Sourdough Cheddar Crackers

My Cheesy, Crunchy Weakness (And Why I Always Make Extra)

So, let me tell you: these Sourdough Cheddar Crackers came about one rainy Tuesday when my husband swore he couldn’t survive another bowl of plain soup for lunch. What could I do except cobble together the cheesiest, crispiest snack I could imagine—just to keep the peace? Now, I’m not saying I made these entirely out of spite. But also, I kind of did. Still, every time I bake up a batch, the whole kitchen ends up smelling like a toasty-cheese hug, and suddenly we’re all lurking by the oven, pretending we’re not counting the minutes. True story: I once brought a tin of these to a friend’s game night, and I’m preeetty sure they invited me back just for the crackers. Hey, I’m not mad.

Why You’ll Probably End Up Addicted

I make these whenever my sourdough discard guilt gets overwhelming—there’s only so many pancakes a person can eat. My family goes bonkers for them because they’re sharp from the cheddar but there’s this tang from the discard, and honestly, one isn’t enough (even my daughter who claims she hates cheese—lies, by the way—ends up snacking on them). I used to hate cutting shapes out of dough, but with these, I just roll and slice. Also, they’re way more forgiving than you think; even if your dough looks a tad… “questionable,” they bake up fine.

Stuff You’ll Need (You Can Swap a Bit)

• 1 cup sourdough starter discard (unfed, straight from the fridge works, or even a bubbly one if that’s what you’ve got)
• 1 1/4 cups all-purpose flour (sometimes I sneak in half whole wheat—nobody ever notices)
• 1 1/2 cups sharp cheddar cheese, grated (any good, strong cheddar is fine—my grandma swore by Black Diamond but I grab whatever’s on sale)
• 4 tablespoons butter, cold and cubed (honestly, margarine in a pinch isn’t the end of the world)
• 1/2 teaspoon fine sea salt (plus a little for sprinkling—sometimes smoked salt if I’m feeling fancy)
• 1/2 teaspoon baking powder
• 1/4 teaspoon mustard powder (optional, but gives that sharp, classic flavor—no biggie if you skip it)
• 1/4 teaspoon smoked paprika (for a bit of color and zing, but you do you)

Here’s What You Do (It’s Easier Than You’d Think)

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. I really do recommend this, unless you want to play “peel the cracker” later.
2. In a food processor, pulse together the flour, salt, baking powder, mustard powder, and paprika. If you don’t have a food processor, a big bowl and your fingers work—just takes a bit longer.
3. Add the cold, cubed butter. Pulse or rub in till you get a crumbly mix. Tiny pebbles are good. (I always panic here, but just trust.)
4. Toss in the grated cheddar and pulse a couple more times. Or, just stir it in if you’re bowl-mixing. This is where I sneak a taste, don’t judge.
5. Pour in the sourdough discard and mix until it forms a slightly sticky dough. If it’s dry, dribble in a splash of water; if it’s soupy, add a spoon of flour. No two discsards are ever quite alike.
6. Gather up the dough, flatten it into a disc, wrap in plastic, and chill for about 30 minutes. Or don’t if you’re in a rush—it just rolls out easier when it’s chilled.
7. On a floured surface, roll your dough out pretty thin—somewhere between 1/8 and 1/4 inch thick. If it tears, just squish it back together. “Rustic” is my friend.
8. Cut into whatever shapes you like: squares, diamonds, or even haphazard shards if you want a snack with attitude. Transfer them to your baking sheet. (This is where my dog appears out of nowhere—hopeless optimist.)
9. Prick each cracker a couple times with a fork—keeps them from puffing up too much. Sprinkle with a pinch more salt.
10. Bake for 18–22 minutes until golden and pretty crisp. Rotate the pan halfway through if you remember (I almost never do, and it’s still good).
11. Cool on the pan for 5 minutes, then transfer to a wire rack. Eat warm or cool—honestly? They disappear fast no matter what.

A Few Things I Learned the Hard Way

• If your dough feels too crumbly, don’t be afraid to add a bit more discard. Last week mine looked like shortbread at first—worked out fine in the end.
• Pre-shredded cheese sometimes makes a drier cracker. If you have the patience, grate it yourself; but honestly, I’m not always fussed.
• I used to overbake these but, actually, they crisp up more as they cool. So don’t panic if they feel a bit soft out of the oven.

Stuff I’ve Tried (and Some Things I Won’t Do Again)

• Swap the cheddar for smoked gouda—amazing.
• Add a couple teaspoons of finely chopped chives — tastes super fresh!
• One time I went rogue and used blue cheese. I’ll just say: not my smartest decision. If you love blue cheese, go for it, but my household did not forgive me for a while.

What If You Don’t Have Fancy Gear?

No food processor? No drama—just use your hands or even two knives to cut in the butter. Heck, I’ve even mashed it together with a wooden spoon when I couldn’t find the blades (story for another day…).

