These Sourdough Cheese Crackers are super crunchy and packed with cheesy goodness! They’re perfect for snacking or sharing with friends. The sourdough adds a lovely tang!
Making these crackers is a breeze! I love whipping up a batch to enjoy with my favorite dips. Plus, they’re a fun way to use up leftover sourdough. Who doesn’t love a tasty two-for-one? 🧀🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crackers, giving them structure. If you’re looking for a gluten-free option, you can experiment with a gluten-free flour blend, though it might change the texture slightly.
Sourdough Starter Discard: The star of the show! It adds a unique tangy flavor. If you don’t have a starter, you could use 1/4 cup of plain yogurt or buttermilk to keep moisture without losing flavor.
Cheddar Cheese: I love using sharp cheddar for a strong flavor. You can switch it with any cheese you enjoy, like Gruyère, Parmesan, or even a spicy pepper jack for a kick!
Butter: Unsalted butter gives the right richness. If you’re dairy-free, coconut oil or a plant-based butter can work, just ensure it’s cold for a flaky texture.
Cayenne Pepper or Smoked Paprika: These spices add a boost to your crackers. If you’re not a fan of heat, you can skip them altogether or substitute with garlic powder or Italian seasoning for different flavor notes.
How Do I Roll Out the Dough Thinly Without It Sticking?
Rolling out the dough can be tricky, but here’s how to do it smoothly:
- Dust your surface and rolling pin with flour to prevent sticking.
- Divide your dough into smaller sections, rolling out one piece at a time. This helps manage it easier.
- Keep turning the dough while rolling, adding a sprinkle of flour as needed to avoid sticking.
- A pasta machine can also be used for even thinness!
Taking your time here will ensure crispy, beautiful crackers. Aim for about 1/8 inch thick for that perfect crunch!
Sourdough Cheese Crackers
Ingredients You’ll Need:
- 1 cup (150g) all-purpose flour
- 1/2 cup (120g) sourdough starter discard (unfed)
- 1 cup (100g) sharp cheddar cheese, finely shredded
- 4 tablespoons (57g) unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper or smoked paprika (optional, for subtle heat or smokiness)
- 2-3 tablespoons cold water (if needed)
- Extra grated cheese for topping (optional)
- Sea salt flakes (optional, for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20-25 minutes to bake. Allow a bit of time for cooling afterwards, and your delicious, crunchy Sourdough Cheese Crackers will be ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, salt, and cayenne pepper or smoked paprika if you’re using it. Then, add the finely shredded cheddar cheese and stir it all together until well mixed.
3. Combine with Butter:
Add the cold, cubed butter to the dry mix. Use your fingers or a pastry cutter to work the butter into the flour and cheese mixture until it looks like coarse crumbs. This step is important for a flaky texture!
4. Add the Sourdough Starter:
Now it’s time to add in the sourdough starter discard. Mix it into the dough until it starts to come together. If your dough feels too dry, add cold water a little at a time until it forms a smooth but firm dough.
5. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it gently to combine everything nicely, but don’t overwork it!
6. Roll Out the Dough:
Roll the dough out thinly, aiming for about 1/8 inch (3mm) thick. Keep it even for uniform baking!
7. Cut into Shapes:
Use a knife or cookie cutter to cut out squares or any fun shapes you like. Place the cut crackers onto your prepared baking sheet.
8. Prick and Season:
To keep your crackers from puffing up while baking, prick each one with a fork. If you’d like, sprinkle some sea salt flakes and extra grated cheese on top for added flavor.
9. Bake the Crackers:
Pop the baking sheet into your preheated oven and bake for 20-25 minutes. Keep an eye on them until they turn a lovely golden brown and crisp up nicely!
10. Cool and Store:
Once they’re baked, remove the crackers from the oven and let them cool completely on a wire rack. They’ll continue to crisp up as they cool. Store your delicious crackers in an airtight container at room temperature for up to a week!
Enjoy your crunchy, cheesy sourdough crackers as a tasty snack or with your favorite dips and cheeses! Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that the texture may be denser, so you might need to adjust the moisture with a little more water if the dough feels too dry.
How Do I Keep the Crackers Crisp After Baking?
To maintain their crispiness, ensure your crackers cool completely before storing them in an airtight container. You can also add a silica gel packet to the container to help absorb moisture.
Can I Add Other Seasonings or Ingredients?
Absolutely! Feel free to experiment with other herbs and spices, such as garlic powder, onion powder, or Italian seasoning. You can also mix in seeds like sesame or poppy seeds for added texture and flavor!
What Should I Do if My Dough is Too Sticky?
If your dough feels sticky and difficult to roll, simply sprinkle a little more flour onto your work surface and on the dough itself while rolling. Avoid adding too much flour to keep the crackers tender!
