Raise your hand if over the last year or so you’ve hopped aboard the sourdough train! If you’re like me, you have. And if you have, you’ve surely got a healthy supply of discard sitting next to your sourdough mother. Want to know the perfect use for that discard? These cheesy everything sourdough crackers!
All you need for these bad boys are some discard, butter, flour, everything seasoning, and cheese. I don’t know about you, but these are all things I have in my kitchen at all times.
So far in my sourdough journey, I’ve made plenty of sourdough loaves, sourdough pizza, sourdough challah, and I’ve definitely made these crackers more times than I can count.
They really are just that good.
The base of this cracker recipe comes from King Arthur Flour. Hands down my favourite flour and they have some truly incredible recipes.
But back to these cheesy everything sourdough crackers. That’s really why you’re all here!
Let’s get our ingredients together. First up: flour. I like to use all-purpose, but these are also really good with whole wheat flour. Then, our sourdough discard. We want unfed starter for these crackers. Next up, a teeny bit of salt and some nice, soft room temperature butter. We don’t want to cut the butter into our dough, we want it to seamlessly blend in to the rest of the ingredients.
The seasoning and cheese is how you really make these crackers your own. I like to use everyone’s favourite everything bagel seasoning because it’s truly just the perfect blend of flavours. Then we have the cheese. I’m using a sharp Tillamook cheddar. When choosing your cheese, make sure it isn’t a cheese that gets oily when it melts. That’ll give us soggy crackers and we definitely don’t want that.
Mix all of those together, then refrigerate for about an hour before you roll it out. Cut the squares into whatever size you want, poke with a fork, drizzle with some olive oil and throw them in the oven. You can add an extra sprinkle of salt if you want.
Once these are baked, we need to exercise a little patience. To ensure a true, crunchy cracker texture, we need to let them cool on a wire rack for a little to dry them out. The wait is worth it, I promise.
Ingredients
- 1 cup all-purpose flour
- 1 cup sourdough discard
- 1/2 tsp. salt
- 1/2 stick (4 tbsp.) unsalted butter, room temperature
- 2-3 tbsp. everything seasoning
- 1/2-1 cup cheese, depending on your cheese love
- Olive oil, for drizzling
Instructions
- In a bowl, combine the flour, discard, salt, butter, seasoning and cheese. Mix it enough to make sure the dough is smooth, but not sticky, then divide in half, wrap in plastic, and place in the fridge for 1 hour.
- Preheat the oven to 350°F.
- Lightly flour some parchment paper and place half of the dough on it. Roll out the dough to 1/16-1/8" thick. The thinner the crackers, the crispier they'll be.
- Transfer the dough and the parchment to a baking sheet and cut the dough into squares. Repeat with the remaining half of dough.
- Lightly drizzle some oil over each half of dough and bake the crackers for 23-25 minutes. Rotate the trays halfway through baking time.
- Remove from the oven and place the crackers on a wire rack to cool completely.