How To Store (If You Have Any Left)

These will last in an airtight tin or jar for about 3 days—though honestly, in my house they never last more than a day! They get a little crispier on day two which, weirdly, I love. If they do soften, a quick oven re-toast does the trick.

Serving Time—The Fun Bit

I love these with tomato soup—classic. My cousin crumbles them over salad for lunch, which is a bit over the top but genuinely tasty. Or just eat a big handful in the kitchen while pretending you’re “testing doneness.” Totally normal.

What Not To Rush (Because I Learned My Lesson)

I once tried skipping the chilling—ended up with dough sticking to literally everything in my kitchen, even the cat (long story). Give it the 30-minute rest if you can. Also, thicker crackers stay chewier—roll thin if you want that proper crunch.

People Actually Ask Me These Things, So…

• “Do I need to use unfed sourdough discard or can it be bubbly?”
  Honestly, I’ve used both. Unfed gives a tangier hit; bubbly just makes it a bit lighter. Both work, so just use what’s on hand.
• “Can I freeze the dough?”
  Yeah, you can! It’s a bit firmer after thawing but honestly, still great. Just wrap it well.
• “Why are my crackers chewy, not crisp?”
  Probably rolled them too thick, or maybe underbaked a smidge—but hey, chewy’s not a crime. Just try baking a few minutes longer next time.
• “Can I use gluten-free flour?”
  I haven’t done this myself, but my friend Lucy says it turns out. The dough’s a bit trickier to handle but worth a shot if you need it.
• “Is it worth all this faff?”
  You know what? Yes. But if you’d rather eat cheese and crackers out of the box while watching telly, I absolutely get it.

Well, now I’m craving them just talking about it. Time to rummage for my starter again…

★★★★★ 4.70 from 11 ratings

Sourdough Cheddar Crackers

yield: 8 servings

prep: 35 mins

cook: 22 mins

total: 57 mins

Crunchy, cheesy crackers made with sourdough starter discard and sharp cheddar. These homemade bites are perfect for snacking and use up leftover starter in the tastiest way possible.

🖨️ Print Pin Recipe

Ingredients

• 1 cup sourdough starter discard (unfed, straight from the fridge works, or even a bubbly one if that’s what you’ve got)
• 1 1/4 cups all-purpose flour (sometimes I sneak in half whole wheat—nobody ever notices)
• 1 1/2 cups sharp cheddar cheese, grated (any good, strong cheddar is fine—my grandma swore by Black Diamond but I grab whatever’s on sale)
• 4 tablespoons butter, cold and cubed (honestly, margarine in a pinch isn’t the end of the world)
• 1/2 teaspoon fine sea salt (plus a little for sprinkling—sometimes smoked salt if I’m feeling fancy)
• 1/2 teaspoon baking powder
• 1/4 teaspoon mustard powder (optional, but gives that sharp, classic flavor—no biggie if you skip it)
• 1/4 teaspoon smoked paprika (for a bit of color and zing, but you do you)

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. I really do recommend this, unless you want to play “peel the cracker” later.
2. 2
   In a food processor, pulse together the flour, salt, baking powder, mustard powder, and paprika. If you don’t have a food processor, a big bowl and your fingers work—just takes a bit longer.
3. 3
   Add the cold, cubed butter. Pulse or rub in till you get a crumbly mix. Tiny pebbles are good. (I always panic here, but just trust.)
4. 4
   Toss in the grated cheddar and pulse a couple more times. Or, just stir it in if you’re bowl-mixing. This is where I sneak a taste, don’t judge.
5. 5
   Pour in the sourdough discard and mix until it forms a slightly sticky dough. If it’s dry, dribble in a splash of water; if it’s soupy, add a spoon of flour. No two discsards are ever quite alike.
6. 6
   Gather up the dough, flatten it into a disc, wrap in plastic, and chill for about 30 minutes. Or don’t if you’re in a rush—it just rolls out easier when it’s chilled.
7. 7
   On a floured surface, roll your dough out pretty thin—somewhere between 1/8 and 1/4 inch thick. If it tears, just squish it back together. “Rustic” is my friend.
8. 8
   Cut into whatever shapes you like: squares, diamonds, or even haphazard shards if you want a snack with attitude. Transfer them to your baking sheet. (This is where my dog appears out of nowhere—hopeless optimist.)
9. 9
   Prick each cracker a couple times with a fork—keeps them from puffing up too much. Sprinkle with a pinch more salt.
10. 10
    Bake for 18–22 minutes until golden and pretty crisp. Rotate the pan halfway through if you remember (I almost never do, and it’s still good).
11. 11
    Cool on the pan for 5 minutes, then transfer to a wire rack. Eat warm or cool—honestly? They disappear fast no matter what.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 160cal

Protein: 5 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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