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
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.
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.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
First time making and they are delicious. I added some sea salt to the dough before I rolled them out. I also used a pizza cutter and the end of a skewer to make a whole in the middle to prevent them from puffing up.
Wish I could add a picture.
Can you freeze these?
Absolutely fantastic! I have made them with different cheeses and spices and sometimes add a 1/4 c of Badia’s Trilogy Seeds for extra crunch! I struggle with arthritis in my hands, and find that this dough works amazing in a pasta roller. I use the highest setting and cut strips!
I tried to give this recipe 5 stars, the stars kept disappearing. These are awesome!!!
hi deb! i’m sorry about the stars but thanks for letting me know anyway 🙂
I also didn’t get mine thin enough to be crunchy enough for me, but my picky 2 and 5 year old are munching on these quite happily right now. They taste great and I’ll be trying this again to see if I can roll out better.
I added a couple tablespoons of avocado oil and a quarter cup of powdered cheese (like you use on popcorn) to get these really cheesy looking and buttery for the kids. Since I used the powder, I omitted sprinkled salt.
very good
Yummy
this recipe was way to dry for me. it could be because I weighed out the equivalent of 3/4 c of starter, which Google said 90 grams. I ended up have to add avocado oil to moisten so I could roll it out. second round I used even more starter, and it wad still too dry, again had to had more oil to make dough pliable enough to roll out.
FYI 3/4 cup sourdough starter is 200 grams
How do I crisp up my crackers once they soften?
hey paula, oven or air fryer
I loved these. I made with a Mexican blended cheese and they turned out great. Sea salt on top. Thanks for this recipe!
I love having uses for my discard. I like the amount of cheese, but the crackers are a bit lacking. I would definitely make them again but add some salt to the dough.
Absolutely delicious 👍
I added garlic & onion powder to the mix.
I tried rolling these out and could not get them thin enough so they were not crispy. My brilliant son said use the pasta roller – hey what a clever idea! I tried it this time and it was easy, quick, gave me evenly thick crackers! Yummy!!
Def going to make these again they are soooo good and easy.
SO GOOD.
I added chopped jalapeños (dabbed dry) and crushed red pepper on top towards the end of rolling out. Thank you for this recipe and for using traditional measurements as I don’t use a scale for my sourdough starter. ❤️❤️
LOVE THESE.
I added chopped jalapeños and sprinkled crushed red pepper on top towards then end of rolling it out. Mine came out slightly thicker than desired, but they were still SO delicious. Thank you for this recipe (and non-scale measurements!)
Was skeptical to try these due to being a beginner sourdough maker but seriously so easy!! I added some garlic & onion powder, parsley and basil to the flour before adding anything else and wow game changer. Love being able to use the discard instead of wasting it! Also used a pizza cutter and it worked perfect! Thank you!!
How do you recommend storing these? I put in snapware which changed the texture of crackers from crunchy and yummy to soft and gummy…
hi! yes i agree airtight doesn’t work. I actually put them in a bowl loosely covered with a tea towel. we don’t keep them longer than a day.
I store them in a gallon ziplock freezer bag. Have them for over a week and they are just fine. I push out as much air as possible before zipping shut. It’s just 2 of us but I make a lot at one time.
followed the recipe and nothing would hold together just crumbled
hey it’s fine to add a tiny bit of water i f that happens again… think of it almost like a pie crust it should be crumbly but hold together if you squeeze it 🙂
Yes, oh yes! It pays to read the comments (thank you everyone for your input). I used my pasta maker to get a really thin sheet of dough, cut with a pizza cutter on the parchment paper, then layer the parchment on the pan. This made the cutting much easier for me. I added a little bit cayenne to give them a spicy taste. Hubby and I can’t stop eating them right off the pan! I think next time I’ll try using a food processor to mix the ingredients. Thank you for this recipe!
Tam here
Substitute fresh grated Parmesan for sharp cheddar cheese. Upped oven temperature to 400 as they are not browning. Delicious ! Need to cook fully.
Made it for a bake sale & it was a hit! Did a little extra cheddar & added cayenne. Thanks for a keeper!!
wonderful! thank you for letting me know! 🙂