Sourdough Discard Cheese Crackers

Name: Sourdough Discard Cheese Crackers
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1 cup (227 grams) sourdough starter discard; 1 cup (120 grams) all-purpose flour; 2 cups (200 grams) cheddar cheese (shredded); 2 tablespoons (28 grams) unsalted butter (softened); ½ teaspoon (3 grams) kosher salt; Olive oil or melted butter (for brushing); Additional kosher salt (for sprinkling on top)

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These Sourdough Discard Cheese Crackers are perfectly crispy and loaded with real cheddar cheese. With just 5 simple ingredients, you can have this easy sourdough discard recipe ready for snacking in no time.

A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.

If you've been on your sourdough journey for a while, you probably know just how quickly sourdough discard accumulates in your refrigerator. I know mine certainly does. In fact, I usually find myself making sourdough discard recipes more often than I bake a loaf of sourdough bread.

But, I'm not complaining! I love experimenting with sourdough discard and recreating classic recipes with some added sourdough tang.

These sourdough cheddar crackers remind me of Cheez-Its, only better. They're made with just 5 ingredients, including real cheddar cheese and sourdough discard. It's an easy recipe that's perfect for beginners just learning the ropes of sourdough.

Today, I’m walking you through how to make the best sourdough discard cheese crackers, including which ingredients to use, tips for success, and how to store them so that you can have homemade cheese crackers whenever your heart desires.

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Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

Sourdough Discard- This cheesy sourdough cracker recipe uses one cup of sourdough discard - perfect for reducing food waste! Need tips on making and caring for your starter? Check out my guide on how to make sourdough starter from scratch.
Cheddar Cheese- For the best flavor and texture, I recommend shredding the cheddar cheese from a block instead of using pre-shredded.
All-Purpose Flour- Flour gives the crackers structure and a soft texture. Swap some of the all-purpose flour with whole wheat flour if preferred.
Unsalted Butter- Butter tenderizes the crackers and gives them a softer, easy-to-chew texture.
Kosher Salt- For flavor and seasoning.

🌱 Sustainability Tip: I make all of my sourdough recipes using locally milled flour. Not only does this support the local food economy, but it also helps reduce pollution associated with food transportation.

The ingredients to make sourdough discard cheese crackers. Each ingredient is labeled with text. They include sourdough discard, butter, kosher salt, all-purpose flour, and cheddar cheese.

Flavor Variations

Parmesan Cheese- Swap some or all of the shredded sharp cheddar cheese for grated parmesan cheese.
Garlic and Herb- Add dried herbs like rosemary, thyme, or oregano, along with garlic powder, for an aromatic twist.
Jalapeño Cheddar- Incorporate finely minced jalapeños into the dough for a kick of heat.
Spices- Add spices like garlic powder, onion powder, smoked paprika, or cayenne pepper to the dough.

Sourdough discard cheese crackers in a bowl.

How to Make Sourdough Discard Cheese Crackers

Here is how to make these easy sourdough cheese crackers.

Step 1: Make the dough. In a large mixing bowl, combine the sourdough discard, flour, cheese, butter, and salt. Mix everything together and knead until a smooth dough forms.

Sourdough discard cheese cracker dough in a glass mixing bowl.

Step 2: Divide and rest the dough. Divide the dough into four equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and place them in the refrigerator for about 30 minutes.

Sourdough discard cheese cracker dough wrapped in a piece of plastic wrap.

Step 3: Roll out the dough. Preheat your oven to 350°F. After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped.

Sourdough cheese cracker dough rolled thin on a piece of parchment paper.

Step 4: Cut the crackers. Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a chopstick or fork to poke holes in each cracker and sprinkle them with kosher salt. Repeat the process with the remaining pieces of dough.

Sourdough discard cheese crackers cut into squares with a hole poked in the middle of each.

Step 5: Bake the crackers. Transfer the crackers onto a baking sheet, keeping them on the parchment paper. Bake the crackers in the preheated oven for 15-20 minutes or until they are golden brown and crisp. Keep an eye on them, as the outer crackers may bake faster and need to be removed before the center crackers.

Step 6: Cool and store. Let the crackers cool on the baking sheets before transferring them to an airtight container for storage. Store at room temperature for up to one week.

Sourdough cheese crackers on a parchment-lined baking sheet.

Tips for Success

Keep a discard jar. Maintain a separate jar in your refrigerator solely for discard. Once it's full, use it to make your favorite sourdough discard recipes, like these sourdough cheese crackers.
Use block cheddar cheese. Grate your own cheese from the block to avoid the anti-caking agents found in pre-shredded cheese.
Chill the dough. Refrigerate the dough for about 30 minutes after mixing to relax the gluten, making it easier to roll out.
Dock the crackers. Poke holes in each cracker before baking to prevent them from puffing up. I like to use a chopstick to give it that signature cheese cracker look, but a fork works just as well.
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.
Allow the crackers to cool. Cool crackers completely on the baking sheet before transferring them to an airtight container for storage to help them stay crispy.

How to Store

Store cheesy sourdough discard crackers in an airtight container at room temperature for up to one week. The baked crackers can also be stored in the freezer for up to 4 months.

Make Ahead

To make ahead, tightly wrap each portion of dough in plastic or beeswax wrap. Then, place the wrapped dough in a freezer-safe bag and freeze for up to 4 months. Thaw the dough in the refrigerator overnight before rolling it out and baking.

Frequently Asked Questions

Why are my crackers soft and chewy?

Soft or chewy crackers could be a result of not rolling the dough thin enough or underbaking them. Additionally, allow the crackers to cool completely before storing them to avoid them becoming soft.

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter instead of sourdough starter discard in this sourdough discard cheese crackers recipe. Just keep in mind that the fresher your starter is, the less tangy the crackers will taste.

What to serve with sourdough discard cheese crackers?

Cheesy sourdough crackers are versatile for dipping, topping, and snacking. Enjoy them with garlic baked brie, spinach artichoke dip, or alongside soups like chicken noodle or potato soup. They’re also delicious topped with homemade dill pickles or pickled banana peppers.

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].

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