Homemade Sourdough Cheese Crackers
Homemade Sourdough Cheese Crackers
Crispy and Savory Sourdough Cheese Crackers
Have you been feeding your sourdough starter and ended up with a good amount of mature starter? It’s the perfect time to make these delicious cheese crackers! By incorporating homemade cheese powder into the mature sourdough, you’ll achieve a wonderfully crispy cracker that’s rich in savory cheese flavor. They’re perfect with coffee or tea. Let’s make some delightful cheese crackers together!
Ingredients- Cake flour (or all-purpose flour) 50g
- Homemade cheese powder 30g
- Salt 1/4 tsp
- Unsalted butter, softened to room temperature 45g
- Active sourdough starter, at room temperature (discard any chill) 130g
- Egg white, lightly beaten (for brushing)
- Flaky sea salt (for topping)
Cooking Instructions
Step 1
Begin by creaming the softened room-temperature butter in a bowl using a hand mixer or whisk until it’s smooth and fluffy. Then, add the active sourdough starter, ensuring it’s also at room temperature and has no chill, and mix thoroughly with the hand mixer on low speed. It’s important to mix until the butter and starter are well combined and don’t appear separated.
Step 2
Once the butter and sourdough mixture is uniform, add the homemade cheese powder and salt. Mix again until everything is evenly incorporated. (Note: For instructions on how to make homemade cheese powder, please refer to my other recipe, @6875963. You can find a link to the detailed method there.)
Step 3
Sift the cake flour (or all-purpose flour) twice for a lighter texture, then add it to the bowl. Gently mix with a spatula or the hand mixer on the lowest speed until just combined and no dry flour streaks remain. Be careful not to overmix, as this can develop gluten and make your crackers tough.
Step 4
Scrape the dough from the sides of the bowl and bring it together to form a cohesive ball. Gently press it with your hands to ensure it’s well-formed.
Step 5
Place the dough ball into a piece of plastic wrap or a resealable plastic bag. Flatten it into a rectangular shape, about 1 to 1.5 cm thick. This shape makes it easier to roll out later. Refrigerate for at least 1 hour, or preferably overnight, until firm enough to roll. Chilling overnight really helps in achieving a smooth, even dough.
Step 6
Once thoroughly chilled and firm, remove the dough from the refrigerator. Place it between two sheets of parchment paper or keep it in the plastic bag and roll it out evenly to about 3mm thickness. Work carefully to avoid tearing the dough. Using a little extra flour (cake or all-purpose) as a dusting can help prevent sticking. Aim for a consistent thickness across the entire sheet of dough.
Step 7
Using a knife or a pizza cutter, cut the thinly rolled dough into your desired shapes and sizes. Arrange the cut dough pieces on a baking sheet lined with parchment paper, leaving a small space between each cracker. To prevent puffing and ensure crispness, prick the surface of each cracker several times with a fork or a toothpick.
Step 8
Lightly brush the tops of the crackers with the beaten egg white. This will give them a nice sheen and help the salt adhere. Sprinkle a little flaky sea salt over the egg white for an extra savory kick.
Step 9
Bake in a preheated oven at 170-180°C (340-350°F) for approximately 13 to 16 minutes, or until the edges are golden brown and lightly toasted. Baking time may vary depending on your oven, so keep an eye on them. Once baked, carefully remove the crackers from the oven. Let them cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely. They should be fully crisp when completely cooled. Enjoy your homemade cheese crackers!
