Sourdough Discard Cheesy Crackers (Homemade “Cheez-Its”)
Crisp, tangy, and packed with sharp cheese flavor, these homemade crackers turn leftover sourdough starter into an irresistible snack reminiscent of Cheez-Its—but better. Easy to make, endlessly snackable, and perfect for pairing with wine or adding to a cheese board, you’ll never want to waste your sourdough discard again. Enjoy them on their own or topped with your favorite finishing salts for a gourmet touch!
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!
