Crispy Sourdough Discard Cheddar Crackers
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese, finely shredded
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Flaky sea salt (for sprinkling on top)
Instructions
- In a large mixing bowl, combine the sourdough discard, melted butter, shredded cheddar cheese, flour, salt, garlic powder, and paprika. Stir with a spatula until a thick dough forms. Use your hands to gently knead the dough a few times until it is smooth and the cheese is evenly distributed.
- Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and flatten it into a disk shape. Place the dough in the refrigerator to chill for at least 30 minutes. This step is crucial as it allows the flour to hydrate and makes the dough much easier to roll out thinly.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Take one disk of dough out of the fridge at a time to keep the other one cold and firm.
- Place the dough disk directly onto a piece of parchment paper. Roll it out as thin as you possibly can—ideally about 1/16th of an inch thick. The thinner the dough, the crispier the crackers will be. Use a pizza cutter or a sharp knife to cut the dough into 1-inch squares. You can use a fork to prick a small hole in the center of each cracker to prevent them from puffing up too much.
- Sprinkle the top of the dough with flaky sea salt. Transfer the parchment paper with the cut crackers onto the baking sheet. Bake for 15 to 20 minutes, or until the edges are golden brown and the centers feel firm. Keep a close eye on them during the last few minutes as they can go from golden to burnt quickly.
- Remove the pans from the oven and let the crackers cool completely on the baking sheet. They will continue to crisp up as they cool. Once fully cooled, break them apart along the cut lines and enjoy!