Sourdough Cheese Crackers

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These homemade sourdough cheese crackers are a delicious way to use sourdough starter discard during your sourdough journey. Made with real cheddar cheese and simple common ingredients, they bake up crispy with amazing cheese flavor and make a great snack any time.

Prep Time30

Cook Time12

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 102kcal

Author: Lizzy Cascalheira

Ingredients

2 cups flour
1 teaspoon table salt
1 teaspoon garlic powder
8 tablespoons butter cut into small chunks
16 oz sharp cheddar cheese shredded
½ cup sourdough starter discard

Instructions

Add all the ingredients to a food processor along with, if needed, 2 tablespoons of water. Pulse until the mixture turns into crumbs. Add a little more water if needed until the cracker dough forms.
Flatten the dough into a disc and wrap it with plastic wrap. Refrigerate for 4 hours for the best results.
Divide the dough into four pieces. Using a rolling pin, roll each portion as thin as possible on large pieces of parchment paper with a little extra flour if needed.
Cut the dough into shapes with mini cookie cutters, or use a pizza cutter to make 1-inch squares for easy homemade crackers. Place them on a parchment-lined baking sheet or sheet pan.
Poke holes with a fork or 1–2 holes in each cracker with a toothpick. Transfer the pan to the freezer for 5–10 minutes so the crackers hold their shape.
Bake at 350°F for about 12 minutes (depending on the thickness of the dough) until the crackers are puffy and golden brown.
Allow the crackers to cool completely before storing them in an airtight container.

Notes

Roll the dough very thin.
Thin dough makes the crispiest homemade sourdough crackers.
Use real cheddar cheese.
High-quality real cheddar cheese creates the best texture and deep cheese flavor.
Chill the dough.
This step improves texture and flavor, especially if it's your first batch.

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