Sourdough Cheesy Crackers

Did your grandma ever make that festive nut-covered cheese ball for holidays? I loved that thing. This is like that, married with the crispy edge bits of a grilled cheese where the cheese spills over onto the griddle, married with tangy sourdough.

Credits: Jennifer Latham, Director of Bread, Tartine Bakery

Prep Time

10 minutes to mix 4-48 hours to chill

Bake Time

15 minutes

Total Time

4½ hours to 2 days


About 2 dozen 1½" round crackers


1/2 cup (70g) Organic Edison all-purpose flour

2 teaspoon (6g) kosher salt

¼ teaspoon Aleppo pepper flakes (or other red chili flakes)

2 1/3 cups (225g) grated sharp cheddar cheese

½ cup (100g) sourdough discard

¼ cup (55g) unsalted butter, room temperature

2/3 cup (70g) raw pecans, chopped medium-fine


  1. In a medium mixing bowl, whisk together Edison flour, kosher salt and pepper flakes.
  2. Place the cheese, sourdough discard and room temperature butter in the bowl of a stand mixer fitted with the paddle attachment. Paddle on medium speed for about a minute, until well combined.
  3. Add the flour, salt, and pepper flakes to the mixer bowl. Paddle on medium speed for about 2 more minutes, until the ingredients all come together.
  4. Add the chopped pecans and paddle for about 30 seconds, until evenly incorporated.
  5. Scrape the dough out onto a worksurface and knead a few times, until it comes together into a cohesive ball. Shape the ball into a log, 1 ½ inches in diameter. Wrap in plastic wrap and chill for at least 4 hours and up to 48. This dough can also be frozen for up to 1 month.
  6. An hour before you want to bake the crackers, put the log in the freezer to firm up. (You want the log to have a few hours chilled but not frozen to develop some flavor, but it needs to be a little firmer than fridge-cold to slice cleanly.)
  7. When you’re ready to bake the crackers, preheat the oven to 375°F. Place two racks in the oven, one in the bottom third and one in the top third. Line two sheet pans with parchment or silicone liners.
  8. Remove the dough from the fridge and slice 1/8 inch rounds off of the log of dough. Space the slices ½ inch apart on the sheet trays.
  9. Bake the crackers for 7 minutes. Rotate the sheet pans in the oven so that they bake evenly. Bake for 7-8 minutes more, until golden-brown at the edges and very fragrant.
  10. Remove from the oven. Let cool on the sheet pans for about 5 minutes, then use a spatula to transfer the crackers to a cooling rack and let cool completely before serving. Store in an airtight container for up to a week.

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