Description
Deliciously crunchy and tangy cheese crackers made with sourdough starter and sharp cheddar.
Ingredients
Scale
- 1 cup active sourdough starter (fed and bubbly), room temperature
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder or 1 small clove finely minced
- 2–3 tablespoons cold water, as needed
- Optional: 1/2 teaspoon smoked paprika, 1/2 teaspoon finely chopped fresh rosemary or thyme, or 1 tablespoon sesame seeds for topping
Instructions
- Grate your cheese and return it to the fridge while you measure the other ingredients.
- Combine flour and salt in a mixing bowl, then cut in the cubed butter until the mixture resembles coarse crumbs.
- Stir in the grated cheese and any dried spices.
- Add the active sourdough starter and stir gently with a wooden spoon until the dough begins to come together. Add cold water, one tablespoon at a time, if the dough is dry.
- Turn the dough onto a lightly floured surface and knead briefly just until smooth. Wrap the dough and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll the dough very thin and cut into small squares or shapes. Use a fork to prick each square lightly.
- Brush each piece with melted butter, then sprinkle with flaky sea salt or sesame seeds.
- Bake for 12–16 minutes, rotating the pan halfway through for even browning. Let cool completely on a wire rack.
Notes
For a more pronounced tang, let the dough rest overnight in the fridge before rolling.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: sourdough, homemade, cheez its, crackers, snack
