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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.


Thursday 30th of September 2021

30 minutes was too long for my oven! I checked them as 20 and they were just about burned. Doing the second batch now and will keep an eye on them after 10 mins! The crackers that didn’t burn are amazing!

Butter For All

Thursday 7th of October 2021

Thank you for the feedback! I will make sure to make notes in all my cracker recipes as it seems like this is a consistent consideration!


Monday 15th of March 2021

I'm not sure how wholesome they are when I can't stop eating them. Absolutely delicious. Parchment paper trick works wonders as I never had this kind of luck when using other recipes. Making another batch today! Thank you!

Butter For All

Tuesday 16th of March 2021

Hi Vickie!

Haha, I know! I'm so glad you are having such great success. Thanks for taking the time to leave me positive feedback!



Saturday 6th of March 2021

I LOVE these crackers! My kids like them on the thinner side though and so I usually halve the recipe and proceed accordingly on two baking sheets.

Question: If I make two batches, could I cool the first batch out of the oven while the second batch bakes? Or do I have to let it cool in the turned off oven and preheat the oven again for the second batch?

Butter For All

Sunday 7th of March 2021

Hi Gigi!

I'm so glad you are enjoying the recipe! Its always a good idea to split the dough if you don't have the half sheet pan size baking sheet!

It is best to bake the crackers one sheet at a time. What you could do is remove the first sheet after the completed baking, bake the second sheet, then add the first sheet back to the oven to let them finish together with the door cracked.

Hope that helps,



Monday 18th of January 2021

does this dough rest for 12 -16 hours on the counter or in the fridge?


Tuesday 19th of January 2021

@Butter For All, Thank you for the information. I am hoping my picky grandson likes them since they seem more nutritious than the standard discard crackers. We need to bulk him up so I am thinking of adding peanut butter powder to up the protein. I do not think it will affect the taste.

Butter For All

Monday 18th of January 2021

Hi Debbie!

These ferment at room temperature. But if you have a fast starter you can always adjust the time as needed!

Hope you love them!


Sunday 22nd of November 2020

Can this recipe be used as a pie crust?

Butter For All

Saturday 28th of November 2020

Hi Koko,

What an interesting idea! I think it would work if you made sure to dock it well and then par-bake it until it was pretty much done.I'm excited to know if it works, so let me know if you end up trying it!


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