Sourdough Cheddar Crackers
Sourdough Cheddar Crackers
These crispy buttermilk sourdough crackers are unbelievably good, packed with bold cheesy flavor and have the most satisfying crunch! A secret ingredient keeps them extra crispy for days, making them the perfect homemade snack to grab by the handful.
They’re quick, easy, and such a fun way to use up extra sourdough discard instead of letting it go to waste. Roll them out with a pasta roller or a rolling pin, keep them plain or dust them with cheddar powder, and get ready for a cracker that is so much better than anything from a box.
Ingredients
- 120 g starter
- 50 g powdered cheddar
- 40 g powdered buttermilk
- 1/2 tsp coarse kosher salt
- 4 Tbsp salted butter softened
- 70 g c flour 1/2 c (I use all purpose but any flour will work! I’ve used white kamut before with no issues)
- 1/2 tsp water
Instructions
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Mix with a paddle in stand mixer. It’ll look shaggy at first but it will come together.
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(It should be like play dough. If it’s too sticky, add flour by the tsp.)
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Remove from mixer and divide into 4 balls. Roll out balls to 1/4” thickness.
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Send rolled out sections through the largest setting on pasta roller. (If you don’t have a pasta roller, just use a good old fashioned rolling pin, aim for 1/8” thick.
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After rolling, fold all of the rippling edges in, like an envelope (just like my video) and send it through the largest pasta setting again. This will help tidy up the edges of your crackers.
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Next, send the strips of dough through a smaller setting on the pasta roller, setting 4 or 3 is great. 3 makes very crispy crackers and is my preferred setting but 4 will work nicely too.
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Put the strips on a baking tray, lined with parchment, unless it’s stoneware, in that case, just put the strips right on the stone. (I love stoneware for crackers!)
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Using a fork, dock the dough thoroughly to prevent puffing.
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Next, take a pizza cutter and cut the dough into strips and then cut the strips into squares. I did the size of a typical cheese cracker but you can choose whatever size you want!
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Brush the tops of the crackers with 1 Tbsp melted butter.
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Bake at 350 for 14-15 minutes. Check the crackers at 13 minutes. When the outer edges of the crackers will turn deep golden and this is when you want to pull them out. The center crackers won’t be golden. They’ll be perfectly cheddar colored.
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Let them cool completely before eating them because they do finish cooking on the tray and continue getting more crispy. If for some reason yours are not as crispy as a good snapping cracker – adjust your baking time next time you make them. Trust me – this recipe gets CRISPY! Don’t give up on it! ❤️
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😍 If you want to dust them with cheddar cheese powder, just drop all the crackers into a lidded Tupperware and toss with 1 Tbsp of cheddar cheese powder. (DO NOT use cheddar meant for popcorn bc it’s way too salty)
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Keep in an airtight container. These will stay crispy for days! I have yet to find another homemade cracker recipe that stays as crispy for as long as these do!!
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Enjoy! 👏🏻
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Sacrifice the edges so that center crackers do well! They’ll get so crispy! Also the golden edges still taste great! I cut them off with my pizza cutter but don’t like wasting them so when I make crackers for my family I keep all of my cracker dough, even the uneven ones!
Notes
The two secret ingredients are cheddar cheese powder and buttermilk powder! Avoiding liquids, too much oil and skipping the shredded cheese is key. If you use shredded cheese you end up with slightly greasy crackers that don’t stay crispy for longer than a day. These crackers are light, crispy, and perfect for days. You’ll love them!
The exact powdered cheese I use can be found in my Amazon storefront. It’s in my “cracker necessities” collection.