Yield: ~40 coins

Time: 10 min prep + chilling + 10–13 min bake

Difficulty: Easy

Ingredients

NutritionSortLoading...
Loading...

1 cup (110 g) sharp cheddar, finely grated

4 tbsp (56 g) unsalted butter, cold & cubed

½ cup (100 g) sourdough starter (unfed/discard OK)

1 cup (120 g) all-purpose flour

¼–½ tsp kosher salt

¼–½ tsp paprika or smoked paprika (optional)

¼ tsp garlic powder (optional)

Fresh black pepper, to taste

Optional toppings: coarse salt, cracked pepper, sesame seeds, everything seasoning

Select allAdd

Instructions

1. Add cheddar and cold butter to a food processor. Pulse until sandy.

2. Add sourdough starter; pulse to combine.

3. Add flour, salt, and spices; pulse until the dough begins to clump (don’t overmix).

4. Transfer to parchment and shape into a log about 1.5 in (4 cm) in diameter.

5. Wrap tightly and chill 2 hours (or freeze 20–30 minutes).

6. Preheat oven to 375°F (190°C).

7. Slice into ¼-inch coins.

8. Place on a parchment-lined baking sheet and add any toppings.

9. Bake 10–13 minutes or until edges are lightly golden.

10. Cool 5 minutes on the sheet, then move to a rack to crisp.

    Storage

SortLoading...
Loading...

Room temp: 3–4 days

Freeze dough logs: up to 2 months (slice from frozen)

Freeze baked coins: 1 month; re-crisp 3–4 min at 350°F

Select allAdd

🔥

SPICY VERSION — “Sourdough Cheddar Fire Coins”

Add:

SortLoading...
Loading...

¼–½ tsp cayenne

½ tsp smoked paprika

Select allAdd

🧈

EXTRA-CRISPY VERSION

Choose one or combine:

SortLoading...
Loading...

Bake at 400°F for 8–10 minutes

Slice thinner (3/16 inch)

Add 1–2 tbsp grated Parmesan

Roll log in crushed Ritz or fine panko

Select allAdd

🧄🧀

NEW VARIATIONS YOU REQUESTED

1. Parmesan Sourdough Shortbread Coins

   Texture: more delicate, buttery, crumbly shortbread; deeply savory.

   Use these swaps/additions:

SortLoading...
Loading...

Replace cheddar with ¾ cup (65 g) finely grated Parmesan

Add 2 tbsp finely grated Pecorino (optional but delicious)

Add ½ tsp black pepper

Increase butter to 5 tbsp (70 g)

Reduce flour to 95–100 g

OPTIONAL rim: roll log in extra Parm before chilling

Select allAdd

Bake: 10–12 minutes at 375°F; edges should lightly brown.

1. Cheddar + Everything Seasoning Deli-Style Coins

   Flavor: Bagel-shop meets cheese cracker.

   Add/Adjust:

SortLoading...
Loading...

Use sharp cheddar as base

Add 1 tsp everything seasoning to the dough

Roll log in 2–3 tbsp everything seasoning before chilling

Reduce salt in dough to ¼ tsp (everything seasoning is salty)

Select allAdd

Bake: Same as base recipe.

Sweet-Heat Honey Cheddar Coins

Flavor: Tangy, lightly sweet, spicy, cheesy — great for charcuterie.

Add:

SortLoading...
Loading...

1 tbsp honey (mix into the sourdough starter before adding)

¼ tsp cayenne or hot paprika

Optional: ¼ tsp mustard powder

Optional glaze: lightly brush baked coins with warm honey and sprinkle with flaky salt

Select allAdd

Tip: Because honey adds moisture, chill the log very firmly before slicing.

Bake: 10–13 minutes at 375°