Ingredients
Scale
- 1 cup of sourdough discard
- 1 cup of shredded cheese (cheddar, parmesan, or your favorite)
- 1 cup of all-purpose flour
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/4 tsp of salt
- 1/4 cup of butter, softened
- 1/4 cup of sugar (for graham flavor)
- 1–2 tbsp of water (as needed)
Instructions
- In a large bowl, combine the sourdough discard, shredded cheese, flour, garlic powder, onion powder, salt, softened butter, and sugar. Mix until a cohesive dough forms.
- Transfer the dough to a floured surface and roll out to about 1/8 inch thick.
- Cut the rolled dough into squares or your desired shape and arrange on a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until golden and crispy. Let cool on a wire rack before enjoying!
Notes
- Store your sourdough discard crackers in an airtight container for up to two weeks at room temperature.
- For longer freshness, refrigerate or freeze after fully cooled.
- These crackers pair well with hummus, guacamole, or can be enjoyed on their own.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 crackers
- Calories: 120 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg