These Sourdough Cheese Crackers are crispy, cheesy, and oh-so-snackable! Made with tangy sourdough and your favorite cheese, they’re perfect for munching anytime.
Making these crackers is a breeze! I love how they bring a smile to snack time—who can resist that cheesy goodness? Plus, they’re the best way to use up leftover sourdough!
Key Ingredients & Substitutions
Sourdough starter discard: This is the star of the recipe, giving the crackers their unique tang. If you don’t have sourdough discard, you can use a mixture of plain yogurt and a bit of vinegar or lemon juice to mimic the tanginess.
Sharp cheddar cheese: While sharp cheddar is fantastic for flavor, feel free to experiment with other cheeses like Gruyère, Parmesan, or even a spicy pepper jack for a kick.
Unsalted butter: Keeping butter unsalted allows you to control the saltiness. If you’re dairy-free, you can use a vegan butter or coconut oil instead, though the flavor may vary slightly.
All-purpose flour: If you’re looking for a gluten-free option, use a gluten-free 1:1 baking flour blend, but be aware it might alter the texture slightly.
What’s the Best Way to Shape and Cut the Crackers?
Cutting and shaping the crackers can feel tricky, but it’s quite simple with a few tips! Start by rolling out the dough to about 1/8 inch thick. If you struggle with sticking, sprinkle a little extra flour on the rolling surface.
- Once rolled out, use a pizza cutter or sharp knife for precise squares or rectangles—this makes for a clean look!
- Remember to prick them with a fork before baking; this prevents big air bubbles while they cook.
- Feel free to brush the tops with a bit of water and sprinkle some coarse sea salt for a delightful finish!
Follow these tips, and you’ll have beautifully shaped and perfectly baked crackers that are sure to impress your family and friends!
How to Make Sourdough Cheese Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 4 oz sharp cheddar cheese, finely grated
- 4 tbsp unsalted butter, cold and cubed
- 1/2 tsp salt
- 1/4 tsp garlic powder (optional)
- 2-3 tbsp cold water (as needed)
- Coarse sea salt for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe will take you about 10 minutes to prep and about 15-20 minutes to bake, plus 30 minutes to chill in the fridge. So, set aside about an hour if you’re ready for cheesy, crunchy goodness!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a mixing bowl, combine the sourdough starter discard, all-purpose flour, finely grated cheddar cheese, salt, and garlic powder (if you’re using it). Stir everything together until it’s well mixed.
2. Incorporate the Butter:
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it looks like coarse crumbs. Keep mixing until you don’t see large chunks of butter.
3. Form the Dough:
Gradually add cold water, one tablespoon at a time, stirring gently after each addition until the dough comes together. You want it to be firm yet pliable, so adjust the water accordingly!
4. Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and pop it into the refrigerator for at least 30 minutes. This will help keep the crackers crispy when baked.
5. Preheat and Prepare for Baking:
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
6. Roll Out the Dough:
Take the chilled dough out of the fridge and roll it out on a lightly floured surface into a thin rectangle, about 1/8 inch thick. The thinner the dough, the crispier the crackers will be!
7. Cut the Crackers:
Using a pizza cutter or knife, cut the rolled dough into small squares or rectangles of your preferred size. Carefully transfer the cut crackers to the prepared baking sheet.
8. Add Finishing Touches:
Optionally, poke each cracker with a fork to keep them from puffing up during baking. If you like, sprinkle some coarse sea salt on top for extra flavor.
9. Bake the Crackers:
Pop the baking sheet in the oven and bake for 15-20 minutes, or until the crackers are golden brown and crisp. Keep an eye on them to avoid burning!
10. Cool and Store:
Once baked, remove the crackers from the oven and let them cool completely on a wire rack. Store them in an airtight container at room temperature. They’ll stay crunchy for quite some time—if they last that long!
Enjoy your homemade tangy and cheesy sourdough crackers with your favorite dips or just as a snack! They are perfect for sharing or savoring all by yourself!
Can I Use a Different Type of Cheese?
Absolutely! While sharp cheddar is delicious, you can easily substitute it with other cheeses like Gruyère, Parmesan, or even a spicy pepper jack for a little heat. Just keep in mind that the flavor profile will change slightly with each type of cheese.
What if I Don’t Have Sourdough Discard?
If you don’t have sourdough discard on hand, you can make a quick replacement by mixing 1/2 cup of plain yogurt with 1/2 teaspoon of vinegar or lemon juice to mimic the flavor. This will give your crackers a similar tanginess!
How Do I Store Leftover Crackers?
Store any leftover crackers in an airtight container at room temperature. They should stay fresh and crispy for up to a week. If they start to soften, simply pop them back in the oven for a few minutes to re-crisp!
Can I Make These Crackers Gluten-Free?
Yes, you can! Use a gluten-free 1:1 baking flour mix in place of the all-purpose flour. Just be aware that this might alter the texture slightly, but they’ll still be tasty!