Description
Ultra-crispy and packed with sharp cheddar flavor, these cheddar sourdough discard crackers are a savory, addictive snack that makes perfect use of leftover sourdough starter.
Ingredients
1 cup sourdough discard (unfed)
3 tablespoons unsalted butter, melted
1 cup shredded sharp cheddar cheese
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sea salt (plus more for sprinkling)
Optional: 1–2 tablespoons water (if needed for consistency)
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the sourdough discard and melted butter until smooth.
- Mix in the shredded cheddar cheese, flour, garlic powder, onion powder, and salt. Stir until a sticky dough forms.
- If the dough is too thick, add water one tablespoon at a time until it loosens slightly.
- Use a spatula or offset knife to spread the dough thinly and evenly on the prepared baking sheet, about 1/8 inch thick or thinner.
- Score the dough into squares or rectangles using a knife or pizza cutter.
- Sprinkle extra sea salt on top for added flavor.
- Bake for 50–60 minutes, or until deeply golden and crisp, rotating the pan halfway if edges brown too quickly.
- Let the crackers cool completely before breaking them apart along the scored lines.
Notes
Swap in other cheeses like pepper jack or smoked gouda for different flavors.
Add dried herbs like rosemary or thyme for extra aroma.
Sprinkle paprika or chili flakes for a spicy kick.
Whole wheat flour can be used for a nuttier, rustic texture.
Store in an airtight container for up to a week; re-crisp in a 300°F (150°C) oven if needed.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
