Sourdough Cheddar Snack Crackers (Printable version)

Crispy, tangy crackers made with sourdough discard and sharp cheddar—perfect for snacking or serving with dips.

# List of ingredients:

→ Main

01 - 1 cup sourdough discard, unfed, 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
07 - 1/4 teaspoon smoked paprika
08 - 1–2 tablespoons cold water, as needed

→ Topping

09 - Coarse sea salt, for sprinkling

# Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine sourdough discard, cheddar, softened butter, salt, garlic powder, and paprika. Mix until well incorporated.
03 - Gradually add flour, mixing until a shaggy dough forms. Add just enough cold water, 1 tablespoon at a time, to bring the dough together.
04 - Turn the dough onto a floured surface and knead gently until smooth.
05 - Roll out the dough to about 1/8-inch thickness. Use a sharp knife or pizza cutter to cut into 1-inch squares.
06 - Transfer the squares to the prepared baking sheet. Prick each cracker with a fork and sprinkle with coarse sea salt.
07 - Bake for 16–20 minutes, or until golden and crisp. Rotate the tray halfway through for even baking.
08 - Let the crackers cool on a wire rack. Store in an airtight container at room temperature for up to 1 week.

# Expert Advice:

01 -
  • You will finally have a go-to use for that accumulating sourdough discard that actually makes something crave-worthy
  • The texture is somehow both delicate and satisfyingly crunchy in a way store-bought crackers never achieve
02 -
  • Roll the dough as evenly as possible because thinner spots will burn while thicker sections stay chewy and disappointing
  • These continue to crisp as they cool, so do not be alarmed if they feel slightly soft when they first come out of the oven
03 -
  • Use a ruler or measure against a fork to ensure uniform thickness, which guarantees even baking
  • Double the recipe and freeze half the baked crackers in a sealed bag for emergency snack situations

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