Seriously, who doesn’t love cheddar cheese crackers?
I know they are a big hit in my family. But one thing I can’t do is bring myself to buy unnaturally orange crackers made with GMO wheat, artificial colors, and questionable ingredients. These sourdough cheddar crackers don’t need to be shaped like perfect squares or little fish to make a big splash.
Wholesome Snacking at Its Best.
I’ve taken my original Sourdough Butter Cracker recipe and added real cheddar cheese. That’s all. Simple, wholesome ingredients that are traditionally fermented to create an easily digestible, crunchy, super cheesy snack cracker.
Sourdough Cheddar Crackers Make the Perfect Snack for Little Hands.
We all want the best for our kiddos! Limiting the amount of processed food our children eat can make a big impact on their health. So pack some of these sourdough cheddar snack crackers along on your next playdate or adventure.
For the Dough:
- 228 grams (just shy 1 cup) sourdough starter or discard at 100% hydration, stirred down
- 285 grams (2 cups) organic all-purpose flour
- 8 grams (1 teaspoon) sea salt
- 56 grams (1/4 cup) melted butter
- 105 grams (just shy 1/2 cup) filtered water
- 8 ounces cheddar cheese, grated
The Night Before Baking:
- Weigh or measure all the dough ingredients into a ceramic or glass mixing bowl.
- Mix the dough just until it comes together. There will be plenty of structure without developing extra gluten.
- Let the dough rest and rise, covered, at room temperature for 12 to 16 hours.
The Next Day:
- Preheat your oven to 350°F.
- Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
- Cut three sheets of parchment paper that will fit a large baking sheet.
- Place one piece of the dough in the center of a piece of parchment and cover with the other sheet.
- Use your hand to flatten the dough into a large rectangle. Then use a rolling pin to roll it to a thickness of about 1/8 inch. Remove the top sheet of parchment paper.
- Using a pizza cutter or knife cut the dough into cracker size squares. Prick (dock) each square twice with a fork to keep the dough from bubbling up in the oven.
- Slide the parchment paper onto the baking sheet and set the crackers aside.
- Repeat these steps with the remaining dough.
- Bake the crackers for 30 minutes at 350°F.
- Turn the oven off and crack the door. I use a baking mitt between the door and oven frame to keep it from closing completely. Let the crackers cool and continue drying out in the oven.
- Once cool, store the crackers in an airtight container.
You may need to rotate the crackers once during baking or switch shelves to make sure they brown evenly.
Want To Learn Everything About Sourdough?
Start with this free guide: