If you are on a sourdough journey, like me, you probably find yourself with extra sourdough starter discard from time to time. Instead of throwing away that discarded starter, this easy recipe for homemade sourdough cheese crackers is a great way to turn it into a crunchy, cheesy snack.
These sourdough discard cheese crackers are made with real cheddar cheese, simple common ingredients, and baked until golden brown on a parchment-lined baking sheet. The result is a batch of addictive crackers with incredible cheese flavor and the perfect crispy bite.
Whether it’s your first time making homemade crackers or you’ve been baking sourdough recipes for years, this great recipe is one you’ll want to make again next time you have extra starter. So let's get started
Why You’ll Love These Homemade Sourdough Crackers
There are so many reasons these crackers become a favorite snack:
- A delicious way to use sourdough discard
- Packed with bold cheddar cheese flavor
- Made with simple, common ingredients
- A great snack for kids and adults
- Easy to customize with herbs, sesame seeds, or fresh rosemary
- Store well in an airtight container
Once you try making your own crackers, you may never go back to store-bought again.
Ingredients for Sourdough Cheese Crackers
You only need a few pantry staples and your own sourdough starter.
- 2 cups purpose flour
- 1 tsp table salt
- 1 teaspoon garlic powder
- 8 tablespoons butter, cut into small chunks
- 16 oz sharp cheddar cheese, shredded or what ever cheese you have.
- ½ cup sourdough starter discard
Optional toppings for extra best flavor:
- Flaky sea salt
- Sesame seeds
- Fresh rosemary
Tools You’ll Need
Having a few simple tools makes this recipe even easier.
- Food processor
- Rolling pin
- Pizza cutter or pizza roller or cookie cutter
- Baking sheet or sheet pan
- Large pieces of parchment paper
- Toothpick
- Airtight container for storage
A kitchen scale can also help if you prefer measuring ingredients by weight.
How to Make Homemade Sourdough Cheese Crackers
1. Make the Cracker Dough
Add the flour, salt, garlic powder, butter chunks, shredded sharp cheddar cheese, and sourdough starter discard into a food processor.
Add 2 tablespoons of water and pulse until the mixture turns into crumbs. Continue pulsing until the mixture forms cracker dough, adding a little more water if necessary.
2. Chill the Dough
Flatten the dough into a disc and wrap it with plastic wrap. Place it in the refrigerator overnight or for at least 4 hours. Chilling helps develop the best flavor and gives you the best results when rolling the dough.
3. Roll the Dough
Divide the dough into four equal pieces. Lightly dust your work surface with extra flour and use a rolling pin to roll each piece into a large rectangle on large sheets of parchment paper. The thinner the dough, the crispier your crackers will be.
4. Cut the Crackers
Use mini cookie cutters. Transfer the crackers onto a parchment-lined baking sheet or sheet pan.
5. Poke and Chill
Poke holes in each cracker using a fork or toothpick. Place the whole sheet in the freezer for 3 minutes. This step helps the crackers hold their shape during baking.
6. Bake
Bake at 350°F for about 12 minutes. The exact bake time will depend on the thickness of your dough. The crackers are done when they are puffy and golden brown.
7. Cool and Store
Allow the crackers to cool completely on the pan. Store them in an airtight container at room temperature to keep them crisp.
Tips for the Best Sourdough Crackers
- Roll the dough very thin
Thin dough makes the crispiest homemade sourdough crackers. - Use real cheddar cheese
High-quality real cheddar cheese creates the best texture and deep cheese flavor. - Chill the dough
This step improves texture and flavor, especially if it's your first batch.
Flavor Variations to Try Next Time
Once you make this homemade version, you can experiment with different flavors:
- Fresh rosemary + flaky sea salt
- Sesame seeds
- Brush with olive oil before baking
- Sprinkle with extra shredded cheese
These variations make each first time batch feel like a great place to experiment with flavors.
Frequently Asked Questions
Can I use an active starter instead of a discard? Yes. You can use an active starter, but sourdough starter discard works perfectly and prevents waste.
How long do homemade crackers last? Stored in an airtight container, these homemade sourdough cheese crackers stay fresh for about 5–7 days at room temperature.
Can I freeze the dough? Yes. Wrap the dough tightly with plastic wrap and freeze it. Thaw in the refrigerator before rolling.
More Sourdough Discard Recipes
The Best Way to Use Sourdough Discard
One of the best ways to avoid wasting starter is by making sourdough discard crackers. This great way turns something that might otherwise be thrown away into a great snack full of flavor. These addictive crackers are crispy, cheesy, and incredibly satisfying. After making my first batch, they quickly became my favorite way to use extra starter. I hope you enjoyed our journey today in exploring American Sourdough Cheese Crackers using discard. Until next time, my beautiful friends, as my quest for the perfect bite continues!
Sourdough Cheese Crackers
Ingredients
- 2 cups flour
- 1 teaspoon table salt
- 1 teaspoon garlic powder
- 8 tablespoons butter cut into small chunks
- 16 oz sharp cheddar cheese shredded
- ½ cup sourdough starter discard
Instructions
- Add all the ingredients to a food processor along with, if needed, 2 tablespoons of water. Pulse until the mixture turns into crumbs. Add a little more water if needed until the cracker dough forms.
- Flatten the dough into a disc and wrap it with plastic wrap. Refrigerate for 4 hours for the best results.
- Divide the dough into four pieces. Using a rolling pin, roll each portion as thin as possible on large pieces of parchment paper with a little extra flour if needed.
- Cut the dough into shapes with mini cookie cutters, or use a pizza cutter to make 1-inch squares for easy homemade crackers. Place them on a parchment-lined baking sheet or sheet pan.
- Poke holes with a fork or 1–2 holes in each cracker with a toothpick. Transfer the pan to the freezer for 5–10 minutes so the crackers hold their shape.
- Bake at 350°F for about 12 minutes (depending on the thickness of the dough) until the crackers are puffy and golden brown.
- Allow the crackers to cool completely before storing them in an airtight container.
Notes
- Roll the dough very thin.
- Thin dough makes the crispiest homemade sourdough crackers.
- Use real cheddar cheese.
- High-quality real cheddar cheese creates the best texture and deep cheese flavor.
- Chill the dough.
- This step improves texture and flavor, especially if it's your first batch.
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