Freshly baked sourdough discard crackers with cheese on a wooden board, surrounded by ingredients like cheddar and sourdough discard.

Anybody else feel personally attacked when they’re told to “just throw away” their sourdough discard? Like…excuse me? You’re asking me to get rid of something that required patience and careful feeding just because I didn’t bake a loaf of bread today? No way. My sourdough starter is like a needy pet, and those discard scraps? They’re not waste—that’s gold!

It’s time to stop seeing sourdough discard as a burden and start using it to make something so outrageously good you’ll find yourself looking forward to “discard day.” Friends, I’m talking about sourdough discard crackers with cheese. They’re crispy, tangy, ridiculously easy to make, and dare I say, way more fun to eat than a loaf of bread. Plus, they’re versatile enough to pair with your Saturday charcuterie board or your Wednesday Netflix-and-snack vibes. Let’s get into it!

Why You Need These Crackers in Your Life

Before I started making sourdough discard crackers, the closest I ever got to homemade crackers was burning toast. But if someone had told me sooner how ridiculously easy these were—spoiler: there’s no kneading and no proofing involved—I would’ve hopped on the cracker train years ago.

Here’s why you’re going to love this recipe:

They’re better than store-bought. Let’s be honest, those boxed crackers are overpriced and often taste like cardboard. Homemade? They’re fresh, customizable, and full of bold flavors.
They reduce food waste. Food waste is out; sustainability is in. Instead of dumping your discard, you’re transforming it into a crunchy snack.
Cheese + sourdough = flavor bomb. The tangy sourdough discard paired with rich, salty cheese? It’s the ultimate umami snack experience.
They’re quick! It’s not like bread-baking where you’re waiting for a dough baby to rise—these crackers are done in under an hour.

If you’ve got sourdough discard and cheese (and if you don’t, who even are you?), you’re already halfway there.

Ingredients for Sourdough Discard Crackers with Cheese

Sourdough discard cracker dough being mixed with shredded cheese, butter cubes, and flour.

One of my favorite things about these crackers is how simple the ingredients are—there’s no wild ingredient-hunting here. Plus, the recipe is super forgiving, meaning you can tweak flavors or adjust quantities to suit your mood.

The Basics:

Sourdough discard – 1 cup (about 240g, unfed and straight from the fridge is fine).
All-purpose flour – 1/2 cup, plus more for rolling.
Butter – 2 tablespoons, cold and cubed (unsalted preferred, but salted works in a pinch).
Shredded cheese – 1/2 cup (sharp cheddar is the MVP here, but you can experiment with parmesan, gouda, or a cheese blend).
Salt – 1/4 teaspoon for the dough, plus flaky salt for sprinkling.
Herbs or spices (optional) – Think garlic powder, smoked paprika, rosemary, black pepper…whatever speaks to your snack soul.

Optional Add-Ons (a.k.a. Level Up Your Cracker Game):

Grated parmesan for sprinkling on top before baking.
Everything bagel seasoning if you’re feeling trendy.
Chili flakes or cayenne for a spicy kick.
Seeds (e.g., sesame or poppy) for texture and flavor.

Tools You’ll Need

Nothing fancy here! You probably already have everything you need:

Mixing bowl
Rolling pin (or a clean wine bottle—I won’t judge).
Baking sheet
Parchment paper
Pastry cutter or sharp knife (or a pizza cutter, because why not?)
Grater for your cheese

How to Make Sourdough Discard Crackers with Cheese

Look, I know the internet is full of those “5-minute” recipes that turn out to be the culinary equivalent of assembling IKEA furniture. This isn’t one of those. These crackers are simple, quick, and—dare I say?—pretty foolproof. (Trust me, I’ve tested this recipe far more times than I’d care to admit. Purely for research purposes, of course!)

Let’s Get Cracking!

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the dough. Combine the sourdough discard, flour, cubed butter, shredded cheese, and salt in a mixing bowl. Use your hands or a pastry cutter to work the butter in until it resembles coarse crumbs. The dough might be a bit sticky—that’s totally normal.

Roll it out. Dust your surface with a bit of flour and roll out the dough until it’s about 1/8 inch thick. If you like your crackers extra crispy, roll even thinner.

Cut it out! Using a pastry cutter, sharp knife, or pizza cutter, slice the dough into your desired cracker shapes (squares, rectangles, or go rogue with triangles—it’s your snack). You don’t need to aim for Pinterest-perfect shapes here; rustic is the vibe.

Transfer to the baking sheet. Gently move your cut crackers onto the prepared baking sheet, spacing them about 1/2 inch apart.

Sprinkle and spice. If you’re adding flaky salt, herbs, or seeds, now’s the time to sprinkle them over the top. Lightly press them into the dough to help them stick.

Bake to golden perfection. Pop the tray in the oven and bake for 20–25 minutes, or until the crackers are golden-brown and crisp. (Pro tip: Keep an eye on the edges, as they can brown quickly.)

Cool and…snack! Let the crackers cool completely on the baking sheet before devouring. Store any leftovers (though let’s be honest, there won’t be many) in an airtight container.

What Pairs Best with Sourdough Discard Crackers?

Sourdough discard crackers cut into squares and ready for the oven, sprinkled with flaky salt and parmesan.

These crackers are fantastic on their own (crispy, cheesy, tangy—you’ve got all the flavor bases covered), but they also make an excellent partner to:

Cheese, obviously! Pair them with a creamy brie, a tangy blue cheese, or some cheddar if you’re feeling matchy.
Dips. Think hummus, spinach-artichoke dip, or even plain ol’ cream cheese.
Soup sidekick. Swap out croutons for crackers in tomato soup or chili.
Charcuterie boards. Skip the fancy crackers and use these instead—you’ll get bonus points for going homemade.

Common FAQs

What is sourdough discard?

Sourdough discard is the leftover starter you remove during the feeding process. Instead of tossing it, you can use it in recipes like these crackers, pancakes, or even brownies (yes, brownies!).

Can I use gluten-free flour?

I haven’t tested it with gluten-free flour, but something like a 1-to-1 gluten-free all-purpose blend might work. Let me know if you try it!

How long do these crackers last?

Stored in an airtight container, they’ll stay fresh and crispy for about a week.

Final Thoughts

If the idea of making homemade crackers makes you a little nervous, let me reassure you: this recipe is practically foolproof. With just a handful of pantry staples and a little sourdough magic, you can whip up the perfect cheesy, crunchy snack in no time.

So stop tossing your sourdough discard. Turn it into sourdough discard crackers with cheese, and watch your family fight over the last one (or just hoard them all for yourself—I won’t judge).

Let me know how yours turn out in the comments—or, better yet, tag me on Instagram if you snap a pic! Let’s keep the sourdough love alive, one cheesy cracker at a time.

Sourdough Discard Crackers with Cheese: A Crispy, Cheesy Way to Use Up Your Starter

Why You Need These Crackers in Your Life