# What you'll need:
→ 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 pepper until mixture resembles coarse crumbs.
02 - Add sourdough discard and pulse until dough just comes together without overworking.
03 - Turn dough onto lightly floured surface and knead gently until smooth. Shape into a rectangle, wrap in plastic wrap, and refrigerate 30 to 60 minutes for optimal texture.
04 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
05 - Roll out dough to 1/8 inch thickness. Cut into 1-inch squares using a pastry wheel or sharp knife.
06 - Transfer squares to prepared baking sheets with slight spacing between each. Pierce center of each square with a skewer or toothpick.
07 - Combine topping Parmesan and garlic powder. Lightly brush crackers with water and sprinkle with seasoning mixture and flaky sea salt.
08 - Bake 16 to 18 minutes, rotating pans halfway through, until crackers are golden and crisp.
09 - Transfer crackers to wire racks and let cool completely before serving.
