Sourdough Discard Cheese Crackers
These homemade sourdough cheese crackers are crispy, cheesy, and incredibly easy to make. They’re the perfect from-scratch snack and a delicious way to use leftover sourdough discard. Family-friendly and more specifically, toddler-friendly!
These cheese crackers are borderline addicting. I make them a few times a month and I simply cannot stop myself from eating all of them straight out of the oven. Truth be told, these are best fresh. They do not store well. However, there are a few options that work well- follow along!
Tips for these cheese crackers:
How to store— #1 You can keep the crackers in an airtight container with paper towels to soak up the additional grease- though you may need to crisp them up in the oven or air fryer. #2 Only make enough for a serving so they don’t have to be stored (my personal choice)
Ingredients matter — Use very cold butter to create the flakey layers. Do not use pre-shredded cheese, it has ingredients that prevents the cheese from sticking together.
Use unfed starter— The acidity is perfect for these crackers, and you can just take from your fridge stash. If you don’t have a starter started- get your dehydrated starter here!
How to make these cheese crackers step-by-step:
Add 1 cup discard, 1 cup cubed cheese, 4 tbsp butter, pinch of salt, ½ tsp garlic & onion powder, and flour to a blender or food processor. Process until incorporated and the dough starts forming together. It should form a soft dough that isn’t sticky — add flour 1 Tbsp at a time if needed.
Wrap dough and chill 20–30 minutes so it rolls easier. Preheat oven to 375 F. On a floured surface with some flour on top of the dough- to prevent the roller from sticking- roll thin. Cut into small squares with a pizza cutter (Poke the center with a toothpick for even baking- completely optional)
Bake for 15 minutes, depending on thickness, until deep golden on edges.
Sourdough Discard Cheese Crackers
Ingredients
Method
- Add 1 cup discard, 1 cup cubed cheese, 4 tbsp butter, pinch of salt, ½ tsp garlic & onion powder, and flour to a blender or food processor.
- Process until incorporated and the dough starts forming together. It should form a soft dough that isn’t sticky — add flour 1 Tbsp at a time if needed.
- Wrap dough and chill 20–30 minutes so it rolls easier. Preheat oven to 375 F. On a floured surface with some flour on top of the dough- to prevent the roller from sticking- roll thin
- Cut into small squares with a pizza cutter (Poke the center with a toothpick for even baking- completely optional)
- Bake for 15 minutes, depending on thickness, until deep golden on edges.
Tried this recipe?
Let us know how it was!