# What You’ll Need:
→ Dairy
01 - 1 cup sharp cheddar cheese, finely shredded
02 - 2 tablespoons unsalted butter, softened
→ Sourdough
03 - 1/2 cup sourdough discard (unfed starter)
→ Vegetables and Spices
04 - 1 small jalapeño, seeded and finely minced
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/2 teaspoon kosher salt, plus additional for topping
09 - 1/4 teaspoon ground black pepper
→ Dry Ingredients
10 - 3/4 cup all-purpose flour, plus additional for dusting
# How-To Steps:
01 - In a mixing bowl, combine shredded cheddar cheese, softened butter, and sourdough discard. Mix until just incorporated.
02 - Add minced jalapeño, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper. Mix thoroughly until evenly distributed.
03 - Gradually add all-purpose flour and mix until a soft dough forms. If dough appears sticky, incorporate up to 2 additional tablespoons of flour as needed.
04 - Flatten dough into a disc shape, wrap securely in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
06 - On a lightly floured work surface, roll chilled dough to 1/8-inch thickness using a rolling pin.
07 - Using a sharp knife or pizza cutter, cut dough into 1-inch squares. Transfer squares to prepared baking sheet, spacing slightly apart.
08 - Using a skewer or toothpick, puncture a small hole in the center of each cracker square.
09 - Lightly sprinkle additional kosher salt over the top surface of each cracker.
10 - Bake for 16 to 18 minutes until golden and crispy. Rotate baking sheet halfway through cooking time for even browning.
11 - Transfer crackers to a wire rack and allow to cool completely before storing in an airtight container.
