These Sourdough Discard Cheese Crackers are irresistibly crispy and packed with cheddar flavor. With just 5 simple ingredients, they’re an easy homemade snack that disappears fast.
I can’t believe it’s already been two years since I first shared these sourdough cheese crackers!
Since then, they’ve become one of my most popular sourdough discard recipes. And for good reason. With just 5 ingredients, they’re quick, easy, and seriously taste like Cheez-Its. You really can’t go wrong.
Perfect for snacking, you might want to make a double batch because, trust me, they disappear fast. Even I’ll admit—I ate an entire batch myself when I recently retested them. Oops!
So, if you’ve got some extra sourdough discard in your fridge, grab a block of cheddar and give these irresistible crackers a try.
I promise you won’t regret it!
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Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a subtle tang that pairs perfectly with the salty, savory cheese.
- Cheddar Cheese- Freshly shredded cheddar gives the best flavor. You can swap in gouda, pepper jack, or another favorite cheese if preferred.
- All-Purpose Flour- Provides structure and a tender texture. You can replace part of it with whole wheat flour for a heartier cracker.
- Butter- Adds flavor and keeps the crackers tender. You can also use olive oil or another neutral oil if preferred.
- Kosher Salt- Enhances flavor. I use Diamond Crystal (2.8 g per teaspoon). Reduce to ¼ teaspoon if using Morton’s or table salt.
Flavor Variations
Change up the flavor! Here are some fun variations to try:
- Minced jalapeño
- Grated parmesan
- Red pepper flakes
- Garlic powder
- Smoked paprika
- Everything bagel seasoning
- Dried herbs (such as oregano, rosemary, or thyme)
Tips for Success
- Use block cheddar cheese. Grate your own cheese for the best flavor and texture. Pre-shredded cheese often contains anti-caking agents and other ingredients.
- Chill the dough. Refrigerate for 30 minutes after mixing to relax the gluten and make rolling easier.
- Dock the crackers. Poke a hole in the center of each cracker before baking to prevent them from puffing.
- Watch the baking time. Outer crackers may bake faster. Check after 10–15 minutes and remove any done, then bake the rest a few more minutes.
- Cool completely. Allow crackers to cool completely on the baking sheet before transferring to an airtight container to keep them crispy.
How to Make Sourdough Cheese Crackers
Follow these step-by-step photos to see how to make sourdough discard cheese crackers from scratch. For full instructions, check out the recipe card below.
Step 1: Make the dough. Mix the shredded cheddar, flour, and salt in a bowl. Add the sourdough discard and melted butter and knead until a smooth dough forms.
Step 2: Divide and chill. Divide the dough into four pieces, shape into rectangles, wrap, and chill for about 30 minutes.
Step 3: Roll and cut. Roll one piece of dough on lightly floured parchment until very thin (about 1/16 inch). Trim edges if desired, brush with butter, cut into 1-inch squares, poke holes, and sprinkle with salt.
Step 4: Bake. Transfer the parchment with the crackers onto a baking sheet. Bake at 350°F for 15–25 minutes until golden and crisp. Let cool completely before enjoying.
How to Store
Store the baked crackers in an airtight container at room temperature for up to one week.
You can also make the dough ahead of time. Store it in the fridge for up to 3 days or freeze for up to one month. Thaw frozen dough in the refrigerator before rolling and baking.
What Readers Are Saying
These are so yummy!!! - Mandy ⭐️⭐️⭐️⭐️⭐️
Delicious. Can’t believe it took me this long to finally make these. - Lisa ⭐️⭐️⭐️⭐️⭐️
so good! my bf was surprised how similar to cheez its they taste. - Teresa ⭐️⭐️⭐️⭐️⭐️
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Discard Cheese Crackers
Equipment
- Pizza Cutter or sharp knife
Ingredients
- 2 ½ cups (200 grams) shredded cheddar cheese
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon if using Morton's kosher or table salt
- 1 cup (200 grams) sourdough starter discard
- 2 tablespoons (28 grams) unsalted butter melted and cooled
- Additional melted butter + kosher salt for topping
Instructions
- In a large mixing bowl, toss the shredded cheddar cheese with the flour and salt. Add the sourdough discard and melted butter, then knead everything together until a smooth dough forms.1 cup (200 grams) sourdough starter discard, 1 cup (120 grams) all-purpose flour, 2 ½ cups (200 grams) shredded cheddar cheese, 2 tablespoons (28 grams) unsalted butter, ½ teaspoon Diamond Crystal Kosher Salt
- Divide the dough into four equal pieces and shape each into a rectangle. Wrap the pieces tightly in plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 350°F.
