Sourdough Cheese Crackers Recipe

Introduction

Sourdough cheese crackers are a delightful snack combining tangy sourdough starter with sharp cheddar cheese for a crispy, flavorful bite. These homemade crackers are perfect for parties, lunchboxes, or just a satisfying nibble with your favorite dip.

Ingredients

• 230 grams (1 cup) sourdough starter, active or discard, stirred down
• 120 grams (1 cup) all-purpose flour
• 226 grams (8 ounces) sharp cheddar cheese, freshly shredded
• 3 tablespoons (42 grams) melted butter or olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon flaky salt (optional, for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, combine sourdough starter, flour, shredded cheddar cheese, melted butter or oil, salt, paprika, garlic powder, and cayenne pepper.
3. Step 3: Mix until a shaggy dough forms, then transfer to a work surface and knead for 3–5 minutes until smooth and cohesive.
4. Step 4: Divide the dough into two equal portions. Wrap and refrigerate for up to 24 hours if desired, or allow to ferment at room temperature for up to 8 hours if using active starter.
5. Step 5: Place one portion of dough between two sheets of parchment paper and roll out to about 1/16-inch thickness.
6. Step 6: Remove the top parchment sheet and cut the dough into small squares using a pizza cutter.
7. Step 7: Dock each cracker with a fork or toothpick to prevent puffing. Sprinkle lightly with flaky salt if desired.
8. Step 8: Bake for 30–40 minutes, rotating the pans halfway through, until crackers are golden and crisp around the edges.
9. Step 9: Let crackers cool completely on the baking sheet to allow them to crisp fully before storing.

Tips & Variations

• Roll the dough very thin (1/16 inch) for maximum crispiness.
• Use freshly shredded cheddar for better melting and improved texture.
• If some crackers brown faster, remove them early and continue baking the rest to avoid burning.
• Try adding your favorite herbs like rosemary or thyme for a flavor twist.
• Substitute smoked paprika for regular paprika to add a smoky depth.

Storage

Store cooled crackers in an airtight container at room temperature for up to 5 days. If they soften, simply re-crisp them in a 300°F oven for 3–5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use discard sourdough starter for this recipe?

Yes, this recipe works well with active or discard sourdough starter, making it a great way to reduce waste.

How thin should I roll the dough?

Roll the dough to about 1/16 inch thickness to ensure the crackers bake up crisp and light.

Sourdough Cheese Crackers Recipe

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4.8 from 102 reviews

These Sourdough Cheese Crackers are a deliciously crispy and flavorful snack made with active or discard sourdough starter, sharp cheddar cheese, and a blend of spices. Perfectly thin and golden-baked, they offer a satisfying crunch and savory notes ideal for snacking or serving alongside your favorite dips.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 50 to 60 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 120 grams (1 cup) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Wet Ingredients

• 230 grams (1 cup) sourdough starter, active or discard, stirred down
• 226 grams (8 ounces) sharp cheddar cheese, freshly shredded
• 3 tablespoons (42 grams) melted butter or olive oil

Topping

• 1 teaspoon flaky salt (optional, for topping)

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Combine Ingredients. In a large bowl, mix the sourdough starter, flour, shredded cheddar cheese, melted butter or olive oil, salt, paprika, garlic powder, and cayenne pepper until a shaggy dough forms.
3. Knead Dough. Transfer the dough to a clean surface and knead it for 3 to 5 minutes until it becomes smooth and cohesive, which helps develop the texture.
4. Rest or Refrigerate Dough. Divide the dough into two equal portions. You can either wrap and refrigerate one portion for up to 24 hours or let it ferment at room temperature for up to 8 hours if using active starter for enhanced flavor.
5. Roll Dough Thin. Take one portion of dough and place it between two sheets of parchment paper. Roll it out very thin, about 1/16 inch, which ensures maximum crispiness.
6. Cut Crackers. Remove the top parchment layer and cut the dough into small squares using a pizza cutter for uniform pieces.
7. Dock and Season. Prick each cracker lightly with a fork or toothpick to prevent puffing during baking. Optionally, sprinkle with flaky salt for added texture and flavor.
8. Bake Crackers. Bake the crackers for 30 to 40 minutes in the preheated oven, rotating the pans halfway through to ensure even browning until the crackers are golden and crisp around the edges.
9. Cool Completely. Let the crackers cool completely on the baking sheet; this step is crucial as it allows them to fully crisp up.

Notes

• Roll the dough very thin (1/16 inch) for maximum crispiness.
• Freshly shredded cheddar melts better and improves texture.
• If some crackers brown faster than others, remove the browned ones and continue baking the rest.
• Store crackers in an airtight container at room temperature for up to 5 days.
• Re-crisp softened crackers by baking them at 300°F for 3 to 5 minutes.

Keywords: sourdough crackers, cheese crackers, cheddar crackers, sourdough starter recipes, homemade crackers, baked snacks