Sourdough Cheddar Crackers with Discard

A delicious way to use your discarded sourdough starter, this recipe for sourdough cheddar crackers is ready in under thirty minutes. The perfect salty snack to serve with cocktails. They taste just like Cheez-its!

One of my most popular sourdough recipes.

sourdough cheddar cheese crackers in clear canister

Sourdough Cheddar Crackers with Discard

Salty, crisp, sourdough cheddar crackers made with your discarded sourdough starter- a quick and easy recipe!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serving Size 4 dozen 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

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.
    mixing bowl with dough for sourdough crackers.
  • 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.
    baked square crackers.

Notes

These are delicious served with any creamy dip or topped with sliced ham or turkey.
Try adding dried herbs to the dough before rolling out.
You really want sharp cheddar for the best flavor. 
Calories: 204kcal | Carbohydrates: 24g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 140mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Calcium: 166mg | Iron: 2mg

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.

Give them a try! Not only will you happy you aren’t wasting any sourdough starter, but you’re actually making your own crackers. You should be proud.

These make a great snack to leave out when you are having friends over for drinks, or as a snack for you and your family that’s free of any unwanted ingredients.

glass canister of sourdough cheese crackers

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note about Tools and ingredients

cheddar cheese, discard sourdough, flour, and butter on concrete surface
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Recipe Rating




110 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 4 stars
    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.

  4. 3 stars
    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.

  5. I loved these. I made with a Mexican blended cheese and they turned out great. Sea salt on top. Thanks for this recipe!

  6. 4 stars
    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.

  7. 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!!

  8. 5 stars
    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. ❤️❤️

  9. 5 stars
    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!)

  10. 5 stars
    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!!

  11. How do you recommend storing these? I put in snapware which changed the texture of crackers from crunchy and yummy to soft and gummy…

    1. 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.

      1. 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 🙂

      2. 5 stars
        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!

  12. 5 stars
    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.

  13. 5 stars
    Made it for a bake sale & it was a hit! Did a little extra cheddar & added cayenne. Thanks for a keeper!!