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Sourdough Cheddar Crackers – Tummy-Friendly Fermented Grain and Real Cheddar Cheese

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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.

A bowl of sourdough cheddar crackers with text overlay.

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.

A bowl of sourdough cheddar crackers,

Sourdough Cheddar Crackers Make the Perfect Snack for Little Hands.

We all want the best for our kiddos! Limiting the amount of processed food 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.

A bowl of sourdough cheddar crackers with text overlay.

The perfect, traditionally fermented, cheesy snack cracker.

Sourdough Cheddar Crackers

Yield: 12 servings
Cook Time: 30 minutes
Total Time: 30 minutes

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


For the Dough:

  • 228 grams (just shy 1 cup) sourdough starter or discard at 100% hydration, stirred down
  • 285 grams (2 cups) organic all-purpose flour
  • 8 grams (1 teaspoon) sea salt
  • 56 grams (1/4 cup) melted butter
  • 105 grams (just shy 1/2 cup) filtered water
  • 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, at room temperature for 12 to 16 hours.

The Next Day:

  1. Preheat your oven to 350°F.
  2. Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
  3. Cut three 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 1/8 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°F.
  10. Turn the oven off and crack the door. I use a baking mitt between the door and oven frame to keep it from closing completely. Let the crackers cool and continue drying out in the oven.
  11. Once cool, store the crackers in an airtight container.


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


Friday 7th of April 2023

These are amazing and my kids said they taste just like a cheez-it. They are perfectly crisp and have a wonderful flavor!!

Butter For All

Friday 7th of April 2023

So happy to hear that, Nicolette! Thanks so much for leaving your review :)


Monday 3rd of April 2023

Is it possible to use milk kefir for this? I have no sourdough starter currently

Butter For All

Tuesday 25th of April 2023

Hi Charlotte!

I bet they would be great. Use a little baking soda (1t) to help them rise in the oven.


Monday 20th of March 2023

Very tasty! 30 minutes in my oven too long!

Butter For All

Monday 27th of March 2023

Hi Rosa!

You can eat the browning edges first 😉! Try turning the temp down 25 degrees. If it's still browning fast, lower the temp even more.


Tuesday 17th of January 2023

I left my dough overnight and it didn’t rise? Could it be my starter was not active enough? Should I toss the dough?

Butter For All

Wednesday 18th of January 2023

Hi Hope,

As long as you have recently fed your starter and it was bubbly it should be fine. I would just give it a little longer. Or you can go ahead and roll it out, then let it proof before baking. Having it thin might help it warm up it the the house was on the cool side.

I hope they work out great for you!!!


Saturday 3rd of December 2022

I just tried this recipe it it is soooo good! Thank you for sharing. I eat keto so was curious if you could provide nutritional content. I’d be most curious about carb count. It difficult at times to find good, keto friendly recipes. Thank you in advance.

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