Crispy cheddar crackers with sourdough, jalapeño, and smoky paprika notes, ideal for flavorful snacking.
# What you need:
→ Dairy
01 - 1 cup (110g) sharp cheddar cheese, finely shredded
02 - 2 tablespoons (28g) unsalted butter, softened
→ Sourdough
03 - 1/2 cup (120g) sourdough discard (unfed starter)
→ Vegetables & Spices
04 - 1 small jalapeño, seeded and finely minced
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/2 teaspoon kosher salt, plus additional for topping
09 - 1/4 teaspoon ground black pepper
→ Dry Ingredients
10 - 3/4 cup (90g) all-purpose flour, plus additional for dusting
# How to Make It:
01 - In a mixing bowl, combine shredded cheddar, butter, and sourdough discard. Mix until just combined.
02 - Add jalapeño, smoked paprika, garlic powder, onion powder, salt, and black pepper to the mixture. Mix thoroughly.
03 - Gradually add flour and mix until a soft dough forms. If dough is sticky, incorporate up to 2 additional tablespoons of flour.
04 - Flatten dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll dough to 1/8-inch (3mm) thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch (2.5cm) squares. Transfer to prepared baking sheet with slight spacing between pieces.
08 - Using a skewer or toothpick, poke a small hole in the center of each cracker.
09 - Lightly sprinkle the tops of crackers with additional kosher salt.
10 - Bake for 16-18 minutes, or until golden and crisp. Rotate baking sheet halfway through cooking for even browning.
11 - Cool completely on a wire rack before transferring to an airtight container for storage.