- Remove one piece of dough from the refrigerator and place it on a lightly floured sheet of parchment paper. Lightly flour the top of the dough and your rolling pin, then roll it into a large rectangle about 1/16-inch thick.
- If desired, trim the uneven edges with a pizza cutter to create a neat rectangle. Brush the dough lightly with melted butter, then cut it into roughly 1-inch squares. Poke a small hole in the center of each cracker with a chopstick or fork, then sprinkle lightly with kosher salt.Additional melted butter + kosher salt
- Carefully transfer the parchment paper with the cut crackers onto a baking sheet. Repeat the process with the remaining dough. Bake for 15–25 minutes, or until the crackers are golden brown and crisp. The crackers around the edges may bake faster, so remove them early if needed.
- Let the crackers cool completely on the baking sheet. They will continue to crisp as they cool. Store in an airtight container at room temperature for up to 1 week.
Notes
- Watch the baking time. Monitor baking time closely, as outer crackers may bake faster. Check after 10-15 minutes and remove any crackers that look done. Bake the remaining ones for an additional 5 minutes if necessary.
- Storage: Store crackers in an airtight container at room temperature for up to one week.
- Make Ahead: Store dough in the fridge for up to 3 days or freeze for up to one month. Thaw frozen dough in the refrigerator before rolling and baking.
Sandy Boyd says
These were awesome! I added some jarred jalapeño’s. Will make again.
Ashley Petrie, RDN, LDN says
Hi Sandy! So glad you enjoyed them 🙂 Jarred jalapeños sounds like a delicious addition - I'll have to try that myself!
Lisa G says
Delicious. Can’t believe it took me this long to finally make these
Ashley Petrie, RDN, LDN says
Hi Lisa! So glad you enjoyed them 🙂
Naomi S. says
I made these, I didn't get them the right thiness until the last 4th dough, they didn't get crispy enough for me😮💨
Ashley Petrie, RDN, LDN says
Hi Naomi! Sorry to hear they didn't get crispy enough for you. It can be tricky to get the thickness of the dough right all the way through so that the crackers get nice and crispy. I sometimes have to leave the center crackers in a little longer than the edges to make sure they crisp up. Hope this helps!
Suttesian Darling says
These are amazing! Naomi I had the same thing. I waited till the next day and put them in a 200 degree oven for 20 mins and they crisped perfectly and were devoured. Hope that helps
Ashley Petrie, RDN, LDN says
So glad you enjoyed and great tip on crisping them up 🙂 thanks for sharing!
Angie Wilson says
I made these and the family loved them. My husband asked me to make another batch to share with his parents when we drop our daughter off to them for her summer visit this coming weekend.
Ashley Petrie, RDN, LDN says
Hi Angie! I love this!! It makes me so happy to hear about people sharing my recipes with their families. So glad you enjoyed them!
Amanda Denny says
These are so far my favorite sourdough recipe I’ve made! I’m not sure I will have to worry about storing them though. 😊
Ashley Petrie, RDN, LDN says
Hi Amanda! So glad you enjoyed these 🙂 and agreed - I never have them around for more than a day lol!
Courtney says
These turned out great! So glad I came across this recipe!
Ashley Petrie, RDN, LDN says
Hi Courtney! So glad you enjoyed these crackers 🙂
Mandy says
These are so yummy!!! I used Ghee from ALDI’s instead of butter because that’s what I had on hand, no issues at all with that substitution. I had them in the oven a little longer to get extra crunchy, and had no issues with burning or anything. Planning on having these snacking and also I’ve got a tomato based soup in the crockpot and these will be sooo good as garnish!
Ashley Petrie, RDN, LDN says
Hi Mandy! I'm so glad you enjoyed these and good to know that the ghee substitution works well. Pairing these with tomato soup sounds DELICIOUS. 🙂
Hannah says
Have you tried this with dairy free cheese? Any success stories?
Ashley Petrie, RDN, LDN says
Hi Hannah! I have not tried making these with dairy-free cheese, unfortunately. This might be something I experiment with in the future though. If you do try it, let me know how it works for you! 🙂
Teresa says
not dairy free but lactose free Cabot cheese and came out tasting just like cheez its!!
