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Sharp Cheddar Sourdough Crackers

Transform your sourdough discard into irresistible Sharp Cheddar Sourdough Discard Crackers with this simple, eco-friendly recipe. Perfect for snack lovers and sourdough enthusiasts, these homemade crackers combine the tangy zest of sourdough with the rich taste of sharp cheddar for a deliciously crispy treat. Ready in just 50 minutes, these artisan crackers are your new go-to for an easy and flavorful snack.
Prep Time25 minutes
Cook Time20 minutes
Course: Snack
Keyword: sourdough discard crackers, sourdough discard recipe
Servings: 40 crackers

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowl
  • Whisk
  • Cheese Grater
  • Rolling Pin
  • Pizza Cutter or Knife
  • Fork
  • Baking Sheet + Parchment Paper
  • Cooling Rack

Ingredients

  • 1 cup about 240g unfed sourdough discard
  • 1 cup about 120g all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder optional, for flavor
  • 1/4 teaspoon onion powder optional, for flavor
  • 4 tablespoons unsalted butter melted
  • 1 cup about 100g finely grated sharp cheddar cheese
  • 1-2 tablespoons water if needed

Instructions

  • Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, garlic powder, and onion powder (if using).
  • Add Sourdough Discard and Butter: Stir in the sourdough discard and melted butter into the flour mixture. Mix until combined. It should start to resemble a dough.
  • Add Cheese: Fold in the finely grated sharp cheddar cheese until evenly distributed throughout the dough. If the mixture is too dry and crumbly, add water one tablespoon at a time, just enough to bring the dough together.
  • Roll Out the Dough: Dust a clean surface with flour. Turn the dough out onto the surface and roll it out to about 1/8 inch (3 mm) thickness. Aim for an even thickness to ensure uniform baking.
  • Cut Into Crackers: Use a pizza cutter or a sharp knife to cut the dough into squares or rectangles. Transfer the crackers to the prepared baking sheet. If you like, you can prick each cracker with a fork to prevent them from puffing up too much during baking.
  • Bake: Bake in the preheated oven for 15-20 minutes, or until the crackers are crispy and golden brown around the edges. The baking time may vary based on the thickness of your crackers and your oven, so keep an eye on them.
  • Cool: Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool.
  • Serve: Enjoy your sharp cheddar sourdough discard crackers as a snack on their own, or pair them with dips, soups, or salads.

Notes

The number of crackers a recipe makes can vary greatly depending on how thinly you roll out the dough and the size you cut the crackers. Based on the recipe provided earlier, which involves rolling the dough out to about 1/8 inch (3 mm) thickness and using the suggested amounts of ingredients, you could expect to make approximately:
  • 40 to 50 crackers, if you're cutting them into a standard cracker size, which might be around 2x2 inches (5x5 cm).
This estimate is quite rough, so if you prefer smaller or larger crackers, the total count will adjust accordingly. For smaller, bite-sized crackers, you might end up with more than 50, while larger artisanal-style crackers could yield fewer than 40. Adjustments to dough thickness will also affect the final count; thinner crackers will yield more, but they'll also bake quicker, so keep an eye on them in the oven.
These crackers may take more, or less time to bake depending on how thick, or thin you roll out the dough.
It's advisable to start checking them around the 15-minute mark to prevent overbaking, especially if they are rolled out thinner than suggested.