Sourdough Cheese Crackers

Sourdough Cheese Crackers: Your New Favorite Crunchy, Cheesy Obsession

Hey there, fellow foodie! Let’s talk about that jar of sourdough discard sitting in your fridge. You know the one—it’s been quietly bubbling away, begging to be transformed into something more than just another loaf of bread. Well, today’s your lucky day, because we’re turning that tangy starter into crispy, golden, irresistibly cheesy sourdough crackers. Imagine: buttery, savory bites with a hint of garlic, a punch of sharp cheddar, and that signature sourdough zing. These little guys are so addictive, you’ll be hiding them from your snack-happy roommates (no judgment here—I’ve been there).

Whether you’re a sourdough pro or a newbie with a starter named “Bready Mercury,” this recipe is your ticket to snack heaven. They’re perfect for parties, lunchboxes, or that 3 p.m. slump when you need a pick-me-up that’s actually satisfying. Plus, they come together in under an hour—no fancy equipment, no fussy steps. Just mix, roll, bake, and CRUNCH. Ready to make your kitchen smell like a gourmet bakery? Let’s dive in!

The Crackers That Started It All: A Cheese-Fueled Memory

Picture this: It’s 2019, and I’m in my tiny Brooklyn apartment, knee-deep in my sourdough phase. My starter, “Doughvid Bowie,” was thriving, but I had discard coming out of my ears. One rainy Sunday, I decided to experiment. I tossed some cheddar, butter, and garlic powder into a bowl with the discard, rolled it out haphazardly, and baked it… fully expecting a disaster. But what emerged from the oven? Pure magic. Crispy, cheesy, tangy magic.

Fast-forward to Thanksgiving that year. I brought these sourdough cheese crackers to my friend’s potluck, and let’s just say they caused a scene. My buddy’s grandma—a woman who’d mastered pierogies but never complimented store-bought snacks—took one bite, glared at me, and said, “You made these? From scratch?” Then she stuffed six into her purse. That’s when I knew: this recipe was a keeper. Now, these crackers are my go-to gift for neighbors, coworkers, and anyone who needs a little joy in snack form.

Why Sourdough Discard is a Secret Weapon

If you’re not familiar with sourdough discard, here’s a quick primer: it’s the portion of sourdough starter you remove before feeding the rest. Most people toss it—but don’t! That discard is packed with tangy flavor and a subtle natural leavening. It adds depth and complexity to baked goods, from pancakes to waffles—and yes, to these glorious crackers.

Think of it as a built-in flavor bomb. In these crackers, the discard adds a gentle sour note that plays beautifully against the richness of the cheddar. The result? A next-level cracker that tastes way more gourmet than it has any right to be.

What You’ll Need to Make Sourdough Cheese Crackers

Grab these pantry staples—and feel free to riff with what you’ve got!

• 1 cup sourdough discard (100% hydration, unfed—this is your tangy MVP!)

• 1 cup shredded sharp cheddar (the older the better! Swap in gouda or pepper jack for fun twists.)

• 2 tbsp melted butter (or olive oil for a dairy-free hack)

• ½ tsp garlic powder (or smoked paprika for a smoky kick)

• Salt to taste (flaky sea salt on top? Chef’s kiss.)

Pro Tip: Pre-shredded cheese works, but block cheese melts smoother. And if your discard is super thick, add a splash of water to loosen it up!

Want to elevate the umami? Add a teaspoon of nutritional yeast or a pinch of onion powder. Feeling adventurous? Fold in some chopped fresh chives or sun-dried tomatoes. This dough welcomes creativity!

Let’s Get Baking: Sourdough Cheese Crackers

Step 1: Mix It Up!

In a big bowl, combine the discard, cheese, melted butter, garlic powder, and a pinch of salt. Stir until it looks like a shaggy dough—no need to overwork it. If it’s too sticky, dust your hands with flour. Too dry? Add a teaspoon of water. (We’re going for Play-Doh vibes here.)

Step 2: Roll It Out!

Lay down a sheet of parchment paper, plop the dough on top, and cover with another sheet. Roll it to 1/8-inch thickness—think “credit card slim” for maximum crisp. Peel off the top parchment, sprinkle with salt, and gently press it in with the rolling pin.

Step 3: Cut & Shape!

Use a pizza cutter to slice into 1-inch squares, or bust out fun cookie cutters (stars for holidays, hearts for Galentine’s Day!). No need to separate them—they’ll snap apart after baking. Poke each cracker with a fork to prevent puffing. (Unless you want cheese pillows—also delicious!)

Step 4: Bake to Golden Glory!

Slide the parchment onto a baking sheet. Bake at 350°F (175°C) for 20–25 minutes. Rotate the pan halfway for even browning. They’re done when the edges are deep gold and your kitchen smells like a French bistro. Let them cool COMPLETELY—they crisp up as they rest!

How to Serve: Sourdough Cheese Crackers

Sure, you can munch these straight off the tray like a snack goblin (no judgment—I do it too). But if you want to get a little fancy, here are some ideas:

• Charcuterie board hero: Pair them with creamy brie, fig jam, cured meats, and olives for a dreamy board situation.

