Sourdough Cheddar Snack Crackers (Printable)
Golden, tangy sourdough and cheddar crackers—crispy bites for snacking or pairing with dips and soups.
# What You’ll Need:
→ Dough
01 - 1 cup (240 g) sourdough discard, unfed and brought to room temperature
02 - 1 cup (120 g) sharp cheddar cheese, finely shredded
03 - 3/4 cup (95 g) all-purpose flour
04 - 2 tablespoons (30 g) unsalted butter, softened
05 - 1/2 teaspoon sea salt
06 - 1/2 teaspoon garlic powder (optional)
07 - 1/4 teaspoon smoked paprika (optional)
08 - 1–2 tablespoons (15–30 ml) cold water, as needed
→ Topping
09 - Coarse sea salt, for sprinkling
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine the sourdough discard, shredded cheddar, softened butter, sea salt, garlic powder, and smoked paprika. Mix thoroughly until all ingredients are evenly incorporated.
03 - Gradually add the all-purpose flour, mixing until a shaggy dough forms. Add cold water one tablespoon at a time, just until the dough comes together in a cohesive ball.
04 - Turn the dough out onto a lightly floured surface and knead gently until smooth and uniform in texture.
05 - Roll the dough out to approximately 1/8-inch (3 mm) thickness. Using a sharp knife or pizza cutter, cut into 1-inch (2.5 cm) squares.
06 - Transfer the cut squares to the prepared baking sheet. Prick each cracker once or twice with a fork and sprinkle lightly with coarse sea salt.
07 - Bake for 16–20 minutes, rotating the baking sheet halfway through, until the crackers are golden brown and crisp throughout.
08 - Transfer the crackers to a wire rack to cool completely. Once cool, store in an airtight container at room temperature for up to 1 week.
# Expert Tips:
01 -
- It turns something you would otherwise throw away into the most addictive little squares of cheese and tang.
- The dough comes together in minutes with no yeast waiting or fancy techniques required.
02 -
- If your discard is very wet and soupy, add an extra tablespoon or two of flour or the dough will be too sticky to roll.
- Do not skip pricking the crackers with a fork or they will puff up like tiny pillows instead of staying flat and crisp.
03 -
- Let the dough rest in the fridge for fifteen minutes before rolling to make it easier to handle and give the gluten time to relax.
- Watch them like a hawk during the last three minutes of baking because they go from golden to charred in the blink of an eye.