Crispy, Cheesy Ways to Use Sourdough Discard
If you keep a sourdough starter going, then you already know one thing for sure, you’re going to end up with discard. And while there are plenty of ways to use it, these crispy sourdough discard cheese crackers have quickly become one of my favorites.
Anytime I’m feeding my starter for bread, I intentionally feed a little extra just so I’ll have some discard left over. There’s just something satisfying about turning what some people throw away into something this good.
These crackers are crispy, cheesy, endlessly customizable, and honestly incredibly easy to make.
Why These Crackers Work So Well
The combination of sourdough discard and cheese creates a cracker that bakes up rich, crispy, and packed with flavor. The discard adds that slight tangy sourdough flavor, while the cheese helps create those golden crispy edges.
One of the things I love most about this recipe is how flexible it is. Once you understand the basic method, you can change the flavor profile however you want depending on what you have on hand.
Sharp cheddar gives a classic cheesy cracker flavor, parmesan creates an extra crispy texture, and pepper jack adds a little kick. You can also completely change the flavor just by switching up the seasoning blend.
Seasoning Ideas
This recipe works beautifully with all kinds of seasoning blends. Some of my favorites are ranch seasoning, lemon pepper seasoning blend, Italian seasoning, everything bagel seasoning, Old Bay seasoning, and taco seasoning.
This is also a great way to use homemade seasoning blends you already have in your pantry.
The Secret to Crispy Crackers
The biggest key to getting crispy crackers is spreading the mixture very thin. Thicker areas will stay softer and more chewy, while thinner areas become crisp and crunchy.
The other important step is allowing the crackers to cool completely before storing them. They continue to crisp as they cool, so don’t judge the final texture straight out of the oven.
If some areas crisp faster than others, simply break off the finished pieces and return the softer portions to the oven for a few more minutes.
Why I Bake Them in Two Rounds
Instead of trying to crowd everything onto one tray, I divide the mixture between two sheets of parchment paper. This allows the crackers to be spread thin enough to properly crisp.
While the first batch bakes, the second sheet is already prepared and ready to go. Once the first batch comes out of the oven, I simply slide the parchment paper off the hot sheet tray so the crackers can begin cooling, then place the second parchment sheet directly onto the tray and continue baking.
It makes the process quick, simple, and much easier to manage.
Easy to Customize
One of the best things about these crackers is how adaptable they are. You can use different cheeses, different seasoning blends, or even combine cheeses for different flavors and textures.
They’re perfect for snacking, serving alongside soup, adding to a charcuterie board, or just keeping around for something crispy and savory.
And best of all, it’s another delicious way to make sure none of that sourdough discard goes to waste.
Sourdough Discard Cheddar Crackers
Ingredients
- 200 g sourdough discard
- 1 cup shredded cheese of choice
- 1 tbsp melted butter
- 1-2 seasoning of choice
Cheese Ideas
- Sharp cheddar
- Parmesan
- Colby Jack
- Pepper Jack
- Asiago
Seasoning Ideas
Instructions
- Preheat oven to 350°F.In a bowl, mix together the sourdough discard, shredded cheese, melted butter, and seasoning until fully combined.Lay out two sheets of parchment paper. Divide the mixture evenly between them and spread each portion very thin. The thinner the mixture is spread, the crispier the crackers will be.Place one sheet of parchment onto a sheet tray or baking sheet and bake for 10 minutes. Remove from the oven and score into cracker shapes using a pizza cutter or knife.Return to the oven and continue baking for 20–25 minutes, or until golden brown and crisp. Begin checking after 20 minutes, as thinner areas and edges may finish sooner.While the first batch bakes, the second parchment sheet will already be ready to go. When the crackers come out of the oven, carefully slide the parchment paper off of the hot sheet tray so the crackers can begin cooling. Then place the second parchment sheet onto the tray and repeat the baking process.Allow the crackers to cool completely before breaking apart. They will continue to crisp as they cool.
Notes
- The thinner the mixture is spread, the crispier the crackers will be. Thicker areas will stay softer and more chewy.Thin, pourable discard works well for this recipe, but thicker cold discard from the refrigerator can also be mixed in to help thicken the batter slightly.Different cheeses will give different textures and flavors. Parmesan makes a crispier cracker, while cheddar, Colby Jack, and Pepper Jack give a slightly richer texture.If the outer edges finish before the center, simply break off the crispy pieces and return the tray to the oven for a few more minutes.These crackers continue to crisp as they cool, so allow them to cool completely before storing.Store in an airtight container once fully cooled. If they soften slightly over time, they can be crisped back up in the oven for a few minutes.