Sourdough Discard Crackers with Jalapeño Cheddar

Sourdough Crackers Recipe with Jalapeno Cheddar

Sourdough Discard Crackers with Jalapeño Cheddar

These simple sourdough crackers use a lot of discard - and taste amazing! They are the perfect accompaniment to a cheese platter or a quick snack on the go.

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 25

Total Time 40

Servings crackers

Calories 20kcal

Equipment

Digital Scales
Mixing Bowl
Rolling Pin
Cracker Roller
Baking Trays

Ingredients

200 g Sourdough Discard unfed sourdough starter
130 g All Purpose Flour
70 g Cheddar Cheese shredded
40 g Pickled Jalapeños diced & blotted of excess moisture
20 g Honey
5 g Salt
30 g Butter soft
20 g Olive Oil for brushing
10 g Sea Salt for topping

Instructions

Preheat oven to 350F/180C.
Add sourdough discard, flour, soft butter, salt, shredded cheese, honey and diced jalapeños to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
Divide the dough into two portions (this makes it easier to roll).
Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick.
The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
Brush dough with olive oil and sprinkle with salt.
Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
Let the crackers cool on a rack before breaking into individual pieces.

Notes

Notes on Discard -

This recipe is based on a sourdough discard from a 100% hydration sourdough starter.

Notes on Cheese -

You can substitute parmesan cheese if you'd prefer or do a mixture of cheddar and parmesan. A good vintage cheddar works really well for these crackers.

Notes on Mixing Dough -

This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not a sticky dough - it should be soft and pliable.

Notes on Rolling Dough -

The dough shouldn't be sticky and is easy to roll out using a rolling pin without it sticking. However, if you are working in a warmer climate or your dough is sticky for whatever reason, you can place the dough into the fridge before rolling it out. Alternatively, you can place the dough between two sheets of parchment paper to stop it sticking to the rolling pin.

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