Are you tired of boring store-bought crackers that lack personality? Get ready to transform your sourdough discard into a culinary masterpiece that will have your taste buds dancing! These homemade Sourdough Cheddar Crackers are not just a snack – they're a crispy, cheesy adventure that turns your kitchen waste into a gourmet treat. With a perfect blend of tangy sourdough, sharp cheddar, and subtle garlic and onion notes, these crackers are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 crackers
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup unsalted butter, softened
Instructions
- Prepare your ingredients by measuring out all components precisely. Allow butter to soften at room temperature for easier mixing.
- In a large mixing bowl, combine sourdough discard, softened butter, and shredded cheddar cheese. Mix thoroughly until the ingredients are well incorporated and create a uniform mixture.
- In a separate bowl, whisk together all-purpose flour, salt, garlic powder, and onion powder to ensure even distribution of seasonings.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a cohesive dough forms. The dough should be slightly sticky but manageable.
- Cover the dough and refrigerate for 30 minutes to allow flavors to meld and dough to firm up, which will make rolling easier.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a pizza cutter or sharp knife to create small square or rectangular crackers.
- Transfer crackers to prepared baking sheets, spacing them slightly apart. Use a fork to prick each cracker, which helps prevent puffing during baking.
- Bake in the preheated oven for 18-20 minutes, or until edges are golden brown and crisp. Rotate baking sheets halfway through for even browning.
- Remove from oven and let crackers cool completely on the baking sheet. They will continue to crisp up as they cool.
- Store cooled crackers in an airtight container at room temperature for up to 5 days. Enjoy as a snack or with your favorite dips.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the best dough consistency.
- Chill Out: Don't skip the refrigeration step – it helps develop flavors and makes the dough easier to handle.
- Thickness is Key: Roll the dough to a consistent 1/8 inch thickness for even baking and maximum crispiness.
- Parchment Paper Hack: Use parchment or silicone mats to prevent sticking and ensure easy cleanup.
- Pricking Technique: The fork pricks aren't just decorative – they prevent the crackers from puffing up during baking.
- Rotation is Crucial: Rotate your baking sheets halfway through to guarantee uniform golden-brown edges.
- Cooling is Crucial: Let the crackers cool completely on the baking sheet to achieve maximum crispness.
- Storage Tip: Keep in an airtight container to maintain their satisfying crunch for up to 5 days.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 5g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg