Sourdough discard crackers are such an easy recipe to have in your arsenal! Learn how to make this easy discard recipe with just a few ingredients and not much time at all.
Today I am going to share with you guys how to make sourdough cheddar crackers! You can also simply make these crackers without any cheese if you’d like, but you NEED the cheese!!! It tastes like a cheeze-it but way better and you know all of the ingredients that went into them. It’s a great way to use up sourdough discard, which can be in abundance if you’ve recently started your sourdough journey. I don’t discard much these days, but when I do I save it for pancakes or crackers usually. These crackers are so easy that you’ll wonder why you never tried to make crackers ever before!
These discard crackers are thin, crispy and have an amazing sourdough tang to them. You can easily pair them with a charcuterie board, some hummus, with chicken salad, or just as a snack!
You literally only need 5 ingredients, and 6 if you are adding cheese. Flour, water, herbs, and salt! If you don’t have your own sourdough starter, consider reading my post on how to start your own and how to make your very first sourdough loaf!
INGREDIENTS
- sourdough starter discard
- flour
- butter (or any oil)
- sea salt
- shredded cheddar
- herbs such as parsley, thyme, dill, rosemary, etc.
INSTRUCTIONS
- Preheat oven to 375
- Combine the butter and flour in a medium mixing bowl. Using your hands, rub the butter into the flour until it almost looks like sand.
- Pour in the sourdough starter, salt, and herbs and mix. Add the cheddar cheese and combine. Use your hand to make sure the dough forms a ball. Cut the ball in half.
- Turn the dough out onto a piece of parchment paper and top with a second piece of parchment. Roll out as thin as you can using a rolling pin. Use a fork to poke holes in every square. Cut into squares using a knife or a pizza cutter and place the squares on two parchment-lined baking sheets.
- Bake for 15-20 minutes, switching the baking sheets halfway. The crackers should be crisp with slightly browned edges. Allow to cool directly on the baking sheet. Serve immediately, or let fully cool and transfer to airtight container and store for a few days (if they last!)
TIPS
- You have to make sure to roll these very very thin!
- I recommend using butter, if you use another oil, it might not be the greatest flavor, but it will work!
- You don’t have to roll with the pizza cutter, you can cook them and then break them apart for a more of a rustic look.
- Oven temperatures are so different, I would recommend checking these crackers periodically if they aren’t done at 20 minutes.
I know you’ll enjoy these yummy crackers, and I can’t wait to hear your favorite variations!
Sourdough Discard Crackers
Ingredients
- 3/4 cup sourdough discard
- 1.5 cup flour
- 4 tbsp melted butter or oil
- 1 tsp sea salt
- 3/4 cup shredded cheese
- 1 tbsp dried herbs of your choice
Instructions
- Preheat oven to 375
- Combine the butter and flour in a medium mixing bowl
- Using your hands, rub the butter into the flour until it almost looks like sand.
- Pour in the sourdough starter, salt, and herbs and mix. Add the cheddar cheese and combine. Use your hand to make sure the dough forms a ball.
- Cut the dough in half
- Turn the dough out onto a piece of parchment paper and top with a second piece of parchment. Roll out as thin as you can using a rolling pin.
- Use a fork to poke holes in every square. Cut into squares using a knife or a pizza cutter and place the squares on two parchment-lined baking sheets.
- Bake for 15-20 minutes, switching the baking sheets halfway. The crackers should be crisp with slightly browned edges.
- Allow to cool directly on the baking sheet. Serve immediately, or let fully cool and transfer to airtight container and store for a few days (if they last!)
