Let’s be honest, that jar of sourdough discard on your counter is giving you a look. It’s asking for a purpose, something far more exciting than the compost bin.
What if I told you it could transform into the most dangerously addictive, cheesy, crispy little crackers? We’re talking about a serious upgrade to your snack game.
Why This Recipe is a Game Changer
This recipe solves two problems in one glorious, golden bite. First, it gives your discard a brilliant, delicious destination.
Second, it completely ends the search for a perfect homemade cheese cracker. The flavor is deep, tangy, and rich from real cheddar, with a texture that’s shatteringly crisp.
They have a slight flakiness inside that the boxed version can only dream of. Once you try them, the store-bought kind just won’t compare.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to snack bliss. Here’s what you’ll need, and why each one matters.
- Block of Sharp Cheddar Cheese (8 oz): This is the star. Grating it fresh from a block melts better and tastes cheesier than any pre-shredded bag.
- Unsalted Butter (4 tbsp), softened: It brings the dough together and creates that wonderful, tender crunch.
- Sourdough Discard (100g): Your starter’s superpower! It adds a subtle tang and helps make the crackers beautifully crisp.
- All-Purpose Flour (80g): The simple backbone that holds our cheesy creation together.
- Kosher Salt (1 tsp) & Baking Powder (½ tsp): Salt enhances all the flavors, while baking powder gives a tiny, airy lift.
- Turmeric (½ tsp): Just a pinch gives that classic, cheerful orange hue. It’s mostly for color, trust me.
- Flaky Salt, for topping: The finishing touch. Those salty crystals make every single cracker pop.
How to make Sourdough Discard Cheese Crackers (Cheez-Its)?
The process is surprisingly simple, and oh so satisfying. Just follow these steps.
Step 1: Grate and Prepare
Take your block of cheddar and grate it on the small holes of a box grater. You’ll end up with a fluffy pile of cheesy goodness.
This ensures every bit melts evenly into the dough, for consistent flavor in every single cracker.
Step 2: Create the Dough
In your food processor, pulse the grated cheese, soft butter, and sourdough discard a few times until combined. It might look a bit messy, that’s perfect.
Whisk the flour, salt, baking powder, and turmeric in a bowl, then add it all to the processor. Pulse until it forms a soft, cohesive ball that feels like Play-Doh.
Step 3: Chill and Roll
Pat that lovely orange dough into a disc, wrap it tightly, and let it rest in the fridge. Chill for at least 30 minutes; this makes rolling a breeze.
When ready, preheat your oven to 350°F. Roll the dough between two sheets of parchment paper until it’s very, very thin—less than an eighth of an inch.
Step 4: Cut and Dock
Use a pastry or pizza wheel to trim the edges straight, then cut the dough into one-inch squares. A fluted wheel makes them look extra professional.
Gently separate the squares on your parchment-lined baking sheet. Then, press a small hole into the center of each with a dowel, toothpick, or chopstick.
Step 5: Bake to Perfection
Sprinkle the tops lightly with flaky salt. Bake one sheet at a time for 15-17 minutes.
You’re waiting for them to turn a deep, golden orange-brown and become perfectly crisp. Let them cool completely on the sheet—they’ll crisp up even more.
The Best Tools for the Job
You don’t need anything fancy, but a few key tools make the process smoother. A food processor brings the dough together in seconds, though mixing by hand works too.
A rolling pin and pastry wheel are your main shaping tools. For docking the holes, the blunt end of a wooden skewer or even a chopstick is perfect.
Most importantly, use parchment paper on your baking sheets. It prevents sticking and makes cleanup, well, nonexistent.
Tips
- Chill your dough thoroughly. A cold dough is much easier to roll out thinly without sticking or tearing.
- Roll it as thin as you dare. Thinner dough equals crispier crackers, which is exactly what we want here.
- Don’t skip separating the squares before baking. Giving them space lets the edges get crisp and the crackers bake evenly.
- Experiment with cheeses! A mix of sharp cheddar and parmesan, or even a spicy pepper jack, can create amazing new flavors.
- If your crackers are bendy after cooling, just pop them back in the oven for a few more minutes. They’ll snap right into shape.
Serving and Storing Your Masterpiece
Once completely cool, store your crackers in an airtight container at room temperature. They’ll stay perfectly snappy for up to a week, if they last that long.
Serve them anywhere you’d crave a cheesy, salty bite. They’re incredible with soup, fantastic on a charcuterie board, and downright dangerous all on their own.
Package them in little bags for lunches, or put out a bowl for game day. Honestly, just try not to eat them all straight from the baking sheet.
Sourdough Discard Cheese Crackers Recipe
Description
Sourdough Discard Cheese Crackers are crispy, cheesy, and taste even better than Cheez-Its! These sourdough cheese crackers made with real cheddar cheese are an easy way to use sourdough discard. Plus, the recipe makes dozens of thin, salty, and addictive crackers that are perfect for snacking and store well.
Ingredients
Instructions
-
1. Grate the Cheese
Use the small holes of a box grater to grate the entire 8 oz block of sharp cheddar cheese. -
2. Mix the Dough
In a food processor with the blade attachment (or by hand), mix the grated cheese, softened butter, and sourdough discard. In a separate bowl, whisk together the flour, kosher salt, baking powder, and turmeric. Add the dry ingredients to the food processor and pulse until a cohesive dough ball forms. Pat into a disc, wrap in plastic, and chill for at least 30 minutes (or up to 2 days). -
3. Cut Out the Cheese Crackers
Preheat oven to 350ºF (177ºC). Roll dough thinly (less than ⅛” thick) between two sheets of parchment paper. Trim to a rectangle and cut into 1-inch squares using a pastry or pizza wheel. Separate crackers onto a parchment-lined baking sheet and dock each with a wooden dowel or toothpick to prevent puffing. -
4. Bake
Sprinkle tops with flaky salt. Bake one sheet at a time for 15–17 minutes, or until golden brown and crisp. Cool completely on a wire rack before storing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 25mg9%
- Sodium 290mg13%
- Potassium 50mg2%
- Total Carbohydrate 8g3%
- Sugars 0.5g
- Protein 5g10%
- Calcium 150 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store cooled crackers in an airtight container at room temperature for 5–7 days.
- Make it crispier: Roll dough thinner and bake slightly longer.
- Cheese tip: Always use freshly grated cheddar—pre-shredded contains anti-caking agents that affect texture.
- Flavor variations: Try garlic powder, cayenne, or ranch seasoning in place of turmeric.
