Before developing this recipe, I assumed everyone who said they liked sourdough crackers was lying. I couldn’t find ONE recipe that me or my family liked, so I made one. I hope this restores your faith in sourdough crackers like it did for me.

❤️ Why You’ll Love Sourdough Ranch Crackers

Like with everything that we make from scratch, the ingredient list is the best part. When you make these crackers, you know exactly where they came from and what ingredients were used.

🍲 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

  • Spreading the cracker dough as evenly as possible, so that they cook evenly.
  • Sprinkle extra seasoning over the crackers after 15 minutes.
  • Rotating 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

For the best results, store the crackers in an airtight container like a Tupperware or large mason jar.

🤔 Common Questions

Faq question 1?

Answer 1

Faq question 2?

Answer 2

5 from 17 votes

Ranch Discard Crackers

Print Recipe
Discard crackers filled with grated parmesan cheese and ranch seasoning
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes

Equipment

Ingredients

  • 2 cups sourdough discard
  • ½ cup melted butter one stick
  • 1 cup grated cheese
  • 2 tsp ranch seasoning
  • 1 tsp garlic powder
  • ½ tsp salt

Instructions

  • 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!

Notes

I’ve baked these crackers at all sorts of temperatures to determine the best outcome, but it really depends on your oven and how thin you spread out the cracker dough. I don’t like crackers that are too brown or crispy, so I developed this recipe to accommodate that preference. 
I would suggest that your first time baking these to keep an eye on them to make sure they are turning out the way you want them too. The flavor is all there, but the cook time will be up to you. 

Nutrition

Calories: 126kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 701mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 283IU | Vitamin C: 0.01mg | Calcium: 201mg | Iron: 0.1mg
Course: Side Dish
Cuisine: American
Keyword: crackers, Sourdough
Servings: 4
Calories: 126kcal

Fresh BREAD Emails Coming Right Up

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. 5 stars
    Wow! Not sure why no one has left a review yet. These are BOMBB!!!! I’m usually skeptical on other people’s recipes but let me tell you! Wow these are delicious! Picky toddler eater approved!!

    I used cheddar cheese this time and trying Parmesan tomorrow!

  2. 5 stars
    These turned out so amazing! Tasted similar to cheese itz according to the kids. I tossed them in Parmesan after they finished baking and they were getting eaten as I peeled them off from the pan.
    This is the second discard cracker recipe I’ve tried and this one was 100 times tastier

  3. 5 stars
    These are SO good! I didn’t have any ranch seasoning so I just looked up a recipe & basically put everything you would for a homemade ranch seasoning minus the buttermilk powder. I could eat the whole tray at once. 10 stars!

    1. It depends on the thickness of your starter, if your sourdough starter still has some bubbles than the dough will be thicker. But if it’s a starter that has been sitting and is stirred down, the dough will be much thinner and easier to spread.

  4. 5 stars
    These crackers are great! I made two batches at once, and the first batch was a little thin, so cooking them for 30 minutes was a little too long. But the second batch was thicker, and 30 minutes was perfect. They have a great flavor and a great crunch, I think these are a great replacement for cheese crackers from the grocery store! It’s also a great way to use up that sourdough discard!

  5. 5 stars
    Just made these and they are AMAZING! Even my super picky 2 year old loved them!!
    I made a half batch and used a 50/50 mix of sharp cheddar + freshly grated parm. Perfection!!! 😋

  6. 5 stars
    These are amazing and super simple to make!! 100x better taste and better ingredients than cheese itz in my opinion !! Definitely will be making weekly !

  7. Having a horrible time spreading the dough 😕 it’s super thick and like scraping paste across the silicone sheet. I’m worried they aren’t thin enough to be the right texture. Any ideas?

    1. It’s the consistency of your starter. If your starter is even slightly bubbly/active it will be thicker. Add a little bit more butter or water to the cracker if its too thick, and next time add water and stir your starter down if it’s too bubbly.

  8. 5 stars
    These are sooooo good! Even my picky eater loves them!! 😍 I used pepper jack cheese….yummy! These will be staple in our home!

  9. 5 stars
    Why would my crackers be cracking? They have only been in the oven for the first 15 min. I did omit the cheese as my child is lactose Intolerant.