These sourdough crackers are an easy and tasty way to use your discarded sourdough starter. The recipe can easily be modified to season with various herbs, seeds or other toppings. Additionally, the types of cheeses could be substituted as well!
Prep Time 5 hourshours
Cook Time 25 minutesminutes
Total Time 5 hourshours25 minutesminutes
Servings 8people
Author siamesesourdough
Equipment
mixing bowl
baking sheet
Rolling Pin
parchment paper
Ingredients
125gsourdough starterdiscarded (unfed) starter works well
42gcheddar cheese, chopped or grated(I used Tillamook Medium Cheddar)
100gwater
4tbspunsalted butter, cut into small pieces
1tspsea salt, plus more for seasoning the top of the crackers
1/4-1/2cupgrated Parmesan cheesebased on your taste preferences
olive oil to drizzle on top
Optional seasonings: black pepper, red pepper flakes, herbs such as rosemary or chives
Instructions
Mix all of the ingredients except the olive oil and the extra sea salt for seasoning the tops of the crackers in a bowl. Mix and knead with your hands to combine. The dough will be chunky.
Cover and let the dough sit at room temperature in a cool place for about 4 hours or in the refrigerator overnight for up to 3 days.
Once ready to bake, preheat your oven to 400 degrees Fahrenheit. Take the dough out of the bowl and transfer to a clean surface or parchment paper. Flatten out your dough to about 1/4 inch thick rectangle. Cut with a knife (or cookie cutter) into the desired shape (my crackers were about 1/2 inch squares).
Transfer the crackers onto parchment paper on a baking sheet. Drizzle olive oil over the tops and sprinkle with sea salt (and pepper if desired).
Then, bake in the oven for about 20-25 minutes or until golden brown.
Allow the crackers to cool slightly (so you don't burn yourself), then enjoy!
Calories per serving 215kcal
Notes
The seasonings and types of cheese for these sourdough crackers can be easily adjusted to suit your tastes!Calories are approximate and based on your individual ingredients.