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
I am thinking of trying these. How well do they hold if you freeze?
quite well! I actually prefer freezing the dough, though. think of it almost like a pie crust.
I accidentally put some bread flour in so they were a bit puffy, but they still taste good. Next time I will bake them at a higher temperature. And I used maldon salt flakes. The salt doesn’t stick great. Overall, great recipe to use up discard. Quick!
I’ve made these multiple times and the longest a batch has lasted for us is 3 days. It’s always a hit and gets everyone excited. I like changing out the cheese to mix up flavors. The kids like sharp cheddar the best since they taste like cheez-its.
thank you Kayla! yes I agree sharp has much more flavor! 🙂
My first batch took 15 minutes and was still not crispy enough. I’m in SC so I will try the recommendation of starting out with less water next time. That said, my solution was to leave them on the pan with oven off and the door cracked as it cooled. Turned out perfect after some extra dry time.
Thank you!
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!:)