Sourdough Cheese Crackers hold a special place in my kitchen because they’re one of those reliable snacks that always turn out just right. I remember the first time I made them for a casual get-together with friends. We all loved how the tangy flavor of the fermented dough paired with the rich cheese created a crispy sourdough snack that was both satisfying and unique. These artisan cheese crackers fit perfectly into everyday cooking — they’re simple to make, use ingredients you likely already have on hand, and bring a homemade touch to cheese crackers that you don’t find in the store.
What makes sourdough cheese crackers stand out is how the sourdough starter crackers bring a subtle depth of flavor to every bite. If you enjoy the excitement of homemade cheese crackers but want a reliable recipe that won’t let you down, this one is definitely for you. It’s a great way to use leftover sourdough starter, making the most of every bit of your fermented dough crackers.
If you’ve ever wished for a tasty, crispy, and wholesome snack that feels artisanal but doesn’t involve fancy techniques, you’ll want to keep reading. Whether you’re serving them during a weeknight snack or bringing them out for guests, these sourdough cheese crackers get praised every time. Fellow home cooks, I invite you to try this recipe—you’ll see why it quickly became a staple in my home.
What You’ll Need:
- 1 cup active sourdough starter (discard or fed, unflavored)
If you don’t have a sourdough starter ready, no worries—I’ve used plain yogurt in a pinch, but it changes the flavor slightly. - 1 1/2 cups all-purpose flour
You can swap whole wheat flour for half the amount for a nuttier taste. Pick regular grocery store flour—it’s budget-friendly and stores well. - 1 1/2 cups sharp cheddar cheese, shredded
Sharp cheddar adds a punch, but feel free to try parmesan or a mix of cheeses. This is what gives your sourdough cheese crackers that savory backbone. - 4 tablespoons unsalted butter, chilled and cubed
Butter is key for flakiness. You can use salted butter and reduce the salt added to dough. - 1 teaspoon salt
Adjust to taste; I often add a bit more salt to cut the sourness from the starter. - Optional: garlic powder, paprika, or herbs for seasoning
If you want to experiment with flavors, these little extras make fun artisan cheese crackers.
This recipe keeps costs reasonable because you’re using leftover sourdough starter and simple kitchen staples. I like prepping the dough ahead and refrigerating it for easy slicing later. Extra crackers store well in airtight containers for up to a week or freeze nicely for longer.
Let’s Make It Together:
- Mix the dry ingredients first. Combine flour, salt, and any seasonings in a large bowl. Adding the seasoning now helps flavor the crackers evenly.
- Cut in the chilled butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Add shredded cheese and sourdough starter. Mix everything gently until it forms a dough. It might feel a bit sticky, which is perfect. Don’t overwork it, or you could lose tender texture.
- Shape and chill the dough. Flatten the dough into a disk, wrap it well, and chill for at least 30 minutes. This rest time helps develop better flavor and makes it easier to roll out.
- Preheat your oven to 350°F (175°C). Ready your baking sheet with parchment paper or a silicone mat.
- Roll out the dough. On a lightly floured surface, roll the dough quite thin—about 1/8 inch thick. Keep it even so your sourdough cheese crackers bake uniformly.
- Cut and pierce the crackers. Use a sharp knife or a pizza cutter to slice into squares or rectangles. Dock each cracker with a fork to keep them from puffing too much.
- Bake for 18-20 minutes. Keep a close eye on them. When the edges turn golden and cheese bubbles slightly, they’re done. Your kitchen will smell amazing as these crispy sourdough snacks bake!
- Cool completely on a wire rack. This step lets the sourdough starter crackers crisp up fully.
From start to finish, these sourdough cheese crackers take about 1 hour and 15 minutes, including chilling and baking. While they bake, I usually clean up and set the table for snack time. Don’t worry if your dough looks little uneven when rolling—that adds to the charm of homemade artisan cheese crackers. This is where I used to rush mine before, but being patient really raises the quality.
How to Serve & Enjoy:
These sourdough cheese crackers are my go-to for any occasion from simple weeknight snacks to casual parties. I love pairing them with fresh veggies and a flavorful dip like hummus or a creamy spinach spread. The tangy crunch works well beside cool, crisp sides.
