Crispy, Snackable Cheese Crackers Made with Sourdough Discard
If you’ve got a jar of sourdough discard hanging out in the fridge, this might be the most delicious way to use it.
These homemade sourdough cheddar crackers are crispy, cheesy, ridiculously snackable, and made with just five simple ingredients. They’re everything you love about those classic cheese crackers from childhood—only fresher, cheesier, and made right in your own kitchen.
The texture is light and crunchy, the flavor is packed with sharp cheddar goodness, and that little bit of sourdough discard brings just enough depth to keep you reaching for another handful.
Fair warning: one batch disappears fast.
Whether you’re building a snack board, packing lunchboxes, or looking for a smart way to use leftover starter, these crackers deserve a spot in your baking rotation.
Why You’ll Love These Homemade Cheese Crackers
Only 5 Basic Ingredients
No complicated shopping list required. Everything comes together with simple pantry and refrigerator staples.
Incredible Crunch
These crackers bake up thin, crisp, and perfectly crunchy with those irresistible golden edges.
Great Use for Sourdough Discard
Instead of tossing extra starter, transform it into a savory homemade snack everyone will fight over.
Better Than Store-Bought
Fresh cheddar, real butter, and homemade flavor make these hard to beat.
Perfect for Any Occasion
Serve them with soup, add them to charcuterie boards, pack them in lunchboxes, or enjoy them straight from the container.
What Makes Sourdough Crackers So Good?
Sourdough discard isn’t just a way to reduce waste.
It adds a subtle tang that balances the richness of the cheese and creates a deeper, more developed flavor than traditional homemade crackers.
The fermentation also helps create a beautifully crisp texture while giving these crackers a bakery-style taste that’s surprisingly addictive.
Think classic cheese crackers—but upgraded.
Ingredients You’ll Need
Sharp Cheddar Cheese
8 ounces (225g) sharp cheddar cheese, freshly grated
The star ingredient that delivers bold, savory flavor and that irresistible cheesy crunch. Freshly grated cheddar melts better and creates a smoother dough than pre-shredded varieties.
Sourdough Discard
½ cup (120g) sourdough discard
Adds a subtle tang, helps bind the dough together, and gives these crackers their signature sourdough depth.
Both active starter and unfed discard work well.
All-Purpose Flour
1 cup (120g) all-purpose flour
Provides structure while keeping the crackers light, crisp, and perfectly snackable.
Butter
4 tablespoons (57g) unsalted butter, melted
Brings rich flavor and helps create that delicate, crunchy texture everyone loves.
Kosher Salt
½ teaspoon kosher salt
Enhances the cheddar flavor and balances the sourdough tang beautifully.
Complete Ingredient List
- 8 ounces (225g) sharp cheddar cheese, freshly grated
- 1 cup (120g) all-purpose flour
- ½ teaspoon kosher salt
- ½ cup (120g) sourdough discard
- 4 tablespoons (57g) unsalted butter, melted
Optional Toppings
Grated Parmesan cheese
Extra kosher salt
Everything bagel seasoning
Garlic powder
Smoked paprika
Crushed red pepper flakes
Fun Flavor Upgrades
Want to customize your crackers?
Try mixing in:
- Finely diced jalapeños
- Freshly grated Parmesan
- Crushed red pepper flakes
- Garlic powder
- Smoked paprika
- Everything bagel seasoning
- Dried rosemary
- Dried thyme
- Italian herb blends
A little extra seasoning can completely change the flavor profile.
How to Make Sourdough Cheddar Crackers
Step 1: Mix the Dough
In a mixing bowl, combine:
- Shredded cheddar cheese
- Flour
- Salt
Add the sourdough discard and melted butter.
Mix until a smooth dough forms.
The dough should feel soft and pliable without being sticky.
Step 2: Chill the Dough
Divide the dough into four equal portions.
Shape each portion into a small rectangle and wrap tightly.
Refrigerate for about 30 minutes.
This step helps relax the gluten and makes rolling much easier.
Step 3: Roll and Cut
Working with one piece at a time, roll the dough very thin between lightly floured sheets of parchment paper.
Aim for roughly 1/16-inch thickness.
The thinner the dough, the crispier the crackers.
Cut into small squares using a pizza cutter or sharp knife.
For that classic cracker look, poke a small hole in the center of each square.
Brush lightly with melted butter and sprinkle with extra salt if desired.
Step 4: Bake Until Golden
Transfer the parchment paper directly onto a baking sheet.
Bake at 350°F until the crackers become golden, crisp, and lightly browned around the edges.
Depending on thickness, baking time will typically range from 15–25 minutes.
Keep an eye on the outer pieces, as they often finish first.
Step 5: Cool Completely
Allow the crackers to cool directly on the baking sheet.
As they cool, they’ll continue crisping up and develop their signature crunch.
Resist the temptation to eat them all immediately.
Or don’t.
Pro Tips for Extra Crispy Crackers
Grate Your Own Cheese
Freshly shredded cheese melts better and creates a cleaner flavor.
Roll the Dough Ultra Thin
Thin dough equals maximum crunch.
Don’t Skip the Chill Time
Cold dough is easier to work with and produces more consistent crackers.
Dock the Crackers
Poking holes prevents puffing and helps maintain an even texture.
Let Them Cool Fully
Warm crackers may feel slightly soft, but they’ll crisp up beautifully as they cool.
Storage Tips
Room Temperature
Store in an airtight container for up to one week.
If properly cooled before storing, they’ll stay crisp and fresh.
Make Ahead Option
The dough can be refrigerated for up to 3 days before baking.
Freezer Friendly
Wrap the dough tightly and freeze for up to one month.
When ready to bake, thaw overnight in the refrigerator and continue with rolling and baking.
Final Thoughts
These 5-Ingredient Sourdough Cheddar Crackers prove that simple recipes can deliver serious flavor. They’re crunchy, cheesy, incredibly easy to make, and one of the smartest ways to use extra sourdough discard.
Whether you’re serving them at a gathering, adding them to a snack board, or sneaking handfuls straight from the container, don’t be surprised if they disappear faster than you planned.
Making a double batch is highly recommended.
