These sourdough cheese crackers are the kind of snack you make once and then can’t stop making. Just a handful of ingredients, one short mixing step, and a double bake gets you crunchy, garlicky, cheesy crackers that beat anything from a box. No added flour, no fuss and a genuinely good way to use up sourdough discard.
Whether you’re trying to keep your discard jar from overflowing or you just want an easy sourdough discard crackers recipe, this one is worth bookmarking. It works with active starter too, so you don’t need to wait until you have discard sitting around.
Jump to:
- Why You’ll Love These Sourdough Cheese Crackers
- Ingredients for Sourdough Cheese Crackers
- Sourdough Cheddar Crackers and Other Variations
- How To Make Sourdough Cheese Crackers
- Expert Tips for Crispy Sourdough Crackers
- How to Store Sourdough Discard Cheese Crackers
- Related Recipes
- FAQ
- Did you make this recipe?
- Other Discard Recipes
Why You’ll Love These Sourdough Cheese Crackers
- No added flour: just starter, butter, cheese and seasoning, so the flavor stays clean and cheesy instead of doughy.
- Ready in about 40 minutes: mix, spread, bake twice, done.
- Works with discard or active starter: use whichever you have on hand.
- Easy to customize: swap the cheese or herbs to match what’s already in your fridge.
- A little addictive: crisp, salty, garlicky and genuinely hard to stop eating.
Ingredients for Sourdough Cheese Crackers
- Sourdough starter: active or discard both work here, so this is a good use for whatever you’ve got sitting in the jar.
- Butter: melted, for richness and that classic cracker crunch.
- Cheese: parmesan or cheddar, finely grated, for flavor.
- Garlic powder: for savory depth.
- Dried oregano: or another dried herb of choice.
- Salt: to balance the cheese.
See the recipe card below for exact quantities.
Sourdough Cheddar Crackers and Other Variations
- Cheese swap: use a sharp cheddar for classic sourdough cheddar crackers, or parmesan for something saltier and sharper.
- Herb swap: try rosemary, thyme, or Italian seasoning instead of oregano.
- Add heat: a pinch of chili flakes or smoked paprika works well if you want some spice.
- Everything bagel version: skip the herbs and use everything bagel seasoning instead.
This recipe has not been tested with all substitutions.
How To Make Sourdough Cheese Crackers
- Step 1: Combine the sourdough starter, melted butter, salt, garlic powder, oregano, and cheese in a bowl until you have a smooth, thick batter.
- Step 2: Pour the batter onto the parchment and use a spatula to spread it out as thin as you possibly can. The thinner it is, the crispier the crackers will be. Bake for 10 minutes.
- Step 3: Remove from the oven and use a pizza cutter or knife to score the dough into small squares.
- Step 4: Return to the oven for about 18 to 22 minutes, checking every few minutes toward the end. Pull off any crackers that are golden and crisp, and let the rest keep baking. Let the crackers cool fully on the pan. They’ll crisp up even more as they cool.
Expert Tips for Crispy Sourdough Crackers
- Spread thin: this is the single biggest factor in how crispy your crackers turn out.
- Watch the second bake closely: ovens vary, and the edges will crisp before the center, so pull pieces as they finish instead of waiting for the whole sheet to be done.
- Use freshly grated cheese: it melts more evenly than pre-shredded cheese, which is coated to keep it from clumping.
- Let them cool all the way: crackers that seem slightly soft right out of the oven usually firm up perfectly once they’ve cooled.
- Re-crisp if needed: if they lose some crunch after a day or two, pop them back in the oven for a few minutes. Keep an eye on them so they don’t burn.
How to Store Sourdough Discard Cheese Crackers
- Room temperature: store in an airtight container for up to 1 week. If they lose their crispness, a few minutes back in the oven brings it right back.
Related Recipes
FAQ
Yes, either works. This recipe doesn’t rely on fermentation for rise, so active or discard makes very little difference here.
No, this recipe skips added flour completely. The starter provides all the structure.
Stored in an airtight container at room temperature, they stay crisp for about a week.
Yes, parmesan and cheddar both work well. Other finely grated hard cheeses should work too, though results may vary a little.
Did you make this recipe?
If you make these sourdough cheese crackers, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab so I can see your creations.
Other Discard Recipes
You might also like:
Sourdough Cheese Crackers (No Added Flour)
Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Combine the sourdough starter, melted butter, salt, garlic powder, oregano, and cheese in a bowl and mix until smooth.
- Pour the batter onto the prepared baking sheet and spread into a thin, even layer using a spatula.
- Bake for 10 minutes.
- Remove from the oven and score into small squares using a pizza cutter or knife.
- Return to the oven and bake for another 18 to 22 minutes, removing golden, crisp pieces as they finish and returning the rest to the oven.
- Let cool completely on the baking sheet before serving or storing.
Notes
- If using cheddar, shred it yourself for the best texture and melt.
- Nutrition is calculated and approximate. Use a nutrition calculator with your specific ingredients and brands for precise values.
- Store at room temperature in an airtight container for up to a week.
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