PJ says
How old can the discard be? If I last fed it a week ago does it need to be fed before using it?
Ashley Petrie, RDN, LDN says
Hi - week old discard is perfectly fine to use in this recipe. It's mostly just for flavor and moisture so there's no need to worry about it being strong enough to make the crackers rise. Hope this helps! 🙂
Teresa says
so good! my bf was surprised how similar to cheez its they taste. question about storing - how’d you keep them crispy? put mine in a sealed tupperware and the next day they were kinda soft
Ashley Petrie, RDN, LDN says
Hi Teresa - so glad you and your bf loved the crackers! For keeping them crispy, make sure they’re completely baked through (a few extra minutes in the oven can help dry them out fully). Then, let them cool completely before sealing them in a container, as any leftover warmth can cause softness. If they do get a bit soft, just pop them back in the oven or toaster oven for a few minutes to crisp them up again. Hope that helps! 😊
Jenny says
I've always kept crackers in glass containers and it really makes all the difference in keeping them crispy.
Ashley Petrie, RDN, LDN says
Hi Jenny! Great tip - thanks for sharing! 🙂
Steph says
I’m a sourdough newbie and these were simple enough for me to make! They turned out great. The whole family agreed these are better than store-bought and I’m thrilled with the simple, non-toxic ingredients!
Ashley Petrie, RDN, LDN says
Hi Steph! This makes me so happy! I'm so glad you and your family enjoyed them. 🙂
Shanon Bayle says
These ACTUALLY taste like Cheez Its! My family loved them.
Ashley Petrie, RDN, LDN says
Hi Shanon! So glad you and your family enjoyed these. 🙂
Trista says
So yummy, made mine with pepper jack cheese...spicy and salty, I don't think these will last long
Ashley Petrie, RDN, LDN says
Hi Trista! So glad you enjoyed them - pepper jack cheese crackers sound delicious! 🙂
mars says
Has anyone tried these with fat free cheddar cheese? Am on a low fat diet. Thanks!
Ashley Petrie, RDN, LDN says
Hi! I haven’t tried these with fat-free cheese, but the fat in the cheese is what helps make the crackers crispy. Without it, the crackers might turn out quite hard. If you’re on a low-fat diet, you could try using reduced-fat cheese as a middle ground, or even experiment by substituting some of the butter and cheese with Greek yogurt. It might change the texture slightly, but it could be worth playing around with. Let me know how it goes if you try it! 🙂
Amy says
I just took these out of the oven. They are so good, I don’t know how many I’ve already eaten.
Ashley Petrie, RDN, LDN says
Hi Amy! I'm so glad you enjoyed them - thanks so much for taking the time to share! 🙂
Hilary Lappetito says
These are amazing little crackers! Made some with sea salt, everything bagel seasoning, and Parmesan cheese. Won't last long. THANK YOU!
Ashley Petrie, RDN, LDN says
Hi Hilary - those sound so delicious! So glad you enjoyed them! 🙂
Charmaine says
I haven't made these yet, but reading comments about getting the dough equal thickness, have you ever tried running the dough through a pasta roller on the widest setting?
Ashley Petrie, RDN, LDN says
Hi Charmaine! I personally have not, but a few people have commented on my Pinterest pin for this recipe saying that they have and it's worked well for them! Let me know how it goes if you try it. 🙂
Jen F says
These were amazing! Question though, I accidently forgot to bake 2 of the dough balls. Saw them in my fridge this morning still wrapped in cling wrap from Saturday. I assume this is no good now?
Ashley Petrie, RDN, LDN says
Hi Jen! Sorry for the delayed response! The dough is probably still okay to use, but definitely trust your gut - give it a smell and look it over. If it still smells normal (like cheese and butter) and doesn’t have any discoloration, it should be fine to bake. But if anything seems off, it’s better to be safe. Glad you loved the crackers! 😊
Joyce B says
These are so very good! The boys both exclaimed, "Oh wow!" independently. And, I totally agree. They are so cheesy. Be sure to roll out the middle of the dough because the crispier ones along the edges are the best in my humble opinion.
Ashley Petrie, RDN, LDN says
Hi Joyce! What a compliment! 😊 So glad you and the boys enjoyed them. And great tip about rolling the dough evenly for that extra crispy crunch!
Sara says
Came out great for our first time! I made them with my 3 year old granddaughter. She lives to bake,, she even ate one raw as we were cutting them, she can never wait and tries everything raw🥹 But she loved them more baked!!
