Sourdough Discard Cheese Crackers

These crispy sourdough discard cheese crackers are an absolute family staple in our house, they taste even better than cheez its and you know what's in them! This is a solid quick and easy recipe for using up that discard when you feed your sourdough each week.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Cheesy Sourdough Crackers

When we were a kid, we loved Cheez it crackers, we could eat an entire box in one sitting! Now that we are an adult and have kids of our own (and some common sense about health) we have found new ways to make our favorite snacks. This recipe is a win-win since it's a great way to use up some sourdough discard when we don't have the patience to make bread, and our family love these cheesy snacks.

The key to making great sourdough cheesy crackers is to start with cold ingredients and keep the dough cold. For the best result you will want to shred your cheese fresh and shred the unsalted butter (we freeze ours before shredding it) and don't skip the chill after the dough comes together. If you want to be careful you can chill the crackers in the fridge for another 20 minutes after you roll them out before baking. We hope your family enjoy these cheesy crackers as much as ours do!

How to Make Sourdough Discard Cheese Crackers

First assemble the following ingredients:

• Cheddar cheese (8oz block) – Sharp cheddar cheese adds bold, tangy flavor and a rich, melty texture to the crackers.
• Flat sourdough discard (1/3 cup) – The unfed sourdough discard brings a subtle tang and helps bind the dough while reducing kitchen waste.
• Unsalted butter (2 tbsp) – Butter adds a tender, flaky texture and enhances the overall richness of the crackers.
• Ranch Dressing Seasoning Mix (1 tablespoon) – This seasoning mix delivers a punch of herby, zesty flavor that complements the cheese perfectly.
• Sea salt (1 teaspoon) – Sea salt balances the richness and heightens the savory taste of each bite.
• All-purpose flour (½ cup) – Flour provides structure and holds the dough together, giving the crackers their signature crunch.
• Flaky sea salt – this salt is optional for the top of cracker

Use this Method

Combine. Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty cracker, cut the salt amount in half.

Chill. Place dough onto plastic wrap and place in the fridge for at least 20 minutes.

Roll Out. Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible,?”. We prefer to roll out on a silicone baking mat but you can also use parchment paper. The thinner the better for a crispier cracker.

Cut and Season. Cut the crackers in 1″ squares with a bench scraper or a pasta cutter. Poke a hole in the middle of each cracker with a toothpick. Sprinkle the crackers with flaky sea salt.

Bake. Preheat the oven to 350F. Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18 minutes. Repeat with the other half of the dough. If you bake the 2 trays together rotate the trays halfway through.

Allow to Cool. After the cheez-its bake let them sit in the turned off oven with the door slightly ajar. This will allow them more time to dry out resulting in a crispier cracker.

Kitchen notes

Use cold ingredients: Start with cold butter and cheese to help create a flakier texture, similar to pastry dough.

Grate your own cheese: Freshly shredded cheddar melts better and packs more flavor than pre-shredded varieties, which often contain anti-caking agents.

Don't overwork the dough: Mix until combined to avoid tough crackers; a few crumbly bits are okay before chilling.

Chill before rolling: Let the dough chill for at least 30 minutes so it's easier to roll out and holds its shape during baking.

Roll dough evenly: Aim for a consistent thinness (about 1/8 inch) to ensure all crackers bake evenly and crisp up nicely.

Use parchment paper or silicone mats: This prevents sticking and makes transferring the crackers easy.

Score before baking: Use a pizza cutter or knife to lightly score the dough into cracker-sized pieces; this gives a nice uniform look and makes breaking them apart simple.

Add extra seasoning on top: For a flavor boost, sprinkle with a little extra ranch mix, flaky salt, or even a dash of cayenne before baking.

Bake until golden brown: Don't be afraid to go a minute or two longer—deep golden edges mean extra crispiness.

Let them cool completely: They crisp up as they cool, so resist the urge to eat them warm if you want maximum crunch.

Store in an airtight container: This keeps them fresh and crunchy for up to a week—if they last that long!

Revive if needed: If they soften over time, pop them in a 300°F (150°C) oven for 5–7 minutes to re-crisp.

A few answers

Can we use active sourdough starter instead of discard?

Yes, but discard is ideal since it's typically unfed and adds a subtle tang without extra rise—using active starter may slightly puff the crackers.

Do we need to feed the discard before using it?

Nope! Use it straight from the fridge—unfed discard works perfectly for flavor and binding.

Can we use pre-shredded cheese?

You can, but freshly shredded cheese melts better and gives a more flavorful, cohesive dough.

How thin should we roll the dough?

Aim for about 1/8 inch (or thinner) for crispy crackers; too thick and they'll be more biscuit-like.

Why are our crackers not crunchy?

They may be underbaked or too thick—try baking a bit longer until deep golden brown, and cool fully before storing.

Can we freeze the dough?

Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months; thaw in the fridge before rolling out.

How long do the crackers stay fresh?

Stored in an airtight container, they'll stay crisp for about 5–7 days.

Can we make them gluten-free?

Yes—substitute a 1:1 gluten-free all-purpose flour blend, but note the texture may vary slightly.

Can we double the recipe?

Absolutely—divide the dough in half to make it easier to roll and bake in batches.

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Ingredients

• 2 cups cheddar cheese, chopped (8oz block)
• ⅓ cup flat sourdough discard
• 2 tbsp unsalted butter, chopped
• 1 tablespoon ranch dressing seasoning mix
• 1 teaspoon sea salt
• ½ cup all purpose flour
• Flaky sea salt, optional for the top of cracker

Method

1. Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty cracker, cut the salt amount in half.
2. Place dough onto plastic wrap and place in the fridge for at least 20 minutes.
3. Preheat the oven to 350F.
4. Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible,?”. We prefer to roll out on a silicone baking mat but you can also use parchment paper. The thinner the better for a crispier cracker.
5. Cut the crackers in 1″ squares with a bench scraper or a pasta cutter.
6. Poke a hole in the middle of each cracker with a toothpick.
7. Sprinkle the crackers with flaky sea salt.
8. Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18 minutes.
9. Repeat with the other half of the dough. If you bake the 2 trays together rotate the trays halfway through.
10. After the cheez-its bake let them sit in the turned off oven with the door slightly ajar. This will allow them more time to dry out resulting in a crispier cracker.