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Sourdough discard crackers with cheddar, rosemary, and thyme baked thin and crisp

Cheddar Herb Sourdough Discard Crackers

Amanda S
Thin, crisp sourdough discard crackers made with extra-sharp cheddar, fresh rosemary, thyme, garlic, and flaky sea salt.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 8 servings
Calories 164 kcal

Equipment

  • Medium mixing bowl
  • Rolling Pin
  • Parchment paper
  • Heavy baking sheet
  • Pizza cutter or sharp knife
  • Fork

Ingredients
  

For the Crackers

  • 1 cup sourdough discard 240 g; 100% hydration, unfed
  • 1 cup all-purpose flour 120 g
  • 2 tbsp unsalted butter 28 g; melted
  • 1/2 cup extra-sharp cheddar cheese 56 g; finely grated
  • 1 tbsp fresh rosemary finely minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1 tsp flaky sea salt for sprinkling

Instructions
 

  • Preheat the oven to 350°F (175°C). Prepare parchment paper and a heavy baking sheet.
  • Combine the sourdough discard, melted butter, fine sea salt, garlic powder, rosemary, thyme, and grated cheddar. Add the all-purpose flour and stir until a smooth, cohesive dough forms and pulls away cleanly from the bowl.
    Sourdough discard crackers dough mixed with cheddar and fresh herbs
  • Roll the dough evenly between sheets of parchment paper to about 1/16 inch (1.5 mm) thick.
    Sourdough discard crackers dough rolled thin on parchment
  • Remove the top parchment. Score the dough into approximately 1.5-inch squares with a pizza wheel or sharp knife. Prick the crackers with a fork and sprinkle with flaky sea salt.
    Sourdough discard crackers dough scored into squares and docked before baking
  • Transfer the parchment and dough to the baking sheet. Bake at 350°F (175°C) for 18 to 22 minutes, until the edges are golden brown and the centers look dry, matte, and firm. Cool for about 15 minutes before serving.
    Sourdough discard crackers baked golden and crisp on a sheet pan
Sourdough discard crackers with cheddar, rosemary, and thyme baked thin and crisp
Cheddar Herb Sourdough Discard Crackers

Notes

Use visual doneness cues as well as the timer: the edges should be golden and the centers should look dry and feel firm before cooling.

Nutrition

Calories: 164kcalCarbohydrates: 23.3gProtein: 4.8gFat: 5.5gSaturated Fat: 3.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.4gCholesterol: 15mgPotassium: 43mgFiber: 0.9gSugar: 0.1gCalcium: 56mgIron: 1.5mg
Keyword Cheddar sourdough crackers, Homemade crackers, Sourdough discard crackers
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