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Sourdough Discard Cheese Crackers Recipe

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4.1 from 73 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 5 minutes
  • Yield: Approximately 260 crackers
  • Diet: Vegetarian

Description

These Sourdough Discard Cheese Crackers are a delightful way to use up leftover sourdough starter. Crisp and flavorful, with a cheesy and slightly tangy taste, these crackers are perfect for snacking or serving with dips. Easy to prepare and bake, they transform simple ingredients into a savory treat with a satisfying crunch.

Ingredients

Dry Ingredients

  • 1 cup (120 grams) all-purpose flour
  • ½ teaspoon (3 grams) kosher salt
  • Additional kosher salt for sprinkling on top

Main Ingredients

  • 1 cup (227 grams) sourdough starter discard
  • 2 cups (200 grams) cheddar cheese, shredded
  • 2 tablespoons (28 grams) unsalted butter, softened

For Brushing

  • Olive oil or melted butter

Instructions

  1. Make the dough: In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, shredded cheddar cheese, softened unsalted butter, and kosher salt. Mix thoroughly and knead the mixture until it forms a smooth, cohesive dough.
  2. Divide and rest the dough: Split the dough into four equal portions and shape each into a rectangle. Wrap each piece tightly in plastic wrap and place them in the refrigerator to chill for about 30 minutes.
  3. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crackers.
  4. Roll out the dough: Remove one dough piece 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 the dough out into a large rectangle approximately 1/16-inch thick.
  5. Cut the dough into crackers: Lightly brush the surface of the rolled dough with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch square crackers. Poke holes in each cracker using a chopstick or fork, then sprinkle with kosher salt. Repeat this for remaining dough portions.
  6. Bake the crackers: Transfer the crackers on the parchment paper to baking sheets. Bake in your preheated oven for 15-20 minutes until the crackers turn golden brown and crisp. Watch closely as the outer crackers may bake faster and can be removed earlier.
  7. Cool and store: Allow the crackers to cool completely on the baking sheets to ensure crispness. Once cool, transfer them to an airtight container and store at room temperature for up to one week.

Notes

  • For best results, ensure the dough is chilled well before rolling out to prevent sticking and tearing.
  • Using parchment paper makes transferring the crackers easier and helps prevent sticking during baking.
  • You can experiment with different cheeses to vary the flavor.
  • If you prefer a spicier cracker, add a pinch of cayenne pepper or smoked paprika to the dough.
  • Keep an eye on the crackers as baking times can vary depending on oven and cracker thickness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/sourdough-discard-cheese-crackers-recipe/