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Crispy Sourdough Discard Cheddar Crackers (5-Ingredient)

Crispy Sourdough Discard Cheddar Crackers - featured image
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These ridiculously crispy, intensely cheesy crackers are made with just five ingredients and sourdough discard. They are the perfect snack, cheese board companion, and a delicious way to use up starter discard without waste.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed, fed, or straight from the fridge)
  • 1 ½ cups (170g) sharp cheddar cheese, finely shredded
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon salt, plus flaky sea salt for topping

Instructions

  1. Shred the cheese and chill the butter. Grate cheddar on the fine side of a box grater. Cut butter into small cubes and refrigerate until needed.
  2. Mix the dry ingredients. In a medium bowl, whisk together flour and salt. Add any optional spices (e.g., cayenne, smoked paprika) now.
  3. Cut in the butter. Add cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or fingertips to work butter into flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. Add the cheese and discard. Toss shredded cheddar into the flour-butter mixture until coated. Add sourdough discard and stir until a shaggy dough forms. If too dry, add a teaspoon of cold water; if too sticky, add a tablespoon of flour.
  5. Knead briefly and shape. Turn dough onto a lightly floured surface. Knead gently 3-4 times until it holds together. Pat into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).
  6. Preheat and prepare. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll out the dough. Cut chilled dough in half (keep other half in fridge). Place one half between two sheets of parchment paper. Roll to about ⅛-inch thickness. If edges crack, let sit at room temperature for 5 minutes.
  8. Cut the crackers. Remove top parchment. Use a pizza cutter or sharp knife to cut dough into 1-inch squares. Score the dough without separating the squares.
  9. Prick and season. Use a fork or toothpick to prick each cracker 2-3 times to prevent puffing. Brush off excess flour, then sprinkle generously with flaky sea salt.
  10. Bake. Transfer parchment with scored dough onto a baking sheet. Bake for 12-15 minutes, rotating pan halfway through. Crackers are done when golden brown around edges and firm to the touch.
  11. Cool completely. Let crackers cool on baking sheet for 5 minutes, then transfer to a wire rack. They will become crunchier as they cool. Repeat with remaining dough.

Notes

Do not skip the chilling step—it ensures crispy crackers. Roll dough evenly to ⅛-inch thickness for uniform baking. Prick each cracker to prevent puffing. Watch the oven closely in the last 2 minutes as crackers can burn quickly. For best flavor, use discard that has been refrigerated for 3-5 days. Crackers taste even better on day two as the sourdough tang deepens.

Nutrition

Keywords: sourdough discard, cheddar crackers, homemade crackers, sourdough snack, cheese crackers, 5-ingredient recipe, crispy crackers

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