These Sourdough Cheese Crackers are a crunchy and cheesy snack that everyone will love! Made with tangy sourdough and tasty cheese, they’re perfect for munching anytime.
These little delights are so easy to bake, I mix, roll, and slice them before they hit the oven. Plus, they make a great snack for movie night or just when I need a cheesy treat! 🧀
Key Ingredients & Substitutions
Sourdough Starter Discard: This is essential for that distinct tangy flavor. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute, but it may alter the texture slightly.
Cheddar Cheese: Sharp cheddar gives great flavor, but feel free to switch it up! Gruyère, Parmesan, or even a spicy pepper jack work wonderfully for different tastes.
Butter: Unsalted butter is preferred for control over the saltiness. You can substitute with coconut oil or ghee for a dairy-free version.
Flour: All-purpose flour works best, but you can use whole wheat flour for a nuttier flavor or gluten-free blends if needed. Just watch the dough’s consistency since different flours can absorb moisture differently.
How Do I Make the Perfect Crispy Crackers?
Getting those crackers nice and crispy is key! Start by rolling out the dough evenly and thin, about 1/8 inch thick. Keep in mind that the thinner they are, the crunchier they’ll be.
- Preheat your oven fully to ensure even baking.
- When cutting the crackers, make them uniform in size—this helps them bake evenly.
- Pricking them with a fork prevents bubbling during baking and helps achieve that perfect crunch.
After baking, let them cool on a wire rack. This step is important as they turn crispier as they finish cooling.
How to Make Sourdough Cheese Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed, 100% hydration)
- 1 cup all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika or chili powder (optional, for subtle spice)
- 2-3 tablespoons cold water (if needed)
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and approximately 20 minutes to bake, making the total time around 30 minutes. A quick and delicious snack you can whip up in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, mix together the sourdough starter discard, flour, salt, garlic powder, and smoked paprika if you choose to add it. This will form the tasty base of your crackers.
3. Add the Butter:
Next, toss in the cold cubed butter. Use your fingers or a pastry cutter to blend it into the dry mix until it looks like coarse crumbs. This is what will help make your crackers flaky!
4. Mix in the Cheese:
Now stir in the shredded cheddar cheese, mixing it in well so it’s evenly spread throughout the dough.
5. Adjust the Dough Consistency:
If the dough seems too dry, add cold water a little at a time (1 tablespoon) until it holds together without feeling sticky. You want a nice, manageable dough!
6. Roll Out the Dough:
Turn the dough out onto a lightly floured surface. Roll it into a thin rectangle or square about 1/8 inch thick. Keep it even to ensure all portions bake well.
7. Cut the Crackers:
Using a sharp knife or pizza cutter, slice the rolled-out dough into small squares or rectangles, around 1-1.5 inches wide. Try to make them uniform in size so they bake evenly.
8. Bake the Crackers:
Transfer the cut pieces to the lined baking sheet, leaving a bit of space between them. Prick each cracker a few times with a fork to prevent puffing during baking. Sprinkle a bit of coarse sea salt over the top for that extra flavor.
9. Time to Bake:
Pop the baking sheet in the oven and bake for 15-20 minutes. Keep an eye on them until they’re golden brown and crispy around the edges.
10. Cool and Enjoy:
Once they’re done baking, remove the crackers and let them cool on a wire rack. They will crisp up even more as they cool down. Store them in an airtight container for up to a week or enjoy them right away!
These crackers have a perfect balance of tangy sourdough flavor and sharp cheese, with a delightful crispy texture!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may slightly change the texture and flavor, giving the crackers a nuttier taste. You might need to adjust the liquid slightly to ensure proper dough consistency.
What If My Dough Is Too Sticky?
If your dough feels sticky, simply sprinkle a little more flour while mixing or kneading until it’s manageable. Just be careful not to add too much, as it can lead to drier crackers.
Can I Freeze Sourdough Cheese Crackers?
Absolutely! These crackers freeze well. After baking and cooling, place them in an airtight container or a zip-top bag and store them in the freezer for up to 3 months. To enjoy, simply thaw at room temperature, or reheat briefly in the oven for extra crispiness!
How Do I Know When the Crackers Are Done Baking?
Look for a golden brown color along the edges and a firm texture. They should be crispy and not soft to the touch. If they are still soft in the center after 20 minutes, give them a few extra minutes in the oven, checking frequently to avoid burning.
