Buttery Cheesy Sourdough Discard Crackers
Cheesy, salty with a delicious buttery flaky texture these sourdough discard crackers are so good and so easy to make! This will be your new favorite saourdough discard recipe!
Equipment
- Mixing bowls
- Sheet pan
- Rolling Pin
Ingredients
- 84 grams Butter melted
- 125 grams Sourdough discard
- 125 grams Flour
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 3/4 tsp Salt
- 1 Heaping Cup Chedder cheese shredded
Instructions
- 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