Sourdough Discard Crackers – Crunchy + Cheesy
Blend the earthiness of sourdough discard with the timeless appeal of cheddar cheese, and BAM…you have the best homemade, cheesy, and crunchy crackers! This recipe for Sourdough Discard Crackers creates a snack where simplicity meets delicious, cheesy, salty crunch. The first time my husband bit into these crackers, he said, “Wow, these taste just like those Cheez-its!” But, unlike Cheez-its, I made these at home with my sourdough discard, I know everything in them and didn’t spend a penny!
With a base of sharp cheddar cheese and a tangy touch of sourdough discard, this recipe promises a rich and flavorful cracker. Butter and a hint of garlic powder introduce a depth of flavor that complements the cheese perfectly, creating an irresistible cracker in taste and texture.
This simple recipe takes only ten minutes to prepare, thirty minutes of refrigeration, and fifteen minutes in the oven. Whether you’re a seasoned baker or new to the craft, this quick sourdough discard recipe will create a batch of crackers that are not only delicious tasting but also delicious-looking! Bag up a batch and gift them to your favorite people!
Beyond the basic ingredients, this recipe offers room for creativity. These Sourdough Cheese crackers are delicious if you stick with the classic recipe or venture into variations with different cheeses and/or seasonings.
Table of Contents
Why You Will Love This Sourdough Discard Cracker Recipe
- Simple Ingredients, Complex Flavors: This sourdough discard recipe proves you don’t need many ingredients to create something delicious.
- Versatile Snacking: These crackers are perfect for cheese boards, as a companion to soups, or as a standalone snack. They fit into any setting, from casual gatherings to sophisticated parties.
- Customizable: The recipe easily accommodates different cheeses and seasonings, making it a versatile foundation for culinary creativity. See below for variation ideas!
- Waste Minimizing: Utilizing sourdough discard adds flavor and aligns with sustainable cooking practices by reducing waste.
Variations of this Sourdough Crackers Recipe
- Herb-Infused Crackers: Mix dried herbs such as rosemary, thyme, or oregano into the dough to infuse the crackers with aromatic flavors. For a more vibrant taste, add finely chopped fresh herbs, including chives.
- Spicy Kick: For those who enjoy a bit of heat, adding chili powder, cayenne pepper, or finely diced jalapeños to the dough will give your crackers a spicy twist. Adjust the amount based on your preferred spice level.
- Seeded Crackers: Incorporate a variety of seeds such as sesame, poppy, flaxseed, or sunflower seeds into the dough for an extra crunch and nutritional boost. You can also sprinkle seeds on top of the crackers before baking for added texture.
- Cheese Variations: Experiment with different types of cheese for new flavor profiles. Try using Gruyère for a nutty flavor, Parmesan for a salty bite, Monterey Jack for a mild cheese taste. Or, mix an assortment of cheeses for a more complex taste.
- Whole Wheat or Multigrain Crackers: Use flour with whole wheat flour or a multigrain blend to add fiber and a heartier texture to your crackers.
- Garlic and Onion: Add finely minced garlic or onion, or use more garlic and added onion powders, to the dough for a savory depth of flavor.
- Everything Bagel Seasoning: Coat these sourdough discard crackers with everything bagel seasoning before baking for a burst of flavor reminiscent of your favorite bagel.
- Sweet and Savory: For a unique twist, add a small amount of sugar or honey to the dough, along with cinnamon or nutmeg, for a sweet and savory cracker. This version can be particularly enjoyable with a soft cheese spread.
- Gluten-Free: To cater to those with gluten sensitivities, you can try using a gluten-free flour blend instead of all-purpose flour. Remember that the texture may vary, and adjustments to liquid ingredients might be needed. Just make sure you can pinch the dough to hold it together.
- Vegan Variations: To create a dairy-free version of these sourdough discard crackers, substitute the butter with a plant-based alternative and use vegan cheese. You can also add nutritional yeast for added dairy-free cheese flavor.
Frequently Asked Questions
If the dough doesn’t hold together when pressed, add water a teaspoon at a time until it reaches the desired consistency.
Store these Sourdough Cheese Crackers in an airtight container at room temperature for up to a week. Ensure they’re completely cooled before storing to maintain crispness.
They are best enjoyed the day they are baked. The longer they sit, the more moisture they absorb, and they will get softer. If you throw them back in the oven at 250 for around 10 minutes, they will crisp up again.
Ingredients in these Cheesy Sourdough Crackers
- Sharp Cheddar Cheese: The star of this recipe, sharp cheddar, offers a rich, tangy flavor that elevates the crackers. Opt for freshly grated cheese over pre-shredded varieties for the best texture and taste. Already shredded cheese often contains anti-caking agents that affect the dough’s consistency.
- Sourdough Discard: Utilizing sourdough discard minimizes waste and introduces a delightful tanginess and complexity to the crackers. It’s a creative way to incorporate the nuances of sourdough into a simple snack. If you don’t have discard, but do have a starter, you can use that. Just be mindful that the discard will be more sour.
