Today I chose to share another snack with addictive potential with you: homemade cheese crackers with sourdough discard! You can use any of your favorite harder cheese varieties, for example parmesan, cheddar or gouda. Sourdough discard and paprika seasoning make for aromatic and spicy crackers.
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This is why you will love the sourdough cheese crackers
The cheese crackers with sourdough discard are super crispy and only have a few, no-nonsense ingredients. They can be stored for a long period in a closed cookie jar (that is if you don’t gobble them up too quickly), are the perfect savory snack for a social evening or a road trip, and a good way to quickly and easily make something delicious from your sourdough leftovers.
You will need these ingredients for your crispy cheese crackers with sourdough
- All-purpose wheat flour is ideal for crackers. It has enough of the elastic protein gluten, so that the crackers have a good cohesive structure while still remaining tender.
- Sourdough starter or discard, mainly for the added aroma
- Butter not only adds to the taste, but also the right consistency: it ensures that the crackers are brittle, and makes them melt in your mouth.
- Cheese (grated), e.g. parmesan, cheddar or gouda: choose your favorite – parmesan for piquant, cheddar for strong, or gouda for a milder aroma.
- Paprika spice (medium hot) and salt for taste
If you like these crackers, maybe you might be interested in these recipes, too
- Easy Seedy Sourdough Spelt Crispbread
- Sourdough Grissini – Recipe for Crispy Italian Breadsticks
- Crunchy Sourdough Biscotti
- Italian Wine Cookies with Sourdough – Ciambelline al Vino
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- A wooden rolling pin*.
- A cooling rack* or bread, rolls and waffles.
- A Pizzacutter* for sweet knots, croissants, etc.
You can find more product recommendations here.
More crackers with sourdough
Italian Taralli Pugliesi Crackers – Recipe with Sourdough Discard
We are planning to visit Puglia in the South of Italy this fall. As a little teaser I already worked out a recipe that I would like to share with you: Taralli Pugliesi, which are typical crackers for the region. They are crispy, crumbly, and taste of white wine, olive…
Sourdough Grissini – Recipe for Crispy Italian Breadsticks
Today I am going to share a recipe for one of my favorite snacks: Italian Grissini. With their Mediterranean aromas of herbs and fresh olive oil they are ideal for dips and great to have with a cheese platter and olives. The crispy breadsticks are also irresistible by…
Easy Seedy Sourdough Spelt Crispbread
This crispy spelt sourdough crispbread is the perfect snack! You can spread it with cream cheese or dip it in hummus. It’s also a great way to use up sourdough discard. It’s quick to make and doesn’t need any resting time. And you can top it with any toppings you…
Homemade Cheese Crackers with Sourdough Discard
Ingredients
- 120 g wheat flour all purpose flour (or type 550)
- 160 g sourdough starter or sourdough discard
- 70 g butter
- 100 g cheese (grated), e.g. parmesan, cheddar or gouda
- ½ tsp. paprika spice medium hot
- ½ tsp. salt
Instructions
- Knead the flour with sourdough discard, butter, cheese, salt and paprika spice to a dough. Place in an airtight container and let it rest in the fridge for about 30 minutes.
- Pre-heat the oven to 180 °C (350 °F).
- Place the dough onto a floured work surface.
- Thinly roll out the dough
- Cut out the small shapes for the crackers, either with a cookie cutter or a glass jar. You could also cut the dough into small rectangles.
- Poke small holes into the cheese crackers with a wooden skewer or a fork.
- Place the crackers onto a baking tray and bake for 15 to 18 minutes until crispy.
- Allow the crackers to cool down completely before putting them into a closed container.
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