Can I use any sourdough discard for making cheese crackers?

Yes, you can use either active stirred-down sourdough discard or plain inactive discard, as long as it is not very old or discolored. Avoid using discard that has developed an off smell or mold. Using your regular discard helps reduce waste and adds a mild tangy flavor to the crackers.

What types of cheese work best in sourdough cheese crackers?

Sharp cheddar, white cheddar, Monterey Jack, and Parmesan are all good options. Parmesan adds a concentrated salty flavor but should be limited to about half a cup to avoid overpowering the crackers. Feel free to mix cheeses based on your taste preference to create a balanced, flavorful cracker.

How thin should I roll out the dough before baking?

Spread or roll the dough into a very thin, even layer—close to transparent is ideal. Typically, an 11x14 inch rectangle on parchment paper works well. Thinner dough results in crispier crackers, while thicker dough can make them chewy or soft.

Why do some recipes recommend poking holes in the crackers before baking?

Poking holes, also called docking, allows steam to escape during baking. This prevents the crackers from puffing up or cracking unevenly, resulting in a flat, crisp texture. Use a fork or skewer to gently prick holes evenly across the dough before baking.

How should I store sourdough cheese crackers to keep them crisp?

Once completely cooled, store the crackers in an airtight container, glass jar with a tight lid, or sealed plastic bag. Keeping out moisture is key to maintaining crispness. Stored properly, they will stay fresh and crunchy for several days to a week.

Sourdough Cheese Crackers Recipe For Crispy Homemade Snacks

Ingredients

– 200 grams sourdough discard provides the tangy base

– 1 cup stirred and unfed starter provides the tangy base

– 2 tablespoons unsalted butter, melted adds rich texture

– ¼ teaspoon salt enhances overall flavor

– 1 cup finely shredded medium cheddar cheese (60 grams, loosely packed) delivers cheesy goodness

– Seasonings to taste, such as flaky sea salt, everything bagel seasoning, sesame seeds, etc. allows for personalization

– 1 cup shredded medium cheddar cheese

– 2 tablespoons unsalted butter

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Instructions

1-Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking.

2-Melt the butter and let it cool to lukewarm, then stir in the sourdough discard and salt until well combined before adding the cheese and mixing evenly.

3-Spread the mixture thinly and evenly over the prepared baking sheet using an offset spatula, aiming for an almost transparent layer about 11×14 inches for the best crispiness.

4-Lightly sprinkle flaky salt or your chosen seasonings on top, being careful not to overdo it.

5-Bake for 10 minutes, then remove the sheet and score the mixture into 1-inch squares using a sharp knife; optionally, poke a hole in the center of each cracker with a skewer to let steam escape.

6-Return to the oven and bake for another 20 minutes or until the crackers are golden and firm; adjust time if they’re thicker to avoid underbaking.

7-Cool the crackers fully on the baking sheet before storing them in an airtight container to keep them fresh and crunchy.

Last Step:

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Notes

🧀 Use flavorful cheeses like sharp cheddar, white cheddar, parmesan (use ½ cup to avoid excess saltiness), or Monterey Jack for variety.
📏 Spread the dough very thinly for the crispiest results; thicker layers may lead to chewy or uneven baking.
🍴 Poking holes in the crackers helps release steam and prevents puffing to keep them flat and crisp.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 10 crackers
Calories: 17
Sugar: 0.01 grams
Sodium: 27 mg
Fat: 1 gram
Saturated Fat: 1 gram
Unsaturated Fat: 0.34 grams
Trans Fat: 0.02 gram
Carbohydrates: 1 gram
Fiber: 0.03 gram
Protein: 1 gram
Cholesterol: 3 mg