I’ve shared a lot of sourdough discard recipes in recent months, as I maintained my own ‘Mother” as part of my research for my new book, A House Between Sea and Sky. This super-easy recipe, though, is really two ingredients: the discard and cheese. And add whatever seasonings you want on top of that.
This is also a good opportunity to use seasoned cheese that include herbs. Or if you like spicy, use a spicy cheese! Just make sure it’s a good melter. Cheddar is a safe bet.
I had to make this recipe a couple times because I blew it the first time and my crackers were very underbaked in the middle. When I advise that the middle crackers be firm, I speak from experience!
Bready or Not Original Cheesy Sourdough Discard Crackers
A food scale is necessary to get the right balance for these cheesy, crispy crackers!
Equipment
- baking sheet
- parchment paper
- pizza cutter
Ingredients
- 1 cup sourdough discard (227-241 grams)
- 2 ounces grated cheese (57 grams) use a good melter like cheddar
- seasoning like Italian seasoning
- pretzel salt or kosher salt, to taste
Instructions
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour sourdough discard directly onto the parchment and spread out evenly with an uneven spatula. Sprinkle shredded cheese and seasonings on top.
- Bake for 10 minutes. Remove from oven and use a pizza cutter to score the crackers into the desired shape. This will make them easier to break apart after baking.
- Return crackers to oven and bake for an additional 35 to 45 minutes, until the center is firm, not squishy.
- Let cool for 10 minutes before breaking them apart and beginning to eat. They are best within a day, which likely won’t be a problem.
