar cheese, finely shredded
03 - 3/4 cup all-purpose flour
04 - 2 tablespoons unsalted butter, softened
05 - 1/2 teaspoon sea salt
06 - 1/2 teaspoon garlic powder (optional)
07 - 1/4 teaspoon smoked paprika (optional)
08 - 1 to 2 tablespoons cold water, as needed
→ Topping
09 - Coarse sea salt, for sprinkling
# How to Make It:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, mix sourdough discard, sharp cheddar, softened butter, sea salt, garlic powder, and smoked paprika until fully combined.
03 - Gradually incorporate all-purpose flour, mixing until a shaggy dough develops. Add cold water as necessary, 1 tablespoon at a time, to draw the dough together.
04 - Transfer mixture to a floured surface and knead gently until dough is smooth.
05 - Roll the dough to a 1/8-inch thickness. Slice into 1-inch squares using a sharp knife or pizza cutter.
06 - Arrange squares on the prepared baking sheet. Pierce each cracker with a fork and sprinkle with coarse sea salt.
07 - Bake for 16 to 20 minutes, or until golden and crisp, turning the tray midway for even color.
08 - Cool crackers on a wire rack before storing in an airtight container at room temperature for up to one week.
# Expert Tips:
01 -
- No fancy equipment or experience needed, just a bowl and a good appetite.
- The sourdough discard and cheddar make every bite a punchy, salty snack—addictive straight from the tray.
02 -
- If you use too much water, the dough gets sticky and tough to roll—it took me wrecking a batch to learn restraint.
- Rotating the tray halfway through baking is the difference between evenly crisp crackers and a tray of burnt edges.
03 -
- Let the crackers cool fully on a rack for the signature crunch—rushing this leads to limp crackers.
- If the dough refuses to come together, rest it for five minutes before kneading; the flour will hydrate and behave.