If you’ve been following our sourdough starter series on Instagram, by now you’ll have some mature discard that is waiting to be used.

These easy sourdough discard cheese crackers are a perfect use for that delicious, mature discard!

Sourdough Discard Cheese Crackers

Start by melting the butter and add it to a food processor with the shredded cheeses and blend until the mixture becomes a thick paste.

In a large bowl, mix the flour, salt, sourdough starter, and the cheese paste together by hand until a dough forms.

It will be a tough, crumbly dough.

Shape the dough into a ball and cover with a towel. Rest for 30 minutes.

After the rest

Place the dough onto a lightly floured surface and roll flat with a rolling pin.

We need the dough to be very thin for crispy crackers so you’ll need to divide the dough as you go to work with smaller pieces.

If your dough starts to crack or tear, pinch it together with your fingers or cut the rough edges off. Those can be worked into another ball to be flattened later.

When you can start to see the counter through the dough, you know it’s thin enough.

Cut the dough into desired shapes.

Preheat the oven to 375°F with a baking sheet inside.

When the oven is ready, place the crackers in batches on the hot baking sheet and sprinkle with coarse sea salt.

Bake for 5 minutes or until the crackers are golden. Place the crackers on a cooling rack to cool completely.

Store in a glass jar. They will stay fresh for up to a week!

Easy Sourdough Discard Cheese Crackers – 5 Ingredients!

Recipe by Whitney – Willowbottom

Prep time

40

minutes

Cooking time

5

minutes

Ingredients

• 1 Stick melted butter (unsalted)

• 6oz Sharp Cheddar Cheese

• 2oz Kerrygold Dubliner Cheese

• 300g All Purpose Flour

• 6g Salt

• 160g Unfed Mature Sourdough Starter

• Coarse Sea Salt (for topping)

Directions

• Melt the butter and add it to a food processor with the shredded cheeses.
• Blend until the mixture becomes a thick paste.
• In a large bowl, mix the flour, salt, sourdough starter, and the cheese paste together by hand until a dough forms.
• Shape the dough into a ball and cover with a towel. Rest for 30 minutes.
• Place the dough onto a lightly floured surface and roll flat with a rolling pin.
• We need the dough to be very thin for crispy crackers so you’ll need to divide the dough as you go to work with smaller pieces.
• If your dough starts to crack or tear, pinch it together with your fingers or cut the rough edges off. Those can be worked into another ball to be flattened later.
• When you can start to see the counter through the dough, you know it’s thin enough.
• Cut the dough into desired shapes.
• Preheat the oven to 375°F with a baking sheet inside.
• When the oven is ready, place the crackers in batches on the hot baking sheet and sprinkle with coarse sea salt.
• Bake for 5 minutes or until the crackers are golden. Place the crackers on a cooling rack to cool completely.

Recipe Video

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