Sourdough Cheese Crackers

Name: Sourdough Cheese Crackers
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5 servings
Cuisine: American
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)

Recipe by natashaskitchen.com

This recipe first appeared on natashaskitchen.com. SeeMeCook added nutrition.

Read the original recipe

Imported by Anonymous on SeeMeCook

These savory homemade Sourdough Cheese Crackers taste like store-bought cheese crackers but are made with sourdough discard, butter, cheese, and salt, perfect for dipping.

Time: 35 minutes
Equipment: Oven
Good for: Snacks
Cuisine: American
Contains: Gluten and dairy

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

5 servings

OriginalUSMetric

200 g sourdough discard1 cup stirred and unfed starter
2 tbsp unsalted butterMelted
¼ tsp fine sea salt
1 cup (60 g) medium cheddar cheeseFinely shredded, loosely packed
SeasoningsFlaky sea salt, everything bagel seasoning, or sesame seeds to taste

Steps

Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm.
Measure in the sourdough discard and salt, and stir together with a spatula until well combined.
Add cheese and stir until well incorporated.
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).
Lightly sprinkle the top with flaky salt, being careful not to overseason.
Bake for 10 minutes then remove from the oven and use a pizza cutter to score your crackers into bite-size squares.
Optional: For the classic cheese cracker appearance, use the back of a wooden skewer to poke a hole in the center of each cracker.
Return to the oven and bake another 20 minutes or until the crackers are golden and hardened.
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).
Remove from the oven and let cool on the baking sheet to let them fully dry out.
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

These are estimates per serving, worked out from the ingredients.

Calories: 205
Protein: 8 g
Carbs: 15 g
Fat: 12 g
Fiber: 1 g

Where the calories come from

Medium cheddar cheese44%
Sourdough discard35%
Unsalted butter20%
SeasoningsUnder 1%

snack
appetizer
sourdough discard
baked
vegetarian
homemade crackers

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