Name: Sourdough Discard Crackers with Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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.; 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.

Ingredients

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.

Instructions

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.

Prep Time: 10
Cook Time: 20

Nutrition

Serving Size: 4-5 crackers
Calories: 15-20
Sugar: 0-0.5g
Fat: 1g
Saturated Fat: 0.5g
Carbohydrates: 2-3g
Cholesterol: 2-5mg

Keywords: Sourdough Discard Crackers with Cheese