Cheddar Rosemary Sourdough Discard Crackers

Homemade Cheez-Its, but better.

Have I convinced you yet?

If you have any sourdough discard laying around, you have to make these crackers. They're cheesy, crunchy, herb-y and absolutely delicious.

Tips & Tricks

• You can ferment the dough to make these more easily digestible. The sourdough discard will break down the gluten over time, a process we call fermentation. Simply mix up the dough, cover it, and place it in the fridge for a few hours (up to a few days).

If you make these cheddar sourdough discard crackers, leave a review below to let me know what you think!

Cheddar Rosemary Sourdough Discard Crackers

Ingredients

300g flour (or combo w almond flour)

10g sugar, optional

8 g salt

2 sprigs fresh rosemary (leaves stripped)

100g butter, cold + cubed

230 g cheese, grated

200g discard, cold + stirred down

62g water

Directions

Pulse dry ingredients in a food processor for a few seconds to combine. Add rosemary (only the leaves, not the stems), and pulse until fine. Add butter and cheese and pulse a few times. Add discard, and water and pulse until dough comes together and starts to form a ball. If the dough is too sticky, sprinkle with flour and work it together with your hands until it's smooth.

Store in an airtight container in the fridge for at least 30 minutes (up to a few days).

When you're ready to bake, preheat your oven to 350F. Sprinkle a rolling pin and your dough ball with flour. Roll out as thinly as you can on a piece of parchment paper.

Gently score squares with a knife or pizza cutter. (If you want Cheez-It look alikes, use a toothpick to poke holes in the center of each square). Sprinkle with flaky salt. Transfer to a baking sheet and bake in preheated oven for 20 minutes, or until turning golden brown on the edges.

Remove from the oven and allow to cool on a baking sheet. Once cool, you can break the crackers apart. Store in an airtight container.

Notes:

• You only need to score the dough if you want uniform crackers. If you don't care, you can just break them apart once they cool down after baking.
• The crackers will get crispier as they cool.

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