Cheese and pecan, curry infused sourdough crackers
If crackers are one of your favourite snack foods, this recipe is quick and easy to make.
These delicious homemade bite-sized sourdough crackers taste delicious with the combination of cheese and spices while pecans add texture, boost the nutritional value, and make them look great on a platter.
An essential ingredient for this recipe is sourdough discard.
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What is sourdough discard?
Sourdough discard is the portion you need to remove before feeding your sourdough starter.
Feeding is done daily to keep your starter healthy and active, yet the process can also feel wasteful.
Instead of tossing out the discard, this recipe uses it as one of the main ingredients.
If you prefer to try another recipe which also uses sourdough discard, Tirokafteri sourdough crackers are delicious too.
Equipment
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon
- Airtight container or medium-sized resealable bag
- Rolling pin (or jar)
- 8″ Chef’s knife
- Parchment paper* or a silicon baking mat
- Baking tray
- Oven mits
- Tongs
- Cooling rack
- Airtight storage container
* I usually use 2 pieces of parchment paper, but because I ran out, I used a silicone baking mat as my base and a layer of plastic cling wrap on the top to help with the rolling.
I loved this quick trick so much that from now on, I’ll use it when I make crackers.
Ingredients
- 1/2 cup sourdough discard
- 2 cups bread flour
- 1 cup grated cheese of your choice (I used 3/4 tasty and 1/4 blue because that what I had)
- 2 tsp garlic powder
- 1 tsp ground cardamom
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp chilli flakes
- 1/4 tsp sea salt
- 1/3 cup extra virgin olive oil
- 3/4 cup water
- Pinch of coarse sea salt for sprinkling before baking
Tips!
- Consider how you like your crackers – thick, thin, or both?
- For thick crackers, cut the dough in half. Because you can only roll out the dough to the edges, you’ll naturally have thicker crackers.
- For thin crackers, cut the dough into thirds or even quarters, and roll each ball out to the edges. Roll and bake each batch.
- For both thick and thin, first cut the dough in half. Roll one half out to the edges of the baking sheet paper and bake.
Cut the remaining dough into half. Roll out and bake each batch.
Adjust the cooking time (less) for thin crackers.
2. If you use a silicone baking mat and place plastic wrap on top of the dough before rolling it out, you create a little tension so cutting the crackers to size before baking, naturally separates each one a little, giving a faster and more even bake time.
Steps
This recipe makes approximately 150 thin crackers.
Make the dough
- Add sourdough discard and flour to a medium-sized mixing bowl and stir until mixed.
- Add grated cheese, garlic powder, cardamom, turmeric, cumin, chilli flakes, and sea salt.
Stir until well mixed.
- Add olive oil and stir to blend.
- Next, add half of the water and stir. Add enough water until the mixture becomes one large ball of dough.
- Knead the dough lightly with the heel of your hands to make sure all ingredients are well mixed.
If the dough is too sticky to knead, add a little more flour.
What your dough should look like
- Place dough in an airtight container or resealable bag and leave on the counter to rise for approximately 2-3 hours.
This allows the flavours to intensify.
Alternatively, place in the fridge overnight and bring out in the morning. Allow the dough to warm up and rise a little before baking.
Bake
- Cut the dough mixture in half and place one half on either a piece of parchment paper the size of your baking tray, or on your silicone mat.
- Place dough in the centre and cover with either another sheet of parchment paper or a piece of plastic wrap.
- Roll on top of the plastic or parchment paper, making sure the dough is even thickness.
- Pre-cut the rectangle into cracker-sized pieces and lightly sprinkle with extra sea salt.
- Pierce each square with the end of a fork to encourage even baking and rising.
- Transfer the sheet or parchment paper to the baking sheet and bake for 20 minutes at 325ºF (160°C)
- Remove from oven halfway through and turn the tray around for even baking.
- Test crackers for doneness (see below) and remove those that are ready.
Cool on a rack.
Bake any still-soft crackers for a further 2-3 minutes. Test then remove to cool.
- If you like thicker crackers, repeat the process for the remaining half of the dough.
- For thinner crackers, cut the remaining half of dough in half, roll out and bake.
