Jenn
These Sourdough Discard Cheese Crackers are crispy, cheesy, and packed with delicious tangy flavor! Made with sharp cheddar, butter, and sourdough discard, they have a rich taste and a perfectly crunchy texture. Baked to golden perfection, they’re an irresistible homemade snack that’s way better than store-bought! 🧀✨
Mix the Dough: In a bowl, mix shredded cheese, sourdough discard, butter, flour, and salt until well combined. Continue to mix and knead with hands until a dough forms. Cover dough ball and refrigerate for at least 1 hour (up to 2 days- the amount of time in the fridge will effect the tanginess of the crackers!)
Chill: Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour (up to 2 days- the amount of time in the fridge will effect the tanginess of the crackers!)
Roll & Cut: Preheat oven to 350°F (175°C). Separate the dough into 4 even pieces. Keep one piece out and put the rest back in the fridge until you are ready to use them. Roll out the dough on a floured piece of parchment paper to about ⅛-inch thick. Cut into 1-inch squares using a pizza cutter or sharp knife. Use a skewer or toothpick to poke a hole in the center of each cracker for that classic “Cheez-It” look.
Butter & Salt: Brush the tops of the crackers with the melted butter and sprinkle a pinch of coarse sea salt over all of them (the salt is optional, but my family prefers the crackers with the extra salt!).
Bake: Carefully move the parchment and the crackers onto a baking sheet. Bake for 12-16 minutes, or until crispy and golden. Check on them frequently to prevent burning. The outer crackers will cook fast then the ones in the center and may need to be removed from the oven sooner.
Crunchy Sourdough Discard Cheese Crackers
Ingredients
- 8 oz block cheddar cheese shredded (about 2 cups)
- 1 cup sourdough discard room temperature
- 2 tbsp butter softened
- 1 cup all purpose flour
- 1/2 tsp salt
- additional melted butter to brush on crackers
Instructions
- Mix the Dough: In a bowl, mix shredded cheese, sourdough discard, butter, flour, and salt until well combined. Continue to mix and knead with hands until a dough forms. Cover dough ball and refrigerate for at least 1 hour (up to 2 days- the amount of time in the fridge will effect the tanginess of the crackers!)8 oz block cheddar cheese, 1 cup sourdough discard, 2 tbsp butter, 1 cup all purpose flour, 1/2 tsp salt
- Chill: Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour (up to 2 days- the amount of time in the fridge will effect the tanginess of the crackers!)
- Roll & Cut: Preheat oven to 350°F (175°C). Separate the dough into 4 even pieces. Keep one piece out and put the rest back in the fridge until you are ready to use them. Roll out the dough on a floured piece of parchment paper to about ⅛-inch thick. Cut into 1-inch squares using a pizza cutter or sharp knife. Use a skewer or toothpick to poke a hole in the center of each cracker for that classic "Cheez-It" look.
- Butter & Salt: Brush the tops of the crackers with the melted butter and sprinkle a pinch of coarse sea salt over all of them (the salt is optional, but my family prefers the crackers with the extra salt!).additional melted butter to brush on crackers
- Bake: Carefully move the parchment and the crackers onto a baking sheet. Bake for 12-16 minutes, or until crispy and golden. Check on them frequently to prevent burning. The outer crackers will cook fast then the ones in the center and may need to be removed from the oven sooner.