They’re perfect on a cheese board alongside olives, sliced meats, and fruits—great for entertaining without fuss. I like serving these crispy sourdough snacks with a glass of chilled white wine or sparkling water when friends drop by.
For leftovers, crumble them over salads for a fun texture boost or crush them as a tasty topping for mac and cheese. Seasonal variations with added herbs or a hint of smoked paprika brighten up the crackers in fall or winter. Friends and family always appreciate how these homemade cheese crackers feel special but still familiar.
Your Questions Answered:
Can I make this sourdough cheese crackers ahead?
Absolutely. You can make the dough and refrigerate it overnight. Even baked crackers keep well in airtight containers for up to a week. Freezing is great too—just thaw before serving.
What’s a good substitute for cheddar in sourdough cheese crackers?
Parmesan or a sharp pecorino works nicely. You could also try mixing in smoked gouda for a different flavor. I once followed a Sourdough Cheddar Crackers – Tummy-Friendly Fermented Grain recipe that used a blend and loved the outcome.
Can I use fed sourdough starter or discard?
Both work. Using discard is a smart way to reduce waste while making these fermented dough crackers. Just make sure the starter isn’t too runny.
How thin should I roll the dough for the best sourdough cheese crackers?
Aim for about 1/8 inch thick. Any thicker and they won’t crisp as well, thinner might mean fragile crackers.
Can I add herbs or spices?
Yes! Garlic powder, rosemary, thyme, or paprika add lovely variety. I sometimes add a pinch of cayenne for a little heat.
Any tips for cutting perfect sourdough cheese crackers?
Use a sharp pizza cutter or knife, and don’t overlap slices on the baking sheet. Dock each cracker with a fork to prevent puffing.
How do I adjust this recipe for more or fewer crackers?
Simply double or halve the ingredients proportionally. The dough is forgiving and easy to scale.
Final Thoughts:
This sourdough cheese crackers recipe has been a standout in my collection because it’s dependable, delicious, and practical. Here are My Best Sourdough Cheese Crackers Tips:
- Don’t rush resting the dough—it’s key for flavor and rollability.
- Use sharp cheddar or a good quality cheese for the best taste.
- Roll the dough evenly to ensure uniform crisping.
I’ve also tested a few variations: mixing in parmesan for a sharper bite, adding herbs for a garden-fresh twist, and even using whole wheat flour for a heartier snack. My family’s favorite version includes smoked paprika for a little extra warmth. That one always gets requested at gatherings.
I encourage you to make these sourdough cheese crackers your own by swapping cheeses or seasonings to match your tastes. I hope you enjoy the deep flavor and crispy texture as much as I do. For a tune-up on savory snacks, try making this recipe alongside my Cream Cheese Sausage Balls or during a dessert break with Red Velvet Cream Cheese Bundt Cake.
Enjoy your kitchen time and happy baking! If you want more cracker inspiration, check out these fabulous takes on Sourdough Crackers with Olive Oil & Herbs | Love and Olive Oil and the Homemade Sourdough Cheez-It Crackers – Country Roads … for different flavor profiles you can try next.
And if you’re wondering about sweet treats after savory bites, give these No-Bake Oreo Cheesecake Bites a go for an easy dessert everyone loves.
Fellow home cooks, these sourdough cheese crackers are not just for snacking—they bring people together, provide that comforting chew-crispy combo, and fit in seamlessly with everyday cooking. Give them a try soon!
Sourdough Cheese Crackers
Crunchy and savory sourdough cheese crackers made from tangy sourdough starter and sharp cheddar, perfect for snacking or entertaining.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- Coarse sea salt for sprinkling (optional)
Instructions
- In a large mixing bowl, combine the sourdough starter, flour, shredded cheese, salt, and garlic powder.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the mixture into a dough ball, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- Cut into desired shapes using a knife or cookie cutter and place them on the prepared baking sheet.
- Sprinkle with coarse sea salt if desired.
- Bake for 15-18 minutes or until golden and crisp around the edges.
- Let cool completely on a wire rack before serving.
Notes
For extra flavor, try adding a pinch of smoked paprika or rosemary to the dough before baking.