Sourdough Party Bacon Cheddar Crackers

Steps

1. 1

   Cook the bacon

   • In a 12-inch (30 cm) skillet over medium heat, cook 6 oz (170 g) bacon, turning occasionally, until very crispy and dark brown, about 8–10 minutes.
   • The bacon should be almost brittle—there should be no soft or chewy spots.
   • Transfer to paper towels to drain, let cool slightly for about 2 minutes, then crumble into small bite-sized pieces.
   • You should have about ¾ to 1 cup of crumbled bacon.

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   Ready when: Bacon is very crispy, dark brown, and nearly brittle

   Tip: Any remaining moisture in the bacon will make the final crackers chewy instead of crispy, so render it completely

2. 2

   Mix cheese and bacon dough

   • In a medium bowl, combine 1 cup (240 g) room-temperature sourdough discard and 4 tablespoons (57 g) softened unsalted butter.
   • Stir with a wooden spoon for about 1–2 minutes until mostly incorporated and smooth.
   • Add 1 cup (113 g) grated sharp cheddar and the cooled, crumbled bacon.
   • Mix well using the spoon, breaking up any clumps of cheese and ensuring the bacon is evenly distributed throughout.
   • Season with ¼ teaspoon sea salt and ¼ teaspoon black pepper, tasting and adjusting to your preference.
   • If desired, add ¼ teaspoon paprika for a subtle smokiness and warm color.
   • If the dough feels very sticky and wet, add 1 to 2 tablespoons (8–16 g) all-purpose flour, a little at a time, stirring until it comes together into a soft, cohesive dough.
   • It should hold together when pressed but not feel dry or stiff.

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   Ready when: All ingredients are thoroughly mixed with cheese and bacon evenly distributed

   Tip: Use softened (not melted) butter—it blends in more easily and creates a better texture than cold or liquid butter

3. 3

   Chill dough

   • Cover the bowl with plastic wrap or a plate and refrigerate for 30 minutes.
   • This firms up the dough significantly, making it much easier to roll out and cut without it tearing, sticking to the parchment, or falling apart.
   • This step is important for success, so don't skip or rush it.

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   Tip: While the dough chills, you can prep your baking pans and preheat the oven—this saves time

4. 4

   Preheat and prepareOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Line two large baking sheets (9×13 inches / 23×33 cm) with parchment paper, or use whatever large baking sheets you have.
   • The parchment prevents sticking and makes transferring the crackers much easier.

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   Tip: Preheat while the dough is chilling so everything is ready when you pull it from the fridge

5. 5

   Roll and cut crackers

   • Remove the chilled dough from the fridge.
   • Place it between two large sheets of parchment paper.
   • Using a rolling pin, gently roll the dough from the center outward until it reaches about ⅛-inch (3 mm) thickness—it should be thin enough to crisp fully but not so thin it tears.
   • Carefully peel away the top sheet of parchment.
   • Using a sharp knife, pastry wheel, or cookie cutters, cut the dough into 1- to 1½-inch (2.5–4 cm) squares, or make decorative shapes.
   • Carefully transfer each cracker to a parchment-lined baking sheet, spacing them about ½ inch (1 cm) apart so air can circulate underneath and around them for even crisping.
   • You may need both baking sheets.
   • If desired, lightly sprinkle tops with a few grains of fleur de sel, additional paprika, or cracked pepper before baking.

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   Ready when: Dough is rolled to even thickness and cut into uniform pieces

   Tip: Work quickly once the dough is out of the fridge—if it warms and becomes sticky, return it to the fridge for 10 minutes

6. 6

   Bake until goldenOven 375°F / 190°C

   • Place baking sheets in the preheated 375°F (190°C) oven.
   • Bake for 13–15 minutes.
   • If baking both sheets simultaneously, rotate them front-to-back about halfway through for more even browning, since oven hot spots vary.
   • The crackers are done when the tops are golden brown and the edges look slightly darker and crispy-looking.
   • They should be firm when pressed but still have just a tiny bit of give; they will firm up completely as they cool.

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   Ready when: Crackers are golden brown with slightly darkened, crispy edges

   Tip: Remove them when they still have a tiny bit of softness—they'll crisp up further as they cool, and overbaking makes them hard and bitter-tasting

7. 7

   Cool on rack

   • Let the crackers rest on the baking sheets for 5 minutes so they set slightly.
   • Then carefully transfer them to a wire cooling rack using a thin spatula or your fingers.
   • Spread them out in a single layer and let them cool completely, undisturbed, for about 10 minutes.
   • As they cool, they'll continue to firm up and become fully crispy.
   • Break one in half—it should snap cleanly with no chewy center.

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   Ready when: Crackers are fully crispy and snap cleanly when bent

   Tip: Store in an airtight container only after they're completely cool, or trapped steam will soften them and ruin the crispness