Sourdough Cheddar Crackers are crispy, buttery bites packed with sharp cheddar flavor and the subtle tang of sourdough discard. These homemade crackers bake up golden and crunchy with a rich cheesy taste that’s perfect for snacking, lunchboxes, or serving with dips and spreads. They’re an easy and delicious way to use sourdough discard while creating a savory treat everyone will love.
Ingredients
For the Cracker Dough
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- 1½ cups finely shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- 1–2 tablespoons cold water (if needed)
For Topping
- Extra shredded cheddar
- Pinch of flaky salt
- Dried herbs (optional)
Preparation Steps
Step 1: Make the Dough
In a bowl, combine sourdough discard, flour, shredded cheddar, melted butter, salt, and garlic powder. Mix until a soft dough forms. Add a little cold water if dough feels dry.
Step 2: Chill the Dough
Shape dough into a flat disk, wrap, and refrigerate 30 minutes to firm for rolling.
Step 3: Roll and Cut
Preheat oven to 350°F (175°C). Roll dough thin (about ⅛ inch) on a lightly floured surface. Cut into small squares or shapes. Transfer to a lined baking sheet.
Step 4: Top
Sprinkle crackers with extra cheddar, herbs, or flaky salt. Lightly press toppings to adhere.
Step 5: Bake
Bake 15–20 minutes, until golden and crisp. Rotate pan halfway for even baking.
Step 6: Cool and Crisp
Cool completely on rack to crisp fully. Crackers firm up as they cool.
Variations
- Add smoked paprika for smoky flavor
- Use pepper jack instead of cheddar
- Add sesame or poppy seeds
- Mix in chopped herbs
- Make thin breadstick shapes
Cooking Notes
- Roll dough evenly for uniform crispness
- Thinner dough yields crunchier crackers
- Use sharp cheddar for stronger flavor
- Watch closely near end to prevent overbrowning
- Cool fully before storing
Serving Suggestions
- Serve with cheese boards
- Pair with soups or salads
- Dip in hummus or spreads
- Pack in lunchboxes
- Serve with wine or beer
Tips
- Chill dough to prevent sticking
- Dock crackers with fork to prevent bubbles
- Store airtight at room temperature up to 5 days
- Recrisp in oven if softened
- Freeze baked crackers up to 2 months
Prep Time / Bake Time / Chill Time / Total Time
Prep Time: 20 minutes
Bake Time: 18 minutes
Chill Time: 30 minutes
Total Time: About 1 hour 8 minutes
Nutritional Info (Approx.)
Calories: 110 per serving
Protein: 3g
Fat: 7g
Carbohydrates: 9g
FAQs
Can I use whole wheat flour?
Yes, substitute up to half for a nuttier flavor.
Can I make crackers without sourdough discard?
Yes, replace with yogurt or buttermilk for tang.
Why are my crackers soft?
They may be too thick or underbaked; bake longer for crispness.
Conclusion
Sourdough Cheddar Crackers are crispy, cheesy, and irresistibly savory with the perfect sourdough tang. These easy homemade crackers are a delicious way to use discard while creating a crunchy snack perfect for any occasion.