These Sourdough Cheese It Crackers are loaded with crunchy and cheesy goodness. They are a great homemade cheese cracker recipe that sourdough bakers can make with their discard.
While I obviously love a good loaf of homemade sourdough bread, I really love all the other things you can make with sourdough starter and sourdough discard too. I have been making all kinds of homemade treats lately like these Sourdough Vanilla Wafers, Sourdough Chocolate Chip Cookies, Sourdough Graham Crackers and now these Sourdough Cheddar Crackers too.
These Sourdough Cheese It Crackers are a great homemade version of store bought cheddar crackers. They are crunchy, cheesy, and have just the right touch of sourdough flavor.
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❤️ Why you’ll love this recipe
- Easy: These crackers are super easy to make and you need just a few simple ingredients.
- Homemade: These are a great alternative to store bought snacks.
- Taste: These are loaded with cheddar flavor.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the recipe card below.
For these crackers, you will need:
- Cheddar: I used sharp cheddar and grated it from the block. I have also tested this recipe with pre-shredded cheddar. You can use either, but I personally think shredding the cheese yourself tastes better.
- Parmesan: You will need two tablespoons of finely grated Parmesan.
- Sourdough discard: You can use sourdough discard or you can also use active starter, I have tested this recipe with both. If you are new to sourdough baking, be sure to check out my step by step guide on how to make Sourdough Starter with Blueberries.
- Unsalted butter
- Salt: I used table salt for the cracker dough but if you like, you can use sea salt.
- All purpose flour
- Coarse salt: I used sea salt for sprinkling the crackers before baking.
- Warm water: I used the same method that I do for my sourdough bread recipes. I dipped my hands in a bowl of warm water to help the cracker dough come together into a ball.
🧀 Variations
- You can switch out the cheddar for another cheese like Gouda, pepper jack, or white cheddar.
- You can add some nutritional yeast instead of Parmesan, if you like.
🔪 Equipment needed
You will need a rolling pin and a large baking sheet.
⏲️ Recipe instructions (step by step guide)
Begin by shredding your cheese from the block (image 1). Next, combine the cheese and your butter (it should be extremely soft/slightly but not fully melted) with hand or stand mixer (image 2).
In a separate bowl, whisk together the dry ingredients (image 3).
Combine the dry ingredients with the cheese and butter then add your sourdough discard (image 4).
Dip your hands into a bowl of warm water (you may need to dip yours several times or add a tablespoon of water) to form the cracker dough into a ball (image 5). Let the dough chill in your refrigerator for at least 30 minutes.
On a floured surface, roll your dough out as thin as possible without it breaking. Place on a baking sheet then use a pizza cutter to cut into squares. Use a toothpick to poke a hole in each cracker then sprinkle with a coarse salt (image 6).
Bake for 14 to 16 minutes at 375° or until edges are browned. Let them rest on the baking sheet for five minutes before transferring them to a cooling rack.
👩🏻🍳 Tips
- Roll your dough out as thin as possible so your crackers will have some crunch.
- There is a thin line between crunchy and burnt with homemade crackers so I recommend keeping a close eye on these the last few minutes of baking.
🥡 How to store leftovers
Store your leftover crackers in a food storage container or plastic storage bag at room temperature. They will be good for about five days after making.
Other sourdough recipes:
If you tried this Sourdough Cheese It recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Sourdough Cheese It Crackers
Equipment
- Rolling Pin
- Large mixing bowl
- Baking sheet
Ingredients
- 8 ounce block of cheddar or sub pre-shredded cheddar
- 2 tablespoons finely grated Parmesan cheese
- ½ cup sourdough discard or you can also use active starter
- 8 tablespoons unsalted butter (one stick) very soft, almost melted
- ¾ teaspoon salt
- 1 ¾ cup all purpose flour
- sea salt for sprinkling
Instructions
- Begin by shredding your cheese from the block. Next, combine the cheese and your butter (the butter should be extremely soft, slightly but not fully melted) with hand or stand mixer.8 ounce block of cheddar, 8 tablespoons unsalted butter
- In a separate bowl, whisk together the dry ingredients.2 tablespoons finely grated Parmesan cheese, ¾ teaspoon salt, 1 ¾ cup all purpose flour
- Combine the dry ingredients with the cheese and butter then add your sourdough discard.½ cup sourdough discard
- Dip your hands into a bowl of warm water (you may need to dip yours several times) to form the cracker dough into a ball.
- Let the dough chill in your refrigerator for at least 30 minutes.
- On a floured surface, roll your dough out as thin as possible without it breaking. Place on a baking sheet then use a pizza cutter to cut into squares. Use a toothpick to poke a hole in each cracker then sprinkle with a coarse salt.sea salt
- Bake for 14 to 16 minutes at 375° or until edges are browned. I recommend keeping a close eye on them during the last few minutes of baking. Let them rest on the baking sheet for five minutes before transferring them to a cooling rack.
Joanne says
These crackers are the best, I used to think popcorn was the best now this is my go to snack. Thank you
Michaela says
I would give 20 stars if I could. I think these might be my favourite thing made with sourdough yet! They are so good. Only change I made was sprinkled a very small amount of ranch seasoning in them too. Baked for 35 mins and they are PERFECT! I cannot stop eating them!
Audrey says
I am so glad you liked them!! 🙂
Diane Demura says
These crackers turned out perfectly! The flavor is so good. I combined all my ingredients in a stand mixer, adding a small amount of water until the dough held together. It rolled out easily Baking took closer to 20 minutes. I will be making these again
Jessie says
I went to make this recipe and it truly did not form a dough. I worked with the warm water to force it into a ball and put in the fridge but it was just very crumbly .. any advice ? I used 1/2 cup discard
Audrey says
Hi Jessie, Did you dip your hands in the water as you worked on it? I would recommend just adding a tablespoon of water at a time until it is the right consistency, if it is still dry. It is very crumbly until you work into a ball to chill.
Martha says
Question: Would it work to use a pasta roller to make this dough thin enough?
Audrey says
I have never tried this with a pasta roller but if it gets it really thin I don’t see why not. Please let me know if it works OK. 🙂
Renae says
I couldn’t get them thin enough and then I over baked them still good flavor though! Well, definitely try again!
Jeri says
I am always looking for recipes to use my sourdough discard, and these homemade crackers are one of our favorites! They pair perfectly with my spinach dip!
Marina says
Great recipe, we absolutely loved sourdough cheese crackers. Great snack and I love it that I can make them at home!
Sonja says
I absolutely love these crackers! Finally a savoury snack with sourdough discard that is fast and easy. Thank you for coming up with this.
Juyali says
I loved this homemade alternative.
Store-bought Cheese-it has been my son’s fav cracker since he was a kid and I was glad to find this homemade version. Thanks for the great recipe!