Sourdough Cheese Crackers Easy to Make

Making homemade Sourdough Cheese Crackers from sourdough waste is an excellent way to recycle it. Made with sourdough leftovers, butter cheese and a little salt, these crackers make a great snack.

You can make them at home and they will taste just like store bought ‘cheese it’.

Sourdough Cheese Crackers – Recipe

Sourdough Discard Crackers are a huge hit. Many people have asked for the recipe. We love these sourdough leftover cheese crackers. These crackers are loved by us and our kids.

It’s perfect as an easy snack to take with you on the go. They can be eaten at any time, even for a casual lunch. These are disappearing so quickly that I’m going to have double the amount of ingredients.

Homemade crackers may look complicated but they can be made in just 2 minutes, including spreading, baking and cooling time. They are worth it for the flavour. It’s like buying Cheese-Its, but the flavour is better. I can serve them to my family with confidence knowing that they contain real cheese.

Healthline reports that by baking them using a fermented sourdough starter, the sourdough breads are more digestible.

Ingredients to make Sourdough Cheese Crackers

You can make sourdough cheese crackers by using a powerful, flavorful cheese. The following are the ingredients you will require:

• Sourdough disposal – it can be active, stirred down, or plain old inactive waste that you normally discard (unless the colour has changed or is very old).
• Cheddar cheese – You can use medium or sharp cheddar cheese. For a more uniformly cheesy texture, use finely grated cheese.
• Butter – Adds crunchiness to crackers, helps ingredients stick together.
• Salinity is heightened by cheese, so a tiny amount goes a far way.

Variations

It is important to choose the right cheese and quantity. A sharp cheddar will enhance the flavour of the crackers and their texture. Think about experimenting by using different types of cheddar, like:

• White cheddar
• You can use 1/2 cup Parmesan to make the crackers saltier.
• Monterey Jack

How To Make Sourdough Cheese Crackers

1. Preheating – Set your oven temperature to 350degF. Line your baking sheets with parchment.
2. Melt, then combine – In a large bowl or measuring cup, melt the butter. Allow to cool just until lukewarm. Add the sourdough, a starter (discard) and salt. Mix well. Add cheese to the mixture and combine well.
3. Spread your batter on parchment-lined baking sheets (an offset spatula helps you spread it into an even thin layer which is nearly transparent.
4. Add a seasoning of salt flaky to the crackers.
5. Bake and Score. Remove from the oven after 10 minutes and then score the squares using a 12 inch pizza cutter. To make holes, you can also use the backside of a skewer.

Fun Fact:

These holes are actually important. A vent is created by “docking” high-fat doughs like cheese crackers, pie crusts or thin cookies. This stops the baked goods puffing up or cracking when they are baking.

• Final Bake-Return to the Oven and bake another 20 minutes until crackers have a golden colour. The longer it takes to bake thicker cookies, the more they will harden.
• After cooling, you can store the crackers in an air-tight container.

What To Serve With Sourdough Cheddar Crackers

This cracker is delicious all by itself, or you can pair it with any number of different toppings. You can cut them in different sizes based on how you intend to serve them. Serve these delicious sourdough crumbs with the following options:

• Dips. Pair these with dips that are creamy, like queso, hummus ranch or guacamole.
• Sprinkle on a bowl of tomato or chilli soup, chilli, or tortilla soup.
• Sandwich: Serve with any sandwich you like, be it grilled cheese or a BLT, or even a chicken bacon and avocado sandwich.
• Charger: Add a mixture of meats and cheeses cured in various ways, as well as fruits, nuts and fresh vegetables to create a delectable charcuterie.
• Spreads: Serve with pimento cheese, or a cheeseball.
• Salad – Instead of using croutons to add crunch to a cobb lettuce, Caesar or garden dressing, crumble up these crumbs.

How to Store Sourdough Crackers

The crackers should be stored in an airtight plastic bag or glass jar. Enjoy these within a week of their preparation.

It’s important to note that even if crackers haven’t been fully baked or crisp, storing them will cause the cookies not to crisp.

The sourdough waste that is generated when you bake Sourdough Bakery Bread will be a significant amount. Why not make it into some tasty treats? Like Sourdough Pancakes. Just a few simple ingredients and you’re ready to go! The Sourdough Cheese Crackers should be on your list of must-try recipes if you’re a sourdough lover.

Sourdough Cheese Crackers

It's easy to make these homemade Sourdough Cheese Crackers. Made with leftover sourdough, butter cheese and salt.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Italian

Servings 12 Persons

Calories 17 kcal

Ingredients

  

• The starter is 1 cup stirred up and not fed.
• 2 Tbsp. unsalted Butter melted
• 0.06 tsp fine sea salt
• 0.24 cup of finely shredded medium cheddar 60 grams loosely packed
• The seasonings are up to you – everything bagel spice flaky seasalt, sesame, seeds etc.

Instructions

 

• Prepare the oven for 350F. Line a baking sheet in parchment paper.
• Butter in large measuring cups or bowls should be melted and cooled to just below lukewarm. Incorporate the sourdough reject and salt. Use a spatula and combine until combined. Add cheese and continue stirring until fully incorporated.
• Mixture should be poured onto a baking sheet with parchment and spread out using an offset scraper to make a thin even layer, almost transparent.
• Spread the flaky sea salt on the top, but don’t go overboard.
• To make bite-sized crackers, bake for 10 minutes and then use a Pizza Cutter to cut your crackers. If you want a traditional cracker, poke holes in each crack using the wood skewer. This takes an extra couple of minutes, but looks so cute.
• If the crackers do not harden, you may have spread them too thinly. If the crackers do not firm up it could be because you did not spread them thin enough. Simply continue to bake and check to see if there is a difference when tapping on top.
• Allow them to completely dry by removing from the over and letting the sheet cool. Once the cookies have cooled to room temperature, you can store them in a ziplock bag or airtight container.

Notes

Cheese Variations to try:
Sharp Cheddar Cheese
White cheddar
Parmesean (use 1/2 cup or the crackers will be too salty)
Monterey Jack

Keyword Cheese Crackers, Crackers, Sourdough Crackers

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