These are simple, delicious, crispy cheese crackers that are made with a heaping 2 cups of your sourdough discard. If you’ve never made homemade crackers before, these are the ones to try. The ingredients are simple, and the flavor is cheesy deliciousness!
❤️ Why You’ll Love Discard Crackers
I love sourdough discard crackers because they use two whole cups of sourdough starter, so there is for sure no wasting. There are also just six ingredients in these crackers, which is in stark contrast to the ingredient list on the box of store-bought crackers. These are a snack you can feel good about serving your family. The perfect pantry swap recipe!
🍲 Ingredients
Sourdough Discard – 100% hydrated, unfed + inactive sourdough starter.
Butter – One stick of melted butter.
Grated Parmesan – Or any kind of grated cheese you like best!
Dan- O’s Cheesoning – The star of the show! This Dan-O’s cheesoning elevates the parmesan flavor plus is mixed with Italian herbs that make such a delicious cracker you can’t find anywhere else.
Garlic Powder – For extra flavor.
Salt – If you have ever had a sourdough discard cracker, you know there cannot be too much salt. Discard crackers NEED the salt.
👩🍳 How to Make Cheese Crackers
- Melt your butter and let cool.
- In a large mixing bowl, whisk together all of your ingredients – Sourdough discard, melted butter, grated cheese, and seasonings.
- This makes two batches, pour half of your cracker batter onto a parchment lined baking sheet. Spread into a THIN, even layer. Sprinkle the top with a little extra cheesoning.
- Preheat your oven to 320 degrees and bake your crackers for 15 minutes.
- After 15 minutes, use a pizza cutter to cut out your cracker shapes.
- Place your baking sheet back into the oven and bake for another 20 – 25 minutes until crispy.
- Store in a mason jar and enjoy
🪄 Tips and Tricks
- The consistency of your sourdough discard matters for the texture of your crackers. If your sourdough starter is thick and freshly fed, you might have a harder time spreading your crackers thin enough to bake.
- If your starter is bubbly, stir it down as much as you can to release the air pockets and whisk it well with your butter.
- If you want extra crispy crackers, turn your oven off and the door cracked for 30 minutes after baking to really dry out and crispy up your crackers.
🗒 Variations
This is a variation of my sourdough discard ranch cracker that you can find here.
🗒 Best served with
- Side of hummus
- Slices of cheese
- Side of pimento cheese
- Fruits and nuts – Charcuterie boards
👝 How to Store Leftovers
Store your leftover crackers in an airtight container (my favorite is a mason jar), and store in a cool dry place for up to 4 weeks.
🤔 Common Questions
Cut the full recipe in half and make one batch.
Sourdough Discard Cheese Crackers
Equipment
- Spatula
Ingredients
- 2 cups sourdough discard
- ½ cup melted butter
- 1 cup grated cheese
- 1 tbs dano's cheesoning
- ½ tsp salt
- ½ tsp garlic powder
Instructions
- Melt your butter and let cool.
- In a large mixing bowl, whisk together all of your ingredients – Sourdough discard, melted butter, grated cheese, and seasonings.
- This makes two batches, pour half of your cracker batter onto a parchment lined baking sheet. Spread into a THIN, even layer. Sprinkle the top with a little extra cheesoning.
- Preheat your oven to 320 degrees and bake your crackers for 15 minutes.
- After 15 minutes, use a pizza cutter to cut out your cracker shapes.
- Place your baking sheet back into the oven and bake for another 20 – 25 minutes until crispy.
- Store in a mason jar and enjoy!
