If you’re into sourdough baking, you know the bittersweet cycle of feeding your starter and tossing the discard. But let me tell you—once I discovered these Sourdough Discard Cheese Crackers, that “waste” became an instant ingredient upgrade. Cheesy, crisp, a little tangy, and dangerously snackable, they’re everything I love in a homemade cracker, with none of the fuss.
These crackers have the sharp bite of cheddar, the melt-in-your-mouth richness of butter, and just enough sourdough tang to keep you reaching back into the jar. They’re basically grown-up Cheez-Its—with flavor and crunch levels that blow the boxed version out of the water.
Here’s how I make them and why this recipe stays in permanent rotation whenever I’ve got discard to spare.
Why These Crackers Work
- No discard waste: You’re turning leftover sourdough starter into pure snack gold.
- Cheddar brings the flavor: Sharp cheese adds depth and richness that gets better with every bite.
- Crispy, golden edges: Rolling the dough thin ensures they crisp up beautifully in the oven.
- Customizable: Add herbs, spices, or even different cheeses depending on your vibe.
- Make ahead & store well: They stay crispy for days and freeze like a dream.
Ingredients You’ll Need
(Makes about 60 small crackers | Prep Time: 15 mins | Bake Time: 15–18 mins)
- 1 cup sourdough discard (unfed is totally fine)
- 1½ cups shredded sharp cheddar cheese
- 2 tbsp unsalted butter, softened
- ½ tsp salt
- ½ tsp garlic powder (optional—but highly recommended)
- ½ cup all-purpose flour (plus more for rolling)
- ½ tsp baking powder
How I Make Them (Step-by-Step)
1. Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper—a must for even baking and easy cleanup.
2. Make the Dough
In a food processor (or a large mixing bowl if I’m working by hand), I combine the:
- Sourdough discard
- Shredded cheddar
- Butter
- Salt and garlic powder
- Flour and baking powder
I pulse (or stir) just until the mixture forms a slightly sticky dough. If it’s too wet, I add a tablespoon or two of flour until it holds together but is still pliable.
3. Roll It Out
I flour a clean surface and roll the dough out to about ⅛-inch thickness. This is key—thinner dough means crispier crackers. I aim for even thickness so they bake consistently.
4. Cut the Crackers
Using a sharp knife, pizza cutter, or small cookie cutter, I cut the dough into 1-inch squares (or any fun shape I’m feeling that day). I like to prick the center of each square with a fork or skewer—it helps them bake flat and gives them that classic cracker look.
5. Bake Until Golden
I transfer the pieces to the lined baking sheet, spacing them just slightly apart (they don’t spread much). I bake for 15–18 minutes, until the edges are golden brown and the crackers are firm.
If I want them extra crisp, I turn the oven off and let them sit inside for 5 more minutes with the door slightly open.
6. Cool and Crunch
I let the crackers cool completely on the baking sheet or a wire rack. They’ll crisp up even more as they cool—and trust me, the wait is worth it.
How I Serve and Store Them
These crackers are amazing on their own, but also shine with:
- A slice of apple or pear
- Hummus or whipped feta dip
- Tucked into lunchboxes or picnic baskets
- Alongside soups, chili, or charcuterie boards
To store, I keep them in an airtight container at room temperature for up to 5 days. For longer storage, they freeze beautifully—just re-crisp in a low oven if needed.
Variations I’ve Tried and Loved
- Add 1 tsp smoked paprika or cayenne for spicy cheddar crackers
- Mix in fresh chopped rosemary or thyme for herby depth
- Swap cheddar for Parmesan or Gruyère for a different cheesy kick
- Top with sesame seeds, poppy seeds, or everything bagel seasoning before baking
- Use whole wheat flour for a nuttier, more rustic cracker
FAQs From My Kitchen to Yours
Q: Can I use fed sourdough starter instead of discard?
A: You can—but the texture may be slightly different. Unfed discard has more tang and a looser consistency, which works great in this dough.
Q: What if I don’t have a food processor?
A: No problem. Just shred your cheese finely and mix everything together by hand or with a pastry cutter. It’ll take a little elbow grease but still works.
Q: Can I make these gluten-free?
A: You can try using a 1:1 gluten-free flour blend. The texture may be a bit softer, but they’ll still crisp up nicely if rolled thin.
Q: My crackers turned out soft—what went wrong?
A: They may have been rolled too thick or underbaked. You can return them to a low oven (250°F) for 5–10 minutes to dry them out.
Final Thoughts
These Sourdough Discard Cheese Crackers are my current kitchen obsession—not just because they’re ridiculously easy to whip up, but because they taste so much better than anything you’ll find in a box. Crispy, cheesy, and just the right amount of tang, they’re the snack I reach for again and again.
And the best part? I feel like a total kitchen genius every time I turn leftover starter into something this addictive. Try them once, and you might just find yourself baking extra sourdough… just for the discard.
A Sharp Cheddar Twist on the Classic Homemade Cracker—And the Best Use for Extra Sourdough Starter
Ingredients
- 1 cup sourdough discard (unfed is totally fine)
- 2 tbsp unsalted butter
- 1 tsp smoked paprika or cayenne for spicy cheddar crackers
- 1 cup sharp cheddar cheese, grated
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sourdough discard, melted unsalted butter, smoked paprika or cayenne, grated sharp cheddar cheese, all-purpose flour, salt, and garlic powder.
- Mix until a dough forms. If the dough is too sticky, add a little more flour until you can handle it.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut the dough into desired shapes using a knife or cookie cutter and transfer them to the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the crackers are golden brown and crisp.
- Allow to cool before enjoying your homemade sourdough cheese crackers!
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