Sourdough Discard Cheddar Crackers
Crunchy, cheesy, and perfectly zero-waste, these Sourdough Discard Cheddar Crackers come together in under 30 minutes with just five ingredients. Ideal for using up leftover sourdough discard and creating a delicious snack.
Ingredients
- 1 cup sourdough discard room temperature; use a thick discard for best results
- 1 cup all-purpose flour King Arthur Flour recommended for consistency
- 1 cup shredded sharp cheddar Cabot or your favorite brand
- 1/4 tsp salt fine sea salt draws out flavor
- 3 tbsp cold unsalted butter European-style for richer taste
- 1-2 tbsp ice water if dough feels dry, add slowly
- 1/2 tsp optional: smoked paprika or garlic powder for extra kick
Instructions
- In a medium bowl, whisk together flour, salt, and your chosen spice (if using). Adding spices now ensures even distribution.
- Toss butter cubes into the flour mix, then use a pastry cutter or two forks to blend until the texture resembles coarse crumbs—tiny pea-sized bits are perfect.
- Fold shredded cheese into the flour-butter mixture, coating each strand so it won’t clump.
- Pour in discard and mix gently with a silicone spatula until dough starts to come together. If it seems too dry, drizzle in ice water, one teaspoon at a time.
- Turn dough onto a lightly floured surface and press into a flat disk—no chilling needed. Roll out to about 1/8-inch thickness for the crispiest results.
- Use a pizza cutter or sharp knife to slice into 1½-inch squares (or fun shapes with mini cookie cutters). Transfer pieces to a parchment-lined baking sheet.
- Slide tray into a 375°F oven and bake for 12–15 minutes, rotating halfway, until edges are golden. Keep an eye on them—thin crackers brown fast.
- Let crackers rest on the sheet for 5 minutes; this final crisping is key. Move to a wire rack to cool completely before sampling or storing.
Notes
Dough firmness: If your discard is on the thinner side, reduce ice water—too much liquid makes bending tricky. Thickness tip: Thicker crackers yield a softer bite; roll thinner for extra snap. Flavor boost: Let the cut crackers sit for 5 minutes before baking to let spices adhere. Mixer note: A food processor speeds up steps 2–3, but hands-on feel is also great.
Nutrition
Calories: 120kcal
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