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Sourdough Cheddar Crackers – Tummy-Friendly Fermented Grain and Real Cheddar Cheese

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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.

A bowl of sourdough cheddar crackers with text overlay.

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.

A bowl of sourdough cheddar crackers,

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.

A bowl of sourdough cheddar crackers with text overlay.

The perfect, traditionally fermented, cheesy snack cracker.

Sourdough Cheddar Crackers

Yield: 12 servings
Cook Time: 30 minutes
Total Time: 30 minutes

A crunchy, tummy-friendly, fermented grain snack cracker.

Ingredients

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

Instructions

The Night Before Baking:

  1. Weigh or measure all the dough ingredients into a ceramic or glass mixing bowl.
  2. Mix the dough just until it comes together. There will be plenty of structure without developing extra gluten.
  3. Let the dough rest and rise, covered, at room temperature for 12 to 16 hours.

The Next Day:

  1. Preheat your oven to 350°F.
  2. Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
  3. Cut three sheets of parchment paper that will fit a large baking sheet.
  4. Place one piece of the dough in the center of a piece of parchment and cover with the other sheet.
  5. 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. The easy to work with dough.
  6. 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. Cutting and docking the dough.
  7. Slide the parchment paper onto the baking sheet and set the crackers aside.
  8. Repeat these steps with the remaining dough.
  9. Bake the crackers for 30 minutes at 350°F.
  10. 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.
  11. Once cool, store the crackers in an airtight container.

Notes

You may need to rotate the crackers once during baking or switch shelves to make sure they brown evenly.

andrea

Sunday 23rd of January 2022

Yum! Do you think these could be rolled into a log, frozen for 30-ish minutes and then sliced thin for the crackers? I'm a bit short on rolling pin space...

Thank you!

Butter For All

Tuesday 25th of January 2022

Hi Andrea!

I think that's a brilliant idea! I'm so excited to see the final product! Please email me photos!

Courtney

Annie

Saturday 22nd of January 2022

Hi Courtney, I am always looking for ways to use substantial amounts of discard starter and have tried several cracker recipes. This is my favorite so far! I made it for the first time yesterday with discard. The dough was quite dry and didnt seem completely mixed so I just made sure flour was mixed and followed your directions (had to substitute a combination of cheeses but they came out great. Thanks for the recipe!

Butter For All

Tuesday 25th of January 2022

Hi Annie!

What a relief! I'm so happy to hear they worked out! Thank you for the wonderful feedback :)

Courtney

Diane Kay

Sunday 26th of December 2021

Hi, I am sorry for the first entry with all caps. I feel so bad could not figure out how to change it.

I made your crackers and they were so so delicious but I rolled them too thick. So I have mixed up another batch but in the meantime I have come down with Covid and feel awful. The dough has proofed about 20 hours. Can I freeze the dough or keep in the refrigerator until I feel better? Which is best? Thanks for your help.

Butter For All

Sunday 9th of January 2022

Hi Diane!

I'm sending all my healing energy your way! I hope you are on the mend! The dough should be just fine in the fridge for up to a week or so. The crackers may not rise as much but if you roll them thin they should be fine! I'm sure you could freeze the dough if needed as well!

Take good care, and thanks for the note!

Courtney

Diane Kay

Sunday 26th of December 2021

HI, I MADE THESE ONCE AND HAVE MIXED UP ANOTHER BATCH BECAUSE THEY WERE SO GOOD. I MADE MINE FIRTST BATCH TOO THICK. SO I AM MAKING IT AGAIN. BUT FROM THE TIME THAT I MIXED UP THE DOUGH, I HAVE COME DOWN WITH COVID. THEY HAVE BEEN PROOFING FOR 20 HOURS. I FEEL SO BAD I CAN'T ROLL THEM OUT. CAN I PUNCH THE DOUGH DOWN AND FREEZE UNTIL I FEEL BETTER? OR WILL THEY KEEP THE DOUGH IN THE REFRIGERATOR AND FOR HOW LONG? WHICH IS BEST? THANKS FOR YOU HELP.

Mary

Thursday 30th of September 2021

30 minutes was too long for my oven! I checked them as 20 and they were just about burned. Doing the second batch now and will keep an eye on them after 10 mins! The crackers that didn’t burn are amazing!

Butter For All

Thursday 7th of October 2021

Thank you for the feedback! I will make sure to make notes in all my cracker recipes as it seems like this is a consistent consideration!

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