These cheesy homemade crackers are made with leftover sourdough starter discard, shredded Parmesan cheese, and fresh herbs! They're super fun and easy to make! It's my favorite way to use up my discard!
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
How to Make Sourdough Crackers
For all of my sourdough recipes, I measure the ingredients in grams. If you don't have a kitchen scale, I highly recommend getting one! They have tons of super affordable ones on Amazon that work great!
These sourdough crackers are super easy to make!! You just have to mix the dough together, let it chill for a bit, roll out, and bake!
My biggest tip is to roll out the dough between two sheets of parchment paper. You want the dough to be extremely thin (about ⅛ inch), so rolling between parchment sheets ensures the dough doesn't tear.
The best thing about these sourdough crackers is that you can easily switch up the ingredients for a ton of different flavors! Some of my other favorites are:
- Cheddar cheese - this is one of my favorite variations, just think fancy Cheez Its! You can also add in chopped chives.
- Olive oil and rosemary - swap out the butter for olive oil and add fresh rosemary.
- Whole wheat crackers - swap out whole wheat flour for a healthier cracker.
If you make these cheesy sourdough discard crackers, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
Cheesy Sourdough Discard Crackers
- 227 grams sourdough starter discard
- 90 grams water, room temperature
- 227 grams all purpose flour
- 6 grams kosher salt
- 80 grams unsalted butter, melted
- 227 grams parmesan cheese, shredded
- 2 tablespoons fresh sage, roughly chopped
- 2 tablespoons unsalted butter, melted
- flaky sea salt
- In a large bowl, mix together all of the dough ingredients until it forms a cohesive ball. The dough should be soft but not sticky. If the dough is too dry, add water 1 teaspoon at a time until it comes together. If the dough is too wet, add flour 1 teaspoon at a time.
- Divide the dough in half and cover tightly with plastic wrap. Place in the fridge for at least 45 minutes to allow the dough to firm up. The dough can be left in the fridge for up to two days before baking.
- Preheat the oven 350°F.
- Place half of the dough in between two sheets of parchment paper. Then use a rolling pin to roll it to about ⅛th of an inch thick. Carefully peel off the top sheet of parchment paper. Transfer the parchment paper to a baking sheet. Repeat with the other half of the dough.
- Using a sharp knife or pizza cutter, cut the cracker dough into 1 inch squares. Gently prick each square with a fork to help air escape in the oven.
- Lightly brush the tops of the crackers with melted butter and sprinkle with flaky sea salt.
- Bake the crackers at 350°F for 20-30 minutes (rotating the pan halfway through baking) or until golden brown and crisp on the edges. Turn off the oven and crack the door open slightly. Leave the crackers in the turned off oven to allow them to cool and continue drying out.
- Once the crackers are completely cool, store in an airtight container at room temperature for up to two weeks.
More Sourdough Recipes!
Browse more sourdough recipes →