• Dipping stars: Try dunking in hummus, spinach-artichoke dip, or a smoky baba ganoush.

• Soup toppers: Crumble into tomato bisque or potato-leek soup for a cheesy crunch upgrade.

• Salad croutons: Chop roughly and toss over a Caesar salad or mixed greens for an extra-savory crunch.

• Snack jar goals: Keep a sealed jar on the counter—they’ll last a few days (if they don’t disappear first!).

Pair with a crisp white wine like Sauvignon Blanc, a citrusy wheat beer, or sparkling lemonade for a satisfying snack-time moment.

Mix It Up: 5 Delicious Twists

Here are five easy ways to remix your sourdough cheese crackers for endless snacking variety. Whether you’re craving something spicy, herby, or even sweet, there’s a twist here with your name on it.

1. Everything Bagel Bonanza

Swap out the cheddar for a generous sprinkle of everything bagel seasoning (you can make your own with sesame seeds, poppy seeds, dried garlic, onion flakes, and salt). For an extra boost, press the seasoning into the top before baking so every bite delivers that iconic crunch. Bonus points for brushing the tops with egg wash to help the seeds stick. These pair perfectly with cream cheese or avocado slices for an upscale bagel-and-cracker hybrid moment.

2. Spicy Sriracha Heatwave

Add 1 tablespoon sriracha and ¼ teaspoon cayenne pepper to the dough for a spicy twist that bites back. You can also sub in pepper jack cheese or even crushed red pepper flakes for extra firepower. Serve these with a cooling dip like Greek yogurt ranch or a wedge of soft, mellow brie to balance the heat. Warning: You may not be able to stop eating them. (Ask me how I know.)

3. Rosemary & Parmesan Elegance

Swap sharp cheddar for aged Parmesan, and fold in 1 tablespoon of finely chopped fresh rosemary. The result is a refined, Italian-inspired cracker with a deeply savory flavor and a floral, piney aroma. These are divine with a glass of red wine and a little fig jam. Add a few crushed pink peppercorns on top for a gourmet flair.

4. Gluten-Free Goodness

Just use a gluten-free sourdough starter (made with brown rice flour, sorghum, or your favorite GF blend) and make sure your cheese and other ingredients are gluten-free as well. The dough texture might vary slightly, so add water or flour as needed until you reach that ideal Play-Doh consistency. Bake until golden and enjoy that same satisfying crunch, minus the gluten.

5. Sweet & Salty Cinnamon Crunch

Skip the cheese altogether, and instead add 2 tablespoons of sugar and 1 teaspoon of cinnamon to the dough. The sourdough tang still shines, but now it’s wrapped in a buttery, sweet shell. Sprinkle flaky salt or turbinado sugar on top before baking for a sweet-salty combo that hits all the right notes. These make a killer afternoon snack with coffee or tea—or even a unique crumble topping for baked fruit.

Chef’s Notes: Lessons From My Kitchen

Here’s what I’ve learned from making batch after batch of these sourdough cheese crackers (and after some delicious missteps):

• Thin = crispy: Don’t skimp on rolling! The thinner the dough, the crisper the result.

• Freeze for precision: Struggling with clean cuts? Roll out the dough and freeze for 10 minutes before slicing.

• Don’t forget the salt: If you do, brush warm crackers with melted salted butter right out of the oven for a flavor save.

• Double the batch: These disappear fast. Trust me. Doubling the recipe is rarely a bad idea.

• Use up scraps: Reroll the edges once and bake them too. Ugly crackers = perfect salad toppers or snack scoops.

And yes, I did once use powdered sugar instead of flour while rolling. I wish I could say it was amazing. Spoiler: it wasn’t. 😂

FAQs: Your Questions, Answered

Q: My dough is sticking! Help!
A: Chill it for 15 minutes, or add a sprinkle of flour or cornstarch between the parchment sheets when rolling.

Q: Why aren’t my crackers crispy?
A: They might be too thick. Re-roll and try again. Also, make sure they cool completely on the baking sheet—they crisp as they dry.

Q: Can I freeze the dough?
A: Yes! Roll it out between parchment, freeze flat, then store in a zip-top bag. Cut and bake straight from the freezer—just add 5 minutes to the bake time.

Q: Can I use active starter instead of discard?
A: You can, but discard gives more tang. Active starter may rise slightly and give a puffier texture.

Q: How long do these keep?
A: Stored in an airtight container, they’ll stay crisp for 3–5 days. You can also re-crisp them in a 300°F oven for a few minutes if needed.

Nutrition Per Serving (1 cracker):

• Calories: 15–20

• Fat: 1g

• Carbs: 1g

• Protein: 1g

• Sodium: 30mg

Note: These numbers will vary slightly depending on cheese type and add-ins. Still, they’re a snack you can feel good about—real ingredients, no preservatives, and full of flavor.

Final Thoughts: A Snack Worth Sharing (or Hoarding)

Sourdough cheese crackers might just be the unsung heroes of your snack game. They’re crunchy, savory, packed with character, and ridiculously simple to make.