Description
Delightfully crispy cheese crackers made with sourdough starter discard, perfect for snacking and gatherings.
Ingredients
- 1 cup (227 grams) sourdough starter discard
- 1 cup (120 grams) all-purpose flour
- 2 cups (200 grams) cheddar cheese (shredded)
- 2 tablespoons (28 grams) unsalted butter (softened)
- ½ teaspoon (3 grams) kosher salt
- Olive oil or melted butter (for brushing)
- Additional kosher salt (for sprinkling on top)
Instructions
- In a large mixing bowl, combine the sourdough discard, flour, cheddar cheese, softened butter, and kosher salt.
- Mix everything together and knead until you have a smooth dough.
- Divide the dough into four equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- After chilling, take one piece of dough out of the refrigerator and place it on a lightly floured sheet of parchment paper.
- Sprinkle a bit of flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick.
- Brush the rolled-out dough lightly with olive oil or melted butter.
- Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares.
- Use a chopstick or fork to poke holes in each cracker and sprinkle them with kosher salt.
- Transfer the crackers onto a baking sheet while keeping them on the parchment paper.
- Bake the crackers in the preheated oven for 15-20 minutes or until they turn golden brown and crisp.
- Let the crackers cool on the baking sheets before transferring them to an airtight container for storage.
Notes
Chill the dough for at least 30 minutes for better texture. Feel free to experiment with different cheeses and seasonings.
