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
For this recipe your starter needs to be thin and smooth for spreading. If it’s not, stir it down until the bubbles are gone.
Yes! Check out my cheesoning crackers. Sourdough Discard Cheesoning Crackers – Acts Of Sourdough
Ranch Discard Crackers
Equipment
- 1 Spatula
- 1 pizza cutter or sharp knife
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 and salt. 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
Nutrition
Sign Up for a Free 14-Day Dinner Meal Plan
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!
I’m so happy to hear that! Thank you so much.
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
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!
What should the beginning texture be? Thick paste?
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.
Seeing I may have Sunday off I’m going to make these, I can’t wait to try them!
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!
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!!! 😋
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 !
I’m SO glad you like them! Thank you for these sweet words 🙂
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?
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.
These are sooooo good! Even my picky eater loves them!! 😍 I used pepper jack cheese….yummy! These will be staple in our home!
These are amazing! Just made them for the first time and can’t wait to share with my family!
Can you tell me how long these could be stored (airtight container of course)? Can they be frozen?
They can be stored in an air tight container for 3-4 weeks. My family loves these so we eat them up. I’ve never tried to freeze.
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.
These are SO tasty!!! I love how much discard it uses up, the ranch seasoning is perfect and the dubliner cheese is a favorite to begin with so I knew they would be next level! Mine turned out the perfect crispiness and thickness…will be making these again and again! Thank you!!
Thank You 🙂
Thank you Courtney for Al of your recipes. Making these this morning and I know they will be great. Can you please add serving sizes to your nutrition values in your future recipes please?
And everyone needs to go make your apple fritters right now. They are good hot or leftover straight from the fridge. God bless you and your family.
I tried this with no ranch, but ground jalapeno pepper powder and a little red cayenne. Extra sharp cheddar (Tillamook). Wow!!!
Sounds YUMMY!!