I am always thinking of new, easy and better yet HEALTHY snack ideas that I can make for my toddler, and of course my fiancĂ©, man loves his snacks. These Sourdough discard crackers, are super tasty and incredibly easy to make. They have a super buttery and flaky texture with that delicious salty and cheesy taste. The first time I made these they lasted all of 24 hours… and that was before I fine tuned the recipe. So if you are looking for easy, toddler friendly snack ideas you have got to give this recipe a try!
Sourdough discard
This recipe is also great if you are in need of some tried and true sourdough discard recipes. I love having a few really great sourdough discard recipes that I can fall back on to use up my discard. And this is definitely one of my new favorites. I love incorporating sourdough discard into my recipes because it is rich in pre and probiotics, which is great for digestion and supporting a healthy gut microbiome.
For a full list of ingredients, their amounts and a concise version of the instructions scroll down to the recipe card!
Ingredients:
- Butter – Butter gives the crackers such a nice buttery and flaky texture
- Sourdough discard – This is the base of the crackers. Not only does sourdough discard give the crackers a delicious tangy flavor, but sourdough discard is full of pre and probiotics which helps support healthy digestion and the gut microbiome!
- Flour – Anitas all purpose flour is a great affordable and healthier option. Flour firms up the dough and neutralizes some of the tangy flavor of the sourdough discard so that it isn’t so overpowering.
- Garlic powder
- Salt
- Black pepper
- Chedder cheese – The cheese along with the salt, pepper and garlic powder gives the crackers a delicious cheesy salty flavor!
Instructions:
Preheat your oven to 375 degrees Fahrenhiet
These crackers are super easy to make which is one of my favourite things about them. Start off by adding your butter to a small sauce pan and melting it over medium heat until it is just melted.
In a medium to large mixing bowl measure out your sourdough discard, and whisk in your melted butter
In a separate bowl whisk together your flour, salt, pepper and garlic powder, then stir in the shredded cheese. This doesnt have to be done in a separate bowl, however i do find it works better for evenly combining the seasonings and the cheese.
Add the flour mixture into the sourdough discard mixture and stir until well combined. it will be a slightly shaggy dough but should clean the bowl and be relatively easy to work with due to the greasiness from the butter.
Line a sheet pan with parchment paper, and lightly sprinkle it with flour before transfering your dough onto the parchment.
When rolling it out I like to lightly sprinkle it with flour and roll it out very gently. Add a light layer of flour when needed to make sure the dough isn’t sticking to the rolling pin. It is a sticker dough so it needs to be rolled out very gently and periodically sprinkled with flour. I also like to coat the rolling pin with a bit of flour. Try your best to roll it out into the shape of a rectangle until it is roughly 1/8 to 1/4 inch thick.
Once your dough is rolled out, using a sharp knife or better yet a pizza cutter cut the dough into roughly 1 inch by 1 inch squares. After the dough is cut I like to separate the squares slightly for a more even baking.
Sprinkle the crackers with a little bit more salt and then put them in the oven for baking. Bake for 10 minutes then flip them and bake for about 8 more minutes until they turn a delicious golden brown. They might feel slightly soft when you take them out but will crisp up more as they cool.
Remove them from the oven and allow them to cool before storing in an airtight container, or ziploc bag at room temperature. Enjoy your new favourite sourdough discard recipe!
Buttery Cheesy Sourdough Discard Crackers
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit
- In a small saucepan melt your butter oven medium heat
- In a medium to large bowl measure out your sourdough discard, then whisk in the melted butter
- In a small bowl combine the flour, salt, pepper, garlic powder and cheese
- Add the dry ingredients into the wet ingredients and mix until evenly incorporated, the dough should be slightly shaggy but relatively easy to work with
- Line a sheet pan with parchment paper then lightly sprinkle the parchment with flour and transfer your dough onto the parchment
- Sprinkle the dough lightly with flour and begin the gently roll out the dough, you will probably need to add flour to the surface of the dough and the rolling pin a few times while rolling out the dough
- Roll it out until it is roughly 1/8 to 1/4 inch thick. Then using a sharp knife or pizza cutter cut the dough into roughly 1 by 1 inch squares
- I then like to separate the squares slightly from each other for a more even cooking. Take a fork and stab each one with a fork to create holes
- Bake the crackers for 7 minutes, take them out of the oven and flip them and then bake for 7 more minutes. They should be a nice golden brown. They might feel slightly soft when you take them out of the oven but will crisp up as they cool.
- Allow them to cool on the sheet pan and enjoy!
- Store them in an air tight container at room temperature
Check out this pin on Pinterest!
If you make this recipe, I would love to hear how it turned out in the comments!
If this interests you check out a few of my other sourdough discard recipes!
like my SOURDOUGH DISCARD BROWNIES They are so chocolately and fudgy with a delicious crispy top and they are so easy to make!
Or my EASY 5 INGREDIENT SOURDOUGH DISCARD TORTILLAS this is my most popular recipe on pinterest and on my site! These tortillas are so soft, I make a batch of these every week!
