Sourdough Discard Cheddar Crackers

Ingredients

• 1 cup Sourdough Discard (unfed discard, kept in the refrigerator)
• 1 cup Sharp Cheddar Cheese (shredded)
• 0.25 cup Parmesan Cheese (freshly grated, optional but recommended)
• 2 tablespoons Unsalted Butter (melted)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 teaspoon Everything‑but‑the‑Bagel Seasoning (store‑bought or homemade)
• 1 pinch Salt (optional, adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 425°F (218°C) and let it fully preheat.

   Time: PT5M

   Temperature: 425°F

2. Combine Ingredients

   In a mixing bowl, combine the sourdough discard, shredded sharp cheddar, grated Parmesan, melted butter, olive oil, everything‑but‑the‑bagel seasoning, and a pinch of salt. Stir until a uniform, slightly sticky dough forms.

   Time: PT5M

3. Prepare Baking Sheet

   Line a baking sheet with parchment paper. Lightly drizzle a few drops of olive oil on the parchment and spread with a spatula to prevent sticking.

   Time: PT1M

4. Spread the Dough

   Transfer the dough onto the parchment and, using the spatula, spread it into an even layer about 1/8‑inch thick. The thinner the layer, the crispier the crackers.

   Time: PT0.5M

5. First Bake

   Place the sheet in the oven and bake at 425°F for 10 minutes.

   Time: PT10M

   Temperature: 425°F

6. Reduce Temperature

   After 10 minutes, lower the oven temperature to 350°F (177°C) and continue baking for an additional 12 minutes, or until the crackers are uniformly crisp.

   Time: PT12M

   Temperature: 350°F

7. Cool and Break

   Remove the sheet from the oven and let the crackers cool on the pan for 5 minutes. Then, using your hands or a bench scraper, break them into bite‑size pieces.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

9 g

Fiber

1 g