Repeat the process for the last remaining amount of dough.
Note: If your kitchen is warm, your dough may have grown in size again.
How to test when your crackers are baked
Using the tip of your finger tap each cracker in the centre.
Each baked cracker should have a slight hollow, almost brittle sound and will be hard.
Most crackers along the edge of the sheet will be baked while those in the centre may still be a little soft and need more baking time.
Once cool and serve immediately on their own, with a tasty cheese, dip, or with a light, crisp salad.
Store in an airtight container up to 5 days.
Depending on the humidity they may only last 3 days. If the crackers have softened, reheat in the oven for 5 minutes until crisp again.
Gift ideas
These crackers are so unique, you’ll be making them as gifts so I’ve curated some ideas.
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Charcuterie boards
Handmade, this stunning charcuterie board is made from olive wood and starts at 8″ long right up to 36.” They can be custom made to suit your needs as well.
WOW!
This charcuterie board is a showstopper in American black walnut wood with a pop of green swirling down the centre.
You can custom order your design too.
When you want something simple and stunning, these oblong walnut serving platters are ideal.
Linen to brighten your board
Cheese knives
I realized while taking some of these photos at the cottage, we do not own a cheese knife of any kind!
Cheese knives are often overlooked . . . that is, until you need one.
I love that these cheese knives are unique with stainless steel and Pakka wood.
You get 2 hard cheese knives, 2 cheese cleavers and 2 soft cheese knives.
I was brought up on Sheffield cutlery as a kid so imagine my surprise finding cheese knives from the Sheffield Cutlery shop on Etsy!
Well done, Sheffield.
These large (12″x16″) slate cheese boards make a perfect party idea as you can write on the slate with chalk.
Add a message or jot down the cheese types and make it easy for your guests.
This comes with the soapstone chalk and knives!
I love this clever 3-in-1 bamboo cutting board because it is practical.
It’s large (17″ x 12.5″) surface area makes it a chopping block.
The juice groove is ideal for meats while the built-in compartments double up as a charcuterie board.
Cheese and Pecan Curry Infused Sourdough Crackers
Equipment
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon
- Rolling pin
- Medium airtight container or resealable bag
- 8" Chef's knife
- Parchment paper or Silpat® baking mat
- Baking tray
- Oven mitts
- Cooling rack
- Tongs
- Airtight storage container
Ingredients
- 1/2 cup sourdough discard
- 2 cups bread flour
- 1 cup grated cheddar cheese
- 2 tsp garlic powder
- 1 tsp turmeric
- 1 tsp cardamom
- 1 tsp cumin
- 1/2 tsp chilli flakes
- 1/4 tsp sea salt
- 1/3 cup olive oil extra virgin
- 3/4 cup water
- 2 pinches coarse sea salt
Instructions
- Add sourdough discard and flour to a medium-sized mixing bowl and stir until mixed. Add grated cheese, garlic powder, cardamom, turmeric, cumin, chilli flakes, and sea salt. Stir until well mixed.
- dd olive oil and stir to blend. Next, add half of the water and stir. Add enough water until the mixture becomes one large ball of dough. Knead the dough lightly with the heel of your hands to make sure all ingredients are well mixed.
- Place dough in an airtight container or resealable bag and leave on the counter to rise for approximately 2-3 hours. This allows the flavours to blend.
- Cut the dough mixture in half. Pre-measure the length of parchment paper. Place one half of dough on the parchment paper. Cover dough with another similar-sized parchment paper. Roll the dough for even thickness.Pre-cut the rectangle into cracker-sized pieces and lightly sprinkle with extra sea salt. Pierce each square with the end of a fork to encourage even baking and rising.
- Transfer the sheet or parchment paper to the baking sheet and bake for 20 minutes at 325ºF (160°C). Remove from oven halfway through and turn the tray around for even baking.
- Test crackers for doneness and remove those that are ready. Cool on a rack. Bake any still-soft crackers for a further 2-3 minutes. Test, then remove to cool.
- Repeat for remaining dough.
Serving instructions
- Serve when cool for a tasty snack, with a leafy salad, or on a charcuterie board with various cheeses.
