Sourdough Ranch Crackers

Before developing this sourdough discard cracker recipe, I truly thought everyone who claimed they liked sourdough crackers was exaggerating. I tried countless recipes, but none of them worked for me or my family. So, I decided to create my own! I’m excited to share this recipe with you, and I hope it restores your faith in sourdough crackers just like it did for me. Perfectly crispy, flavorful, and easy to make—this is the sourdough cracker recipe you’ve been waiting for!

❤️ Why You’ll Love Sourdough Ranch Crackers

Like everything we make from scratch, the ingredient list for these sourdough ranch crackers is what makes them stand out. When you bake these crackers, you can feel confident knowing exactly where they came from and what went into them. No mystery ingredients, just high-quality, simple ingredients that you can trust. Plus, the combination of tangy sourdough and flavorful ranch seasoning creates a cracker that’s perfectly crispy, satisfying, and totally irresistible. Whether for snacking or pairing with your favorite dip, these homemade sourdough ranch crackers will quickly become a family favorite!

🍲 Ingredients

Sourdough Discard – Unfed, inactive sourdough starter that’s been stirred down. If your starter is bubbly and active it may be hard to spread out on the baking sheet.

Butter – Melted butter

Grated cheese – My favorite is the Kerrygold Dubliner cheese from Costco, but use what you have 🙂

Ranch Seasoning – My favorite ranch seasoning is the one from Trader Joes 🙂

Garlic Powder– for extra flavor

Salt – I use pink Himalayan salt but use what you have on hand. I find that sourdough crackers NEED salt, or they just taste like stirred down flour and water.

👩‍🍳 How to Make Sourdough Ranch Crackers

First, melt the butter and let it cool.

Pour two cups of sourdough discard into a mixing bowl.

Add the butter, grated cheese, ranch seasoning, garlic powder, salt and mix it together until it’s all incorporated.

This makes two batches, scoop 3/4 cup of cracker dough onto a parchment or silicone mat lined baking sheet. Spread the dough evenly all across the baking sheet.

Preheat your oven to 315 degrees and bake for 15 minutes. After 15 minutes, remove and use a pizza cutter to cut your crackers into their rectangle shapes. Make lines all the way down the sheet horizontally, and vertically.

(Optional: Sprinkle extra ranch seasoning over the top of the crackers)

Place the baking sheet back into the oven for an addition 30 minutes.

Check on your crackers halfway through to determine if you have to rotate the sheet so your crackers bake evenly.

Remove, break apart, and enjoy!

🪄 Tips and Tricks

• Spread the cracker dough as evenly as possible, so that they cook evenly.
• Sprinkle extra seasoning over the crackers after 15 minutes.
• Rotate the crackers halfway through the bake so everything bakes evenly.
• The easiest way to make these, in my opinion, is on a silicone mat lined baking sheet.

🗒 Variations

To make cinnamon sugar crackers, leave out the cheese and switch up the seasonings. I’ll be posting this recipe soon so stay tuned!

• Cinnamon Sugar Crackers

🗒 Substitutions

I’ve done this recipe with a couple different kinds of cheese, and they all have turned out great. My favorite has to be the Kerrygold Dubliner Cheese from Costco, but grated parmesan, cheddar cheese, and Gruyere cheese have all been winners. Use what you have.

🗒 Best served with

• Hummus
• Cheese and Crackers
• Side dish

👝 How to Store Leftovers

To keep your sourdough crackers fresh and crunchy, store them in an airtight container like a Tupperware or large mason jar. This will help maintain their crispness and flavor for longer. Proper storage ensures that your homemade sourdough crackers stay as delicious as the day you baked them, making them the perfect snack for days to come!

🤔 Common Questions