Sourdough Discard Cheddar Crackers
Sourdough Discard Cheddar Crackers is a easy American recipe that serves 4. 150 calories per serving. Recipe by FromScratchWithAshlynn on YouTube.
Prep: 12 min | Cook: 22 min | Total: 44 min
Cost: $3.27 total, $0.82 per serving
Ingredients
- 1 cup Sourdough Discard (unfed discard, kept in the refrigerator)
- 1 cup Sharp Cheddar Cheese (shredded)
- 0.25 cup Parmesan Cheese (freshly grated, optional but recommended)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Olive Oil (extra‑virgin)
- 1 teaspoon Everything‑but‑the‑Bagel Seasoning (store‑bought or homemade)
- 1 pinch Salt (optional, adjust to taste)
Instructions
Preheat Oven
Set the oven to 425°F (218°C) and let it fully preheat.
Time: PT5M
Temperature: 425°F
Combine Ingredients
In a mixing bowl, combine the sourdough discard, shredded sharp cheddar, grated Parmesan, melted butter, olive oil, everything‑but‑the‑bagel seasoning, and a pinch of salt. Stir until a uniform, slightly sticky dough forms.
Time: PT5M
Prepare Baking Sheet
Line a baking sheet with parchment paper. Lightly drizzle a few drops of olive oil on the parchment and spread with a spatula to prevent sticking.
Time: PT1M
Spread the Dough
Transfer the dough onto the parchment and, using the spatula, spread it into an even layer about 1/8‑inch thick. The thinner the layer, the crispier the crackers.
Time: PT0.5M
First Bake
Place the sheet in the oven and bake at 425°F for 10 minutes.
Time: PT10M
Temperature: 425°F
Reduce Temperature
After 10 minutes, lower the oven temperature to 350°F (177°C) and continue baking for an additional 12 minutes, or until the crackers are uniformly crisp.
Time: PT12M
Temperature: 350°F
Cool and Break
Remove the sheet from the oven and let the crackers cool on the pan for 5 minutes. Then, using your hands or a bench scraper, break them into bite‑size pieces.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 1 g
Dietary info: Vegetarian, Low‑waste, Contains gluten, Contains dairy
Allergens: Wheat (gluten), Dairy
Ingredient Substitutions
- Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Olive Oil: Vegetable oil
- Instead of Everything‑but‑the‑Bagel Seasoning: Sea salt, Garlic powder
- Instead of Salt: Kosher salt
Equipment Needed
- Mixing Bowl
- Spatula
- Baking Sheet
- Parchment Paper
- Oven
- Measuring Spoons
Critical Steps — Do Not Skip
- Preheat the oven fully before baking.
- Spread the dough thin and evenly.
- Reduce temperature after the initial high‑heat bake to finish crisping without burning.
Chef Tips from the Video
- Use freshly grated Parmesan for the best flavor and texture.
- If you have a pizza stone, bake the crackers on it for extra even heat distribution.
- Add a pinch of smoked paprika to the seasoning for a subtle smoky note.
Troubleshooting
Crackers are soggy after cooling.
Increase the second bake time by 2‑3 minutes or lower the oven to 325°F for the final stage.
Crackers are too hard or burnt.
Reduce the second bake time and ensure the dough is spread thinly; high heat can over‑brown the edges.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a zip‑top bag for up to 1 month; reheat at 300°F for 5 minutes to restore crispness.
Room temperature: If kept in a sealed container in a cool, dry place, they stay crisp for 3 days.
Make-Ahead Tips
- Bake the entire batch ahead of time and store in an airtight container; they stay crisp for several days.
- If they lose crunch, re‑bake at 350°F for 3‑5 minutes.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home cooking?
Sourdough discard crackers stem from the tradition of minimizing waste in home baking. In the United States, many home bakers keep a discard bowl and repurpose it into quick snacks, reflecting a frugal, resource‑conscious cooking culture.
What are the traditional regional variations of sourdough discard crackers in the United States?
While the basic concept is nationwide, some regions add local herbs—like rosemary in the West or cheddar and jalapeño in the Southwest. The version from FromScratchWithAshlynn uses sharp cheddar and everything‑but‑the‑bagel seasoning for a classic, tangy flavor.
How are sourdough discard cheddar crackers traditionally served in American households?
They are typically served as a snack with cheese spreads, dips, or alongside soups and salads. In many families they appear on a casual appetizer platter during gatherings or as a quick after‑school bite.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
These crackers are popular for informal gatherings, game nights, and as a pantry‑friendly snack for busy weekdays. They also appear at potlucks where home bakers showcase low‑waste creations.
What authentic traditional ingredients are used in sourdough discard cheddar crackers versus acceptable substitutes?
The authentic recipe calls for sourdough discard, sharp cheddar, Parmesan, butter, olive oil, and everything‑but‑the‑bagel seasoning. Acceptable substitutes include Gruyère for cheddar, Pecorino Romano for Parmesan, or using just butter and oil if one of the cheeses is unavailable.
What other American dishes pair well with sourdough discard cheddar crackers?
Pair them with classic American dips such as spinach‑artichoke dip, queso, or a simple hummus. They also complement soups like tomato bisque or a hearty chili.
What are the most common mistakes to avoid when making sourdough discard cheddar crackers?
Common errors include spreading the dough too thick, which yields a chewy texture, and not reducing the oven temperature after the first bake, which can cause burning. Also, over‑mixing the dough can develop gluten and make the crackers tough.
Why does this sourdough discard cracker recipe use a two‑stage baking temperature instead of a single temperature?
The initial high heat (425°F) quickly sets the crust and creates lift, while the lower temperature (350°F) finishes drying the interior without over‑browning, resulting in an even, crisp cracker.
Can I make sourdough discard cheddar crackers ahead of time and how should I store them?
Yes, bake the full batch, let them cool completely, then store in an airtight container at room temperature for up to three days or refrigerate for five days. For longer storage, freeze and re‑bake briefly to restore crunch.
What texture and appearance should I look for when making sourdough discard cheddar crackers?
The crackers should be uniformly golden‑brown on the edges, with a dry, crisp snap when broken. The surface may show small cheese specks and a faint sheen from the butter and oil.
How do I know when the sourdough discard cheddar crackers are done cooking?
They are done when the edges are lightly browned and the entire sheet feels firm to the touch. A gentle tap should produce a crisp sound, and the crackers will continue to firm up as they cool.
What does the YouTube channel FromScratchWithAshlynn specialize in?
The YouTube channel FromScratchWithAshlynn focuses on simple, low‑waste home cooking, turning everyday ingredients like sourdough discard into tasty, budget‑friendly dishes while emphasizing technique and flavor.
How does the YouTube channel FromScratchWithAshlynn's approach to American comfort food differ from other cooking channels?
FromScratchWithAshlynn emphasizes using leftovers and starter discard, offering quick, minimal‑ingredient recipes that prioritize sustainability. Unlike many channels that rely on elaborate ingredient lists, Ashlynn showcases how to create satisfying snacks with pantry staples.
What other sourdough‑based recipes is the YouTube channel FromScratchWithAshlynn known for?
Ashlynn is known for recipes such as sourdough discard pancakes, sourdough discard pizza crust, and sourdough discard banana bread, all designed to reduce waste while delivering flavor.
Last updated: September 1, 2026
