Sourdough Cheddar Snack Crackers (Printable Version)
Savory, crunchy crackers made with sourdough discard and sharp cheddar—ideal for snacking or cheese boards.
# What You Need:
→ Dough
01 - 1 cup all-purpose flour
02 - 1/2 cup sourdough discard (unfed, 100% hydration)
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 cup lightly packed sharp cheddar cheese, grated
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon garlic powder (optional)
07 - 1/4 teaspoon smoked paprika (optional)
→ Topping
08 - Flaky sea salt, for sprinkling
# How To Make It:
01 - In a food processor, pulse the flour, fine sea salt, garlic powder, and smoked paprika several times until evenly combined.
02 - Add the cold diced butter and pulse until the mixture resembles coarse crumbs with no large butter pieces remaining.
03 - Add the grated sharp cheddar cheese to the food processor and pulse until it is evenly distributed throughout the mixture.
04 - Add the sourdough discard and pulse just until a cohesive dough comes together. Be careful not to overmix, as this can make the crackers tough.
05 - Turn the dough out onto a lightly floured surface and shape it into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - Roll the chilled dough out on a lightly floured surface to about 1/8 inch thickness. Using a knife or pizza cutter, cut the dough into 1-inch squares and transfer them to the prepared baking sheets, spacing about 1/2 inch apart.
08 - Prick each cracker once or twice with a fork to prevent puffing, then sprinkle lightly with flaky sea salt.
09 - Bake for 20 to 25 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and crisp to the touch.
10 - Allow the crackers to cool completely on the baking sheets. They will continue to crisp as they cool. Store in an airtight container at room temperature.
# Helpful Hints:
01 -
- Sourdough discard gives these crackers a tangy depth you simply cannot get from any other dough.
- They disappear at parties, lunchboxes, and cheese boards with equal enthusiasm.
02 -
- Do not skip the chilling step because warm dough will spread into sad, flat puddles instead of holding their square shape.
- The crackers will feel slightly soft when they come out but crisp up dramatically as they cool, so trust the process.
03 -
- Grate the cheese yourself rather than buying pre-shredded, which is coated in starch and will not melt into the dough as smoothly.
- If you do not have a food processor, a pastry cutter and some patience will get you to the same coarse crumb stage beautifully.