# Components:
→ Dough
01 - 1 cup all-purpose flour
02 - 1 cup sharp cheddar cheese, finely grated
03 - 1/3 cup Parmesan cheese, finely grated
04 - 1/3 cup unsalted butter, cold and cubed
05 - 1/2 cup sourdough discard, unfed
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 to 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Topping
10 - 1 tablespoon Parmesan cheese, finely grated
11 - 1/4 teaspoon garlic powder
12 - Flaky sea salt for sprinkling
# Method:
01 - In a food processor, pulse flour, cheddar, Parmesan, cold butter, garlic powder, onion powder, salt, and black pepper until mixture resembles coarse crumbs.
02 - Add sourdough discard and pulse until dough just comes together without overworking.
03 - Turn dough onto a lightly floured surface and knead gently until smooth.
04 - Shape dough into a rectangle, wrap in plastic wrap, and chill for 30 to 60 minutes for optimal texture.
05 - Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
06 - Roll out dough to 1/8 inch thickness. Cut into 1-inch squares using a pastry wheel or sharp knife.
07 - Transfer squares to prepared baking sheets with slight spacing. Poke a hole in the center of each square using a skewer or toothpick.
08 - Mix topping Parmesan and garlic powder. Lightly brush crackers with water and sprinkle with topping mixture and flaky sea salt.
09 - Bake 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
10 - Transfer crackers to wire racks and allow to cool completely before serving.
