This sourdough discard crackers have been a huge hit around here! I think I’m going to start having to double the recipe so that they last us a bit longer. They’ve been great on the side of sandwiches or as snacks for my toddlers. And they really do taste like Cheese Its!
1.) Making the cheese paste
Blend the shredded cheddar and melted butter together to form a “paste”!
2.) Form the dough
Combine the rest of the ingredients together with the cheese paste. Incorporate with hands until dough is smooth like play dough.
3.) Roll and cut!
After allowing the dough to rest, you’ll roll it out between two sheets of parchment paper. Then, cut dough into cracker shapes! (Don’t forget to poke holes in each cracker so that they don’t puff up during baking!) Lastly, you’ll want to lightly sprinkle the crackers with more sea salt!
4. ) Bake and enjoy!
Now for the fun part! You can let them cool, and then enjoy–but I really like them warm too!
Sourdough Discard Cheese-It Crackers
Ingredients
- 8 oz (or one block) Shredded extra Sharp Cheddar
- 3/4 cup Sourdough starter discard
- 8 tbsp (one stick) Melted butter
- 1 tsp Sea Salt (plus a little more for sprinkling)
- 1 1/2 cups All Purpose Flour
Instructions
- Combine shredded cheddar and melted butter in a blender or food processor to make a "cheese paste".
- In a medium bowl, combine flour, salt, sourdough starter, and cheese paste. Incorporate ingredients with your hands until thoroughly combined. Form a dough ball.
- Let dough rest for 25 minutes to absorb liquid. (You can also leave in the fridge for up to 2 days wrapped in plastic. This makes a for a long fermented cracker.)
- Roll out dough between two pieces of parchment paper. Dough should be about 1/16th of an inch thick.
- Using a pizza cutter, cut dough into strips, then across to cut make squares. (Poke at least one hole in each cracker to prevent "puffing up" as they bake!)
- Lightly sprinkle crackers with sea salt
- Bake at 375º for 16 minutes or until brown on the edges. Remove from oven and allow to cool. (They'll crisp up even more as they cool).