Sourdough Cheese It Crackers

5 from 13 votes

These Sourdough Cheese It Crackers are loaded with crunchy and cheesy goodness. They are a great homemade cheese cracker recipe that sourdough bakers can make with their discard.

Prep Time10

Cook Time14

Chill Time30

Total Time54

Course: Snack

Cuisine: American

Servings: crackers

Calories: 18kcal

Author: Audrey Wood

Cost: $10

Equipment

Rolling Pin
Large mixing bowl
Baking sheet

Ingredients

8 ounce block of cheddar or sub pre-shredded cheddar
2 tablespoons finely grated Parmesan cheese
½ cup sourdough discard or you can also use active starter
8 tablespoons unsalted butter (one stick) very soft, almost melted
¾ teaspoon salt
1 ¾ cup all purpose flour
sea salt for sprinkling

Instructions

Begin by shredding your cheese from the block. Next, combine the cheese and your butter (the butter should be extremely soft, slightly but not fully melted) with hand or stand mixer.
8 ounce block of cheddar, 8 tablespoons unsalted butter
In a separate bowl, whisk together the dry ingredients.
2 tablespoons finely grated Parmesan cheese, ¾ teaspoon salt, 1 ¾ cup all purpose flour
Combine the dry ingredients with the cheese and butter then add your sourdough discard.
½ cup sourdough discard
Dip your hands into a bowl of warm water (you may need to dip yours several times) to form the cracker dough into a ball.
Let the dough chill in your refrigerator for at least 30 minutes.
On a floured surface, roll your dough out as thin as possible without it breaking. Place on a baking sheet then use a pizza cutter to cut into squares. Use a toothpick to poke a hole in each cracker then sprinkle with a coarse salt.
sea salt
Bake for 14 to 16 minutes at 375° or until edges are browned. I recommend keeping a close eye on them during the last few minutes of baking. Let them rest on the baking sheet for five minutes before transferring them to a cooling rack.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Storage: Store your leftover crackers in a food storage container or plastic storage bag at room temperature. They will be good for about five days after making.

Nutrition