Cheesy Sourdough Discard Crackers
Cheesy sourdough discard crackers are easy to make, full of flavor and a great way to use up sourdough discard.
Servings 60
Equipment
- Stand mixer and dough hook
- Measuring cups and spoons
- Rolling pin
- Pizza Cutter
- Fork
- Large baking sheet
Ingredients
- 1 cup all purpose unbleached flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ cup sourdough discard
- 4 tbs melted butter
- ⅓ cup shredded parmesan cheese
- black pepper
Instructions
- In the bowl of a stand mixer, add the dry ingredients and mix. Then mix in the wet ingredients to form a soft dough. If the dough is too wet, then add a bit more flour. Refrigerate the dough for one or more hours.
- After refrigerating, roll the dough to as thin as you desire, around 1/8″.
- Sprinkle parmesan over the entire dough, as well as black pepper, and carefully press it into the dough using the rolling pin. Then poke holes with a fork all over the dough, then cut to desired shape with a sharp knife or pizza cutter.
- Carefully transfer the crackers to a lined baking sheet, then bake the crackers at 350°F for 15-18 minutes or until golden brown and enjoy!
Notes
- You can substitute the parmesan for your favorite cheese or cheese combination.
- Be sure to use plenty of flour when rolling out the dough to avoid the crackers sticking to the counter.
- This recipe makes several crackers, so I like to use two large baking sheets at once to cut down on the time it takes to bake all of them.
- If you want a more rustic looking cracker, you can bake the dough without cutting it into cracker shapes, then break it apart once they've baked and cooled.
- Store these homemade sourdough crackers in an airtight container on the counter for up to a week.