Sourdough Discard Cheese Crackers
Sourdough Discard Cheese Crackers is a medium American recipe that serves 6. 150 calories per serving. Recipe by Tales From An Empty Nest on YouTube.
Prep: 45 min | Cook: 35 min | Total: 1 hr 35 min
Cost: $2.18 total, $0.36 per serving
Ingredients
- 200 g Sourdough Discard (room temperature, thin consistency)
- 2 Tbsp Unsalted Butter (melted)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.5 tsp Fine Sea Salt (plus extra for sprinkling on top)
- 100 g Sharp Cheddar Cheese (finely shredded, cold)
- 1 Tbsp Filtered Water (room temperature, used to loosen dough if thick)
Instructions
Bring Discard to Room Temperature
Remove the sourdough discard from the refrigerator and let it sit on the counter until it is no longer cold and becomes thin and fluid.
Time: PT15M
Incorporate Melted Butter
Melt 2 Tbsp unsalted butter and pour it into the bowl with the discard. Whisk until the butter is fully blended and the mixture is uniform.
Time: PT5M
Add Seasonings
Stir in 1 tsp onion powder, 1 tsp garlic powder, and ½ tsp fine sea salt. Mix briefly.
Time: PT2M
Fold in Shredded Cheddar
Add the 100 g cold shredded sharp cheddar cheese to the bowl and fold it in until evenly distributed.
Time: PT3M
Loosen the Dough with Water
If the mixture looks thick, drizzle 1 Tbsp filtered water over it and whisk until the consistency returns to a thin, pourable batter.
Time: PT2M
Preheat Oven
Preheat the oven to 325°F (163°C).
Time: PT10M
Temperature: 325°F
Prepare Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat.
Time: PT2M
Spread the Batter Thinly
Pour the batter onto the prepared sheet and use a spatula to spread it as thin and as even as possible.
Time: PT5M
Add Final Sprinkle of Salt
Lightly sprinkle additional fine sea salt over the surface for extra flavor.
Time: PT1M
First Bake (Partial Cook)
Place the sheet in the oven and bake for 10 minutes.
Time: PT10M
Temperature: 325°F
Score the Crackers
Remove the sheet, and using a bench scraper or sharp knife, cut the baked sheet into individual cracker shapes.
Time: PT5M
Second Bake (Crisp)
Return the scored crackers to the oven and bake for 20‑25 minutes, watching closely until they are golden‑brown and crisp.
Time: PT25M
Temperature: 325°F
Cool and Store
Transfer the crackers to a cooling rack and let them cool completely before storing.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 6 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 0 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Sourdough Discard: extra‑fermented sourdough starter, plain yogurt (for texture, not flavor)
- Instead of Unsalted Butter: olive oil (will change flavor), margarine
- Instead of Onion Powder: finely minced fresh onion (use less), shallot powder
- Instead of Garlic Powder: fresh minced garlic (use less), garlic salt (reduce added salt)
- Instead of Fine Sea Salt: kosher salt, table salt
- Instead of Sharp Cheddar Cheese: Gruyère, aged Gouda, vegan cheddar shreds (for dairy‑free version)
- Instead of Filtered Water: plain tap water, milk (will add richness)
Equipment Needed
- Mixing Bowl
- Small Whisk
- Measuring Spoons
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Oven
- Bench Scraper or Sharp Knife
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Ensuring the discard is at room temperature to keep the batter thin.
- Adding a splash of water to re‑thin the mixture after cold cheese is incorporated.
- Spreading the batter as evenly and thinly as possible.
- Scoring the crackers before the final crisp bake.
- Monitoring the second bake to avoid over‑browning.
Chef Tips from the Video
- Use a high‑quality sharp cheddar for the best flavor; the sharper the cheese, the less you taste the sourdough.
- If you prefer a spicy kick, add a pinch of cayenne pepper with the other seasonings.
