Sourdough Cheese Crackers
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
50 crackers
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Calories
17 kcal
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Course
Snacks
Sourdough Cheese Crackers
Description
The Sourdough Cheese Crackers recipe uses unfed sourdough starter mixed with melted butter, fine salt, and finely shredded medium cheddar cheese. The mixture is spread very thin on a parchment-lined baking sheet to achieve a delicate, crisp cracker texture. After the initial bake, the dough is scored into squares and optionally decorated by poking holes in the center for a classic look, then baked further until golden and firm. The crackers have a crunch from the baked cheese and a subtle tang from the sourdough starter, offering a complex savory snack.
This recipe suggests trying different cheeses such as sharp or white cheddar, Parmesan in half quantities to avoid saltiness, or Monterey Jack to vary the flavor profile. The crackers are suitable as a snack or accompaniment to soups and salads.
Ingredients
- 200 grams sourdough starter 1 cup stirred and unfed starter, discard
- 2 Tbsp butter melted, unsalted
- ¼ tsp salt fine sea salt
- 1 cup cheddar cheese loosely packed or 60 grams, finely shredded, medium
- sea salt everything bagel seasoning, sesame seeds, etc, flaky, to taste; seasoning note
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Measure in the sourdough discard and salt, and stir together with a spatula until well combined. Add cheese and stir until well incorporated.
- Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, my dough rectangle measured 11x14 inches) .
- Lightly sprinkle the top with flaky salt - don't overseason.
- Bake for 10 minutes then remove from the oven and use a pizza cutter to score your crackers into bite-size squares. For the classic cheese cracker appearance, you can use the back of a wooden skewer to poke a hole in the center of each crack. It takes a couple of extra minutes but they look so cute.
- Return to the oven and bake another 20 minutes or until the crackers are golden and hardened. If crackers are not firmed up, it may be due to not spreading them thinly enough, just continue to bake until they are firm when you tap the tops.
- Remove from the oven and let cool on the baking sheet to let them fully dry out. Once they have cooled completely, store in an airtight container or zip bag.
Notes
- Try different cheeses like sharp cheddar, white cheddar, Parmesan (use half to avoid excess salt), or Monterey Jack to vary flavor.
- Spread the dough very thin to ensure crispy crackers.
- Lightly sprinkle flaky salt or seasoning on top before baking to enhance taste without overpowering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50crackers
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 10crackers | |
| Calories | 17kcal | 1% |
| Carbs | 1g | |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 27mg | 1% |
| Potassium | 2mg | 0% |
| Fiber | 0.03g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 37IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.004mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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