These taste like a homemade version of the cheesy, boxed crackers you grew up snacking on — same golden, savory crunch, but made with real sharp cheddar, butter, and whatever’s sitting in your discard jar. They come together in one bowl, roll out thin, and bake up crisp enough to survive a lunchbox. This is one of my favorite ways to use a big, overdue discard.

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Why You’ll Love It

Uses up a full cup of discard in one go
Tastes like a from-scratch version of the boxed cheesy crackers, with real cheddar doing all the work
Bakes up genuinely crisp, not soft or chewy — they hold their crunch for days
Great lunchbox or snack-drawer staple that travels well
Dough can be made ahead and chilled for up to 2 days before baking

Ingredients & Equipment

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Sourdough discard: Unfed straight from the jar works perfectly here.
Sharp cheddar cheese: Finely shredded from a block gives the best flavor and texture; pre-shredded bagged cheese works in a pinch.
Unsalted butter: Softened, so it creams smoothly with the cheese.
All-purpose flour: The base of the dough.
Fine salt: For seasoning — don’t skip it, the cheese alone isn’t enough.
Garlic powder: Adds a savory background note.
Smoked paprika: Optional, but it deepens the color and adds a faint smokiness.
Rolling pin: For rolling the dough thin and even.
Pizza cutter: Makes quick, clean cuts into squares; a sharp knife works too.
Baking sheet: Line with parchment for even baking and easy cleanup.

Sample Schedule

Day 1

Mix the dough and chill for 30 minutes
Roll, cut, and bake

Sourdough Discard Cheese Crackers

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Prep Time 20

Cook Time 16

Rest Time 30

Total Time 1 6

Servings: 60 crackers

Course: Appetizer, Snack

Cuisine: American

Calories: 25

Ingredients Equipment Method Notes

Ingredients

1 cup sourdough discard
1 cup sharp cheddar cheese, finely shredded
4 tbsp unsalted butter, softened
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp smoked paprika

Equipment

Rolling Pin
Pizza Cutter
Baking sheet

Method

Beat the softened butter and shredded cheddar together until well combined.
Mix in the sourdough discard until smooth.
Add the flour, salt, garlic powder, and paprika, and mix until a soft dough forms.
Shape into a disc, wrap, and chill for at least 30 minutes.
Roll out to about 1/8 inch thick on a floured surface and cut into 1-inch squares. Poke each one once with a fork.
Preheat the oven to 375°F (190°C) and bake on a parchment-lined sheet for 14 to 18 minutes, until golden and firm.
Cool completely on the pan before storing.

Notes

If you want these extra sharp, add a couple tablespoons of finely grated Parmesan along with the cheddar — it pushes the flavor closer to the boxed version people grew up on. I’ve also swapped in pepper jack for a spicier version, which disappears fast whenever I bring it to a potluck.

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How to Make It

1Cream the butter and cheese. In a medium bowl, beat the softened butter and shredded cheddar together until well combined and no large streaks of butter remain.

2Mix in the discard. Add the sourdough discard and stir until the mixture is smooth and evenly combined.

3Add the dry ingredients. Add the flour, salt, garlic powder, and smoked paprika. Mix until a shaggy dough forms, then finish bringing it together with your hands — it should feel soft but not sticky.

4Chill the dough. Shape the dough into a flat disc, wrap it, and refrigerate for at least 30 minutes. This makes it much easier to roll thin.

5Roll and cut. On a lightly floured surface, roll the dough out to about 1/8 inch thick — thinner than you’d think, since these puff slightly in the oven. Cut into 1-inch squares with a pizza cutter or knife, and poke each one once in the center with a fork so they bake flat instead of bubbling up.

6Bake. Preheat the oven to 375°F (190°C). Transfer the crackers to a parchment-lined baking sheet, leaving a little space between them, and bake for 14 to 18 minutes, until golden brown and firm at the edges. Let them cool completely on the pan — they crisp up further as they cool.

Tips & Troubleshooting

Rolling the dough thin is the single biggest factor in getting a crisp, crunchy cracker instead of a soft one — if in doubt, go thinner. A finely shredded, sharp cheddar melts more evenly into the dough than a pre-shredded bag (which is often coated in starch to prevent clumping) and gives a stronger cheese flavor. If your crackers puff up unevenly in the oven, dock them a second time with the fork before baking next round.

How to Store

Once fully cooled, store in an airtight container at room temperature for up to a week — if they lose their crunch, a few minutes in a low oven will crisp them back up. The unbaked dough disc also freezes well for up to 2 months; thaw in the fridge overnight before rolling.

Nutrition

Nutrition values are estimates per cracker and will vary based on exact ingredients used.

25
CALORIES

2
CARBS (G)

1
PROTEIN (G)

1.5
FAT (G)

0
SUGAR (G)

Desi’s Notes

If you want these extra sharp, add a couple tablespoons of finely grated Parmesan along with the cheddar — it pushes the flavor closer to the boxed version people grew up on. I've also swapped in pepper jack for a spicier version, which disappears fast whenever I bring it to a potluck.

Before You Bake

Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.

Sourdough Discard Cheese Crackers

Why You’ll Love It

Ingredients & Equipment