# 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 & 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
# How To Make It:
01 - In a mixing bowl, combine shredded cheddar, softened butter, and sourdough discard until just combined.
02 - Add minced jalapeño, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly.
03 - Gradually add flour and mix until a soft dough forms. If dough remains sticky, incorporate up to 2 additional tablespoons of flour.
04 - Flatten dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll dough to 1/8-inch thickness. Using a sharp knife or pizza cutter, cut dough into 1-inch squares and transfer to prepared baking sheet with slight spacing.
07 - Using a skewer or toothpick, poke a small hole in the center of each cracker.
08 - Lightly sprinkle tops with additional kosher salt.
09 - Bake for 16 to 18 minutes until golden and crisp, rotating pan halfway through for even browning.
10 - Cool completely on a wire rack before transferring to an airtight container for storage.