- Unsalted Butter: Using unsalted butter allows you to control the sodium level in your crackers and ensures that the butter’s pure, creamy flavor shines through.
- Garlic Powder: A dash of garlic powder adds a subtle hint of warmth and depth, beautifully complementing the cheese and sourdough flavors.
- All-Purpose Flour: Provides the foundation of the cracker’s structure.
Tips for Success!
- Parchment Paper: Roll the dough between two sheets of parchment paper to get the dough as thin as possible and prevent sticking to the rolling pin and your surface.
- Roll Evenly: To achieve the perfect crispness, roll the dough evenly to the recommended thickness. This ensures uniform baking and texture.
- Freshly Grated Cheese works the best for this recipe because store-grated cheese has an anti-caking agent that may change the texture of the crackers.
- Add Water As Needed: The dough will be crumbly but stick together when you press it into a ball. If it does not stick together, add water, one teaspoon at a time, until it holds its shape.
- Chill the Dough: Chilling the dough makes it easier to handle and cut into shapes, resulting in neater, more uniform crackers.
- Watch the Baking Time: Keep an eye on your crackers towards the end of the baking time. Due to their thinness, they can go from perfectly golden to overdone quickly.
- This recipe will yield a different amount depending on the size of the crackers. For 1” x 1” crackers, it should make around five dozen. Feel free to cut them larger based on your preference. Add two minutes to the baking time if the crackers are cut larger.
How to Make Sourdough Discard Crackers
First, add cheese, room-temperature butter, salt, and garlic powder to a large bowl. Mix with a hand mixer on medium speed for two minutes or until fully combined and fluffy.
Then, add the sourdough starter to the cheese mixture and mix on high until combined. Once that is combined, add the flour to the cheese mixture and mix until fully combined, about one minute.
Add the cold water and mix for a few seconds until the dough can be pressed between two fingers and holds its form. Press the dough into a ball and wrap it with plastic wrap; chill it for 30 minutes.
Preheat oven to 350°
Roll the dough between two sheets of parchment paper until it is ⅛” thick.
Use the pasta cutter wheel to cut out square shapes in the dough. Finish by poking a hole in the middle of each cracker with a chopstick or skewer.
Transfer the crackers to a parchment-lined baking sheet.
Bake for 15-18 minutes until golden brown around the edges.
Sourdough Discard Crackers
Equipment
- Chopstick or skewer
- Rolling Pin
- Hand Mixer
Ingredients
- 2 cups sharp cheddar cheese
- 4 tbsp unsalted butter at room temperature
- 1 tsp salt
- 3/4 tsp garlic powder
- 4 tbsp sourdough discard
- 1 cup unbleached, all-purpose flour
- 1 tsp water cold
Instructions
- In a large bowl, add cheese, room-temperature butter, salt and garlic poweder. Mix with a hand mixer on medium speed for two minutes or until fully combined and fluffy.
- Add sourdough starter to the cheese mixture and mix and high until combined.
- Add flour to the cheese mixture and mix until fully combined, about one minute.
- Add the cold water and mix for a few seconds, until you can press the dough between two fingers and it holds its form.
- Press the dough into a ball and wrap with plastic wrap, cool in the refrigerator for 30 minutes.
- After cooling, roll the dough out between two sheets of parchment paper until it is ⅛” thick.
- Use the pasta cutter wheel to cut out square shapes in the dough. Finish by poking a hole in the middle of each cracker with a chopstick.
- Transfer the crackers to a parchment lined baking sheet.
- Bake at 350° F. for 15-18 minutes until golden brown around the edges.
- Enjoy!
Notes
- Rolling the dough between two sheets of parchment paper allows you to get the dough as thin as possible and prevents sticking to the rolling pin and your surface.
- The dough will be very crumbly but will stick together when you press it into a ball. If it does not stick together, add water one tsp. at a time until it holds its shape.
- To enhance the flavor of these crackers, feel free to add other seasonings, such as paprika, chili powder, onion powder, rosemary, or thyme.
- You can also use pepper jack cheese or mild/medium cheddar.
- Freshly grated cheese works the best for this recipe because store-grated cheese has an anti-caking agent that may change the texture of the crackers.
- This recipe will yield a different amount depending on the size of the crackers. For 1” x 1” crackers, it should make around 5 dozen. Feel free to cut them larger based on your preference. Add two minutes to the baking time if the crackers are cut larger.
- These crackers are best enjoyed the day they are baked. The longer they sit, the more moisture they absorb; they will get softer. If you throw them back in the oven at 250° for around 10 minutes, they will crisp up again.
Nutrition
For other sourdough recipes, you might enjoy this Overnight Homemade Sourdough Focaccia.
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I used white extra old cheddar, so mine aren’t as golden as pictured but the taste! Amazingly flavoured and super fast and easy.
Hi Gale, I’m so glad you enjoyed them! I’ve made them with Monterey Jack as well as cheddar, but I’m in the ‘all cheese is good’ camp!
Have a great day and thanks for sharing your input! 🥰