Sourdough Cheddar Crackers (Like Cheez-Its!)
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 are rolling it out in-between sheets of parchment, and since you mix it by hand there aren’t too many dishes to deal with. Amen
Ingredients
You can use a food processor to break up the butter, but honestly washing it is more trouble than it’s worth.
- ¾ cup sourdough starter
- 1 cup all purpose flour
- 2 tablespoons butter
- ¾ cup shredded cheddar (sharp cheddar is best)
- Kosher salt for sprinkling
I don’t recommend substituting olive oil or melted butter, you really want those bits of butter for a flaky texture.
Instructions
Okay! This is quick and easy, promise. Preheat your oven to 375 degrees.
Begin by combining the butter and flour until the butter is broken up into bits. The best way to do this is the simply rub the butter and flour together. Then add the discard sourdough starter, and gently mix. Finally stir in the cheese.
If you need too use your hands to get everything to come together into a ball, then go ahead.
Turn the dough out onto a piece of parchment paper.
Place a second piece of parchment paper on top of the sourdough cracker dough and begin to roll it out. The thinner you can roll, the crispier they will be. I try to roll them until the cover the full piece of parchment paper.
Cut them into squares (or really any shape you’d like). You can poke a hole in the center which sometimes keeps them flatter.
Place them on two parchment-lined baking sheets, just using the same pieces of parchment that you used to roll the crackers out. They will not spread, so they can be placed pretty close together.
Make sure you sprinkle them with kosher salt before baking. Kosher salt sticks better and will add a lot of flavor.
Bake for 10-13 minutes until lightly browned around the edges.
They can cool right on the baking sheet, which won’t take long. They are tastiest when served right away, but they can be stored in an airtight container for a day or so once they are fully cooled.
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
Storage & Serving
These crackers are best within two days when stored in an airtight container. They freeze beautifully for up to a month just let them thaw for a few minutes before serving.
Try them with:
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.
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
These are great! I made them with sharp white cheddar. Didn’t have quite enough, so I filled in with a little grated Parmesan and they came out very cheesy. I will be making these again.
I’ve made these many times. Our favorite is to add little extra cheese, then add some chopped candied jalapeños (aka cowboy candy). Our friends and family love them!
katie thanks for the jalapeno idea! so glad you like the recipe 🙂
Simple and tasty! My favorite sourdough discard recipe I’ve tried so far!
I added everything bagel seasoning instead of just salt… oh my word, so good! Easy recipe, comes together quickly, can be adapted for different flavors simply?! I’m sold!
I don’t have any all purpose flour. Will they turn out ok if I use the bread flour
yes that should be just fine 🙂
these are amazing!!! my family requested that next time i add more cheese though haha
Super easy recipe and they taste great. I’m new at sour dough baking and this is definitely a keeper.
glad you liked it rose! 🙂
Can you run the dough through a pastry attachment on a kitchen-aid stand mixer? I found mine hard to roll out by hand.
yes you absolutely can!!!
Me too, the dough did not hold together at all so I added half a stick of melted butter and it was a nice smooth ball, perfect to roll out! Next time using melted butter right from the start. Delish flavor! Robin in NC 2023
Thanks for mentioning this on the reviews. I had a hard time also and I had a little more sourdough discard. Maybe I will use butter next time.
I’m new to sourdough, does Sourdough starter discard mean cold from the fridge or an active starter that I need to discard to feed?
cold from the fridge is fine! 🙂
Could you do this with different cheeses? I think a smoked gruyere would be yummy!
yes you absolutely can! i just wouldn’t use any cheese that’s too soft 🙂
Just smoked a batch of Colby jack myself with pecan wood and let the cheese reharden before shredding. It adds a great taste.
Hi! I was just wondering if you use cold butter or room temperature butter? Thanks!
cold 🙂
this was my first time and It worked out great!!
next time I will add just a little more cheese
Delicious way to use discard.
I have made these 3 times as I am building my sourdough starter. We love them. I found sprinkling the salt before I cut them keeps more on the crackers. A dash of cayenne pepper in a batch with extra sharp cheddar was our favorite!
Me and my siblings all loved the recipe. The only change is we may add a bit more cheese.
I made these per the recipe, they were gone in ten minutes.
I tried to make them gluten free with almond flour, don’t waste your time. 😂
From now on I am only following the recipe.
Happy eating!
LOL glad you liked them! the real thing that is 🙂
Can this be made with active sourdough as well?
Yes, I learned they’re basically the same thing. Sourdough discard is active (or should be), it’s just called that because it’s either the stuff you pour out of the top, or what’s left after making a batch of something else. I thought the same thing!
Have you ever tried to freeze these crackers to make them last longer?
I haven’t but i think it should work just fine!
These are sooooo yummy!
I made these for the first time today. My 18 month old loves sourdough crackers. I found the dough difficult to combine together at first, but once rolled out, it held perfectly! I ended up using a fish shaped cookie cutter, because my son likes fish. These are super tasty and super easy to make. Thank you!
so happy you liked them! yess the dough can be tricky and without the parchment would be impossible!
These are so good! Thank you for the wonderful recipe. Have a great day!
hooray! thanks kim!