Sourdough Cheese Crackers
A crisp, tangy snack that's perfect for any occasion, these Sourdough Cheese Crackers are easy to make at home and pair well with a variety of dips and toppings.
Ingredients
Base
- 230 grams sourdough starter, active or discard, stirred down Use active starter for best flavor.
- 120 grams all-purpose flour
Cheese & Fat
- 226 grams sharp cheddar cheese, freshly shredded For best flavor, use fresh shredded cheese.
- 3 tablespoons melted butter or olive oil Either fat works well.
Spices
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper Adjust for spice preference.
Topping (optional)
- 1 teaspoon flaky salt Sprinkle on top before baking.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine sourdough starter, flour, shredded cheddar, melted butter or oil, salt, paprika, garlic powder, and cayenne pepper.
- Mix until a shaggy dough forms, then transfer to a work surface and knead for 3–5 minutes until smooth and cohesive.
- Divide dough into two equal portions. Wrap and refrigerate for up to 24 hours if desired, or allow to ferment at room temperature for up to 8 hours if using active starter.
Baking
- Place one portion of dough between two sheets of parchment paper and roll to 1/16-inch thickness.
- Remove the top parchment layer and cut into small squares using a pizza cutter.
- Dock each cracker with a fork or toothpick to prevent puffing, and sprinkle lightly with flaky salt if desired.
- Bake for 30–40 minutes, rotating pans halfway through, until crackers are golden and crisp around the edges.
- Cool completely on the baking sheet to allow crackers to fully crisp before storing.
Notes
Store in an airtight container at room temperature for up to 7 days. To serve, try with olives, pickles, salami, or dips such as spinach-artichoke.