Sourdough cheese crackers

Ingredients

• 1 cup sourdough discard (unfed is fine)

• 1 cup finely shredded cheese (cheddar, Parmesan, or a mix)

• 2 tbsp butter, melted

• ½ tsp salt (reduce if your cheese is salty)

• ½ tsp garlic powder or paprika (optional)

• ½ cup all-purpose flour (add more if needed)

Instructions

1. Mix dough
   In a bowl, stir together discard, cheese, melted butter, salt, and any seasonings.
   Add flour until you get a soft, non-sticky dough.

2. Chill (important!)
   Flatten the dough into a disk, wrap, and chill for 30–60 minutes. This makes rolling easier.

3. Roll thin
   Preheat oven to 350°F (175°C).
   Roll dough very thin (about 1–2 mm) between parchment paper.

4. Cut & dock
   Cut into squares or shapes. Prick with a fork to prevent puffing.

5. Bake
   Bake for 15–20 minutes, rotating once, until golden and crisp.
   Watch closely—the edges brown fast.

6. Cool completely
   They crisp up more as they cool.

Tips & Variations

• Extra crispy: Turn off the oven and leave crackers inside for 5–10 minutes.

• Flavor ideas:

  • Everything bagel seasoning

  • Black pepper + Parmesan

  • Smoked paprika + cheddar

  • Rosemary + sea salt

• Storage: Keep in an airtight container for up to 1 week.

If you want, I can adjust this for no added flour, whole wheat, or make it extra thin like store-bought crackers.