Homemade Cheese Crackers (Print Version)
# Ingredients:
→ Base Ingredients
01 -
200g (1 cup) of sourdough discard, straight from the fridge and unfed
02 -
2 tablespoons of melted unsalted butter
03 -
1/4 teaspoon of fine sea salt
04 -
1 cup (60g) of medium cheddar cheese, shredded very fine
→ Optional Toppings
05 -
Everything bagel seasoning
06 -
Flaky sea salt
07 -
Sesame seeds
# Instructions:
01 -
Heat the oven to 350°F and get a baking sheet ready by covering it with parchment paper.
02 -
Mix the melted butter (make sure it’s cool!) with the sourdough discard and salt. Add the shredded cheese and stir until it’s all combined.
03 -
Use a small angled spatula to spread the mix super thin on the parchment. Aim for something nearly see-through, around the size of 11x14 inches.
04 -
Sprinkle a little flaky salt or any of your chosen toppings lightly over the spread mixture.
05 -
Pop it in the oven for 10 minutes. Pull it out and score the dough into squares with a pizza cutter. If you want, poke small holes in the middle of each square with a skewer.
06 -
Return it to the oven and let it bake for another 20 minutes, or until it’s golden and feels firm when you tap it.
07 -
Wait for everything to cool completely on the baking sheet before you store it in a container with a tight-fitting lid.
# Notes:
01 -
You can try other cheese types like sharp cheddar or white cheddar. Parmesan also works, but use half the amount.
02 -
Make sure to spread the mixture out thin enough if you want crispy crackers.
03 -
If the crackers don’t feel crispy enough after baking, just let them stay in the oven for a few more minutes.