Hayley Feland
June 8, 2024
As I've delved into sourdough more and more, I've realized I can make a lot of amazing bread products and snacks from scratch really easily. As a kid, I loved the traditional "Cheez-it" crackers. I could probably eat a whole box in one sitting. I missed having something similar since going gluten-free. None of the crackers I've tried seemed to come close.
Enter sourdough discard crackers. These are wonderful. I will admit, I've eaten an entire pan of these all by myself. They're so good. Don't be intimidated by homemade crackers. It's really quite easy and it's a great way to use up sourdough discard.
They are also endlessly customizable, as you can use any type of cheese or add other herbs and mix-ins to create your own flavors.
*If you're sensitive to gluten, I would recommend using sourdough discard that's been sitting in the fridge for at least 24 hours.
Sourdough "Cheezit" Crackers
6 Servings
5 Minute Prep Time
30 Minute Cook Time
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Ingredients
200 g Sourdough Discard
3/4 c. Finely Shredded Cheese (I love cheddar, but you can use any kind.)
1/4 c. Melted Butter
Sea Salt
Instructions
Preheat oven to 325F. Mix sourdough discard, cheese, and melted butter.
Spread the mixture on a parchment paper lined baking tray. Spread it thinly — if it's too thick the crackers turn out more like tortillas.
Sprinkle sea salt on top of the crackers.
Bake for 15 minutes, remove from the oven and score with a pizza or pastry cutter.
After scoring, bake for an additional 15 minutes or until desired crispness. (They will harden as they cool.)
Store in an airtight container.
