Discard Cheddar Crackers
Homemade Cheeze-It-style crackers are made with real ingredients, packed with cheesy flavor, and baked to crispy perfection—plus, they’re way more fun (and tastier) than anything you’ll find in a box!
Equipment
- Medium mixing bowl
- Kitchen scale
- Cheese grater or food processor
- Sheet Pan
- Rolling Pin
- crimped cutting wheel or fish-shaped cutter
Ingredients
- 28 grams unsalted butter, melted (about 2 tablespoons)
- 200 grams sourdough discard, less than 2 weeks old
- 150 grams sharp cheddar cheese, freshly grated
- 100 grams all purpose flour
- 6 grams salt
- flakey or coarse sea salt, optional, for sprinkling on top before baking
Instructions
- In a mixing bowl, combine melted butter and discard. Mix well so there are no big clumps of discard remaining.
- Add grated cheese, salt and flour and mix until everything is combined.
- Knead on the counter for 1-2 minutes to make sure everything is combined and evenly incorporated. If using a food processor, pulse a couple times until the dough comes together.
- If fermenting, place dough back into mixing bowl, cover and place in fridge up to 24 hours.
- Divide dough in to 2 even sections. Place each portion on a piece of parchment paper and roll out as thin and evenly as you can. The thinner you roll them, the quicker they'll cook and the more crisp they'll be.
- Using your crimped cutting tool, cut into 1 inch squares. Using a toothpick or fork, poke a hole in the center of each square.
- Repeat with the second portion of your dough.
- If desired, sprinkle with a flakey salt (or sometimes we like garlic salt) then bake at 350F for about 20 minutes. Make sure you rotate the pans half way.
- After about 20 minutes, check on the crackers. They should be starting to crisp, but might be a little bit soft still. Continue baking until they're almost at your desired crispness. Then turn off the oven and crack the door open. Allow the crackers to continue baking while the oven cools. Crackers are finished baking when they are lightly golden and feel crispy to the touch.
- Let cool completely on pan, then break them apart and store in an air tight container for up to a week. But I doubt they last that long.
Notes
If you have a food processor, just throw all the ingredients in and pulse it until the dough forms. It makes these crackers even easier to make!
