Can I use sourdough discard for Sourdough Cheese Crackers?

Yes, sourdough discard works perfectly in Sourdough Cheese Crackers. Discard starter adds the same tangy flavor without requiring long fermentation. Simply stir it down before measuring and mix it directly into the dough. If you prefer a stronger sourdough flavor, you can use active starter and allow the dough to ferment for several hours before baking.

Why are my Sourdough Cheese Crackers not crispy?

The most common reason Sourdough Cheese Crackers turn out soft is that the dough was not rolled thin enough. Aim for about 1/16 inch thickness for best results. If they still seem soft after baking, return them to the oven for a few extra minutes. Remember, the crackers continue to crisp as they cool on the baking sheet.

Can I freeze Sourdough Cheese Crackers?

Absolutely. You can freeze baked Sourdough Cheese Crackers in an airtight container for longer storage. When ready to eat, allow them to thaw at room temperature and reheat briefly in a low oven to restore crispness. You can also freeze the unbaked dough, tightly wrapped, and roll and bake later.

What type of cheese works best in Sourdough Cheese Crackers?

Sharp or extra-sharp cheddar cheese produces the boldest flavor in Sourdough Cheese Crackers. However, you can experiment with white cheddar, smoked cheddar, gouda, or even parmesan for unique variations. Always shred cheese fresh for the best texture and melt quality.

Sourdough Cheese Crackers – Best Crispy Recipe

Name: Sourdough Cheese Crackers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 230 grams (1 cup) sourdough starter, active or discard, stirred down; 120 grams (1 cup) all-purpose flour; 226 grams (8 ounces) sharp cheddar cheese, freshly shredded; 3 tablespoons (42 grams) melted butter or olive oil; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1 teaspoon flaky salt (optional, for topping)

Description

These Sourdough Cheese Crackers are crispy, tangy, and packed with sharp cheddar flavor. Made with sourdough starter or discard, they are rolled thin and baked until golden for the perfect homemade savory snack.

Ingredients

Scale

230 grams (1 cup) sourdough starter, active or discard, stirred down
120 grams (1 cup) all-purpose flour
226 grams (8 ounces) sharp cheddar cheese, freshly shredded
3 tablespoons (42 grams) melted butter or olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon flaky salt (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine sourdough starter, flour, shredded cheddar cheese, melted butter or oil, salt, paprika, garlic powder, and cayenne pepper.
Mix until a shaggy dough forms, then transfer to a work surface and knead for 3–5 minutes until smooth and cohesive.
Divide dough into two equal portions. Wrap and refrigerate for up to 24 hours if desired, or allow to ferment at room temperature for up to 8 hours if using active starter.
Place one portion of dough between two sheets of parchment paper and roll to 1/16-inch thickness.
Remove the top parchment layer and cut into small squares using a pizza cutter.
Dock each cracker with a fork or toothpick to prevent puffing. Sprinkle lightly with flaky salt if desired.
Bake for 30–40 minutes, rotating pans halfway through, until crackers are golden and crisp around the edges.
Cool completely on the baking sheet to allow crackers to fully crisp before storing.

Notes

Roll the dough very thin (1/16 inch) for maximum crispiness.
Freshly shredded cheddar melts better and improves texture.
If some crackers brown faster, remove them and continue baking the rest.
Store in an airtight container at room temperature for up to 5 days.
Re-crisp softened crackers in a 300°F oven for 3–5 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 20 crackers)
Calories: 220
Sugar: 1g
Sodium: 320mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg