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Sourdough Discard Herb and Cheese Crackers

These Herb and Cheese Crackers are one of the best ways to use up accumulated sourdough discard. You can customize them with whatever herbs and cheese you have on hand.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Snack
Keyword: Appetizer, Baked, Cheese, Cheesy, Crispy, Crunchy, Easy, Easy baking, Easy recipe, From scratch, Herbs, Homemade, Savory, side dish, sides, Snack
Servings: 4 cups
Calories: 425kcal
Author: Jenna

Equipment

Ingredients

Base Recipe

  • 1 ⅔ cups sourdough discard
  • 4 ½ tbsp butter (¼ cup plus 1 ½ tsp)
  • ¾ tsp salt

Cheddar and Parsley

  • ⅔ cup cheddar cheese, shredded
  • 4 tsp dried parsley

Parmesan and Thyme

  • ½ cup Parmesan cheese, grated
  • 3 tsp dried thyme

Rosemary and Swiss

  • ⅔ cup Emmental cheese, shredded
  • 2 tsp dried rosemary, crushed
US Customary - Metric

Instructions

  • Preheat oven to 325℉ and line 1 very large or 2 medium baking sheets with parchment paper
  • In a large bowl, mix discard, butter, salt, cheese of choice and herbs of choice until combined
  • Using a rubber spatula, spread the mixture all over the parchment paper, spreading as thin as possible (the layer should be so thin it's almost translucent; if your large baking sheet is not big enough, prepare a second baking sheet for the remainder of the batter so you can ensure the layer is as thin as possible - see Note 2)
  • Bake for 10 minutes then use a pizza cutter or sharp knife to cut into squares of desired size
  • Bake for 35-40 minutes or until golden brown and crispy
  • Allow to cool then transfer to an airtight container; if crackers did not separate automatically, break at seams once cooled
  • Store in the fridge for up to 2 weeks or at room temperature for up to 5 days

Notes

Note 1: You can mix in any cheeses or herbs you have on hand or make one of the variations above. Feel free to throw in a mix of different cheeses and herbs as well!
Note 2: You want to ensure the cracker batter is spread as thin as possible for crispy, flaky crackers. If the batter is too thick, the crackers will not be flaky and may be hard to chew.
Nutrition Facts are calculated automatically and may be inaccurate.

Nutrition

Serving: 1 cup | Calories: 425kcal | Carbohydrates: 23g | Protein: 18g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 924mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 487mg | Iron: 1mg