Sourdough discard cheese crackers
Sourdough discard cheese crackers! is a easy American recipe that serves 4. 60 calories per serving. Recipe by The Sourdough Kitchen Co. on YouTube.
Prep: 22 min | Cook: 45 min | Total: 1 hr 17 min
Cost: $2.35 total, $0.59 per serving
Ingredients
- 1 cup Sourdough Discard (unfed starter discard, liquid drained if very wet)
- 2 tablespoons Unsalted Butter (melted)
- 1 cup Cheddar Cheese (shredded sharp cheddar)
- 1 teaspoon Coarse Sea Salt (lightly flaked on top)
Instructions
Melt Butter
Place 2 tablespoons of butter in a microwave‑safe dish and melt on high for about 30 seconds.
Time: PT1M
Cool Butter
Let the melted butter sit for 5 minutes until it reaches lukewarm temperature.
Time: PT5M
Grate Cheese
Using a box grater, grate 1 cup of sharp cheddar cheese.
Time: PT5M
Combine Ingredients
In the mixing bowl, add the sourdough discard, grated cheese, and lukewarm butter. Mix with a spatula until a thick, uniform paste forms.
Time: PT5M
Spread Thinly
Line a baking sheet with parchment paper. Transfer the paste onto the parchment and spread it as thinly as possible, aiming for a paper‑thin layer.
Time: PT5M
Add Salt
Lightly sprinkle 1 teaspoon of coarse sea salt over the spread mixture.
Time: PT1M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Initial Bake
Place the baking sheet in the oven and bake for 10 minutes.
Time: PT10M
Temperature: 350°F
Cut Into Squares
Remove the sheet, let it cool just enough to handle, and cut the baked sheet into squares using a pizza cutter.
Time: PT5M
Poke Holes
Using a toothpick, poke a small hole in the center of each square to prevent puffing.
Time: PT5M
Final Bake
Return the sheet to the oven and bake for an additional 25 minutes, or until the edges are golden and the crackers are crisp.
Time: PT25M
Temperature: 350°F
Cool Completely
Remove from oven and let the crackers cool on a wire rack until completely set.
Time: PT15M
Nutrition Facts
- Calories
- 60
- Protein
- 4 g
- Carbohydrates
- 5 g
- Fat
- 3 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Milk, Wheat, Butter
Ingredient Substitutions
- Instead of Sourdough Discard: All-purpose flour mixed with water (1:1 ratio)
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Cheddar Cheese: Gruyère, Mozzarella
- Instead of Coarse Sea Salt: Kosher salt
Equipment Needed
- Microwave
- Mixing Bowl
- Spatula
- Box Grater
- Baking Sheet
- Parchment Paper
- Pizza Cutter
- Toothpick
- Oven
Critical Steps — Do Not Skip
- Mixing sourdough discard, cheese, and butter into a uniform paste
- Spreading the mixture as thinly as possible
- Initial 10‑minute bake to set the base
- Poking holes to prevent puffing
- Final bake until fully crisp
Chef Tips from the Video
- Use room‑temperature butter for easier mixing.
- Grate cheese finely to avoid large clumps in the paste.
- If the discard is very wet, add an extra tablespoon of cheese to absorb moisture.
- A rolling pin or the flat side of a large knife helps achieve an even thin layer.
Troubleshooting
Crackers are soggy after cooling.
Bake an additional 5‑10 minutes and make sure the mixture is spread as thinly as possible.
Crackers burn around the edges.
Reduce oven temperature to 325°F or move the sheet to a lower rack.
Crackers puff up or develop bubbles.
Poke a hole in each piece before the final bake to allow steam to escape.
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 briefly before serving.
Room temperature: Keep in a sealed container at room temperature for 2 days; they may lose crispness.
Make-Ahead Tips
- Bake the crackers fully, then store in an airtight container; they stay crisp for several days.
- If they soften, reheat on a baking sheet at 300°F for 5 minutes.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard cheese crackers in American home cooking?
Sourdough discard crackers originated as a frugal way for home bakers to use excess starter while still enjoying a cheesy snack. Over time they have become a popular low‑effort appetizer in American kitchens, especially among sourdough enthusiasts.
What are traditional regional variations of sourdough discard crackers in the United States?
In the Midwest, bakers often add cornmeal for extra crunch, while on the West Coast many add herbs like rosemary or thyme. Some Southern versions incorporate a pinch of cayenne for heat.
How are sourdough discard cheese crackers traditionally served in American cuisine?
They are typically served at room temperature on a cheese board, alongside dips, or as a crunchy side to soups and salads. They also make a great snack with a glass of cold beer.
What occasions or celebrations are sourdough discard cheese crackers associated with in American culture?
These crackers are popular at casual gatherings, game nights, and potluck parties. Because they use leftover starter, they’re often made during holiday baking seasons when sourdough activity peaks.
How does the sourdough discard cheese cracker fit into the broader American snack tradition?
They combine the comfort of cheese‑filled snacks with the sustainability of using sourdough discard, reflecting the American trend toward resourceful, homemade finger foods.
What are the authentic traditional ingredients for sourdough discard cheese crackers versus acceptable substitutes?
The classic recipe uses sourdough discard, sharp cheddar, unsalted butter, and coarse sea salt. Substitutes can include other hard cheeses, margarine instead of butter, or a flour‑water mixture if no discard is on hand.
What other American dishes pair well with sourdough discard cheese crackers?
They pair nicely with creamy dips like spinach‑artichoke dip, hearty chili, or a fresh garden salad. A cheese platter featuring brie and gouda also complements their salty crunch.
What are the most common mistakes to avoid when making sourdough discard cheese crackers?
Common errors include spreading the mixture too thick, not poking holes before the final bake, and under‑baking, which leaves the crackers soft. Each mistake results in a less crisp, uneven cracker.
Why does this sourdough discard cheese cracker recipe use a thin spread and a hole‑poking step instead of a thicker dough?
A thin spread ensures even heat penetration for a uniform crispness, while poking holes releases steam that would otherwise cause the crackers to puff and become uneven.
What does the YouTube channel The Sourdough Kitchen Co. specialize in?
The Sourdough Kitchen Co. focuses on sourdough baking, starter care, and creative ways to use sourdough discard in everyday recipes, offering clear step‑by‑step tutorials for home bakers.
Last updated: August 31, 2026
