If you ask me, sourdough discard crackers are a total game-changer.
These homemade cheese crackers put your extra sourdough starter to good use, turning what would’ve been waste into crispy, cheesy snacks. The tang from the discard pairs perfectly with sharp cheddar, creating that just-right savory bite.
They’re rolled thin and baked until golden, with little flecks of dried herbs adding both flavor and charm. The best part? They’re actually easier to make than you’d think – just mix, roll, cut, and bake.
It’s a satisfying kitchen project that gives you bragging rights and a jar full of snacks that everyone keeps reaching for.
Why You’ll Love These Cheese Crackers
- Zero-waste baking – Instead of tossing your sourdough discard, you can turn it into these tasty crackers – it’s a smart way to use up leftover starter while making something delicious.
- Simple ingredients – You only need 4 basic ingredients plus your choice of seasonings, and chances are you already have most of them in your kitchen if you’re a sourdough baker.
- Customizable snack – You can switch up the seasonings each time you make these – try everything bagel seasoning one batch and sesame seeds the next for totally different flavors.
- Better than store-bought – These homemade crackers have a fresh, cheesy taste and crispy texture that beats anything you’ll find in a box, plus you know exactly what’s in them.
What Kind of Cheddar Cheese Should I Use?
Medium cheddar is called for in this recipe, but you’ve got some wiggle room when it comes to choosing your cheese. Sharp or extra-sharp cheddar will give you a more intense, tangy flavor in your crackers, while mild cheddar offers a more subtle taste. The key is to make sure you’re using a firm cheddar that you can easily grate – avoid pre-shredded cheese since it’s coated with anti-caking agents that can affect the texture of your crackers. For the best results, grate your cheese when it’s cold straight from the fridge, but let it warm up to room temperature before mixing it into your dough.
Options for Substitutions
Let’s talk about what you can swap in this recipe while still getting tasty results:
- Sourdough discard: This is the star ingredient that can’t be substituted – it’s what gives these crackers their unique tang and texture. The discard should be at room temperature for best results.
- Butter: You can swap the butter with olive oil or melted coconut oil. If using salted butter, reduce the amount of fine sea salt in the recipe by half.
- Cheddar cheese: Feel free to experiment with other hard cheeses like Parmesan, Gruyere, or aged Gouda. Just make sure to finely shred them. Avoid soft cheeses as they contain too much moisture.
- Seasonings: The topping options are endless! Try dried herbs, garlic powder, cracked black pepper, or nutritional yeast. You can even skip the toppings completely – the crackers will still taste great.
Watch Out for These Mistakes While Baking
The success of sourdough crackers largely depends on rolling the dough to an even thickness – uneven rolling leads to some crackers burning while others remain undercooked, so aim for about 1/8 inch thickness throughout and use a ruler if needed. Getting the baking time right is crucial – these crackers can go from perfectly golden to burnt in a matter of minutes, so start checking them at the 15-minute mark and look for a light golden color around the edges. To achieve the crispiest results, make sure to dock (poke holes in) your crackers with a fork before baking, and don’t skip the resting time after rolling out the dough, as this helps prevent the crackers from puffing up unevenly in the oven. For extra-sharp flavor, try using aged cheddar instead of medium, and remember that finely grating the cheese (rather than using pre-shredded) will help it incorporate better into your dough.
What to Serve With Sourdough Cheese Crackers?
These homemade cheese crackers are perfect for serving alongside your favorite dips and spreads! Try them with a creamy hummus, spinach and artichoke dip, or even a simple cream cheese spread for a tasty snack. They’re also great additions to cheese boards – try pairing them with some fresh fruits like grapes or apple slices, plus a few different types of cheese for contrast. If you’re hosting a casual get-together, these crackers work really well as part of a snack platter with some nuts, olives, and sliced meats like salami or prosciutto.
Storage Instructions
Keep Crispy: Once your crackers have cooled completely, put them in an airtight container. They’ll stay crispy and fresh at room temperature for up to a week. Pro tip: toss a paper towel in the container to absorb any excess moisture and keep them extra crunchy!
Extend Shelf Life: If you live in a humid climate, you can keep these cheese crackers in the fridge for up to 2 weeks. Just bring them to room temperature before serving to enjoy their best texture and flavor.
Refresh: If your crackers lose their crunch over time, spread them on a baking sheet and pop them in a 350°F oven for about 5 minutes. This quick trick brings back that satisfying crispiness we all love in a good cracker!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 1 cup unfed sourdough discard (about 200 grams)
- 2 tablespoons melted unsalted butter
- 1/4 teaspoon fine sea salt
- 60 grams medium cheddar cheese, finely shredded (loosely packed, roughly 1 cup)
- Seasonings of your choice – such as flaky sea salt, sesame seeds, or everything bagel seasoning
Step 1: Preheat Oven and Prepare Baking Sheet
Start by preheating your oven to 350℉ (175℃).
Line a baking sheet with parchment paper to ensure your crackers won’t stick during baking and for easy cleanup.
Step 2: Combine Ingredients
Melt butter in a large measuring cup or mixing bowl.
Allow it to cool until it is just lukewarm to avoid cooking any ingredients it comes into contact with.
Add your sourdough discard and salt to the melted butter.
Stir together using a spatula until the mixture is well combined.
Add the cheese into the mix and continue stirring until all ingredients are fully incorporated.
Step 3: Spread the Mixture
Pour the cheese and sourdough mixture onto your prepared parchment-lined baking sheet.
Using an offset spatula, spread it into a very thin, even layer.
The layer should be almost transparent, aiming for a rectangle approximately 11×14 inches in size.
Lightly sprinkle the top with flaky salt, being careful not to overseason.
Step 4: Initial Baking and Scoring
Bake the layer for 10 minutes to begin setting the crackers.
Remove from the oven and use a pizza cutter to score the partially baked mixture into bite-size squares.
For a classic cheese cracker look, you can use the back of a wooden skewer to poke a hole in the center of each square.
This step is optional but will give the crackers a cute appearance.
Step 5: Final Baking and Firming Up
Return the scored crackers to the oven and bake for an additional 20 minutes, or until the crackers are golden and hardened.
If the crackers are not firmly set, you may need to bake them a bit longer, as the thickness of the spread may vary.
The crackers should feel firm when you tap their tops.
Step 6: Cool and Store
Once the crackers are baked to perfection, remove them from the oven and let them cool on the baking sheet.
This cooling stage allows them to fully dry out and gain a crisp texture.
After they’ve cooled completely, transfer the crackers into an airtight container or zip bag for storage.
Enjoy your homemade sourdough cheese crackers!
