Sourdough Cheese Crackers
User Reviews
4
Sourdough Cheese Crackers
Description
This recipe starts by mixing sourdough starter with melted butter, baking soda, and all-purpose flour to create a stiff dough. After kneading, the dough rests loosely covered at room temperature for 8 hours, allowing flavor development and dough conditioning. Later, dry seasonings like onion powder, mustard powder, salt, and a dash of paprika are kneaded in along with shredded cheddar cheese to evenly distribute flavor and texture.
The dough is divided and rolled thin into rectangular sheets, about 1/8 inch thick, then cut into cracker shapes and baked at 350°F. Baking until crisp and allowing the crackers to dry further in the turned-off oven ensures a crunchy finish. The sourdough starter imparts a mild tang that complements the sharpness of cheddar cheese and warm spices, producing a savory cracker with a crisp snap.
These crackers serve well as snacks or accompaniments to cheese boards, balancing tangy and savory notes with a crunchy bite. Letting the crackers cool completely before storage maintains their texture. Using discarded sourdough starter offers a way to reduce waste while creating a unique homemade cracker.
Ingredients
- 1 c sourdough starter (this can be your discarded starter from your most recent feeding)
- 1/4 c butter melted and cooled, salted
- ½ c all-purpose flour unbleached
- ¼ tsp baking soda
- ¼ tsp onion powder
- ¼ tsp mustard powder
- ¼ tsp salt
- dash paprika
- ½ c cheddar cheese shredded
Instructions
- Mix the melted butter into your starter. Add baking soda and enough flour to achieve a stiff dough. Knead mixture together until a smooth, stiff dough forms.
- Place in a bowl, cover loosely with plastic wrap, and let set at room temperature for 8 hours.
- When you are ready to make your crackers, preheat oven to 350F.
- Knead seasonings into the dough until well incorporated.
- Add cheese and continue kneading until evenly distributed.
- Divide dough in half. Roll each half into a rectangle, roughly 10” x 12” and 1/8” thick.
- Transfer rolled dough to a greased baking sheet. Cut into desired shapes with a pizza cutter.
- Bake for 15 minutes.
- After 15 minutes have passed, turn off the oven, but leave the crackers inside for an additional 10-15 minutes.
- Remove crackers from oven when crispy.
- Let cool completely before storing in an airtight container.
User Reviews
Overall Rating
4
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