Bready or Not Original: Paprika Cheddar Crackers

Posted by on Jul 19, 2023 in Blog, Bready or Not, cheese galore, cracker, side dish | Comments Off on Bready or Not Original: Paprika Cheddar Crackers

These Paprika Cheddar Crackers are a perfect snack or appetizer, and they even keep well for travel!

Bready or Not Original: Paprika Cheddar Crackers

Use a good aged cheese here–or one labeled extra sharp. The cheese should be the main thing here, with the paprika and salt serving to heighten that flavor. Of course, you can mix in some other spices as well–or even use chipotle pepper for a zing.

Bready or Not Original: Paprika Cheddar Crackers

I split up this batch and baked them months apart. One of the nice things about these tubes of dough is that they don’t take up much room in the freezer–or in the fridge when it’s time to thaw them.

Bready or Not Original: Paprika Cheddar Crackers

I got 16 crackers out of each batch (so 32 total), and mind you, these are pretty thick, hearty crackers. These aren’t the kind you grab a handful of, maybe just a few at a time. They would be great at a fancier function, served with wine or champagne, but are good with pretty much any drink. Cheese is versatile like that.

Bready or Not Original: Paprika Cheddar Crackers

This is a great make-ahead recipe. Split the dough in half and freeze it! The full recipe makes about 32 hearty crackers, and they keep well for up to 3 days once baked.
Course: Side Dish
Keyword: cheese, cracker
Servings: 32 crackers
Author: Beth Cato


  • food scale
  • plastic wrap
  • parchment paper
  • baking sheet
  • knife


  • 1/2 cup unsalted butter (1 stick) room temperature
  • 8 ounces aged cheddar shredded
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1 1/2 Tablespoons water
  • 1 teaspoon kosher salt
  • flaked sea salt


  • Mix together the butter, cheddar, flour, paprika, and salt. Add the water. Continue to mix together until it forms a cohesive dough; add a touch more flour if it’s too wet, or a dribble of water if it’s dry.
  • Use a food scale to weigh the dough and divide it in half. Roll out the plastic wrap to about 10 inches. Place half the dough on the plastic and shape into a thick tube, then wrap it in plastic to compress it and make it into an even log about an inch in diameter. Completely seal in plastic wrap. Repeat with other half of dough.
  • The dough can be kept in the fridge for up to 4 days, or frozen for several months.
  • When ready to bake, preheat the oven at 350-degrees. Place parchment paper on baking sheet. Place a chilled (thawed) dough tube on a cutting board and slice about 1/4-inch thick. Place with minimal spacing on the parchment. Add a pinch of flaked sea salt onto each cracker and gently press it into the surface.
  • Bake for 17 to 20 minutes, until edges are just starting to turn golden. Let set to cool on cookie sheet. Store in a sealed container. They are best eaten within 3 days.