Sourdough Cheese Crackers (With Discard & Cheddar Cheese)

No sourdough discard will ever go to waste once you start making these Sourdough Cheese Crackers! Crispy, crunchy, sharp with mature Cheddar and with a signature sourdough tang, these are great to take to work for snacking or served with hummus and dips at a party!

Jump to:

• Sourdough Cheese Crackers - Favorite Snack
• Ingredients and Substitutes
• Flavour Variations
• Step-By-Step Method
• Tips For Best Results
• Reader Review
• What To Serve Sourdough Cheese Crackers With?
• More Sourdough Discard Recipes
• Sourdough Cheese Crackers
• Christmas Sourdough ebook

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Sourdough Cheese Crackers - Favorite Snack

Cheese is unquestionably our favourite food. Any cheese, in any form. And with, what seems, like a never-ending sourdough discard in our house, these homemade cheese crackers are a perfect recipe.

Crispy, flaky and easier to digest, these Cheddar Sourdough Crackers never last long.

• Making rustic crackers is our favorite way to use up some of that sourdough discard!
• It's an easy recipe requiring no long fermentation! Just like our Sourdough Discard Cheese Straws With Caraway Seeds.
• The addition of sourdough starter makes these crispy crackers stay fresh for longer. 
• Who doesn't like a cheesy crunchy snack, right? 
• If you're looking for a recipe that uses no unfermented flour, try our 100% discard sourdough seed crackers.

Ingredients and Substitutes

Just a handful of common ingredients:

• sourdough starter discard: also known as unfed starter, 100% hydration. You may use active starter, but make sure not to leave your cracker dough for too long before baking.  
• cheddar cheese:  we used extra sharp cheddar cheese, but you replace it with gruyere cheese or even parmesan cheese (note that the harder the cheese, the quicker your crackers will cook). Or simply follow our Sourdough Discard Parmesan Crackers.
• plain flour: a.k.a. all-purpose flour. We don't recommend substituting any with whole wheat flour, as the crackers never turn crispy.  
• butter: melted. 
• salt: we love Maldon flaky sea salt. 

Find the quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.  

Flavour Variations

Here's what we tried and loved:

• ¼ teaspoon of garlic powder and ½ teaspoon of onion powder are great additions to these sourdough dicard cheese crackers. 
• Add 1 tablespoon of finely chopped fresh rosemary to the mix, but avoid other fresh herbs, as they tend to burn and level bitter aftertaste. 
• Adding 1 teaspoon of chilli flakes (red pepper flakes) to the original recipe is a great way to introduce a little heat!

Step-By-Step Method

In a large bowl, mix sourdough starter and melted butter. Add the rest of the ingredients: shredded cheddar, flour, water and salt and mix into a dough.

Cover with a clean tea towel or cling film (plastic wrap) and place the dough in the fridge for at least 30 minutes to firm up.

Preheat the oven to 180°C Fan. Cut two large sheets of parchment paper to the size of your baking sheets.

Take the dough out of the fridge and divide into two. Place one half onto one baking parchment and pat down into a rectangle. Using a rolling pin, roll the cracker dough out to a very thin rectangle.

Repeat with the other half of the dough.

Using a sharp knife or a pizza cutter, cut the rolled-out dough into squares. Prick each with a fork once, to prevent from rising too much in the oven.

Slide the baking parchment onto your sheet pans and bake for 15-20 minutes in the oven. You may want to switch shelves and rotate the sheets during the baking to ensure more even cooking.

TIP: after 15 minutes, take the trays out of the oven, and carefully remove the golden brown crisp crackers around the edges to prevent them from burning. Return the rest to the oven and repeat every couple of minutes if the edges are browning too much. 

Let your crackers cool slightly before eating them!

Tips For Best Results

These sourdough discard cheese crackers are really rather easy to make, but if it's your first time, here are a few tips:

• We recommend using a kitchen scale for measuring ingredients, especially for baking recipes. 
• You can leave the dough to bulk-ferment overnight (up to 8 hours) if you wich, but the texture of the crackers will be slightly different (great though!).
• Make sure to use a stainless steel or marble rolling tip, or flour the top of the dough generally to prevent the pin from sticking. 
• If you like your sourdough discard crackers extra golden brown, brush the entire surface of the rolled-out crackers with some olive oil before baking.
• Use a pair of dark-coloured double-layer large baking sheet for quick and even cooking. 
• Once cooled down to room temperature, store sourdough crackers in an airtight container in a cool dark cupboard for up to 4-5 days. 

What To Serve Sourdough Cheese Crackers With?

I make these every couple of weeks for Seb to take to work to snack on when hunger strikes! But they are just as good as a simple party snack, served with some Lebanese Hummus, sweet chilli sauce-laced cream cheese or salsa (just make your crackers slightly bigger, so it's easier to dip and scoop).

Alternatively, serve these sourdough Cheddar crackers with Breakfast Guacamole, Beetroot & Feta Dip or even Baked Camembert!

More Sourdough Discard Recipes

If you make a lot of sourdough bread, you will have lots of discard to use up. And if you liked this sourdough cracker recipe, maybe we can tempt you with some more Sourdough Discard recipes that are always a hit here at Somebody Feed Seb.

• Sourdough Lemon Poppy Seed Muffins (Discard Recipe)
• Extra Fudgy Sourdough Discard Brownies
• Sourdough Sugar Cookies (Sourdough Discard Recipe)

Oh, and did you know you can make delicious snacks and appetisers using sourdough starter for batter for frying? Try our Sourdough Discard Fried Pickles recipe!