If you’re maintaining a sourdough starter, you probably know the discard can add up fast. This recipe puts that extra starter to good use with no waste and no complicated prep. These crispy sourdough cheddar crackers come together with a handful of ingredients and bake up in under 40 minutes.
They’re cheesy, tangy, and golden crisp. Everything you love about a Cheez-It, but homemade and fresher tasting. The discard adds depth, the butter gives a subtle richness, and the flaky sea salt on top brings it all together. Once you make these, you’ll start looking at that container of discard as your next batch of crackers.
Crispy Sourdough Cheddar Crackers (Homemade Cheez-It Style)
Crispy, buttery sourdough cheddar crackers made with discard and sharp cheddar cheese. These homemade Cheez It style crackers are thin, golden, and perfectly snackable with a tangy depth from sourdough and a rich, cheesy crunch.
Ingredients
Method
- Preheat and Prep Preheat your oven to 350°F (175°C). Line a rimmed baking sheet (about 11×14 inches or 28×35 cm) with parchment paper and set aside.
- Mix the Dough In a mixing bowl, whisk together the sourdough discard and melted butter until smooth. Stir in the sea salt and any optional seasonings like paprika or nutritional yeast. Add shredded cheddar and mix until fully incorporated.
- Spread and Season Pour the mixture onto the parchment-lined baking sheet. Using an offset spatula, spread it very thinly and evenly until nearly transparent in spots (1 to 2 mm thick). Sprinkle flaky sea salt over the top. Savorscape Tip: The thinner the spread, the crispier the crackers. Too thick and they’ll turn out chewy. Salt Control: If you like your crackers extra salty, reduce or skip the salt in the dough and go heavier with the flaky salt on top.
- Bake and Score Bake for 10 minutes, then remove from the oven. Use a pizza cutter to score the surface into small squares. Optionally, poke a hole in the center of each square with a skewer or straw for that classic Cheez-It look. Return to the oven and bake for another 20 to 25 minutes, or until golden and crisp. If any areas feel soft, turn off the oven and leave the tray inside for 5 to 10 minutes with the door cracked open to finish drying.
- Cool and Store Let the crackers cool completely on the pan. Break apart and store in an airtight container at room temperature for up to 1 week.
Notes
Discard: Use unfed sourdough discard for the best flavor. Stir well before measuring.
Butter: Don’t skip it. It helps bind the dough and gives the crackers a snappy, rich texture.
Cheddar: Sharp or extra-sharp cheddar gives the boldest flavor. Finely pre-shredded cheese works well.
Crispy Tip: If your crackers are still soft after baking, leave them in the oven with the heat off for a few extra minutes.
