Are you searching for a creative and delicious way to use up your sourdough discard?

Look no further! This Sharp Cheddar Sourdough Discard Crackers recipe is here to transform your baking routine, offering a perfect blend of sustainability and flavor. Ideal for both seasoned bakers and culinary novices, these homemade crackers are about to become your new favorite snack. I don’t know why I’ve never baked homemade crackers before. They are so easy and seriously good. I could sit down and devour a box of Cheez-Its without even batting an eye, (I should bat many eyes at that lol). I’m a snacker at heart though. So happy to have this recipe now – I mean, homemade crackers have to be better for you, right?

Why Sourdough Discard Crackers?

Sourdough baking has seen a remarkable resurgence, becoming a beloved hobby for many. (thank you Covid…) However, one common challenge is managing the excess sourdough starter, often referred to as “discard.” It’s definitely disheartening to pour it in the trash. Sharp Cheddar Sourdough Discard Crackers turn what might be waste into a delectable, crispy treat that pairs beautifully with your favorite dips or cheeses. It’s a win-win for sure!

Check out my other Sourdough discard recipes here!

The Flavorful Twist of Sharp Cheddar

I think my favorite part about these, is the rich addition of sharp cheddar cheese, melding perfectly with the tangy notes of the sourdough. This combination creates a depth of flavor that store-bought crackers simply can’t match. Whether you’re hosting a gathering, looking for a satisfying snack, or seeking the perfect accompaniment to your soup or salad, these crackers are sure to impress.

Tips for the Perfect Crunch

• Thickness Matters: For evenly baked crackers, roll your dough to a consistent thickness.
• Poke Holes: Use a fork to prick each cracker before baking to prevent puffing.
• Keep an Eye on the Oven: Baking times can vary, so start checking your crackers around the 15-minute mark.

Sustainability in the Kitchen

Embracing sourdough discard recipes like this one not only minimizes waste but also enhances your culinary creativity. By finding innovative uses for sourdough discard, we can take a small step towards more sustainable cooking habits that benefit both our palate and the planet. I’ve also found that Sourdough discard recipes are usually very simple, easy, and quick to make!

Print Recipe

Sharp Cheddar Sourdough Crackers

Transform your sourdough discard into irresistible Sharp Cheddar Sourdough Discard Crackers with this simple, eco-friendly recipe. Perfect for snack lovers and sourdough enthusiasts, these homemade crackers combine the tangy zest of sourdough with the rich taste of sharp cheddar for a deliciously crispy treat. Ready in just 50 minutes, these artisan crackers are your new go-to for an easy and flavorful snack.

Prep Time25 minutes mins

Cook Time20 minutes mins

Course: Snack

Keyword: sourdough discard crackers, sourdough discard recipe

Servings: 40 crackers

Equipment

• Measuring Cups and Spoons
• Mixing Bowl
• Whisk
• Cheese Grater
• Rolling Pin
• Pizza Cutter or Knife
• Fork
• Baking Sheet + Parchment Paper
• Cooling Rack

Ingredients

• 1 cup about 240g unfed sourdough discard
• 1 cup about 120g all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder optional, for flavor
• 1/4 teaspoon onion powder optional, for flavor
• 4 tablespoons unsalted butter melted
• 1 cup about 100g finely grated sharp cheddar cheese
• 1-2 tablespoons water if needed

Instructions

• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, garlic powder, and onion powder (if using).
• Add Sourdough Discard and Butter: Stir in the sourdough discard and melted butter into the flour mixture. Mix until combined. It should start to resemble a dough.
• Add Cheese: Fold in the finely grated sharp cheddar cheese until evenly distributed throughout the dough. If the mixture is too dry and crumbly, add water one tablespoon at a time, just enough to bring the dough together.
• Roll Out the Dough: Dust a clean surface with flour. Turn the dough out onto the surface and roll it out to about 1/8 inch (3 mm) thickness. Aim for an even thickness to ensure uniform baking.
• Cut Into Crackers: Use a pizza cutter or a sharp knife to cut the dough into squares or rectangles. Transfer the crackers to the prepared baking sheet. If you like, you can prick each cracker with a fork to prevent them from puffing up too much during baking.
• Bake: Bake in the preheated oven for 15-20 minutes, or until the crackers are crispy and golden brown around the edges. The baking time may vary based on the thickness of your crackers and your oven, so keep an eye on them.
• Cool: Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool.
• Serve: Enjoy your sharp cheddar sourdough discard crackers as a snack on their own, or pair them with dips, soups, or salads.

Notes

The number of crackers a recipe makes can vary greatly depending on how thinly you roll out the dough and the size you cut the crackers. Based on the recipe provided earlier, which involves rolling the dough out to about 1/8 inch (3 mm) thickness and using the suggested amounts of ingredients, you could expect to make approximately:

• 40 to 50 crackers, if you’re cutting them into a standard cracker size, which might be around 2×2 inches (5×5 cm).

This estimate is quite rough, so if you prefer smaller or larger crackers, the total count will adjust accordingly. For smaller, bite-sized crackers, you might end up with more than 50, while larger artisanal-style crackers could yield fewer than 40. Adjustments to dough thickness will also affect the final count; thinner crackers will yield more, but they’ll also bake quicker, so keep an eye on them in the oven.

These crackers may take more, or less time to bake depending on how thick, or thin you roll out the dough.

It’s advisable to start checking them around the 15-minute mark to prevent overbaking, especially if they are rolled out thinner than suggested.

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