Cold butter and chilled dough are the secret to these puffed sourdough crackers made with tangy sourdough discard, Gruyere & thyme. Great for party snacks and general grazing.
- 1 cup (120–125 g) all-purpose flour
- 1/2 tsp. fine sea salt
- 1/4 tsp. garlic powder
- 1/4 cup (appx. 60 g) sourdough discard
- 4 tbsp. (56 g) unsalted butter, cold, cut into small cubes
- 8 oz. (227 g) Gruyere cheese, grated
- 2 tbsp. (20 g) grates Parmesan cheese
- 6 sprigs of fresh thyme, leaves picked, plus extra to serve
- 1 to 4 tbsp. (45 to 60 g) cold water, plus more as needed
You will need a mini cookie cutter to cut the dough into shapes. I use this set (1 1/2-inch round).
Add all of the ingredients to the bowl of a food processor, with only 1 tablespoon of water. Pulse until tiny crumbs form. Add more water, 1 tablespoon at a time, to bring the dough together if needed. Flatten the dough into a disc, cover, and chill for 30 minutes, and up to 2 days.
Preheat your oven to 325 F. Line a sheet pan with parchment paper.
Divide the dough in half. Roll the dough out as thin as possible, about 1/8-inch thick. Do this on parchment paper to prevent sticking.
Cut the dough using a 1 1/2-inch mini cookie cutter. Place onto the lined sheet pan spaced one finger-width apart. Dock the center with a toothpick or the tip of a skinny toothbrush, or leave undocked if you prefer. Chill for 5-10 minutes before baking. Gather the scarps, re-roll and shape again.
Bake the crackers on the center rack until puffed and light golden brown, about 15-18 minutes or more, depending on thickness. Cool directly on the sheet pan; they will continue to crisp as they cool. If the crackers are slightly soft in the center due to the thickness of the dough, return to a low oven set to 250 F and bake until crisp.
Sprinkle with extra thyme leaves to serve.
Once completely cool, store the crackers in an air-tight container for up to 3 days.
Keywords: sourdough discard, sourdough discard recipes, sourdough crackers, gruyere, thyme