Sourdough Discard Crackers
This Sourdough Discard Crackers recipe produces a perfect, savory snack that's easy to make, delicious, customizable, and a great way to use your discard.
Equipment
- Chopstick or skewer
- Rolling Pin
- Hand Mixer
Ingredients
- 2 cups sharp cheddar cheese
- 4 tbsp unsalted butter at room temperature
- 1 tsp salt
- 3/4 tsp garlic powder
- 4 tbsp sourdough discard
- 1 cup unbleached, all-purpose flour
- 1 tsp water cold
Instructions
- In a large bowl, add cheese, room-temperature butter, salt and garlic poweder. Mix with a hand mixer on medium speed for two minutes or until fully combined and fluffy.
- Add sourdough starter to the cheese mixture and mix and high until combined.
- Add flour to the cheese mixture and mix until fully combined, about one minute.
- Add the cold water and mix for a few seconds, until you can press the dough between two fingers and it holds its form.
- Press the dough into a ball and wrap with plastic wrap, cool in the refrigerator for 30 minutes.
- After cooling, roll the dough out between two sheets of parchment paper until it is ⅛” thick.
- Use the pasta cutter wheel to cut out square shapes in the dough. Finish by poking a hole in the middle of each cracker with a chopstick.
- Transfer the crackers to a parchment lined baking sheet.
- Bake at 350° F. for 15-18 minutes until golden brown around the edges.
- Enjoy!
Notes
- Rolling the dough between two sheets of parchment paper allows you to get the dough as thin as possible and prevents sticking to the rolling pin and your surface.
- The dough will be very crumbly but will stick together when you press it into a ball. If it does not stick together, add water one tsp. at a time until it holds its shape.
- To enhance the flavor of these crackers, feel free to add other seasonings, such as paprika, chili powder, onion powder, rosemary, or thyme.
- You can also use pepper jack cheese or mild/medium cheddar.
- Freshly grated cheese works the best for this recipe because store-grated cheese has an anti-caking agent that may change the texture of the crackers.
- This recipe will yield a different amount depending on the size of the crackers. For 1” x 1” crackers, it should make around 5 dozen. Feel free to cut them larger based on your preference. Add two minutes to the baking time if the crackers are cut larger.
- These crackers are best enjoyed the day they are baked. The longer they sit, the more moisture they absorb; they will get softer. If you throw them back in the oven at 250° for around 10 minutes, they will crisp up again.
Nutrition
Calories: 460kcalCarbohydrates: 28gProtein: 17gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 87mgSodium: 954mgPotassium: 87mgFiber: 1gSugar: 0.3gVitamin A: 917IUVitamin C: 0.01mgCalcium: 408mgIron: 2mg
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