Sourdough Discard Recipes
Crunchy, cheesy, and perfectly zero-waste, these Sourdough Discard Cheddar Crackers come together in under 30 minutes with just five ingredients.
I’ve been saving every jar of sourdough discard for years—honestly, it felt wasteful to toss that tangy goodness. When I discovered this easy cracker recipe, it transformed my baking game and helped me feed my book club crowd without extra trips to the store.
Why You’ll Love This Recipe
- No oven preheat—just roll and bake.
- Uses up leftover sourdough discard, cutting food waste by up to 1 cup per batch.
- Ready in under 30 minutes—perfect for last-minute snacks.
- Made with pantry staples: flour, cheese, and butter.
- Kid-friendly crunch—my grandkids can’t get enough.
- Customizable seasonings to suit every mood.
- Great for gift boxes, charcuterie boards, or an afternoon nibble.
- Gluten-friendly options included.
Ingredients
• 1 cup sourdough discard (room temperature; use a thick discard for best results)
• 1 cup all-purpose flour (King Arthur Flour recommended for consistency)
• 1 cup shredded sharp cheddar (Cabot or your favorite brand)
• ¼ tsp salt (fine sea salt draws out flavor)
• 3 tbsp cold unsalted butter, cubed (European-style for richer taste)
• 1–2 tbsp ice water (if dough feels dry, add slowly)
• Optional: ½ tsp smoked paprika or garlic powder for extra kick
Directions
- Mix dry ingredients. In a medium bowl, whisk together flour, salt, and your chosen spice (if using). Adding spices now ensures even distribution.
- Cut in the butter. Toss butter cubes into the flour mix, then use a pastry cutter or two forks to blend until the texture resembles coarse crumbs—tiny pea-sized bits are perfect.
- Stir in cheddar. Fold shredded cheese into the flour-butter mixture, coating each strand so it won’t clump.
- Add sourdough discard. Pour in discard and mix gently with a silicone spatula until dough starts to come together. If it seems too dry, drizzle in ice water, one teaspoon at a time.
- Shape and roll. Turn dough onto a lightly floured surface and press into a flat disk—no chilling needed. Roll out to about 1/8-inch thickness for the crispiest results.
- Cut crackers. Use a pizza cutter or sharp knife to slice into 1½-inch squares (or fun shapes with mini cookie cutters). Transfer pieces to a parchment-lined baking sheet.
- Bake. Slide tray into a 375°F oven and bake for 12–15 minutes, rotating halfway, until edges are golden. Keep an eye on them—thin crackers brown fast.
- Cool and store. Let crackers rest on the sheet for 5 minutes; this final crisping is key. Move to a wire rack to cool completely before sampling or storing.
Servings & Timing
Makes 40–45 crackers
Prep Time: 10 minutes
Bake Time: 15 minutes
Cool Time: 10 minutes
Total Time: 35 minutes
Variations
• Everything-Bagel Style: Sprinkle with sesame, poppy, garlic, and onion granules before baking.
• Cheesy Herb: Mix in 1 tsp dried rosemary and thyme for an herby twist.
• Vegan Friendly: Swap butter for coconut oil and cheddar for nutritional yeast.
• Spicy Jalapeño: Stir in 2 tbsp finely chopped jalapeño and ½ tsp cayenne.
• Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour.
Storage & Reheating
Store in an airtight container at room temperature for up to 5 days—though they rarely last that long! For longer stash, freeze crackers in a zip-top bag for up to 3 months. No reheating needed; they pop right back to crisp at room temp. For an extra-toasty crunch, warm in a 300°F oven for 3 minutes.
Notes
• Dough firmness: If your discard is on the thinner side, reduce ice water—too much liquid makes bending tricky.
• Thickness tip: Thicker crackers yield a softer bite; roll thinner for extra snap.
• Flavor boost: Let the cut crackers sit 5 minutes before baking to let spices adhere.
• Mixer note: A food processor speeds up steps 2–3, but I still love the hands-on feel—makes me feel like I’m back in my grandma’s kitchen.
FAQs
Q: Can I use whole wheat flour?
A: Yes—swap half the all-purpose for whole wheat, but expect a heartier, slightly denser cracker.
Q: My crackers aren’t crispy—what went wrong?
A: They may have been rolled too thick or baked in a cool oven. Try a thinner roll and confirm a true 375°F temperature with an oven thermometer.
Q: How long does sourdough discard last in the fridge?
A: Up to two weeks if fed regularly, but cooler fridge temps slow fermentation—use within 5 days for best flavor.
Q: Can I bake these on a pizza stone?
A: Absolutely—just slide the parchment onto the hot stone for extra even browning.
Q: How can I make these dairy-free?
A: Use vegan butter and nutritional yeast instead of cheddar; add a pinch of turmeric for color.
Q: Will these freeze well?
A: Yes, freeze fully cooled crackers in a sealed bag for up to 3 months—no need to thaw before eating.
Conclusion
Crunchy, tangy, and endlessly adaptable, these Sourdough Discard Cheddar Crackers are a simple way to turn starter waste into a snack everyone will rave about. Give them a try, then drop a comment below or share your favorite discard recipe—let’s keep reducing waste and boosting flavor together!
Looking for more discard inspiration? Check out my 5 Easy Sourdough Discard Pancakes or my Tangy Discard Banana Bread for even more no-waste treats.
Sourdough Discard Cheddar Crackers
Ingredients
- 1 cup sourdough discard room temperature; use a thick discard for best results
- 1 cup all-purpose flour King Arthur Flour recommended for consistency
- 1 cup shredded sharp cheddar Cabot or your favorite brand
- 1/4 tsp salt fine sea salt draws out flavor
- 3 tbsp cold unsalted butter European-style for richer taste
- 1-2 tbsp ice water if dough feels dry, add slowly
- 1/2 tsp optional: smoked paprika or garlic powder for extra kick
Instructions
- In a medium bowl, whisk together flour, salt, and your chosen spice (if using). Adding spices now ensures even distribution.
- Toss butter cubes into the flour mix, then use a pastry cutter or two forks to blend until the texture resembles coarse crumbs—tiny pea-sized bits are perfect.
- Fold shredded cheese into the flour-butter mixture, coating each strand so it won’t clump.
- Pour in discard and mix gently with a silicone spatula until dough starts to come together. If it seems too dry, drizzle in ice water, one teaspoon at a time.
- Turn dough onto a lightly floured surface and press into a flat disk—no chilling needed. Roll out to about 1/8-inch thickness for the crispiest results.
- Use a pizza cutter or sharp knife to slice into 1½-inch squares (or fun shapes with mini cookie cutters). Transfer pieces to a parchment-lined baking sheet.
- Slide tray into a 375°F oven and bake for 12–15 minutes, rotating halfway, until edges are golden. Keep an eye on them—thin crackers brown fast.
- Let crackers rest on the sheet for 5 minutes; this final crisping is key. Move to a wire rack to cool completely before sampling or storing.
