30-Minute Sourdough Discard Corn Cheddar and Jalapeño Crackers

Steps

1. 1

   Mix the dough

   • In a medium bowl, combine sourdough discard, all-purpose flour, salt, and black pepper.
   • Stir until the flour is mostly incorporated, about 1 minute.
   • Add melted butter and mix until a shaggy dough forms.
   • Fold in cheddar cheese, corn, and jalapeños until evenly distributed throughout the dough.
   • The dough should be sticky and slightly wet, like thick biscuit dough.

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   Ready when: Ingredients are evenly combined, cheese and jalapeños distributed throughout

   Tip: Don't overmix; gentle folding keeps the dough light and prevents toughness

2. 2

   Rest the dough

   • Cover the bowl loosely with a kitchen towel and let the dough rest at room temperature for 3 minutes.
   • This allows the flour to fully hydrate and makes the dough easier to spread.

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   Ready when: Dough appears cohesive and slightly firmer

3. 3

   Spread onto parchment

   • Scrape the dough onto a large piece of parchment paper on your work surface.
   • Using a wet spatula or the back of a spoon, spread the dough into a thin, even ¼-inch (6 mm) layer, working from the center outward.
   • Try to make it as uniform as possible so all crackers bake evenly.
   • Trim the edges into a rough 9×12-inch (23×30 cm) rectangle with a knife.

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   Ready when: Even ¼-inch layer, roughly rectangular shape

   Tip: Damp tools prevent sticking; if the dough tears, just patch it with a bit of extra dough

4. 4

   Score and transfer

   • Using a sharp knife, score the dough into 24 roughly even squares (a 4×6 grid).
   • Don't cut all the way through—just score the surface so crackers break apart cleanly after baking.
   • Slide the entire parchment sheet onto the preheated baking sheet.

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   Ready when: 24 score marks visible on the surface

   Tip: Light scoring prevents the dough from puffing unevenly and helps crackers separate cleanly

5. 5

   Bake until goldenOven 400°F / 205°C

   • Place in the preheated 400°F (200°C) oven and bake for 12–14 minutes, until the crackers are golden brown on top and the edges are slightly darker and crisp.
   • At 6 minutes, quickly rotate the pan 180 degrees for even browning, then return to the oven to finish.

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   Ready when: Golden-brown color on top, darker edges, crackers sound crisp when tapped

   Tip: Rotating halfway ensures even browning; if edges brown too quickly, lower oven to 375°F (190°C)

6. 6

   Cool and break apart

   • Remove the baking sheet from the oven and let the crackers cool on the parchment for 3 minutes.
   • They will continue to crisp as they cool.
   • Once the pan is cool enough to handle, break the crackers apart along the score lines.
   • For maximum crispness, transfer to a wire rack and cool for 2 more minutes.

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   Ready when: Crackers are cool enough to handle and snap cleanly along score lines

   Tip: Breaking them while still slightly warm makes for cleaner separation; wait too long and they'll be very hard to break