These crunchy Sourdough Cheese Crackers are a perfect snack! With a cheesy flavor and a delightful crunch, they’re great for munching anytime.
Making these crackers is so easy, you just mix, roll, and bake. They disappear fast in my house, especially during movie night! 🍿
Key Ingredients & Substitutions
Sourdough Starter: Use unfed, thick sourdough starter discard for the best texture. If you don’t have any, you can substitute with a store-bought pizza dough or a quick bread mix, but the flavor will differ.
Cheese: I recommend sharp cheddar for a bold flavor. Feel free to mix it up—Monterey Jack, Gouda, or even a spicy pepper jack would be delicious! If you need a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.
Butter: Unsalted butter is best for controlling the salt in your recipe. If you’re looking for a dairy-free alternative, coconut oil or vegan butter can work well. Just make sure it’s solid and cold.
Herbs: Fresh herbs like rosemary or thyme enhance the flavor significantly. If you don’t have fresh herbs, dried ones work too, just use a smaller amount (about 1/3 of the amount). You can also skip them if you prefer plain crackers.
How Do I Achieve the Perfectly Crisp Texture?
Getting your crackers crispy is key. Here’s how to make sure they turn out just right:
- Roll the dough very thin, about 1/8 inch thick. The thinner the dough, the crisper the crackers.
- Prick each cracker with a fork to release steam while baking, which helps them stay flat.
- Keep an eye on the oven! Baking times can vary, so check around the 18-minute mark for that golden brown color.
Let the crackers cool completely on the baking sheet. This allows them to crisp up even more. Enjoy snacking!
Sourdough Cheese Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed, thick consistency)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional for a savory boost)
- 1/4 teaspoon smoked paprika or cayenne pepper (optional for a slight kick)
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1 1/4 cups sharp cheddar cheese, grated
- 2 tablespoons grated Parmesan cheese (optional)
- 2-3 tablespoons cold water (as needed)
- Fresh or dried herbs to taste (e.g., thyme, rosemary, chives), finely chopped or crushed (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, plus some extra time to cool after baking. Overall, you’re looking at around 40 minutes from start to finish before you can enjoy these delicious crackers!
Step-by-Step Instructions:
1. Prepare the Oven:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Combine the Dry Ingredients:
In a large bowl, whisk together the sourdough starter, flour, salt, garlic powder, and the smoked paprika or cayenne if you’re using it. Make sure it’s well mixed to evenly distribute the flavors!
3. Mix in the Butter:
Add the cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, quickly rub the butter into the dry ingredients until it looks like coarse crumbs. This will help make your crackers nice and flaky.
4. Add the Cheese and Herbs:
Now, stir in the grated sharp cheddar cheese, and Parmesan cheese if you want that extra cheesy flavor. If you’re adding fresh or dried herbs, toss them in too! This adds a lovely flavor.
5. Forming the Dough:
Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together. You want it to be firm and workable but not sticky. Be careful not to overwork the dough, as this can make the crackers tough.
6. Rolling Out the Dough:
Turn the dough out onto a lightly floured surface and roll it out as thin as possible—about 1/8 inch thick. The thinner the dough, the crisper your crackers will be!
7. Cutting the Crackers:
Using a sharp knife or pizza cutter, cut the dough into small squares or rectangles, about 1 1/2 to 2 inches in size. You can get creative with shapes if you’d like!
8. Transfer to Baking Sheets:
Carefully transfer the cracker pieces (still on the rolled dough) to your prepared baking sheets. If you want, prick each cracker a few times with a fork to help avoid puffing while they bake.
9. Baking:
Bake for 18-22 minutes, or until the crackers turn golden brown and crispy. Keep an eye on them near the end to prevent burning!
10. Cooling:
Once baked, remove the crackers from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool, so don’t skip this step!
11. Storing Your Crackers:
After cooling, place your delightful sourdough cheese crackers in an airtight container. They can be stored at room temperature for up to a week—if they last that long!
Enjoy your homemade flavorful sourdough cheese crackers as a snack or with your favorite dips! Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that this will slightly change the texture and flavor of the crackers. You might need to adjust the liquid slightly, as whole wheat flour can absorb more moisture.
How Do I Keep My Crackers Crispy After Baking?
To keep your crackers crisp, make sure they cool completely on the baking sheet after baking. Once cooled, store them in an airtight container at room temperature. If they start to soften, you can refresh them by baking them for a few minutes in a preheated oven at 350°F (175°C).
Can I Add Different Cheeses or Flavors?
Yes, you can customize your crackers with different cheeses like gouda, mozzarella, or pepper jack for a kick! You can also add spices like dried oregano or chili flakes for extra flavor.
What Can I Serve with These Crackers?
These sourdough cheese crackers pair wonderfully with dips like hummus, guacamole, or cheese spreads. They’re also excellent alongside soups or salads as a crunchy side.