Easy Cheddar Sourdough Discard Crackers

If you love the tangy flavor of sourdough but often find yourself with extra discard, it’s time to turn that leftover starter into something delicious! These crackers are the perfect solution, transforming what could be waste into a crunchy, cheesy snack that’s irresistible. With just a few simple ingredients, you can create homemade crackers that are perfect for snacking on their own or pairing with your favorite dips. Whether you’re enjoying them during a movie night or serving them at a gathering, these crackers are sure to be a hit. Let’s dive into this easy recipe and make the most of your sourdough discard!

Time:
10 mins prep
30 mins chill
20 mins bake
Difficulty:
Easy

Ingredients

  • 1 cup (227 grams) sourdough starter discard
  • 1 cup all purpose or bread flour
  • 2 cups sharp cheddar cheese (or your favorite type of cheese)
  • 2 Tablespoons butter (I used salted, but you can use unsalted if you prefer)
  • 1/2 Teaspoon Sea Salt (slightly less if using salted butter)
  • Olive Oil (for drizzling on top)
  • Sea Salt (Optional – for sprinkling on top)

Directions

  1. In a large mixing bowl, combine sourdough discard, flour, cheese, butter, and salt until dough ball begins to form. Dough will be slightly crumbly. If too dry, add more discard. If too sticky, add more flour.
  2. Divide dough in half, roll each half into a ball, and place back into a large bowl. Refrigerate the dough for about 30 minutes – can go longer, up to an hour, if desired. While dough is chilling, preheat oven to 350 degrees.
  3. On a lightly floured silicone mat or piece of parchment paper, roll one dough ball out by using rolling pin (dust with flour first to prevent sticking) until it is very thin, or desired thickness. I prefer to get them very thin because they will come out more crispy and crunchy that way!
  4. Drizzle and spread olive oil over top of rolled dough. Sprinkle on desired amount of sea salt. Cut rolled dough to preferred shape and poke a hole in the center by using a toothpick or fork. Transfer mat or paper to baking sheet.
  5. Repeat steps 3 and 4 with second dough ball. 
  6. Bake crackers for 15 – 20 minutes or until golden brown. I prefer mine slightly more done, so I may go longer than 20 minutes!
  7. Remove crackers once done and let cool before digging in.
  8. Store crackers in airtight container and refrigerate for up to a week.