This easy sourdough cheese crackers recipe will be a favorite snack for your family. They have just a few ingredients making them a healthier option than the other cheese crackers found on grocery store shelves. These sourdough crackers are also a great way to use active starter.
Sourdough Discard Cheese Crackers
Sourdough discard crackers are a favorite treat around here. The salty, tangy crunch is great as a snack, or as a yummy addition to your charcuterie board. They’re also easy to whip up for a last minute guest, party food, or just having drinks with friends.
Sourdough is my favorite way to make baked goods. If I can convert a recipe to sourdough, I’ll almost always do it. sourdough bread is easier to digest than store-bought bread, and healthier too. If you bake with sourdough, discard is something you will have regularly. Instead of wasting that starter, I like to use it by making my own crackers in recipes like this. banana nut muffins, and crazy bread.
FAQs
What is sourdough discard?
Sourdough discard is starter that has been unfed. It still has the “wild yeast”, but it has used all of the “food” it was given the previous feeding. Sourdough starter is fed daily with fresh flour. Prior to feeding you should remove about half of the spent starter. This means that the starter requires less food, and takes up less space in your container.
What is fermentation?
Fermentation of sourdough happens with “wild yeast”. It breaks down different starches in the flour making it mored digestible. The bacteria in the starter will feed on sugar and generate carbon dioxide. That’s why you see the bubbles in your starter.
Does sourdough starter discard need to ferment?
In most recipes it doesn’t, but others may require the dough to sit for a period of time. In this particular recipe the cracker dough is baked immediately.
Helpful Hints
- Don’t use pre-shredded cheese to make sourdough cheddar crackers. It is coated in all pours flour and doesn’t melt as well as grating the cheese yourself. Taking the time to grate the cheese will make such a difference in the taste of the crackers.
- These crackers will vary in cooking time depending on the moisture in the starter. Start checking your crackers after around 20 minutes. The cooking time can take up to 50 minutes.
- Spread your batter very thin on sheets of parchment paper. This makes for a crunchier cracker.
- I find that measuring sourdough starter by weight works best. However if you don’t have a scale measure 3/4 cup of sourdough discard for this recipe.
Storing The Cheese Crackers
After the crackers have completely cooled store them in an airtight container for up to four days. You can also place them in a small bowl and cover them with plastic wrap on the counter.
The crackers are best if they are eaten within the first 24 hours.They’re so good, I don’t think they’ll be around that long.
Equipment You May Need
- A large baking sheet
- Cheese grater
- Spatula or paddle attachment for a blender
- Parchment paper
- Large bowl
- Wooden Spoon, sharp knife, or pizza cutter
- A scale for measuring starter
Recipe Modifications
This recipe is so versatile you’ll be coming up with delicious combinations immediately.
Replace the cheddar cheese with pepper jack for a spicy alternative. You could also use gruyere cheese for a smokey kick.
Replace the cheddar with 1/2 cup parmesan cheese and sprinkle with garlic powder and fresh rosemary.
Leave the cheese out all together. Top with 1 tablespoon of melted butter or olive oil, and a packet of ranch seasoning prior to baking.
Add in 1/4 tsp cayenne pepper to the original recipe for a southern cheese straw-like flavor.
Sourdough Cheese Cracker Ingredients
- Sourdough discard
- Melted Butter
- Extra Sharp Cheddar Cheese
- Paprika
- Kosher salt
Making the Cheese Crackers
Start by melting two tablespoons of butter in a glass bowl. Allow the butter to cool before adding the other ingredients.
Whisk 200 grams sourdough discard, and 1 tsp paprika in with the melted butter until it is combined.
Grate 6 ounces extra sharp cheddar cheese, and stir into the butter/discard mixture using a spatula
Line a half sheet pan with parchment. Roll the dough out to 1/4″ thick using a rolling pin.
Sprinkle the top with 1 tsp Kosher salt.
Bake at 325° F for 20 to 50 minutes. This seems like a big gap in time, but it will depend on how hydrated your discard is. Watch for the top of the crackers to turn golden brown.
After baking, remove the crackers from the oven and let them cool on a cooling rack for around 10 minutes. Cut the room temperature crackers in even rows using a sharp knife or pizza cutter , and break them into bite site pieces for serving.
More Sourdough Recipes to Try
Sourdough Dinner Rolls
Sourdough Breakfast Casserole
Sourdough Discard Cheese Crackers
Equipment
- 1 Half-sheet baking pan
- Parchment Paper
- Spatula
- Cheese grater
- 1 Wooden spoon
Ingredients
- 200 grams Sourdough Discard 3/4 cup discard
- 2 tbsp Melted butter slightly cooled
- 6 ounces Grated extra sharp Cheddar Cheese
- 1/2 tsp Paprika
- 1 tsp Kosher Salt
Instructions
- Pre-heat the oven to 325° F.
- Melt the butter in a glass bowl. Allow it to cool slightly
- Add sourdough starter and paprika to the butter. Whisk together until well combined.
- Grate the cheese, and stir it into the mixture.
- Line a half sheet baking pan with parchment paper.
- Spread the batter onto the baking sheet in an even thin layer.
- Sprinkle the salt on top of the batter.
- Bake for 20-50 minutes or until the top of the crackers are brown. The cooking time will vary.
- After removing from the oven, allow the crackers to cool for around 10 minutes.
- Cut the crackers into even rows with a serrated knife, then break up into bite size pieces.
- Store in an airtight container for up to four days.
Hi Casey! Just found your site and I’m a fan! You mentioned the cheese crackers w active starter. Can I just replace this recipe w active starter? Or are there tweaks I also need to do?
Thanks
Lisa
Hey Lisa, I’m so glad you’re here!
You can use active starter in the place of discard in this recipe without making any changes. It is baked immediately so active starter or discard will work.