These cheesy crackers are another perfect way to use my sourdough starter discard. An easy recipe which requires no rising and involves two steps, maybe three if you need to get your starter ready for baking. Just make the dough and then let it rest overnight in the refrigerator.
You can see the bits of cheese and rosemary – maybe not “Cheese-Its” but a good cracker anyways. Great to serve with cocktails or just to munch on!
My kitchen smelled wonderful with the aroma of fresh rosemary baking… The dough is so easy to work with and freezes beautifully – so double the recipe to make sure you have plenty for now and later.
This recipe comes from a magazine called Bake From Scratch, published 6 times a year. If you are looking for an informative and fun read on baking this is really a great choice. I adapted this recipe slightly – I used whole wheat flour instead of white whole wheat flour. By mistake – grabbed the wrong container! I think the crackers were great and will try the white whole wheat flour the next time.
Luckily the two flours are basically the same nutritionally except the white whole wheat flour has a milder flavor and the color is lighter.
See also cheese straws with sesame or poppy seeds…
Sourdough Cheese Crackers with Rosemary, Adapted
- 1/2 cup white whole wheat flour (I did use whole wheat flour by mistake – see comment)
- 1/2 cup AP flour
- 2 tsp. fresh rosemary, very finely chopped
- 1/4 tsp. baking soda
- 1/4 tsp. onion powder
- 1/4 tsp. dry mustard
- 1/4 tsp. kosher salt, plus more for sprinkling
- 1/8 tsp. garlic powder
- 1 cup sourdough starter discard, room temperature
- 1/4 cup salted butter, melted and cooled
- 1/2 cup extra-sharp cheddar cheese, freshly grated on the fine side of a box grater (I chose Tillamook)
Combine the two flours, rosemary, baking soda, onion powder, mustard, salt and garlic powder in a medium bowl. In another bowl stir the sourdough discard to make it smooth. Add the melted and cooled butter, stirring until well combined; stir in cheese. Add flour mixture to discard mixture and knead until well combined. You won’t need any more flour…
I divided the dough in half and formed them into two discs. Place dough in resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours. Let dough stand at room temperature for 30 minutes.
Preheat oven to 350°F. Roll dough onto a sheet of parchment paper, 1/8 to 1/16-inch thick. The thinner you roll it the more crackers you will get. Cut into snacking crackers, separate and place back on the parchment. I used a 1-1/4-inch cutter. Either use a salad fork tine to make holes in the top of each cracker or use a small diameter wooden skewer to make one hole.
Slide parchment onto baking sheets. Lightly spray top of crackers with cooking spray and sprinkle lightly with salt – don’t overdue the salt. Bake for 14 minutes, rotating and turning pans halfway through baking. Turn oven off and let crackers stand in oven with door closed for 10 to 15 minutes. Watch carefully so they don’t burn. You want them golden brown, stiff and crispy. Let cool completely on pans.
The baking time will depend on your oven (gas or electric), rack height, front or back of your oven, hotspots and how thin your crackers are… you just need to watch! It’s also a good idea to preheat your oven for 30 minutes to obtain the best heat possible throughout your oven.
Store in an airtight container for up to 2 weeks or freeze for up to 6 months.
Comment: Whole wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole wheat flour is made from hard white spring or winter wheat and has a milder flavor and paler color. They do have the same nutritional value!
Recipe by cookingwithauntjuju.com
Rosebud is bubbly and ready for a recipe…
Linking to Angie @ Fiesta Friday #218 and the two co-hosts Ginger @ Ginger & Bread and Julianna @ Foodie on Board
Homemade crackers are such a great idea, these look beautiful!
Thanks – they are easy and fun to make! They were a hit over the holiday as a snack before brunch.
They look so delicious and addicting! I would probably eat them in one sitting
Thanks – I could see that happening! A nephew hit them pretty hard 🙂
😄
I am so going to try this recipe! Looks delicious 🙂
Thanks – I hope you have a chance to make these delicious crackers. The sharp cheese and rosemary added some great flavor 🙂
Looks tasty 🙂
Thank you – they sure were good 🙂
Yep, I could eat a whole bowl of these too! Great recipe.
Thanks – it was hard to eat just one! Crunchy, cheesy and with a hint of a favorite herb, rosemary!
