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This recipe for Sourdough Cheddar Cheese Crackers is so delicious and a great way to use “unfed” sourdough starter. Lightly flavored with Vermont Cheddar Cheese Powder and sourdough, the combination brings a smile to my little grandson’s face. My daughter insists that he likes them even better than Goldfish crackers, so I’ll take that compliment as a thumbs up!
When researching recipes for sourdough crackers, I came upon many that used freshly grated cheese, and I highly considered them. However, I happened to have a container of Better Cheddar Cheese Powder that I purchased from King Arthur Baking, so I couldn’t resist trying it.
(Post modified with new photos on 8/10/22.)
My first try didn’t produce the outcome I wanted. They were too thick and didn’t have enough cheese flavor. This second try was a hit! Here’s how you can make them, too!
Ingredients for Sourdough Cheddar Cheese Crackers
See full recipe at the bottom of this post.
- sourdough starter unfed (See my Sourdough Recipe Here.)
- butter, softened
- all-purpose flour
- Better Cheddar Cheese Powder
- kosher salt
- butter, melted
- sea salt
Instructions for Making Cheese Crackers
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Cracker Dough
Cream together the sourdough and softened butter in a large mixing bowl with a paddle attachment.
In a small bowl, combine all-purpose flour, Vermont Cheddar Cheese Powder, and kosher salt.
Add the flour to the creamed mixture. Mix together just until combined and a soft dough forms, about 30-40 seconds.
On a lightly floured surface, knead the dough 4-5 times. Form into a ball, then flatten with your hand. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Form the Sourdough Crackers
When ready to make the crackers, remove the cracker dough from the refrigerator. Preheat oven to 350 degrees.
Divide dough into 2 parts. Place a sheet of parchment paper on your work surface and lightly sprinkle it with flour. Position the dough in the center of the parchment paper and using a rolling pin, begin rolling the dough out from the center. Flour the dough as necessary and continue rolling it out as thin as possible. Strive for at least 1/8″ thick, but thinner is even better.
When you think your cracker dough is thin enough, roll some more to make them even thinner! Another option would be to use a pasta maker, but I kinda like working with dough with my hands.
Transfer the parchment paper and dough to a baking sheet. At this time, I like to roll the dough even more using a small pastry/pizza roller.
This little gadget didn’t cost very much, and I have used it many times when I want to roll dough thin. It’s perfect for dough that is in a pan, such as pizza, shortbread, tarts, or crackers.
Using a fork or roller docker, poke holes in the dough.
Brush melted butter over the cracker dough.
Cut the dough into squares or other desired shapes with a pastry wheel. I saw one recipe blogger, who had used a tiny biscuit cutter to make shaped crackers. That was a wonderful idea!
I tried using cookie cutters to make animal cracker shapes, but this didn’t turn out well. The crackers didn’t hold their form after baking. But they still tasted great!
Sprinkle the crackers with sea salt. Repeat with the second ball of dough on a second baking sheet.
Bake the Crackers
Bake both sheets on middle racks in a preheated oven for 8 minutes. Rotate pans from top to bottom and back to front to help the crackers bake more evenly. Continue baking for another 8-10 minutes. Watch to make sure the edges don’t burn.
Remove from oven and transfer parchment paper to cooling racks. Cool completely before serving.
Serve on a pretty platter or bowl. Store crackers in a covered container at room temperature. This recipe will make 40-50 square crackers.
See more Sourdough Recipes Here. Browse Snack Ideas Here including my Sourdough Artisan Crackers.
Sourdough Cheddar Cheese Crackers
Ingredients
- 1/2 cup sourdough starter unfed - See my Sourdough Starter Recipe Here.
- 3 tablespoons butter softened
- 1/2 cup all-purpose flour
- 3 tablespoons Better Cheddar Powder Order Some Here
- 1/4 teaspoon kosher salt
- 2 tablespoons butter melted
- 4 teaspoons sea salt
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Cracker Dough
- Cream together the sourdough and softened butter in a large mixing bowl with a paddle attachment.
- In a small bowl, combine all-purpose flour, Vermont Cheddar Cheese Powder, and kosher salt.
- Add the flour to the creamed mixture. Mix together just until combined and a soft dough forms, about 30-40 seconds.
- On a lightly floured surface, knead the dough 4-5 times. Form into a ball, then flatten with your hand. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Form the Crackers
- When ready to make the crackers, remove the cracker dough from the refrigerator. Preheat oven to 350 degrees.
- Divide dough into 2 parts. Place a sheet of parchment paper on a flat working space and lightly sprinkle it with flour. Position the dough in the center and using a rolling pin, begin rolling out the dough from the center to the edges. Sprinkle the dough with more flour if needed. Roll the dough out as thin as possible. Strive for at least 1/8" thick, but thinner is even better.When you think your cracker dough is thin enough, roll some more to make them even thinner! Another option would be to use a pasta maker.
- Transfer the dough and parchment paper to a baking sheet. At this time, I like to roll the dough even more using a small pastry/pizza roller.
- Using a fork or roller docker, poke holes in the dough.
- Brush melted butter over the cracker dough.
- Cut the dough into squares or other desired shapes with a pastry wheel.
- Sprinkle the crackers with sea salt. Repeat with the second ball of dough onto a second baking sheet.
Bake the Crackers
- Bake both sheets on middle racks in a preheated oven for 6-8 minutes. Rotate pans from top to bottom and from back to front to help the crackers bake more evenly. Continue baking for another 6-8 minutes. Watch to make sure the edges don't burn.
- Remove from oven and transfer parchment paper to cooling racks. Cool completely before serving.
- Store crackers in a covered container at room temperature. This recipe will make 40-50 square crackers.
