This sourdough crackers recipe with jalapeño cheddar is the best things since sliced sourdough. Seriously. These sourdough crackers are that good!
Crunchy, crispy morsels with just the right amount of salty, spicy goodness.
These sourdough discard crackers with jalapeño and cheese are on high rotation around here - and everyone that's tried them loves them!
How To Make Sourdough Crackers Recipe with Jalapeño Cheddar
Sourdough crackers recipes are generally very easy to pull together. And this one is no exception.
It's basically measure, mix, roll and bake! You'll be done in less than one hour - and you'll use 200g of sourdough discard.
Although, this sourdough crackers recipe is so addictive, you might find yourself feeding your starter just to make them!
Here’s how to make sourdough crackers with jalapeño cheddar:
- Add sourdough discard, flour, salt, butter, honey, cheese and jalapeños to a mixing bowl.
- Bring the ingredients together until it forms a smooth, pliable dough. You might need to work the dough around the bowl to ensure all the flour is incorporated.
- Roll out the dough to a thin layer.
- Cut into crackers.
- Top with olive oil and salt.
- Bake!
Using Pickled Jalapeños or Fresh Jalapeños
This recipe is based on using pickled jalapeños, simply because they are something that most people would have on hand.
I find them the easiest to cook with because of their texture. But also because it's easy to know how spicy they will be.
You could use fresh jalapeños, but you may need to adjust the amount you use, depending on how spicy they are.
It's a good idea to blot pickled jalapeños with a paper towel before dicing them, just to make sure they aren't too wet.
Cutting Sourdough Crackers with Jalapeño & Cheese
When it comes to cutting these sourdough crackers, a cracker roller will make the task very easy.
You'll be able to cut a few trays for crackers in just seconds - and they'll look neat and tidy too.
There’s absolutely nothing wrong with hand cut or rustic crackers. If you don’t have one of these, you can simply use a knife or even a small cookie cutter. You’ll also have to pierce each cracker with a skewer or the tines of a fork.
But if you are looking for a useful tool – and you make a lot of crackers – I highly recommend this one.
Further Reading
If you love this sourdough crackers recipe, you might like to check out these:
- Love the combination of jalapeño and cheese? Try this sourdough bread.
- Want crackers with a little less heat? Try these parmesan and rosemary sourdough crackers.
- How about something sweet? These sweet sourdough crackers with cinnamon sugar are a delight!
- If you're a fan of seeds, these seeded discard crackers might just be what you're looking for.
Sourdough Discard Crackers with Jalapeño Cheddar
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 200 g Sourdough Discard unfed sourdough starter
- 130 g All Purpose Flour
- 70 g Cheddar Cheese shredded
- 40 g Pickled Jalapeños diced & blotted of excess moisture
- 20 g Honey
- 5 g Salt
- 30 g Butter soft
- 20 g Olive Oil for brushing
- 10 g Sea Salt for topping
Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, flour, soft butter, salt, shredded cheese, honey and diced jalapeños to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
- Divide the dough into two portions (this makes it easier to roll).
- Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick.The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
- Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
- Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
- Brush dough with olive oil and sprinkle with salt.
- Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
- Let the crackers cool on a rack before breaking into individual pieces.
Will never buy crackers again. Very new to sourdough journey, and my first use of discard. Will half the jalapeno next time as just a little spicy, but son loved them as they were.
Very good. The secret is getting them thin enough. I used my hand crank pasta machine with good results. They were done in 15-17 minutes in my toaster oven at 350 F. At first they taste like Wheat Thins until the spicy peppers hit your taste buds!
Thank you! I was wondering if these would go through the pasta machine.