They look amazing! I don’t usually discard any sourdough as I only feed it when I’m making bread (lazy, I know…) but I’ll definitely try these! Thanks for coming along to Fiesta Friday – it’s great to see you there!
Have a lovely weekend!
Ginger x
Thanks – the crowd appreciated them and I should have made two recipes! You must make a lot of sourdough bread. I treat my starter special as Rosebud is a daughter of Twinkle, which was a gift from Selma, a fellow blogger, who is no longer with us. Rosebud is always bubbly and ready to give me the best bread or whatever else I am making – just like these crackers 🙂
I completely understand – Selma was such an inspiration, I am not surprised her starter comes after her 🙂
Hope you’re enjoying your weekend!
A number of bloggers were gifted with Selma’s starter and I will certainly nurture, feed and use it (even if I have to throw some away). I don’t take special gestures lightly 🙂 Have a great week Ginger…
And you!
I was just wondering how much flour I’d have to add if I put cheese in my sourdough-discard crackers. Thanks for the recipe!
You’re quite welcome. This is a great recipe – I tried to keep my crackers thinner but they wanted to rise – the sourdough was maybe too healthy 🙂
Nice to see your pot. I was just thinking of sour dough!
The little bites look really good. I can almost imagine the smell of rosemary.
Thank you – using fresh rosemary made a big difference – in the smell and the flavor.
I can believe that!
I love Bake From Scratch magazine! It is one of my favourite publications these days! I have been wanting to try making my own crackers for awhile now, so I am going to have to try yours, Judi! Thanks so much for sharing with us at FF! They look and sound super yummy! Have a great weekend!
Thanks Julianna – it’s a great magazine and one I look forward to reading. I always find something I want to make and this recipe was in a recent issue along with some more sourdough recipes. I hope you try them – the addition of cheese and rosemary make for a delicious cracker 🙂
Love such cheese crackers. They look so tasty. 🙂
They were very tasty and crunchy – loved the rosemary in it. Fresh herbs do make a difference!
Yes, I too love rosemary herbs in such crackers. Fresh herbs are so wonderful. 🙂
How many would you say this recipe made? We are having a house party in May and they would be perfect. I think I will have to make a couple of batches.
Thanks Liz – the magazine was way off in the number of crackers you get. I rolled out one disk as thin as I could and probably only got 30 or so. I don’t quite remember, just that I thought to myself there is no way I am getting more crackers out of this dough.The second disk I did get a few more but they wanted to puff up and were not as thin as the picture in the magazine. Delicious though! I only had a few family members for brunch on Easter and I could have made another batch. These crackers would be perfect for your party, especially since you can make the dough ahead of time and freeze 🙂
Yes, will let you know how they turn out but think I will make several batches.
Just looked at the original recipe and they say it makes about 400 small snack-size crackers or 100 regular size crackers. My cutter was 1-1/4-inch and the picture shows how many (minus some I ate – of course)
Thanks! These are the kind of things people eat by the handfuls if they are having a drink.
What a special delicious cracker. They look so much fun to make and another great way to use my sourdough starter!
Thanks Julie – they look good and they were good! My crackers were loved by all for Easter brunch 🙂 You can make the dough and freeze it which is really good to know.
Judy, these look yummy! that’s awesome that you make your own crackers!
Thanks Mary – I had a good time making these. When I need to use my sourdough starter these crackers will be at the top of my list 🙂
Yummy, sounds like you are a whiz in the kitchen, Judy!
These are awesome, thanks for sharing!
Thank you – a pretty (and delicious) cracker with touches of cheese and rosemary showing through 🙂
beautiful crackers and the rosemary addition sounds delicious! 🙂
Thanks Petra – the crackers really turned out nice, especially with the fresh rosemary, cheese and of course the sourdough starter 🙂
Now I would pack my cheeks full of these!! 😀
LOL – Just like a chipmunk Debbie 🙂
Exactly! 😀
You’ve come up with another great way to use sourdough starter, yet again! This is becoming your specialty I think 🙂 I appreciate it. I have quite a list of ideas now, thanks to you!
Thanks and you’re welcome Angie! Many, many years ago I made my first loaf of sourdough bread because it was a favorite of Gene’s. Now, I am using my starter in cakes and these delicious crackers. I am having fun with “Rosebud” 🙂
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