Sourdough Discard Cheese Crackers

 

 

 

 

 

 

 

Ingredients:

½ cup sourdough discard (unfed)
¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon paprika (or smoked paprika for extra flavor)
½ teaspoon garlic powder (optional)
3 tablespoons unsalted butter, cold and cubed
½ cup shredded sharp cheddar cheese
¼ cup grated parmesan cheese
1–2 tablespoons cold water (if needed)

Instructions:

Prepare the Dough

In a bowl, whisk together flour, salt, paprika, and garlic powder.
Add cold butter and cut it into the flour using a fork or pastry cutter until the mixture looks crumbly.
Mix in cheddar and parmesan cheese.
Add sourdough discard and mix until a dough forms.
If the dough is too dry, add 1 tablespoon of cold water at a time.
Chill the Dough

Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Preheat & Roll Out

Preheat oven to 350°F (175°C).
Roll dough out on a lightly floured surface to about ⅛-inch thickness.
Cut & Bake

Cut into squares, rectangles, or fun shapes using a knife or cookie cutter.
Transfer to a parchment-lined baking sheet.
Poke holes in each cracker with a fork to prevent puffing.
Bake for 12–15 minutes, or until golden and crisp.
Cool & Enjoy

Let crackers cool completely to crisp up.
Store in an airtight container for up to 1 week.
Tips & Variations:
Extra Cheesy? Sprinkle shredded cheese on top before baking.
Spicy Kick? Add a pinch of cayenne pepper.
Pretzel Vibes? Brush with butter and sprinkle with coarse salt before baking.

These Sourdough Discard Cheese Crackers are crispy, flavorful, and totally snack-worthy!