Sourdough Cheese Crackers

Homemade Sourdough Cheese Crackers are a delicious way to use your sourdough discard. These savory crackers are made with sourdough discard, butter, cheese, and a sprinkle of salt, and are a crispy snack, perfect for munching.

They taste like the store-bought ‘cheese-it’ versions that everyone loves but are a healthier alternative.

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Sourdough Cheese Crackers Recipe

My original Sourdough Discard Crackers were such a hit, and many of you asked if you could add cheese. These crunchy sourdough discard cheese crackers have become a favorite in our household. We love them, and the kids adore them too.

They’re perfect for casual lunch snacks at school or camp, yet versatile enough to serve as a sophisticated appetizer with dip. I might need to start doubling the recipe because they disappear so quickly around here!

Making homemade crackers might sound complicated, but I promise, they take just 2 minutes to stir together (plus spreading and baking time), and the flavor payoff is so worth it. They taste like storebought Cheese-It crackers, but I feel much better serving my homemade version to my family knowing they’re made with real cheese and without any additives or preservatives.

Also, baking them with a fermented sourdough starter makes them easier to digest (according to Healthline).

Ingredients for Sourdough Cheese Crackers

The key to making great sourdough cheese crackers is using strong, flavorful cheese to really taste the flavor. Here’s what you’ll need:

• Sourdough discard – this can be active and stirred down or just plain inactive discard that you would normally throw away (unless it’s really old or has changed color).
• Cheddar cheese – You can use medium or sharp cheddar cheese. Finely shredded cheese blends into the batter easier for a uniformly cheesy cracker.
• Butter – adds great buttery crunch to the crackers and helps bind ingredients together.
• Salt – a little goes a long way, especially since cheese adds to the saltiness of the recipe.

How to Make Sourdough Cheese Crackers

• Preheat – Preheat your oven to 350°F. Line a baking sheet with parchment paper.

2. Melt and Combine – Melt the butter in a large measuring cup or mixing bowl and cool until just lukewarm. Add the sourdough starter discard, and salt and stir until well combined. Add cheese and stir until well incorporated.

3. Spread – Spread your batter over your parchment-lined baking sheet (an offset spatula makes it easy to spread into an even, very thin layer that is almost transparent (my rectangle measured 14×11 inches).

4. Season – Lightly sprinkle the top with flaky salt (don’t use too much or the crackers will be too salty).

5. Bake and Score – Bake for 10 minutes, then remove from the oven and score with a pizza cutter into 1-inch squares. Optional: use the back of a skewer to poke a hole in the center of each cracker.

6. Final Bake – Return to the oven and bake for another 20 minutes, or until the crackers are golden and hardened throughout. Note: thicker crackers will take longer to bake so bake until they are firm to the tap.
7. Cool and Serve – Allow the crackers to fully cool on the baking sheet, then store them in an airtight container or zip bag.

What to Serve with Sourdough Cheese Crackers

These crackers are incredibly delicious on their own, but they can also be paired with a variety of accompaniments. You can even score them to different sizes depending on how you serve them. Here are some excellent options to serve with these sourdough discard crackers:

• Dips: Serve with creamy dips such as queso, spinach and artichoke dip, hummus, ranch, or guacamole
• Soup: Sprinkle on top of a bowl of chicken tortilla soup, tomato soup, or chili for a comforting combination
• Sandwich: Serve alongside your favorite sandwich— whether it’s chicken bacon avocado sandwich, grilled cheese, or a BLT— for a delightful combination of flavors and textures.
• Charcuterie: Combine with an assortment of cured meats and cheeses, nuts, fruits, and fresh vegetables for a savory charcuterie platter.
• Spreads: Enjoy with spreads such as pimento cheese or a cheese ball.
• Salad: Instead of croutons, crumble these up and toss over a cobb salad, Caesar salad, or garden salad for extra crunch.

If you’re on your sourdough journey, you likely have plenty of sourdough discard baking loaves of  Sourdough Bread. Instead of literally discarding it, why not transform it into fantastic treats Sourdough Pancakes or waffles? With just a few common kitchen ingredients, you can quickly whip up these simple and delicious discard recipes. If you are a fan of sourdough, these Sourdough Cheese Crackers are a must-try!

More Easy Snack Recipes

If are a fan of snacks and easy finger food recipes, then you won’t want to miss these crowd favorites:

• Homemade Pita Chips
• Air Fryer French Fries
• Baked Potato Wedges
• Mozzarella Sticks
• Candied Pecans
• Cheese Ball Recipe

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Sourdough Cheese Crackers

5 from 7 votes

Author: Natasha Kravchuk

These savory homemade Sourdough Cheese Crackers taste like store-bought cheese crackers but are made with sourdough discard, butter, cheese, and salt, perfect for dipping.

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Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Ingredients 

US CustomaryMetric

Servings: 50 crackers

• 200 grams sourdough discard, 1 cup stirred and unfed starter
• 2 Tbsp unsalted butter, melted
• ¼ tsp fine sea salt
• 1 cup finely shredded medium cheddar cheese, loosely packed or 60 grams*
• Seasonings to taste – flaky sea salt, everything bagel seasoning, sesame seeds, etc.

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350℉ and line a baking sheet with parchment paper.
• Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Measure in the sourdough discard and salt, and stir together with a spatula until well combined. Add cheese and stir until well incorporated.
• Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, my dough rectangle measured 11×14 inches) .
• Lightly sprinkle the top with flaky salt – don't overseason.
• Bake for 10 minutes then remove from the oven and use a pizza cutter to score your crackers into bite-size squares. For the classic cheese cracker appearance, you can use the back of a wooden skewer to poke a hole in the center of each crack. It takes a couple of extra minutes but they look so cute.
• Return to the oven and bake another 20 minutes or until the crackers are golden and hardened. If crackers are not firmed up, it may be due to not spreading them thinly enough, just continue to bake until they are firm when you tap the tops.
• Remove from the oven and let cool on the baking sheet to let them fully dry out. Once they have cooled completely, store in an airtight container or zip bag.

Notes

*Cheese Variations to try:

• Sharp Cheddar Cheese
• White cheddar
• Parmesean (use 1/2 cup or the crackers will be too salty)
• Monterey Jack

Nutrition Per Serving

10crackers Serving17kcal Calories1g Carbs1g Protein1g Fat1g Saturated Fat0.04g Polyunsaturated Fat0.3g Monounsaturated Fat0.02g Trans Fat3mg Cholesterol27mg Sodium2mg Potassium0.03g Fiber0.01g Sugar37IU Vitamin A16mg Calcium0.004mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Sourdough Cheese Crackers

Serving Size

 

10 crackers

Amount per Serving

Calories

17

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

0.04

g

Monounsaturated Fat

 

0.3

g

Cholesterol

 

3

mg

1

%

Sodium

 

27

mg

1

%

Potassium

 

2

mg

0

%

Carbohydrates

 

1

g

0

%

Fiber

 

0.03

g

0

%

Sugar

 

0.01

g

0

%

Protein

 

1

g

2

%

Vitamin A

 

37

IU

1

%

Calcium

 

16

mg

2

%

Iron

 

0.004

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: snack

Keyword: Cheese Crackers, Sourdough Crackers

Skill Level: Easy

Cost to Make: $

Calories: 17

Good Things

Speaking of Pies; one of my favorite scenes from my debut cookbook photo shoot was the precious moments of rolling pie dough with my daughter for Chicken Pot Pie. My photographer, Charity Burggraaf captured it beautifully.

P.S. Stay tuned for our next recipe which will be a super yummy No-Bake Blueberry Cheesecake!