Crispy Homemade Made with Sourdough Discard Cheese Cracker
If you’re looking for a simple, crunchy snack that makes good use of extra sourdough starter, these sourdough discard cheese crackers are a perfect choice. They bake up thin, crisp, and full of cheesy flavor, making them hard to stop eating once you start, especially if you already enjoy recipes like these Sourdough Discard Crackers that turn leftovers into something irresistible.
Made with just a handful of pantry staples, this recipe is quick to prepare and incredibly versatile. The result is a homemade cracker that feels familiar and comforting, yet cleaner and more satisfying than most store-bought options, similar to the simplicity you’ll find in Sourdough Crackers.
These crackers are ideal for lunchboxes, snack boards, or a casual afternoon bite with soup or dip. They pair beautifully with fresh sides like Blue Cheese Coleslaw when you want a balance of crunch and creaminess.
Why You’ll Love These Crackers
- Easy to make with minimal prep
- A great way to use up a large amount of sourdough discard
- Fully fermented dough that many people find easier to digest
- Crispy texture with rich, cheesy flavor
- Simple ingredients you likely already have
Because they include cheese and butter, these crackers feel more filling than plain snacks, making them especially popular with kids and adults alike, perfect alongside lighter meals such as Vegetarian Stuffed Bell Peppers.
Understanding Sourdough Discard
Sourdough discard is the portion of starter that’s removed before feeding. While it isn’t active enough for bread baking, it’s still full of flavor and fermented goodness.
Discard can be stored in the refrigerator and used in recipes like crackers, pancakes, waffles, and cookies. For best results in this recipe, use discard that’s fresh and mildly tangy, not overly sour.
You can also use an active starter that has been stirred down if that’s what you have on hand.
Ingredients You’ll Need
You only need a few basic ingredients to make these crackers:
- Sourdough discard – Use discard that’s less than a week old for balanced flavor
- Shredded cheese – Cheddar works beautifully, but other hard cheeses are great too
- Melted butter – Helps bind the mixture and adds richness
- Salt – Enhances flavor and balances the tang from the starter
Optional additions like garlic powder, paprika, or dried herbs can be mixed in for extra flavor, especially if you’re serving these crackers with hearty dishes like Stuffed Bell Peppers.
How to Make Sourdough Discard Cheese Crackers
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dough
In a bowl, combine sourdough discard, finely grated cheese, melted butter, and salt. Stir until fully combined. The mixture will be loose and spreadable rather than firm.
3. Spread Thinly
Pour the mixture onto the prepared baking sheet. Using a spatula or offset spatula, spread it into a very thin, even layer. The thinner the layer, the crispier the crackers.
Aim for a large rectangle with nearly see-through spots.
4. First Bake
Bake for about 10 minutes, just until the surface looks set but not fully browned.
5. Cut into Crackers
Remove the pan from the oven and immediately cut the dough into small squares using a pizza cutter or sharp knife. You can make them any size or shape you like.
6. Second Bake
Return the pan to the oven and bake for another 20–22 minutes, or until the crackers are golden and crisp. Rotate the pan if needed for even browning.
Let them cool briefly before removing from the pan. They will crisp up more as they cool, making them a great crunchy side for meals like a Grilled Chicken Sandwich.
If some crackers are softer in the center, simply return them to the oven for a few extra minutes.
Helpful Tips for Best Results
- Spread the dough as evenly and thinly as possible
- Always use parchment paper to avoid sticking
- Bake longer for extra-crunchy crackers
- Remove darker edge crackers early if needed
- Let crackers cool before judging their final crispness
A little practice makes a big difference when spreading the dough thinly.
Flavor Variations to Try
- Add dried herbs like rosemary, thyme, or oregano
- Swap cheddar for parmesan, gouda, or white cheddar
- Mix in black pepper, garlic powder, or smoked paprika
- Sprinkle flaky salt on top before baking for extra crunch
These small changes can give you a completely new cracker every time, making them versatile enough to serve before dishes like a Buffalo Chicken Sandwich.
How to Store Homemade Crackers
Allow the crackers to cool completely before storing. Place them in an airtight container or resealable bag at room temperature.
They stay crisp for several days, though they’re often gone much sooner. If they lose some crunch, a few minutes in a warm oven will bring them back to life.
Sourdough Discard Cheese Crackers
Ingredients
- 1 cup sourdough discard (unfed starter)
- 1 cup shredded cheddar cheese (sharp cheddar works best)
- 2 tablespoons melted butter or olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon paprika or black pepper (optional)
- 2–3 tablespoons all-purpose flour (only if dough is too sticky)
Instructions
- In a mixing bowl, combine sourdough discard, shredded cheese, melted butter, salt, and spices.
- Mix until a soft dough forms. If the dough feels too wet, add flour one tablespoon at a time.
- Cover the dough and let it rest at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough very thin between two sheets of parchment paper.
- Transfer to the baking sheet and cut into cracker shapes using a knife or pizza cutter.
- Bake for 18–22 minutes, until golden and crisp.
- Cool completely before serving crackers will crisp up more as they cool.
Notes
- Roll the dough as thin as possible for extra-crispy crackers.
- Baking time may vary depending on thickness.
- Store in an airtight container for up to 5 days.
- You can use parmesan, mozzarella, or a cheese blend for different flavors.
Nutrition Information (Per Serving – Approximate)
- Calories: 160 kcal
- Carbohydrates: 12g
- Protein: 6g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 240mg
- Fiber: 1g
Final Thoughts
Making sourdough discard cheese crackers at home is a simple and rewarding way to turn leftover starter into something delicious. With real ingredients and no unnecessary additives, these crackers are a snack you can feel good about serving again and again, especially before finishing a meal with something sweet like Cherry Crumb Pie.
Once you try them, they’re likely to become a regular part of your sourdough routine—easy, satisfying, and endlessly customizable.
