These easy Sourdough Cheese Crackers are perfectly crisp and slightly tangy. They are so easy to make because unlike most cracker recipes they require no kneading or rolling.
These crispy crackers make a great sourdough discard recipe and are perfect for your favorite dips, cheese plates, or just eating by the handful.
These sourdough crackers are super simple to make.
I have tried a few other cracker recipes that required rolling out the dough but I always struggled to get my dough thin enough and an even thickness, which meant all of my crackers were cooking at different rates.
This is a very loose liquid batter that spreads easily using an offset spatula or by simply tilting the baking sheet.
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Why You Will Love This Recipe
- These crackers are so easy to make. The batter is nice and thin so you simply spread it across a sheet of parchment paper, no rolling or kneading necessary.
- The best part about making your own homemade sourdough crackers is that they are a blank canvas. You can keep them plain or flavor them with a variety of herbs, spices, or cheeses.
- These sourdough cheese crackers are a great way to use up extra sourdough starter discard. The best thing is they have more flavor than store-bought crackers.
These sourdough discard crackers are one of my favorite sourdough discard recipes. You probably have all of the items in your pantry already, they are endlessly customizable, and they take just minutes to mix up. They taste delicious alongside this Creamy Oven-Roasted Tomato Soup or this Roasted Cauliflower Soup.
If you are looking for more simple ways to use your sourdough discard, try this Sourdough Discard Flatbread, these Sourdough Cheese Scones, these Sourdough Snickerdoodles, these Sourdough Oatmeal Pancakes, these Sourdough Tortillas, these Sourdough Pita Bread, or this Sourdough Banana Bread recipe.
Recipe Ingredients
You will need the following ingredients to make these quick and easy Sourdough Cheese Crackers.
Sourdough Discard: Sourdough discard makes up the bulk of this cracker dough. There is no additional flour or liquid necessary.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
Unsalted Butter: The fat in the butter helps to make these crackers crisp and adds some rich flavor. For a dairy-free version dry substitute olive oil for the melted butter.
Baking Powder: Baking powder adds just a bit of lift to the crackers.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
- How to Create Your Own Micro Sourdough Starter
- Scrapings Method for Sourdough Starter
- How to Dehydrate Sourdough Starter
- Storing Sourdough Starter in the Refrigerator
- Storing Sourdough Starter on the Counter
- Best Containers for Storing Sourdough Starter and Discard
- How Long Does Sourdough Discard Last?
- What is the Difference Between Sourdough Starter and Sourdough Discard?
- Best Gifts for Sourdough Bakers
Substitutions and Variations
Garlic Herb Crackers
- Garlic Powder
- Dried Herbs like basil, oregano, Italian seasoning, etc
Spiced Cheddar Crackers
- Cheddar Cheese Powder or Finely Shredded Sharp Cheddar Cheese
- Paprika
Black Pepper Parmesan Cheese Crackers
- Black Pepper
- Parmesan Cheese
Mexican Spice Crackers
- Chili Powder
- Cumin
- Onion Powder
- ½ teaspoon garlic powder
You could also sprinkle the crackers with other ingredients once you have smoothed the batter out and before they are baked. Other toppings to try include:
Chopped Fresh Herbs or Dried Herbs: rosemary, sage, oregano, thyme, chives, and basil
Nutritional Yeast: For a dairy-free cheesy flavor
Chopped Seeds: pumpkin, sunflower, poppy, fennel, flax, or sesame seeds
Cinnamon and Sugar
Flaky Sea Salt
Step by Step Directions
Step 1: Move your oven racks to the top and middle positions and preheat the oven to 325°F (165°C).
Line two baking sheets with parchment paper.
Step 2: In a large bowl, stir the sourdough discard, melted butter, baking powder, and salt in a bowl until they are well combined. If adding additional seasonings, fold them into the batter.
Step 3: Pour half of the batter onto each sheet pan.
Step 4: Use an offset spatula to spread the batter into an even thin layer.
Step 5: Bake crackers for 50 to 60 minutes rotating the baking sheets 180 degrees and moving the top pan to the bottom rack and the bottom pan to the top rack halfway through the baking time.
Tip: The exact bake time will depend on how thinly the batter was spread and variations in ovens. Be careful to not over-bake and burn the crackers.
When they are finished baking the crackers will be golden brown with a dull finish.
Remove the crackers from the oven and let them cool completely before breaking them into pieces.
Recipe FAQs
If you don't have any sourdough discard you can still make these crunchy crackers.
Before you begin you will need to make a poolish. A poolish is simply a one-to-one mixture of flour and water.
For this recipe, I would combine ½ cup (120g) of flour with ½ cup (120g) of water plus a pinch of yeast (active or instant is fine). To replicate the sourdough flavor, allow the poolish to ripen at room temperature for at least 12 hours before continuing with the sourdough cracker recipe.
Once your sourdough crackers have cooled completely store them in an airtight container at room temperature for up to one week. Limiting their exposure to air will help them to remain crispy longer.
If your crackers do begin to taste stale, pop them into a 225 degrees Fahrenheit oven for 15 minutes to dry them out again.
You can use any cheese you want, but hard cheeses are easier to work with.
Expert Tips
- This is a very loose liquid batter that spreads easily using an offset spatula or by simply tilting the cookie sheet.
- I use a piece of parchment paper to line the baking sheet but you could also use a silicone baking mat.
- Check your crackers around the 45-minute mark. Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
More Sourdough Recipes
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📖 Recipe
Quick Sourdough Cheese Crackers (No-Kneading or Rolling)
Equipment
- mixing bowl
Ingredients
- 1 cup sourdough discard
- 3 tablespoons melted butter
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
Garlic Herb
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs basil, oregano, Italian seasoning, etc
Spiced Cheddar
- 2 teaspoons cheddar cheese powder or finely shredded sharp cheddar cheese
- 1 teaspoon paprika
Black Pepper Parmesan
- ½ teaspoon black pepper
- 2.5 teaspoons grated Parmesan
Mexican Spice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Move your oven racks to the top and middle positions and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Stir the 1 cup sourdough discard, 3 tablespoons melted butter, ¼ teaspoon baking powder, and ¼ teaspoon kosher salt in a bowl until they are well combined. If adding additional seasonings, fold them into the batter.
- Pour half of the batter onto each baking sheet.
- Use an off-set spatula to spread the batter into an even thin layer.
- Bake for 50 to 60 minutes rotating the baking sheets 180 degrees and moving the top pan to the bottom rack and the bottom pan to the top rack halfway through the baking time. The exact bake time will depend on how thinly the batter was spread and variations in ovens. Be careful to not over-bake and burn the crackers. When they are finished baking the crackers will be golden-brown in color with a dull finish.
- Remove the crackers from the oven and let them cool completely before breaking into pieces.
Debbie says
These crackers are the best! I no longer buy packaged crackers, as these are our go to for simple lunches, snacks and charcuterie boards.
Erica Schramek says
Yay! I am so happy you like them.
Paige says
I’ve made these twice now and they’re really good- but my batter is never liquidy like you say. Do you think it’s because my discard is coming from the fridge? They still taste great but they’d probably be easier to spread on the parchment paper if my batter was thinner!
Thanks for another great recipe!
Erica says
Hmm. Is your starter that you are discarding from at 100% hydration meaning it is equal parts flour and water? Some people make starters that are dryer meaning they are made of more flour than water. You could also try letting the discard sit at room temperature for an hour or two. As it warms it should become more liquidy. If you are still having trouble spreading the batter you could add a little water until it reaches the right consistency.