Sourdough Cheese Crackers

Ingredients

• 200 g sourdough discard (1 cup stirred and unfed starter)
• 2 tbsp unsalted butter (melted)
• 0.25 tsp fine sea salt
• 1 cup medium cheddar cheese (finely shredded, loosely packed)
• seasonings (flaky sea salt, everything bagel seasoning, or sesame seeds to taste)

Steps

1. 1

   Preheat the oven to 350℉ and line a baking sheet with parchment paper.

2. 2

   Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm.

3. 3

   Measure in the sourdough discard and salt, and stir together with a spatula until well combined.

4. 4

   Add cheese and stir until well incorporated.

5. 5

   Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, the dough rectangle should measure approximately 11x14 inches).

6. 6

   Lightly sprinkle the top with flaky salt, being careful not to overseason.

7. 7

   Bake for 10 minutes then remove from the oven and use a pizza cutter to score your crackers into bite-size squares.

8. 8

   Optional: For the classic cheese cracker appearance, use the back of a wooden skewer to poke a hole in the center of each cracker.

9. 9

   Return to the oven and bake another 20 minutes or until the crackers are golden and hardened.

10. 10

    If crackers are not firmed up, continue to bake until they are firm when you tap the tops (this may happen if they weren't spread thinly enough).

11. 11

    Remove from the oven and let cool on the baking sheet to let them fully dry out.

12. 12

    Once they have cooled completely, store in an airtight container or zip bag.

Notes

Cheese Variations: You can use Sharp Cheddar, White Cheddar, or Monterey Jack. If using Parmesan, reduce the amount to 1/2 cup to prevent the crackers from becoming too salty.

Nutrition per serving

• snack
• appetizer
• sourdough discard
• baked
• vegetarian
• homemade crackers