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Tasty Sourdough Cheese Crackers

Featured in: Tasty Appetizers

Put your extra sourdough starter to good use by making crunchy cheese crackers. With just four everyday items - sourdough discard, butter, cheese, and salt - you'll get snacks better than anything from a box. Feel free to switch up the cheese - try everything from cheddar to parmesan - or add your favorite seasonings. The secret is getting the dough super thin before baking for that perfect crunch. Great for munching alone, with dips, or on cheese plates, these crackers turn your extra starter into something truly tasty.
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punchofyummy
Updated on Wed, 16 Apr 2025 16:41:00 GMT
Crispy sourdough cheese crackers with a golden finish and sharp cheddar flavor. Pin it
Crispy sourdough cheese crackers with a golden finish and sharp cheddar flavor. | pinchofyummy.com

These crunchy, cheese-loaded crackers turn your extra sourdough discard into snackable treats better than anything from the store. Each bite gives you that perfect snap with rich cheesy goodness and a hint of sourdough tang, making them a grown-up twist on a snack everyone loves.

Key Ingredients

  • Sourdough Discard: Kept at 100% hydration from your last feeding, bringing complexity and tanginess.
  • Sharp Cheddar Cheese: Hand-grated right off the block for better melting and stronger flavor.
  • Top-notch Unsalted Butter: Delivers clean, rich taste without extra salt getting in the way.
  • Fine Sea Salt: Boosts the dough's taste with just the right amount of saltiness.
  • Fancy Flaky Salt: Scattered on top for that extra crunch and flavor pop.
  • Fun Seasonings: Added for different tasty versions, bringing more flavor depth.
  • Parchment Paper: Keeps dough from sticking and helps everything bake evenly.
  • Pizza Cutter: Gets you nice, straight lines for same-sized crackers.

Baking Steps

Get Everything Ready:
Shred cheese while it's cold for easier handling. Melt your butter slowly so it doesn't brown. Let it cool a bit before you mix it in. Make sure your discard isn't cold from the fridge.
Mix It Up:
Put everything together in this order: slightly cooled melted butter, room temp discard, salt, and lastly cheese. Mix it all up gently until everything's well combined.
Spread It Out:
Use a flat spatula to spread the mixture super thin. Start from the middle and work your way out. Try to get the edges almost see-through thin.
Cut Them Up:
Take the partially baked dough out at just the right moment. Cut firmly into even squares. Poke little holes in the middle if you want that classic cracker look.
Homemade sourdough crackers packed with cheesy goodness, perfect for snacking. Pin it
Homemade sourdough crackers packed with cheesy goodness, perfect for snacking. | pinchofyummy.com

When I tried different recipes, I found that adding just a tiny bit of garlic powder to the mix really makes the cheese flavor pop.

Baking Tips

Keep your oven at a steady 350°F. Look for the edges turning brown but not burning. Turn the pan around halfway if your oven cooks unevenly. You want them golden all over and they should sound crisp when you tap them. If some super thin spots are getting too brown, you can take those out early.

Cooling And Storing

Let your crackers cool completely on the baking sheet. This step is super important for getting that perfect crunch. Only put them in containers when they're totally cool and crispy. If you stack them, put parchment paper between layers. Keep them at room temp, not in the fridge where they'll get soft. If you want to make them last longer, freeze the unbaked dough and cook it fresh later.

Fun Flavor Ideas

Switch these crackers up while keeping them nice and crispy. Make ranch-flavored ones with dried herbs and buttermilk powder. Go spicy with some cayenne and smoked paprika. You can throw in dried herbs like rosemary or thyme, or try different cheese blends. Everything bagel seasoning makes them taste amazing too.

What To Eat Them With

Enjoy these fancy crackers the right way. Put them on cheese boards with nice cheeses. Serve them with creamy dips. They're great with homemade soup instead of regular crackers. Make a cheese plate with different kinds of crackers you've made.

Savory sourdough cheese crackers baked to crunchy perfection. Pin it
Savory sourdough cheese crackers baked to crunchy perfection. | pinchofyummy.com

These sourdough cheese crackers are the best way to use up discard while making fancy snacks. With good technique and quality stuff, you'll get crackers way better than expensive store brands. Whether you're having friends over for drinks or hosting a fancy dinner, these crunchy treats always hit the spot with their amazing taste and texture.

Frequently Asked Questions

→ Why do my crackers need to be spread so thin?
Getting the dough really thin helps your crackers turn out nice and crispy. Any thick spots might end up being soft instead of crunchy.
→ Can I use active sourdough starter instead of discard?
You can, but using discard makes more sense since it doesn't waste anything and these crackers don't need the rising power anyway.
→ How do I know when the crackers are done?
They should look golden brown and feel hard when you tap them. If they're still bendy, just bake them a bit longer until crisp.
→ How long do these crackers stay fresh?
Keep them in a sealed container and they'll stay crunchy for about a week.
→ Why aren't my crackers crisping up?
You probably rolled the dough too thick. Try again but make sure it's so thin you can almost see through it on the parchment paper.

Cheesy Sourdough Crackers

Whip up crunchy, flavor-packed crackers with leftover sourdough and cheddar for a snack that'll make you forget about store options.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Amelia

Category: Tasty Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 50 Servings (50 crackers)

Dietary: Low-Carb, Vegetarian

Ingredients

→ Main Components

01 Unfed sourdough starter, 200g (1 cup)
02 Melted unsalted butter, 2 tablespoons
03 ¼ teaspoon fine sea salt
04 1 cup (60g) finely grated medium cheddar

→ Garnish Ideas

05 Chunky sea salt
06 Everything bagel mix
07 Seeds from sesame plant

Instructions

Step 01

Heat your oven to 350°F and put parchment on a cookie sheet.

Step 02

Mix your cooled butter with the sourdough discard and salt, then add the grated cheese and mix until everything's combined.

Step 03

Use an offset spatula to make the mixture super thin on the parchment until you can almost see through it (roughly 11x14 inches).

Step 04

Sprinkle a bit of chunky salt or whatever topping you fancy.

Step 05

Pop in the oven for 10 minutes, take it out and cut into squares with a pizza cutter. You can poke middle holes with a skewer if you want.

Step 06

Stick it back in the oven for about 20 minutes until it's golden and sounds firm when you tap it.

Step 07

Let them cool completely on the tray before you put them in a sealed container.

Notes

  1. Try other cheeses like sharp or white cheddar, or go with half the amount of parmesan
  2. Making the dough really thin helps them get crispy
  3. Keep baking if they're still not fully crunchy

Tools You'll Need

  • Cookie sheet
  • Baking paper
  • Flat spreading tool
  • Tool for cutting pizza
  • Wooden stick (if you want)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products (butter and cheese)
  • Contains wheat from the sourdough starter

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 17
  • Total Fat: 1 g
  • Total Carbohydrate: 1 g
  • Protein: 1 g