Sourdough Discard Cheesy Crackers (Homemade “Cheez-Its”)
White Cheddar Cheez-Its have always been one of my absolute weaknesses. Unfortunately, they’re overprocessed and filled with way too many unpronounceable ingredients, extra fats, sugars, and chemicals found in most store-bought snacks. So, I can’t tell you how happy I was when I realized these crispy sourdough discard crackers taste just like Cheez-Its—only homemade, wholesome, and even tastier.
These homemade crackers are my answer to never wasting a drop of that tangy starter. They’re crisp, cheesy, and dangerously addictive. Think white cheddar Cheez-Its, but with more flavor and a touch of sourdough magic. Not only do they fulfill my snack craving, but they’re also fantastic on a wine and cheese board. Trust me—you’re going to want to give these a try.
Btw, if you don’t have sourdough but still want to make a fantastic cracker, try out my recipe for Pepper, Fennel Seed and Thyme crackers. Have I mentioned that I LOVE crackers?!
Sourdough with a Passport: A Snack with a Story
My sourdough starter has been to more states and countries than a lot of people! Our little “yeasties” have become our culinary companions, traveling with us from place to place, adapting to new kitchens and new recipes. I grew our starter from just flour, water, and fermentation back in 2016, while the hubby and I were doing a two-month housesit in Ann Arbor, Michigan. It’s been traveling with us ever since.
The trick to keeping your sourdough starter alive on the road is drying it out. I use a method not unlike how I make these crackers: instead of baking (which would kill the wild yeast), I spread the starter very thin on parchment paper and let it air dry for a few days in a cool, dark place. Once it’s completely dry, I crumble it up and store it in a small jar. This way, I’m not traveling with any liquid, and the starter is safe and shelf-stable—no feeding required.
When we arrive at a new destination, I simply rehydrate the dried starter with water and flour. Within a day or two, it’s bubbly and ready for action again—whether that’s baking a fresh loaf of bread or whipping up a batch of my favorite Sourdough Discard Cheesy Crackers.
Crackers That Taste Like Home (and Cheez-Its!)
These crackers have become a staple wherever we land. Every bite reminds me of white cheddar Cheez-Its—but honestly, they’re so much better. Crisp, tangy, and packed with flavor, they’re a delicious way to use up sourdough discard and enjoy a little taste of home, no matter where in the world we are. Plus, you get to pick your favorite cheese flavor.
Why You’ll Love These Crackers
- Addictive flavor: Sharp cheese and sourdough tang make these impossible to stop eating.
- Simple and quick: All you need is a bowl, a spatula, and a baking sheet.
- No waste: You’ll look forward to feeding your starter just for an excuse to bake a batch.
- Perfect for sharing: Serve with wine (I love them with a strawberry-scented Portuguese rosé), add to a cheese board, or enjoy straight from the oven.
Btw, the rosé in the photos – Leve.me – is my favorite summer white. If you’re in Portugal and love wine, I highly recommend giving it a try.
A Few Tips Before You Start
Score early: Score the crackers in the first 10–15 minutes, before they start to crisp up. This ensures you can break them into uniform shapes. The slow bake prevents burning and guarantees crunch.
Use the highest quality ingredients for the best flavor. A good aged cheese is key—just don’t overdo it, or you’ll overpower the tangy sourdough. Same goes for dried herbs. I use beautiful oregano grown and dried in the Algarve, and finish with a lovely sea salt with lemon peel infused through it. High quality sea salt is a must.
Spread the dough thinly for crispier crackers. Thinner crackers bake faster, so set a timer and rotate the tray as needed to prevent burning.
Don’t skip the parchment paper! Oiling the pan doesn’t work for this recipe—parchment is essential to prevent sticking. I recommend non-bleached parchment for all your cracker or cookie baking.
Must Have Tools for Making These Crackers
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Stainless Steel Cookie Sheets with a Kickass Cooling Rack
Nonbleached Baking Parchment Paper
Why This Recipe Works
If you’re looking for an easy snack and enjoy sourdough, you’re not going to want to miss out on the awesome tang of these crackers. The addition of sharp cheese and herbs brings them into Cheez-It territory, but with a more complex, grown-up flavor. Eat alone or pair with your favorite toppings, like these wonderful summer-ripe roasted cherry tomatoes.
You’ll never toss your sourdough discard again—these crackers are just too good to resist.
Sourdough Discard Cheesy Crackers (Homemade “Cheez-Its”)
Ingredients
- 300 grams sourdough discard
- 1 tsp dried oregano or your favorite dried herb
- ¼ tsp sea salt plus more for sprinkling
- ½ tsp black pepper plus more for sprinkling
- 1 tsp fennel seeds
- 1 Tbsp water
- 2 Tbsp olive oil
- 1 oz grated sharp flavorful cheese (aged white cheddar, pecorino Romano, parmesan, or aged goat cheese)
Instructions
- Preheat your oven to 150°C (300°F).
- In a bowl, combine the sourdough discard, herbs, salt, pepper, fennel seeds, water, olive oil, and grated cheese. Stir well with a spatula until fully mixed.
- Scrape the mixture onto a sheet of baking parchment. Use your spatula to spread it as thinly and evenly as possible—the thinner, the crispier.
- Sprinkle the top with a little extra sea salt, black pepper, and (if you like) a touch more cheese.
- Slide the parchment onto a baking sheet and bake for 10 minutes. Remove from the oven and use a large knife to gently score the dough in straight lines, creating squares or diamonds. This helps the crackers snap cleanly after baking.
- Return to the oven and bake until golden and crisp, rotating the tray a couple of times for even browning. At about 20 minutes, increase the oven temperature to 160°C (320°F). Total bake time is usually 30–40 minutes, but check for doneness by snapping off a cracker and tasting for crispness.
- Remove from the oven, let cool completely, then break along the scored lines (or into rustic pieces if you skipped scoring).
- Store in an airtight container at room temperature for up to a week—if they last that long!