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This homemade Sourdough Cheese It Crackers recipe transforms your sourdough discard into crispy, cheddar-packed bites that rival store-bought versions. The perfect blend of sharp cheese and tangy sourdough creates an addictively crunchy snack you'll make again and again.
I started making these when looking for creative ways to use my sourdough discard, and now my family requests them weekly. The satisfaction of creating such a popular snack from scratch never gets old.
Ingredients
- 8 ounce block of cheddar cheese: freshly shredded for maximum flavor and meltability
- 2 tablespoons finely grated Parmesan cheese: adds depth and umami notes
- ½ cup sourdough discard: brings tang and helps create the perfect texture
- 8 tablespoons unsalted butter: very soft for proper incorporation
- ¾ teaspoon salt: enhances the cheese flavor without overwhelming
- 1 ¾ cup all purpose flour: provides structure for that perfect snap
- Sea salt for sprinkling: creates that authentic cheese cracker finish
Step-by-Step Instructions
- Prepare The Cheese Mixture:
- Shred your cheddar block using the fine side of a box grater for even melting. Combine with extremely soft butter until completely incorporated using either a hand or stand mixer on medium speed. The mixture should be smooth with no visible butter chunks.
- Mix The Dry Ingredients:
- Whisk the flour, salt, and grated Parmesan in a separate bowl until evenly distributed. This ensures the salt and cheese flavor will be consistent throughout every cracker.
- Form The Dough:
- Add the dry ingredients to your cheese mixture, then incorporate the sourdough discard. The dough will initially seem crumbly but will come together. Use warm water on your hands to help form a cohesive ball without adding extra flour.
- Chill The Dough:
- Rest the dough in the refrigerator for at least 30 minutes. This critical step firms up the butter, making the dough easier to roll and ensuring crackers maintain their shape during baking.
- Roll And Cut:
- On a generously floured surface, roll the dough extremely thin about 1/16 inch thick for the crispiest results. Transfer carefully to a baking sheet, then use a pizza cutter to create uniform squares. Poke each cracker with a toothpick to prevent air bubbles.
- Bake To Perfection:
- Bake at 375°F for 14 to 16 minutes until edges turn golden brown. Watch carefully during the final minutes as they can quickly go from perfect to overdone. Allow crackers to rest on the baking sheet for five minutes before transferring to a cooling rack.
The secret to these crackers is definitely the freshly grated cheddar. I tried using pre-shredded cheese once and while still good, they lacked that intense flavor profile. My daughter now joins me in making these every Sunday afternoon, and watching her proudly share them with friends has become a cherished memory.
Customizing Your Crackers
While the classic cheddar version is delicious, experiment with different cheese combinations. Try smoked gouda for a deeper flavor, pepper jack for a spicy kick, or even a blend of Swiss and gruyere for a sophisticated twist. Just maintain the same total cheese quantity for consistent results.
Troubleshooting Tips
If your crackers aren't crisping properly, they may be too thick. Aim for paper-thin dough, which might seem impossibly thin but creates the perfect crunch. For extra crispness, you can leave them in the turned-off oven with the door cracked after baking to further dry out.
Serving Suggestions
These crackers shine on charcuterie boards alongside fruits, meats, and additional cheeses. They make excellent dippers for hummus or spinach artichoke dip. For a fun twist, try sprinkling different seasonings before baking everything bagel seasoning, ranch powder, or even a touch of cayenne for heat lovers.
The Sourdough Factor
Using sourdough discard in these crackers not only reduces waste but adds complexity to the flavor profile. The slight tanginess balances the rich cheese perfectly. These crackers actually taste more complex than commercial versions because of this secret ingredient that most manufacturers skip.
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Frequently Asked Questions
- → Can I use active sourdough starter instead of discard?
Yes, an active starter works just as well as sourdough discard in this recipe. It adds a similar tangy flavor.
- → How do I make the crackers extra crunchy?
Roll the dough very thin and bake until the edges are deeply golden. This ensures a crisp texture.
- → What cheese works best for these crackers?
Sharp cheddar is ideal for rich, cheesy flavor, but you can substitute with your favorite cheese varieties.
- → How long can these crackers be stored?
Stored in an airtight container, these crackers will stay fresh for up to five days at room temperature.
- → Can I freeze the cracker dough?
Yes, you can freeze the dough for up to three months. Thaw in the refrigerator before rolling and baking.