These Sourdough Cheese Crackers are crunchy and cheesy—perfect for snacking! Made with sourdough starter, they have a lovely tangy flavor that keeps you coming back for more.
Making these crackers is a fun little project. I love pairing them with my favorite dips and pretending they’re fancy party snacks, even if I’m the only one at the table! 🧀
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crackers. If you’re looking for a gluten-free option, you can try a gluten-free flour blend. Just make sure it includes xanthan gum for better binding.
Sourdough Starter: Using an active starter adds flavor. If you don’t have one, you can substitute it with an equal amount of plain yogurt or buttermilk for that tangy taste.
Cheddar Cheese: Sharp cheddar is great for flavor and melts well. You can use any cheese you love, like Gouda, Parmesan, or even mozzarella. Just remember that using different cheeses will change the cracker’s taste!
Butter: Cold, unsalted butter gives the crackers a nice richness. If you’re dairy-free, coconut oil or a vegan butter substitute work well too. Just keep it cold when mixing!
How Do You Get Crackers That Are Perfectly Crispy?
To achieve the best crispy texture, the key is in both rolling the dough and baking:
- Roll the dough thin—about 1/8 inch or less. Thinner dough will bake up crunchier.
- Use cold dough. Chilling it firms up the butter, allowing for better flakiness.
- Leave space on the baking sheet. Crackers need room to spread slightly and crisp up.
- Monitor the baking time. Keep an eye on them in the last few minutes and take them out once they look golden.
These little tips will help you make crackers that are crispy and delicious every time!
How to Make Sourdough Cheese Crackers
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian herbs (optional)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sourdough starter (active, unfed)
- 2-3 tablespoons cold water (as needed)
- Sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time, plus an additional 30 minutes to chill the dough. Then, you’ll need about 15-20 minutes for baking. Overall, you can expect it to take around an hour to enjoy your crunchy sourdough cheese crackers!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a mixing bowl, combine the all-purpose flour, salt, garlic powder, onion powder, dried Italian herbs (if using), and black pepper. Whisk them together until everything is well mixed.
2. Incorporate the Butter:
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. This will make your crackers nice and flaky!
3. Add Cheese & Sourdough Starter:
Stir in the shredded cheddar cheese until it is evenly distributed throughout the mixture. Then, gently fold in the sourdough starter until everything is combined.
4. Form the Dough:
Gradually add cold water, starting with 2 tablespoons, and mix until the dough comes together. If the dough is too crumbly, add a little more water, one teaspoon at a time, until it forms a pliable ball.
5. Chill the Dough:
Divide the dough into two equal portions. Wrap each portion in plastic wrap and pop it in the refrigerator for at least 30 minutes. This helps the dough to firm up.
6. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, take one portion of dough and roll it out as thin as possible (about 1/8 inch thick or thinner for extra crispiness).
8. Cut the Crackers:
Using a knife or cookie cutters, cut the rolled-out dough into your favorite shapes, like squares or circles. Keep them about 1/2 inch apart on the baking sheet.
9. Sprinkle with Sea Salt:
If desired, sprinkle the crackers lightly with sea salt to enhance their flavor.
10. Bake and Cool:
Bake the crackers in the preheated oven for 15-20 minutes, until they are golden brown and crispy. Once done, remove them from the oven and let them cool completely on a wire rack.
11. Repeat with Remaining Dough:
Roll, cut, and bake the second portion of dough just like the first.
12. Store and Enjoy:
Once cooled, store your delicious sourdough cheese crackers in an airtight container for up to a week. Enjoy them as a snack or serve them with your favorite dips!
Now you have a delightful batch of homemade sourdough cheese crackers! Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the crackers may be a bit denser and have a nuttier flavor, so consider mixing in a little bit of all-purpose flour for a lighter texture if you prefer!
How Thin Should I Roll the Dough?
Roll the dough as thin as possible, ideally about 1/8 inch or less. Thinner dough will yield crispier crackers, so don’t be shy about getting that rolling pin going!
Can I Freeze the Dough for Later Use?
Absolutely! Wrap the dough tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. When you’re ready to bake, just thaw it in the fridge overnight before rolling out.
What Should I Do If the Dough Is Too Dry?
If your dough feels too dry and crumbly, don’t worry! Just add a little cold water, one teaspoon at a time, until it comes together into a nice, smooth ball. It’s important to always keep your dough cold, so make sure the water is also cold!