The Best Sourdough Cheddar Crackers (Like Cheez-Its!)
For the crispiest sourdough cheddar crackers, roll your dough super thin, as thin as possible. Don’t skip the salt sprinkle at the end; it’s what makes these taste just like store-bought cheez-its but WAY better. And let the crackers cool completely on the baking sheet (I know it’s hard to wait!) because they’ll continue crisping up as they cool. Oh, and for the BEST flavor, use the sharpest cheddar you can find.
Sourdough Cheddar Crackers
Ingredients
- 2 tablespoons butter
- 1 cup all-purpose flour
- ¾ cup discard sourdough starter
- ¾ cup shredded sharp cheddar cheese
- Kosher salt for sprinkling
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Instructions
- Prep. Preheat oven to 375 with two racks in, spaced relatively equally apart.
- Make the dough. Combine the butter and flour in a medium mixing bowl. Using your hands, rub the butter into the flour until it looks like sand. Pour in the sourdough starter and gently mix. Add the cheddar cheese and combine. If necessary, use your hands to make sure the dough forms a ball.
- Roll out dough. Turn the dough out onto a piece of parchment paper and top with a second piece of parchment. Roll out as thin as you can using a rolling pin.
- Cut out into squares. Cut into squares using a pastry wheel and place the squares on two parchment-lined baking sheets. Sprinkle generously with kosher salt.
- Bake. Bake for 10-13 minutes, switching the baking sheets halfway. The crackers should be crisp with slightly browned edges. Allow to cool directly on the baking sheet. Serve immediately, or let fully cool and transfer to airtight container and store for up to 2 days.
Video
Notes
Nutrition
Did You Make This?
I would love it if you would leave a review!Now, I know making crackers might seem a bit nuts, but I promise they come together very fast. The dough is easy to handle because you roll it out between sheets of parchment, and since you mix it by hand, there aren’t too many dishes to deal with.
If you’ve made pie crust, you can make these. And if you can’t make pie crust, you still make these because they’re actually easier. No weird tools, no piles of dishes.
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Not only will you happy you aren’t wasting any sourdough starter, but you’re actually making your own crackers. That’s intense. You should be proud. You’re the frugal kitchen queen.
Tips for Success
Roll the dough between two sheets of parchment paper. That way you don’t have to add extra flour or scrub your counters. Amen.
Watch the edges carefully during baking – they should be just slightly browner than the centers. If they aren’t browning at all, give them an extra couple of minutes.
Let the crackers cool completely on the baking sheet; they’ll continue crisping up as they cool.
If your first batch isn’t crisp enough, your oven might run a little cool, so next time bump the temperature up by 25 degrees or add an extra minute to the bake time.
You can use a food processor to break up the butter, but honestly washing it is more trouble than it’s worth.
What You’ll Need For Sourdough Cheese Crackers
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Sharp Cheddar Cheese: The sharper the better: bland cheddar will make bland crackers!
Sourdough Discard: Use it straight from the fridge; room temperature isn’t necessary.
Parchment Paper: Pre-cut sheets are ideal for this recipe.
Pastry Wheel: Makes quick work of cutting even squares, but a pizza cutter works too.
I don’t recommend substituting olive oil or melted butter, you really want those bits of butter for a flaky texture.
Make It Your Own
This recipe is quite versatile, and many readers have added their own twists.
- Swap the cheddar for other hard cheeses like Parmesan or Gruyere
- Add dried herbs like rosemary, thyme, or a pinch of cayenne for heat (I like this version)
- Try whole wheat flour for a nuttier flavor (not my favorite but some like it)
- Make them extra fancy by topping with everything bagel seasoning
Common Questions
Yes, but active starter will give your crackers a bit more rise and they’ll be puffier. I don’t love them this way, but you might.
Don’t worry, it happens! A few things could cause this. Maybe your dough was a little too thick, or perhaps your oven runs a bit cool. Next time, try rolling the dough even thinner.
These crackers are proof that sometimes the best recipes turn something that would have gone to waste into something worth sharing.
Love,
I need my sourdough doughs to ferment. Do you think I can refrigerate the dough for 72 hours so the flour is fermented?
yes, these are very low moisture so that should work just fine.
Thank you for the video, please send me the printable recipe ,
Hi Pauline, you can get the printable recipe directly from the page by clicking the Print button on the website. Alternatively, if you enter your email into the form on the page, you’ll receive a link to the recipe in your inbox. Either way works to get the printable recipe!
Can I use pre-shredded sharp cheddar or Should I buy a block and shred myself…
pre shredded is okay because it’s no important that the cheesy gets super melty, like in Mac and cheese. it will work! 🙂
We are responsible adults, and decided we’d have only these for supper with a glass of Pinot Noir.
Hi Juanita, I hope you loved them!:)