Family Favorite Sourdough Discard Cheese It Crackers
Out here on the homestead, I’m always looking for new ways to use up my sourdough starter discard—especially ones that double as easy snacks for the kids. Some of our go-to sourdough discard recipes include graham crackers, ranch oyster crackers, and now these golden, crispy sourdough discard Cheez-It crackers that are giving store-bought Cheez-Its a run for their money.
They’re simple to make, packed with real cheddar cheese, and don’t include any artificial flavors. This homemade version is a great way to turn your leftover sourdough discard into something savory, snackable, and seriously addicting.
Why We Love These Homemade Sourdough Crackers
This cracker recipe is a great snack and an easy win during our school days or evening downtime. Made with pantry staples like unsalted butter, shredded cheddar, and discard from your own sourdough starter, it’s the kind of thing you’ll end up making on repeat.
The cracker dough comes together quickly—no rise time required—and once baked, the delicious crackers store well in an airtight container on the counter for days. But let’s be honest: ours rarely last that long.
Tools You’ll Need
These help make the process smoother, though you can get by with what you have:
- Rolling pin or bench scraper
- Pizza cutter or sharp knife to score the dough
- Sheet pan or large baking sheet
- Piece of parchment paper for easy cleanup
- Optional: food processor if you want to pulse the cheese in
Optional Flavor Boosts
Mix these into the dough or sprinkle on top:
– Parmesan cheese
– Nutritional yeast
– Garlic powder
– Chives
Get creative!
Cheez It Copycat Crackers
Ingredients
- 1 cup sourdough starter discard
- 1 cup real cheddar cheese finely shredded
- 4 Tbsp butter melted
- 1 tbsp flake salt divided
- 1/4 cup all-purpose flour + more for rolling out
- Optional: 1/4 tsp garlic powder dried herbs, or a spoonful of nutritional yeast for flavor
Instructions
- Preheat oven to 350°F
Combine ingredients. In a mixing bowl, stir together the discard, cheddar, butter, flour, and 1/3 of the salt. The dough will be soft but manageable.
Roll out dough. Lightly flour your counter and roll the dough into a thin layer. Use a rolling pin and sprikle suface with flour as needed to prevent sticking. Thickness matters here—a too-thick cracker may turn out chewy.
Score and salt. Transfer to a sheet pan lined with parchment. Score into small squares using a pizza cutter or sharp knife. Sprinkle the top of the crackers with the remaining salt.
Bake. Place in your preheated oven for about 10-15 minutes, checking around the 7-8 minute mark depending on your oven and thickness of the dough. You're looking for golden brown edges and a firm texture.
Cool and break. Let cool before breaking into individual crackers. Store in a glass jar or other airtight container at room temperature.
Notes
FAQ: Sourdough Discard Crackers
How long do sourdough crackers last?
Stored in an airtight container at room temperature, these stay fresh for up to 5 days. To re-crisp, pop them in a hot oven for a few minutes.
Can I freeze the cracker dough?
Yes! Wrap half of the dough in plastic wrap and freeze for later. Thaw fully before rolling.
Do I need an active starter for this?
Nope. This is a perfect use for excess starter discard, especially when you’re not baking bread.
What if I don’t have cheddar?
Use your choice of cheeses—mozzarella, pepper jack, or a parmesan cheese blend all work great.
Is sourdough discard good for you?
It’s rich in good bacteria, and while this is a snack food, it’s still a delicious way to use discard without waste.
My only issue is soggy crackers—what went wrong?
Most likely, your dough was too thick or underbaked, or both! Watch for those golden brown edges and bake longer if needed.
More Recipes for That Discard Pile
If you’re on your sourdough journey, you know the discard adds up fast. Here are some other favorites to try:
Final Thoughts
It doesn’t take much—just a handful of ingredients and a little time—to make these copycat Cheez crackers. And the best part? They’re real food, made with real ingredients, from your own hands and kitchen.
They’ve been a huge hit over here, and I hope they’re the same in your home. If you make them, tag me over on Instagram. I’d love to see your take!
I followed the directions perfectly. There isn’t enough flour or something in your recipe. Even after putting it in the refrigerator, it was so incredibly soft… not a dough at all… could not roll it out.
I just threw it away.
I’m so sorry it didn’t turn out for you! I’ve made this recipe many times and it always comes together well on my end, but I know sourdough discard can vary a lot from one kitchen to the next. I tend to keep mine fairly thick, which makes a big difference in the final dough texture. If yours is on the runnier side, try adding a bit more flour—about 1/4 cup at a time—until the dough is firm enough to roll out. I hope you give it another try! 🙂