Sourdough Cheese Crackers Recipe

Make Sourdough Cheese Crackers Recipe now: turn sourdough discard into crispy, cheesy crackers in about 30 minutes.

Ingredients

• 1 cup flour
• 1 cup sourdough discard
• 1/4 cup softened butter (1/2 stick)
• 2 cups shredded cheddar cheese
• 1 tsp salt, plus more for sprinkling
• 1 tsp baking powder

Instructions

Step 1: Preheat and Blend

Preheat the oven to 425°F (I like the convection setting) so it's ready while you work. Into the blender go the flour, sourdough discard, softened butter, shredded cheddar, salt, and baking powder — blitz until the mixture comes together into a sticky, cohesive dough. Scrape the sides with a spoon or spatula so all the cheese is fully incorporated; the dough should look dense, slightly mottled with orange flecks of cheese and feel tacky but not runny.

Step 2: Divide and Roll Thin

Turn the dough out and divide it into two equal balls. Place one ball on a sheet of parchment and, using a rolling pin, roll it very thin — about 1/8 inch — so the finished crackers will be crisp. Keep the surface lightly dusted with flour if the dough clings; you want a thin, even sheet that is matte and speckled with shredded cheddar, edges clean and uniform.

Step 3: Score, Dock, and Repeat

Starting at one side, use a pizza cutter to make vertical 1-inch strips, then crosscut to create a grid of neat squares. Prick the center of each square with a fork to prevent steam pockets, then lightly sprinkle with additional salt. Repeat the rolling, scoring and docking with the second ball of dough so you have two full sheets of prepped crackers, each neatly scored and ready for baking.

Step 4: Bake, Cool, and Store

Bake the scored sheets for about 15 minutes until the crackers are puffed at the edges and a deep golden-brown; bake a little longer if you prefer an extra-crisp bite. Let them cool completely on the parchment so they firm and snap; then break along the scored lines into uniform squares and transfer to an airtight container — they keep well for up to a week.

Notes

• Chill dough briefly if it becomes too sticky for rolling
• Re-crisp crackers in a 350°F oven for 3 to 5 minutes if they soften
• Use sharp cheddar for best flavor, or try Gruyere for a nuttier taste