Sourdough Discard Cheese Crackers

Last Updated on December 8, 2025 by Jamie Saechao

These easy sourdough cheese crackers are crispy, cheesy, and delicious. Made from sourdough discard only, they are quick to make: a simple, satisfying, crunchy snack!

These homemade crackers taste just like store-bought Cheez-its, just without the suspect ingredients.

This easy sourdough recipe requires four ingredients: sourdough discard, salt, melted butter, and cheese. If desired, you can dress them up with garlic powder or paprika. 

My kids (and the neighbor kids) gobble these crackers so quickly that I have difficulty keeping them in the house. 

For more easy sourdough discard recipes, try my famous chocolate chip cookies, simple crackers, or homemade pancakes. 

​Why You’ll Love Them

• Quick and easy to make!
• Because this recipe only uses sourdough starter discard, the crackers are fully fermented, making them easy to digest. 
• Using 250 grams of starter, these crackeres are a great way to use up lots of discard. 
• The cheese adds some protein and fat, making these crackers a great snack for kids.

What Is Sourdough Discard?

A sourdough starter will become active and bubbly several hours after being fed flour and water.

As time passes, the bacteria within the starter will become less active. Any amount of the starter not used to make bread is referred to as discard.

This portion of the starter is often removed prior to feeding.

I typically keep a jar of discard in my fridge and use that when making these crackers. (It is less than a week old.) You could also use active starter, stirred down. 

You can learn about sourdough discard and how to use it here. 

Ingredients

You only need a few simple ingredients for these homemade crackers:

• 250 grams sourdough discard:  Use discard less than a week old or freshly stirred active starter for best results. 
• 1 cup cheddar cheese: finely grated
• 1/4 tps salt
• 2 TBSP melted butter: Melted butter helps bind the dough together as it cooks. Use unsalted butter, or skip the added salt if you only have salted butter.

I love using flaky sea salt for extra flavor and crunch. 

How To Make Sourdough Cheese Crackers

Preheat Oven: First, melt the butter and let it cool for a few minutes.  Line a sheet pan with parchment paper, preheat the oven to 350 degrees F. 

Make Dough: Make the cracker dough: Measure 250 grams discard, 113 grams finely shredded cheddar cheese (one cup), melted butter, and 1/4 tsp sea salt in a large bowl. (A scale is handy here).

Mix Ingredients + First Bake: Mix the ingredients with a spatula until everything is well combined.  The dough will be liquid. 

Spread the dough into a very thin layer on the parchment paper. The crackers should be almost see-through.

I like to take my spatula and gently drag it in one direction, creating a large rectangle. You can also use an offset spatula. 

Cut Crackers + Second Bake: Put the crackers in the preheated oven and bake for ten minutes. Remove the tray and cut the crackers into one-inch squares with a pizza cutter or pastry wheel.  

Technically, you can cut the crackers into any size or shape you’d like!

Optional: use the end of a skewer to add an indent to the center of each cracker for a professional look!

Bake for an additional 20-22 minutes, or until they are golden brown and crisp. Let the crackers cool for five minutes before removing them.

Sometimes, the crackers are crisp on the edges but still soft in the middle. You can pop any that are not crisp back in the oven to firm up. 

*Bake longer for crunchy crackers and a few minutes shorter for chewy crackers.  My kids enjoy both, but most people like them crispy!

Recipe Tips

• Cutting these crackers with a pizza cutter is ideal, but a sharp knife will work in a pinch.
• Make sure to thoroughly bake these crackers so they are nice and crunchy.  Undercooked crackers will be chewier.
• You must use parchment paper to prevent the crackers from sticking to the baking tray.
• For best results, spread the cracker dough as thinly and evenly as possible.  This can take a little practice!

Variations

• Add fresh herbs to the dough for a fun garden flavor
• Substitute white cheddar or parmesan cheese for a totally new cracker experience!
• Add in black pepper or garlic powder for a zesty flavor

Storage

Cool these homemade sourdough crackers completely before storing them.

Store these in an airtight container like a Ziploc bag or a glass container with a lid. 

I hope you enjoyed these easy homemade recipes! With all the additives in store-bought goods, I love making my own crackers at home.

Featuring ingredients like real cheddar cheese and fully fermented flour, this is a recipe you can confidently make over and over again.