These Sourdough Cheese Crackers are crunchy and packed with cheesy goodness. They’re perfect for snacking, and a great way to use up leftover sourdough starter!
Making these crackers is as fun as eating them! I love to enjoy them with dips or just on their own. Who can resist a good snack? 😄
What I really appreciate is how simple they are to whip up—just mix, roll, and bake. It’s the perfect treat for family movie nights or gatherings with friends!
Key Ingredients & Substitutions
Sourdough Starter: You can use either active or discard sourdough starter for these crackers. If you don’t have any, you can substitute it with plain yogurt or buttermilk for a similar tangy flavor.
Cheese: Sharp cheddar cheese adds depth, but feel free to mix it up! Monterey Jack, Gouda, or Parmesan work great as substitutes, or you can use a combination for extra flavor.
Butter: Unsalted butter keeps the flavor balanced, but if you’re out, coconut oil or margarine can be good replacements. Just remember to keep them cold for the right texture!
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier taste or gluten-free flour if you need it to be gluten-free. Ensure the gluten-free blend has xanthan gum to help with structure.
What’s the Best Way to Roll Out Dough Thinly?
Getting the dough thin is key to crunchy crackers! Here’s how to do it smoothly:
- Divide the dough into two portions – it’s easier to handle.
- Use a rolling pin and roll between two sheets of parchment paper. This prevents sticking and makes it easier to transfer.
- A good thickness is around 1/8 inch (3mm). Thinner dough yields crisper crackers!
- As you roll, check for even thickness. If it’s uneven, it’ll bake unevenly!
Don’t forget to score the dough before baking; it helps achieve those lovely cracker shapes! Enjoy your baking adventure with these tasty crackers!
How to Make Sourdough Cheese Crackers
Ingredients You’ll Need:
- 1 cup (150g) sourdough starter (discard or active, unfed)
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon kosher salt, plus extra for topping
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups (170g) sharp cheddar cheese, finely shredded
- 6 tablespoons (85g) unsalted butter, cold and cut into small pieces
- 1 tablespoon (15ml) water (if needed for dough consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Plus, you’ll want to factor in some cooling time once the crackers are out of the oven. Altogether, you can have these delicious snacks ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent the crackers from sticking.
2. Mix the Dough:
In a food processor, combine your sourdough starter, flour, kosher salt, and black pepper. Pulse briefly to mix everything together smoothly.
3. Add Cheese and Butter:
Next, add the finely shredded cheddar cheese and the cold butter pieces to the mixture. Pulse until you achieve a crumbly texture where the mixture starts to come together as a dough. If it feels too dry, don’t hesitate to add water a teaspoon at a time until it holds its shape when pressed.
4. Prepare to Roll:
Turn the dough out onto a clean surface and knead it gently to combine everything fully. For easier rolling, divide the dough into two portions.
5. Roll Out the Dough:
Take one portion of the dough and roll it out between two sheets of parchment paper until it’s very thin—about 1/8 inch (3mm) or even thinner for extra crunch. Then, repeat this with the other portion of dough.
6. Score and Prick:
Using a sharp knife or pizza cutter, score the rolled dough into squares or rectangles according to your preferred size for crackers. To keep the crackers from puffing up during baking, prick each one lightly with a fork.
7. Transfer to Baking Sheet:
Carefully move the rolled-out dough on the parchment to the prepared baking sheet. Just before baking, sprinkle a little extra sea salt over the top for added flavor!
8. Bake Them:
Now it’s time to bake! Place the baking sheet in your preheated oven and bake for 18-22 minutes until the crackers are golden brown and crisp around the edges. Keep an eye on them to prevent burning.
9. Cool and Break Apart:
Once baked, remove the crackers from the oven and let them cool completely on the pan. After they’re cool, break them apart along the scored lines.
10. Store and Enjoy:
Your Sourdough Cheese Crackers are now ready to snack on! Store any leftovers in an airtight container at room temperature for up to one week—if they last that long! Enjoy with your favorite dips or just as they are!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a nutty flavor and added nutrition. Just note that it may make the crackers a bit denser, so you might need to adjust the moisture slightly if the dough feels dry.
What Can I Substitute for Cheese?
If you’re looking for substitutions, cheese can be swapped with a dairy-free alternative, or you can use different types of cheese like Gouda, Monterey Jack, or even a pepper jack for a spicy kick. Just ensure it’s finely shredded for even mixing!
How Should I Store Leftover Crackers?
Store the leftovers in an airtight container at room temperature for up to one week. For longer storage, consider freezing them. Just make sure to cool them completely before placing them in a freezer-safe bag or container.
Can I Add Herbs or Spices?
Definitely! Feel free to mix in your favorite herbs or spices to customize your crackers. Dried rosemary, garlic powder, or even paprika can add an extra layer of flavor. Just sprinkle in about 1-2 teaspoons to taste during the mixing process!