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Sourdough Cheddar Crackers – Tummy Friendly Fermented Grain And Real Cheddar Cheese

Sourdough Cheddar Crackers. An easy, tummy friendly fermented grain recipe with real cheddar cheese.


Seriously, who doesn’t love cheddar cheese crackers?

I know they are a big hit in my family. But one thing I can’t do is bring myself to buy (unnaturally orange) crackers made with GMO wheat, artificial colors, and questionable ingredients. These Sourdough Cheddar Crackers don’t need to be shaped like perfect squares or little fish to make a big splash.


Sourdough Cheddar Crackers, Tummy Friendly Fermented Grain and Real Cheddar Cheese


Wholesome snacking at its best.

I’ve taken my original Sourdough Butter Cracker recipe and added real cheddar cheese. That’s all. Simple, wholesome ingredients that are traditionally fermented to create an easily digestible, crunchy, super cheesy snack cracker.

Sourdough Cheddar Crackers make the perfect snack for little hands.

We all want the best for our kiddos! Limiting the amount of processed foods our children eat can make a big impact on their health. So pack some of these sourdough cheddar snack crackers along on your next playdate or adventure.


Sourdough Cheddar Crackers, Real Food For Healthy Kids



4.25 from 12 votes
The perfect, traditionally fermented, cheesy snack cracker.
Sourdough Cheddar Crackers

A crunchy, tummy friendly, fermented grain, snack cracker.

Author: Butter For All
For the dough:
  • 228 Grams Sourdough Starter or Discard (just shy 1 cup at 100% hydration, stirred down)
  • 285 Grams Organic All Purpose Flour (about 2 cups)
  • 8 Grams Sea Salt (3/4 teaspoon)
  • 64 Grams Melted Butter (1/4 cup)
  • 105 Grams Filtered Water (just shy 1/2 cup)
  • 8 Ounces Cheddar Cheese Grated
The night before baking:
  1. Weigh or measure all the dough ingredients into a ceramic or glass mixing bowl.
  2. Mix the dough just until it comes together. There will be plenty of structure without developing extra gluten.
  3. Let the dough rest and rise, covered for 12-16 hours.
The next day:
  1. Preheat your oven to 350°.
  2. Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
  3. Cut 3 sheets of parchment paper that will fit a large baking sheet.
  4. Place one piece of the dough in the center of a piece of parchment and cover with the other sheet.
  5. Use your hand to flatten the dough into a large rectangle. Then use a rolling pin to roll it to a thickness of about 1/8th of an inch. Remove the top sheet of parchment paper.

    The easy to work with dough.
  6. Using a pizza cutter or knife cut the dough into cracker size squares. Prick (dock) each square twice with a fork to keep the dough from bubbling up in the oven.
    Cutting and docking the dough.
  7. Slide the parchment paper onto the baking sheet and set the crackers aside.
  8. Repeat these steps with the remaining dough.

  9. Bake the crackers for 30 minutes at 350°. Then turn the oven off and jar the door. I use a baking mitt between the door and frame to just barely keep the oven door open. Let the crackers cool completely in the oven.

  10. Once cool, store the crackers in an air tight container.
Recipe Notes

You may need to rotate the crackers once during baking or switch shelves to make sure they brown evenly.




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Friday 10th of July 2020

I just made these crackers, delicious!

Butter For All

Saturday 11th of July 2020

Hi Grace!

I'm so happy you liked them! :)



Friday 19th of June 2020

Thank you for the amazing recipe! These are absolutely delicious! I had to add more salt the second time around ( I use Himalayan salt) but they were still addictively yummy as is. Seriously easy recipe but such a crowd pleaser!

Butter For All

Thursday 25th of June 2020

Hi Iza!

I'm so pleased to hear it! Thank you 😊

Sourdough Cheddar Crackers – Food in the Time of Quarantine

Tuesday 26th of May 2020

[…] Butter for All Sourdough Cheddar Crackers […]


Sunday 10th of May 2020

I have made these for the family. My daughter and grands love them!!! You can not eat just one! I have made the dough leaving it out at room temperature. Another time I mixed the dough and put it in the fridge overnight. I let it come to room temperature the next day (a few hours until I got around to it). Delish! I call it my “quarantine” starter and hate to waste all the flour I have used. I always make a double batch too! From a Novice sour dough baker!


Friday 22nd of May 2020

This might be a stupid question, but when you're baking the crackers are you supposed to be doing 3 seperate round of baking or put the layers of parchment paper one on top of the other and bake them all at the same time? It's not really clear and I'm a relatively inexperienced baker so I'm not really sure what to do.

Butter For All

Monday 11th of May 2020

Hi Jan!

I'm so happy to hear it! Thanks for leaving your feedback and experience, it is always helpful to others to hear first hand!

Happy Baking!



Sunday 10th of May 2020

Should the dough be very wet and sticky?

Butter For All

Monday 11th of May 2020

Hi Lisa,

Is your starter at 100% hydration by weight? That is the most common problem when people have wet dough. The instructions for achieving 100% hydration and troubleshooting guide can be found here.

Hope this helps,