Don’t throw that sourdough discard away, make these sourdough cheese crackers
Whether you’re using your discard, or making these sourdough cheese crackers because they are both amazing and addictive. And the awesome part – you can make loads of adjustments to the recipe based on what you have on hand.
I first made the recipe because I needed to discard some starter and I can’t bear to just throw it away. For those of you wondering what discard is: as you’re feeding your starter, the amount in the jar increases (obviously…), and if you’re not baking enough, you could need to get rid of some of the starter. This is a great time to share some with a friend OR try one of the great discard recipes out there. I’ve also heard that using the discard as pancake batter is delicious, but I have not tried that personally.
I’ve gotten better at how I manage our sourdough and we rarely have discard to throw away, but I still make these sourdough cheese crackers because we love them. Another favorite is this delicious sourdough naan.
Let’s get started
We loved the crackers but there were a few things I thought would improve the recipe. So now you all get blessed with my revised and improved sourdough cheese cracker recipe.
You’ll need about 1 cup of sourdough starter. You do not need to worry about feeding it first, you’ll do that after. You also need 1 cup of shredded cheese. You can use almost any type of hard cheese you like, but cheeses with more pronounced flavors work best. Sharp cheddar is great, Parmesan is also delicious. We used a combo of those two in the latest round of crackers. you can use whatever combo of flours you want. This batch was 1/2 all purpose flour and 1/2 whole wheat
What seasonings do you like?
Add one tablespoon of whatever herbs/spices you prefer. We used a tablespoon of paprika. Italian seasonings, rosemary, garlic, or Mexican seasonings all would be tasty. I love recipes that give you this wiggle room. And don’t forget the salt. It brings out the flavors.
My other “secret ingredient” is the food processor. You can certainly make these without one, but the best batch we made used a food processor with the dough blade. Don’t over mix/knead your cracker dough if you want them to be flaky/crispy. I added all the dry ingredients (including the cheese) to the food processor and pulsed until everything was well combined. We then added the starter and 3 tablespoons of olive oil and pulsed until the dough came together.
More options for baking
At this point you can allow to sit in the fridge for 30 minutes to chill. This is especially helpful if the dough is sticky. Or if you want the sourdough flavor to develop more, you can rest for several hours. you’ll need to punch the dough down before rolling out.
OR you can just go for it and roll the dough out right away. It will still have that distinctive sourdough taste, just not as strong as if you let the dough rest. We rolled this one out right away. Place the dough between two sheets of parchment (we use these reusable sheets) and roll as thin as possible. Spring the top with kosher or sea salt. Cut crackers into small squares, and poke a hole in the center to help them bake flat.
Bake at 350 for 15-20 minutes. We used the convection feature of our oven at 325 for about 12 minutes. They cool quickly – which is a good thing since you’ll want to start snacking right away. Store what you don’t eat right away in an airtight container. They are best the day you make them but will keep for several days.
If you haven’t got your sourdough starter going yet, what are you waiting for? It’s worth having one just for these sourdough cheese crackers!
Sourdough Cheese Crackers
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon paprika (or seasoning of choice)
- ½ teaspoon sea salt (plus extra for sprinkling on top)
- 1 cup shredded cheese
- 1 cup sourdough discard (or unfed starter)
- 3 tablespoons olive oil
- Preheat oven to 350 degrees.
- Combine all dry ingredients, including cheese, in bowl of food processor with dough blade inserted. Pulse until all ingredients are well combined.
- Add sourdough starter and olive oil and pulse until dough ball is formed. At this point you can place in bowl and cover, place in refrigerator for 30 minutes, allow to rest on counter for several hours, or you may use dough immediately.
- Place dough between two sheets of parchment paper and roll out as thin as possible. Sprinkle top with salt. Use a rotary cutter (or pizza cutter) to cut dough into squares. (optional) Poke a small hole in the center of each cracker to keep them flatter.
- Bake for 15-20 minutes or until lightly browned around the edges.