- For a herbaceous version, stir in dried rosemary or thyme before the first bake.
Troubleshooting
Mixture becomes too thick after adding cheese.
Add a teaspoon of filtered water at a time, whisking until the batter returns to a thin, pourable consistency.
Crackers are soggy after cooling.
Extend the second bake by 5‑10 minutes, or lower the oven to 300°F and bake a few minutes longer to fully dry them.
Edges burn while centers remain soft.
Spread the batter more evenly and cut thicker sections at the edges before the second bake.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a zip‑top bag for up to 1 month; re‑crisp in a 300°F oven for 5 minutes.
Room temperature: Keep in a sealed jar at room temperature for up to 3 days.
Make-Ahead Tips
- Bake the crackers fully, then store in an airtight container; they stay crisp for several days.
- For longer storage, freeze the cooled crackers and re‑bake briefly before serving.
Frequently Asked Questions
What is the cultural significance and history of Cheesec Crackers with Sourdough Discard in American home cooking?
Cheesec crackers are a modern American way to use sourdough discard, turning what would be waste into a tasty snack. The practice reflects the recent home‑bread boom where bakers look for creative ways to incorporate starter leftovers into everyday foods.
What are the traditional regional variations of sourdough discard crackers in the United States?
While there is no historic regional version, bakers often add local flavors: herbs in the Pacific Northwest, spicy Cajun seasoning in the South, or smoked cheese in the Midwest. The base technique remains the same—thin, baked, and crisp.
How is Cheesec Crackers with Sourdough Discard traditionally served in American households?
They are typically served as a snack with dips, alongside soups, or as a crunchy topping for salads. In casual gatherings they appear on snack platters with nuts and olives, mimicking store‑bought cheese crackers.
What occasions or celebrations are Cheesec Crackers with Sourdough Discard associated with in American culture?
These crackers are popular for potlucks, game nights, and as a quick addition to holiday snack trays. Because they use discard, they also appear in sustainability‑focused gatherings.
What makes Cheesec Crackers with Sourdough Discard special or unique in American snack cuisine?
The use of sourdough discard gives a subtle tang that sets them apart from ordinary cheese crackers, while the thin, crisp texture mimics commercial Cheez‑It but with a homemade, artisanal feel.
What are the most common mistakes to avoid when making Cheesec Crackers with Sourdough Discard?
Common errors include using cold discard (which makes the batter too thick), not spreading the mixture thin enough, and over‑baking which leads to burnt edges. Adding water gradually and scoring before the final bake prevent these issues.
Why does this Cheesec Crackers recipe use a two‑stage baking process instead of a single bake?
The first short bake sets the shape without fully drying the crackers, allowing you to score them cleanly. The second longer bake finishes the crisping, ensuring an even texture and preventing cracks from forming during scoring.
Can I make Cheesec Crackers with Sourdough Discard ahead of time and how should I store them?
Yes, bake the crackers fully, let them cool, then store in an airtight container at room temperature for up to three days or refrigerate for a week. For longer storage, freeze them and re‑crisp in a hot oven before serving.
What texture and appearance should I look for when making Cheesec Crackers with Sourdough Discard?
The crackers should be uniformly golden‑brown, thin, and completely crisp with no soft spots. The cheese should be visible as a light speckled pattern, and the edges may be slightly darker but not burnt.
What does the YouTube channel Tales From An Empty Nest specialize in?
The YouTube channel Tales From An Empty Nest focuses on practical home‑cooking tutorials, especially using pantry staples and sourdough starter leftovers to create simple, flavorful dishes for everyday meals.
How does the YouTube channel Tales From An Empty Nest's approach to sourdough‑based recipes differ from other cooking channels?
Tales From An Empty Nest emphasizes minimal equipment, clear step‑by‑step explanations, and creative ways to use sourdough discard, whereas many other channels focus on traditional bread‑making or elaborate techniques.
Last updated: August 31, 2026
