These Cheddar & Rosemary Sourdough Discard Crackers are crispy, savoury and full of flavour. A great way to use up sourdough discard, they bake into thin, crunchy crackers that are perfect for grazing boards, dips or snacking. With delicious cheddar and fragrant rosemary, they’re a simple homemade option that’s well worth making.
Cheddar & Rosemary Sourdough Discard Crackers - Crispy & Flavour-Packed
Cheddar & Rosemary Sourdough Discard Crackers Recipe
Ashley's Place
5
5 minutes
25 minutes
Australian
Snack
Sourdough Crackers are one of my fav things to make with Sourdough Discard, and these Cheddar & Rosemary Sourdough Discard Crackers are crispy, savoury and full of flavour.
Ingredients
250g of Sourdough Starter (discard)
55 ml of olive oil
135g Plain flour (All purpose)
½ tsp of salt & a extra sprinkle extra for the top
1-2 Sprigs of rosemary
100g of Cheddar Cheese
Directions
You will need 250g of sourdough discard it doesn’t need to be at a peak, feed your starter about 125g and let it rise to get 250g. I follow the 1:1:1 method. You can also take some discard out, save it in a separate jar and add the remaining from the next day to get the full amount. Keeping discard for a day is ok but if you are keeping it longer you need to feed it otherwise it will go off
Once you have the 250g, Preheat oven to 175°C (350°F)
Grate your cheese and chop your rosemary into smaller pieces
Mix your flours, sourdough starter, and olive oil, salt, cheese and rosemary in a bowl
Then pop onto your bench and knead for about 30 seconds to a minute just into smooth ball. This doesn’t need to be precise just knead lightly to make sure its all mixed
Roll out onto a piece of baking paper. If you dough is little bit sticky can roll in between two sheets of baking paper. Usually its ok. Roll it until it’s nice and thin only a couple of millimetres thick, they puff up in the oven even when thin but still go crispy. Thicker ones take longer to crisp.
Add some flaky salt or just regular all over the top, the extra salt is delicious on top. You can lightly push it down too. Feel free to add sesame seeds if you like as well.
Using a sharp knife or pizza cutter, cut into little squares or any shapes you like you can make these bigger or smaller. I like to push my knife in to cut instead of dragging it along so it doesn’t stick, the pizza cutter is fine to roll though. Simply cut lines from the top to bottom and across ways.
Bake in the oven for 20-25 minutes keeping an eye on them and rotate if you need in the oven just depending on the heat. They should be nice and golden, but not burnt. If you find some edge pieces are cooked but the middle needs more time just remove the cooked bits from the oven and leave the others to keep baking for an extra few minutes.
That’s it let them cool down and pop them into a airtight container for up to about 10-12 days