– **Title**: Sourdough Discard Cheese Crackers
– **Ingredients**:
– 1 cup sourdough discard (unfed)
– 1 cup all-purpose flour
– 1 cup shredded cheese (cheddar, gouda, or your choice)
– 1/2 teaspoon salt
– 1/2 teaspoon garlic powder (optional)
– 1/4 teaspoon black pepper
– 1/4 cup unsalted butter, melted
– 2 tablespoons water (as needed)
– Extra shredded cheese for topping (optional)
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sourdough discard, all-purpose flour, shredded cheese, salt, garlic powder, and black pepper. Mix until well combined.
3. Pour in the melted butter and mix again. If the mixture seems too dry, gradually add water, a tablespoon at a time, until a dough forms that can be rolled out.
4. Transfer the dough to a lightly floured surface. Roll it out to about 1/8-inch thickness.
5. Using a knife or a pizza cutter, cut the dough into squares or desired shapes. Transfer the cut-outs to the prepared baking sheet. If desired, sprinkle additional shredded cheese on top of the crackers.
6. Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and the crackers are crisp.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Enjoy your sourdough discard cheese crackers as a snack on their own or with dips! Store any leftovers in an airtight container.
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds a lovely tangy flavor. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a similar effect in terms of moisture, but the flavor will differ.
Shredded Cheese: I love using cheddar for its sharpness. You can easily substitute it with mozzarella for a milder taste, or even a blend of cheeses for added depth. Just remember to shred it fresh for best results!
Flour: All-purpose flour works perfectly here. If you’re looking for a gluten-free option, you could use a gluten-free all-purpose mix, but be aware that the texture may vary slightly.
Garlic and Onion Powder: These add great flavor! If you’re out of them, consider using fresh minced garlic and onions, or even a pinch of garlic salt and onion salt as substitutes. Just adjust the overall salt in the recipe to balance.
Cayenne Pepper: This is optional for a spicy kick. If you’re not into spicy food, feel free to leave it out. Alternatively, a dash of smoked paprika could give a nice flavor without the heat.
How Do I Get the Perfect Texture for My Crackers?
To achieve that satisfying crunch, pay special attention to how you incorporate the butter. It’s key to work it into the dry ingredients until you see coarse crumbs. This creates flaky layers in your crackers.
- Keep the butter cold; it helps form those layers. If you can, pop it in the freezer for a few minutes before cutting it into the mixture.
- When rolling out the dough, aim for about 1/8-inch thickness. Thinner means crisper, but too thin can easily burn.
- Using a fork to poke holes not only makes them look nice but also lets steam escape, so they’re crisp all the way through.
- Keep an eye on them while baking because they can go from golden to burnt quickly. Check at around 15 minutes.
How to Make Sourdough Discard Cheese Crackers
Ingredients You’ll Need:
For The Crackers:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 cup shredded cheese (cheddar or your preference)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional, for a kick)
- 4 tablespoons cold butter, cubed
- 2-4 tablespoons water (as needed)
- Sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-20 minutes of baking time, so you can have your delicious cheese crackers ready in about 30-35 minutes total. Perfect for a quick snack or as a party appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get your oven nice and hot, perfect for crisping up those crackers! While the oven heats, line a baking sheet with parchment paper to make cleanup a breeze.
2. Mix the Dry Ingredients:
In a mixing bowl, combine the sourdough discard, all-purpose flour, shredded cheese, garlic powder, onion powder, salt, and cayenne pepper if you like a bit of spice. Mix everything together well to make sure all the ingredients are combined.
3. Add Butter and Form the Dough:
Add the cold cubed butter to your flour mixture. Use a pastry cutter or your fingers to mix the butter into the dry ingredients until it looks like coarse crumbs. This will give your crackers that delightful flakiness!
4. Bring the Dough Together:
Gradually add water, one tablespoon at a time, mixing until the dough comes together. You want the dough to be smooth but not sticky—just the right consistency for rolling out!
5. Roll Out the Dough:
Turn the dough out onto a lightly floured surface. Roll it out to about 1/8-inch thickness. Don’t worry about making it perfect—homemade is charming!
6. Cut and Prepare the Crackers:
Using a knife or pizza cutter, cut the rolled-out dough into squares or your favorite shape. Make sure to poke holes in the center of each cracker with a fork; this helps them bake evenly.
7. Bake the Crackers:
Transfer the cut crackers onto your prepared baking sheet. Sprinkle a little sea salt on top for extra flavor. Bake in your preheated oven for 15-20 minutes, until they are golden brown and crisp. Keep an eye on them towards the end; nobody likes burnt crackers!
8. Cool and Enjoy:
Once baked, remove the crackers from the oven and let them cool completely on a wire rack. This cooling step is crucial for achieving that perfect crunch! Enjoy your crunchy, cheesy sourdough discard crackers as a snack or serve them to friends—you’ll be the star of the show!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can add a nuttier flavor to your crackers. Keep in mind that it may absorb more moisture, so you might need to adjust the water slightly to get the right dough consistency.
What Other Cheeses Can I Use?
Feel free to experiment with different types of cheese! Parmesan, gouda, or mozzarella all work well. Just make sure the cheese is shredded to ensure even mixing and melting during baking.
How Should I Store Leftover Crackers?
Store your leftover cheese crackers in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag. Just thaw and crisp them in the oven for a few minutes when you’re ready to enjoy!
Can I Make These Crackers Spicier?
Definitely! You can increase the amount of cayenne pepper or add other spices like smoked paprika or chili powder for an extra kick. Just be mindful of your spice preference and taste as you go!
