Sourdough Cheddar Snack Crackers (Printable)
Crisp, tangy crackers made with sourdough discard and sharp cheddar—great for snacking or dipping.
# What You'll Need:
→ Main
01 - 1 cup (240 g) sourdough discard, unfed and at room temperature
02 - 1 cup (120 g) sharp cheddar cheese, finely shredded
03 - 3/4 cup (95 g) all-purpose flour
04 - 2 tbsp (30 g) unsalted butter, softened
05 - 1/2 tsp sea salt
06 - 1/2 tsp garlic powder (optional)
07 - 1/4 tsp smoked paprika (optional)
08 - 1–2 tbsp 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 the sourdough discard, shredded cheddar, softened butter, sea salt, garlic powder, and smoked paprika. Mix until fully incorporated.
03 - Gradually add the flour, mixing until a shaggy dough forms. Add cold water 1 tablespoon at a time, just until the dough comes together.
04 - Turn the dough onto a floured surface and knead gently until smooth and uniform.
05 - Roll out the dough to about 1/8-inch thickness. Using a sharp knife or pizza cutter, 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 to 20 minutes, rotating the tray halfway through, until the crackers are golden and crisp.
08 - Let the crackers cool completely on a wire rack. Store in an airtight container at room temperature for up to 1 week.
# Expert Tips:
01 -
- That sourdough tang cuts right through the richness of the cheese, making these dangerously addictive and impossible to stop eating.
- They use up discard you would otherwise throw away, which means you are basically turning waste into the best snack in your kitchen.
- The dough comes together in one bowl with no fancy equipment, no resting time, and no waiting for anything to rise.
02 -
- If your discard is very liquidy and pours like batter, add an extra tablespoon or two of flour because overly wet dough spreads into one giant sheet instead of individual crackers.
- The crackers will soften slightly after a day in a container, so pop them back into a 300 degree oven for five minutes and they will regain their crunch beautifully.
03 -
- Freeze the shredded cheese for ten minutes before mixing so it does not completely melt into the dough during handling, which preserves those little pockets of concentrated cheddar flavor throughout each cracker.
- Score the squares before baking rather than cutting all the way through, then snap them apart after cooling for perfectly clean edges without any stretching or tearing.