Description
These Easy Sourdough Discard Cheese Crackers are a crispy and flavorful snack made from sourdough discard, sharp cheddar cheese, and fresh rosemary. Perfectly baked to golden-brown perfection, they offer a delightful crunch and a cheesy, savory taste. Ideal for using up sourdough starter discard, they are easy to prepare and make a great companion for dips or cheese boards.
Ingredients
Cracker Dough
- 240 g Sourdough discard (about 1 cup, unfed and at room temperature)
- 120 g All-purpose flour (about 1 cup, plus extra for dusting)
- 112 g Sharp cheddar cheese (about 1 cup, finely grated)
- 57 g Cold butter (1/4 cup, cubed)
- 27 g Extra virgin olive oil (2 tablespoons)
- 5 g Kosher salt (1 teaspoon)
- 3 g Fresh rosemary (1 tablespoon, chopped - optional)
- 1 g Freshly ground black pepper (1/2 teaspoon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the crackers.
- Combine Ingredients: In a medium mixing bowl, mix together the sourdough discard, all-purpose flour, grated sharp cheddar cheese, cold cubed butter, olive oil, kosher salt, chopped rosemary (if using), and freshly ground black pepper. Work the butter into the flour mixture until a cohesive dough forms, taking care not to overmix to maintain flakiness.
- Roll Out Dough: Lightly flour a clean work surface and transfer the dough onto it. Roll the dough out evenly to a thickness of about 1/8 inch, ensuring uniform thickness for even baking.
- Cut into Squares: Using a sharp knife, pizza cutter, or pastry wheel, cut the rolled dough into 1-inch squares. Carefully transfer the squares onto the prepared baking sheet, spacing them slightly apart to allow for even baking.
- Bake Crackers: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. Rotate the pan halfway through baking to ensure even browning. Watch carefully near the end to prevent burning; the crackers should be golden-brown and crisp at the edges.
- Cool: Remove the crackers from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely to achieve maximum crispness before serving.
Notes
- For a different flavor twist, try substituting the rosemary with thyme or sage.
- Ensure the butter is cold to help create flaky texture in the crackers.
- These crackers can be stored in an airtight container for up to a week to maintain their crispness.
- If you prefer a thinner cracker, roll the dough slightly thinner, but watch baking time closely to prevent burning.
- Adding a sprinkle of flaky sea salt on top before baking can enhance the flavor.