Thanks for a great recipe!
Ashley Petrie, RDN, LDN says
That’s so sweet! I love that your granddaughter got in on the baking fun and how cute that she couldn’t wait to try them! 😄 I’m so happy to hear that both of you enjoyed the crackers, and thanks so much for sharing your experience!
Angela from ontario canada says
i just made this recipe!! i’ll never buy store bought again!!! thank you!!
so quick and easy to make and soooo delicious!! so much better than store bought!
Ashley Petrie, RDN, LDN says
Hi Angela! I'm so glad you enjoyed them! 🙂
Jennifer Austin says
So much better than actual Cheese Its. I actually don’t mind them a little thicker and chewy. I made them at 3PM, they were all gone by nine and there are only 3 people in my house.
Ashley Petrie, RDN, LDN says
Haha I love this so much, Jennifer! Sounds like they were a hit — I’ve definitely had a batch disappear just as fast over here too. And I agree, a little thickness and chew is delicious in its own way! Thanks so much for trying the recipe and sharing! 🧀💛
Audrey says
Delicious! Perfectly crispy! I used all parmesan, and I think because my parm is saltier mine could use less salt. Other than that, it’s a very yummy recipe! Definitely will make again!
Ashley Petrie, RDN, LDN says
Hi Audrey! I'm so glad you enjoyed - the parmesan sounds delish!! Thanks for sharing 🙂
Heather says
I love this recipe! It’s so versatile and works up perfectly each time. I’ve done the recipe as instructed and used pepper jack, and garlic Parmesan instead. Great one for those holiday tables! One question when leaving the dough in the fridge for longer periods should you let it warm a bit before making them or cook from just out of the fridge? Thank you for your recipe.
Ashley Petrie, RDN, LDN says
Hi Heather! I’m so glad you’re loving the recipe — your flavor combos sound amazing! And great question: you can use the dough straight from the fridge. Just let it warm up slightly, only enough to make it easy to roll out. No need to bring it all the way to room temp. Thanks so much for sharing! 🙂
dude says
Fantastic absolutely beautiful, split the dough in half and added jalapeños, 👌
Ashley Petrie, RDN, LDN says
Ooh jalapeños sounds like a great addition - I'll have to try that! Thanks for sharing 🙂
Tamy says
My husband's favorite snack is Cheese-its. When I told him I was going to make them, he thought it was ridiculous. They taste exactly the same! Even the dough tasted like the store bought crackers. Very quick and easy to make! So glad I found this site!
Ashley Petrie, RDN, LDN says
Hi Tamy! Aww this makes me so happy! So glad you and your husband both enjoyed them 🙂
Wendy says
These taste great I added everything bagel mix on the top to give it a different flavor.I definitely will make again
Ashley Petrie, RDN, LDN says
Hi Wendy! So glad you enjoyed them 🙂 I'm going to have to try them with everything bagel seasoning!
Jennifer T says
These came out great! My first batch was chewy so mane not thin enough. Second time around I made sure they were super thin and used a toothpick to put a hole in center instead of just a fork and they came out great!
Ashley Petrie, RDN, LDN says
Hi Jennifer! So glad you enjoyed them 🙂
Jorden says
Hi! Can I use active starter for these?
Ashley Petrie, RDN, LDN says
Hi Jorden! Yes you can use active starter 🙂
Karen says
Hi Ashley,
You must be reading my mind! I was just telling my husband that I wanted to make sourdough discard crackers and then I got your email with this recipe.I will be trying to make this today my friend and sure it will be a keeper. I enjoy the emails and wonderful recipes, thanks!
P.S. Here in NH we have a weather warning( rain or mix) for possible flooding. I do not like the mud season, especially living on a dirt road, so messy for cars and pets.
Hope all is well with you and Happy St Parptricks day this Tuesday coming!☘️🍀💐🌞
Ashley Petrie, RDN, LDN says
Hi Karen, I'm so glad my email was perfectly timed with your discard cracker craving! And yes the mud is not fun with my chickens lol! Happy St. Patrick's Day! 🍀:)
Tina A says
Love these crackers - Our favorite combos are Colby Jack cheese with Everything Bagel seasoning and Cheddar cheese with Taco seasoning.
Ashley Petrie, RDN, LDN says
Hi Tina! So glad you enjoy them - both of those flavors sound amazing!! Thanks for sharing 🙂