Sourdough Cheese Crackers Recipe

Introduction

These sourdough cheese crackers are a delicious and crispy snack that perfectly balance tangy sourdough flavor with sharp cheddar cheese. Easy to make and customizable, they’re perfect for enjoying anytime you want a savory treat.

Ingredients

• 230 grams (1 cup) sourdough starter, active or discard, stirred down before measuring
• 3 tablespoons melted butter or oil
• 120 grams (1 cup) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 8 ounces cheddar cheese, shredded

Instructions

1. Step 1: Combine all the ingredients in a bowl and mix well until a shaggy dough forms. Transfer to a work surface and knead for a few minutes until the dough is very cohesive and smooth.
2. Step 2: Divide the dough into two equal pieces. If you want, wrap the dough in plastic and refrigerate for up to 24 hours before continuing.
3. Step 3: Roll one piece of dough between two sheets of parchment paper to a thickness of 1/16 inch. Remove the top parchment sheet and cut the dough into small squares or your preferred shapes using a pizza cutter or knife.
4. Step 4: Prick each cracker all over with a fork or make one hole in the center with a toothpick. Sprinkle lightly with salt.
5. Step 5: Bake the crackers in a preheated 350°F (175°C) oven for 30 to 40 minutes, until they are crispy and lightly golden around the edges. If baking two trays at once, rotate them halfway through baking. Keep an eye on thickness as baking time varies with it.
6. Step 6: Remove from oven and let the crackers cool on the tray. They will become more crisp as they cool completely.

Tips & Variations

• For extra flavor, try adding herbs like thyme or rosemary to the dough.
• You can swap cheddar for other sharp cheeses like Parmesan or Gouda for a different twist.
• Roll the dough thinner for extra crispy crackers or slightly thicker for a chewier texture.
• Store leftover dough wrapped in the fridge for up to 24 hours before baking.

Storage

Store the cooled crackers in an airtight container at room temperature for up to one week. To refresh crispness, warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unfed sourdough starter or discard?

Yes, both active and discard sourdough starter work well in this recipe, making it a great way to use up excess starter.

How can I make the crackers more crispy?

Rolling the dough thinner and baking until lightly golden helps achieve crispier crackers. Cooling completely before storing also prevents sogginess.

Sourdough Cheese Crackers Recipe

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★★★★★

4.6 from 87 reviews

These Sourdough Cheese Crackers combine the tangy depth of sourdough starter with sharp cheddar cheese, seasoned with paprika, garlic powder, and a touch of cayenne for a subtle kick. Crisply baked to golden perfection, these crackers make a perfect snack or accompaniment to cheese boards and dips.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 30–40 crackers depending on size 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 230 grams (1 cup) sourdough starter, active or discard – stirred down before measuring
• 3 tablespoons melted butter or oil
• 120 grams (1 cup) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 8 ounces cheddar cheese, shredded

Instructions

1. Mix Dough: In a bowl, combine the sourdough starter, melted butter or oil, all-purpose flour, salt, paprika, garlic powder, cayenne pepper, and shredded cheddar cheese. Mix thoroughly until all ingredients form a shaggy dough.
2. Knead Dough: Transfer the shaggy dough onto a clean work surface and knead for several minutes until it forms a very cohesive dough ball with smooth consistency.
3. Divide and Chill (Optional): Divide the dough into two equal portions. You can wrap these portions in plastic wrap and refrigerate for up to 24 hours to develop flavors if desired.
4. Roll Out Dough: Place one piece of dough between two sheets of parchment paper and roll out evenly to a thin thickness of about 1/16 inch. Remove the top parchment layer once rolled.
5. Cut Crackers: Using a pizza cutter or sharp knife, cut the dough into small squares or shapes of your preference.
6. Prick and Salt: Prick each cracker with a fork repeatedly or make a single hole in the center of each with a toothpick. Lightly sprinkle salt over the crackers for seasoning.
7. Bake: Preheat your oven to 350°F (175°C). Place the crackers on a baking tray and bake for 30 to 40 minutes until they are crispy and lightly golden around the edges. If baking on two trays, rotate them halfway through baking to ensure even crisping. Cooking time may vary depending on thickness.
8. Cool and Serve: Remove the crackers from the oven and allow them to cool on the baking tray. They will continue to crisp up as they cool. Serve once fully cooled.

Notes

• Rolling the dough very thin ensures crispy crackers; adjust baking time if thicker.
• Pricking the dough prevents crackers from puffing up during baking.
• You can store baked crackers in an airtight container for up to a week.
• Using sourdough discard is a great way to reduce waste and add flavor.
• For variation, try using different cheeses or adding herbs to the dough.

Keywords: sourdough crackers, cheese crackers, homemade crackers, sourdough discard recipe, baked snack, cheddar crackers, savory crackers