Crispy Sourdough Cheese Crackers with Thyme

These cheesy sourdough crackers are the perfect way to use up your sourdough starter discard. They’re crisp, savory, and packed with the rich flavor of melted mozzarella and fresh thyme. Perfect for snacking, pairing with dips, or serving on a cheese board!

Why You’ll Love These Sourdough Crackers
These crispy sourdough crackers are a great way to use up sourdough discard or active starter while creating a flavorful, homemade snack. They’re packed with cheesy, herby goodness and have the perfect crunch. Plus, they’re naturally fermented, making them easier to digest than store-bought crackers.

The Benefits of Sourdough Discard
If you bake sourdough regularly, you probably have extra sourdough discard on hand. Instead of throwing it away, use it in recipes like these crackers! Sourdough discard adds a deep, tangy flavor and enhances the texture, making these crackers extra crisp and delicious.

Why Mozzarella?
Mozzarella adds a subtle, buttery richness without overpowering the sourdough flavor. It also helps create that irresistible crispness. Feel free to experiment with other cheeses like parmesan, cheddar, or gouda for different flavor profiles!

Tips for the Best Crackers

Experiment with Flavors: Try adding garlic powder, smoked paprika, or even a sprinkle of sesame seeds for extra depth.

Roll Thinly: The thinner the dough, the crispier the crackers. Aim for about ⅛ inch thickness.

Chill for Extra Crispiness: Chilling the dough before baking helps create an extra crunchy texture.

Use Parchment Paper: Place a sheet of parchment paper on top of the dough before rolling to prevent sticking.

Crispy Sourdough Cheese Crackers with Thyme

Ingredients:

• 120g water
• 190g sourdough starter (active or discard)
• 260g unbleached all-purpose flour
• 260g mozzarella cheese, shredded
• 70g olive oil
• Small bunch of fresh thyme, finely chopped
• 2 tsp flaky sea salt

Instructions:

1. Mix the Dough

1. In a large bowl, combine the sourdough starter, water, olive oil, and flour.
2. Stir in the shredded mozzarella and thyme until a shaggy dough forms.
3. Knead the dough gently until it comes together into a smooth ball.

2. Rest & Chill

• Cover the dough and let it rest for 30 minutes at room temperature.
• For extra crispy crackers, chill in the fridge for 1-2 hours (optional but recommended).

3. Roll & Cut

1. Preheat the oven to 375°F (190°C).
2. Roll the dough out thinly (about ⅛ inch thick) on a floured surface (the thinner, the crunchier)
3. Use a sharp knife or pizza cutter to cut into squares or rectangles.
4. Transfer to a parchment-lined baking sheet.
5. Tip: Place parchment paper over the top of the dough to avoid sticking!

4. Bake Until Golden

1. Sprinkle flaky sea salt over the crackers.
2. Bake for 20-25 minutes, or until golden brown and crisp.
3. Let cool completely before breaking apart.

Tips for the Best Crackers:

✔ Thinner dough = crispier crackers – Roll them out as thin as possible.
✔ Chilling the dough before baking helps with texture and flavor.
✔ Fermentation Tip: Let the dough ferment for 24 hours (or up to 48 hours) in the fridge for the best flavor and crispness.
✔ Experiment with flavors! Try swapping thyme for rosemary, black pepper, or smoked paprika.

How to Store:

• Store in an airtight container at room temperature for up to one week.
• To re-crisp, pop them in a low oven (300°F) for a few minutes.