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Sourdough Discard Cheddar Crackers – Super Easy and Cheesy!

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I have a weakness for crunchy snacks, as do most people.

These super easy cheesy crackers are a perfect way to have that crunchy snack and satisfying cheesy goodness in an easily digestible real sourdough cracker.

A collage of sourdough cheddar crackers with text overlay.

Ever since I started making my classic Sourdough Discard Crackers With Rosemary and Olive Oil I have been dreaming of a cheesy version. I came up with my Buttery Parmesan Sourdough Discard Crackers and they are amazing but they don’t have the classic cheddar flavor I was after. So this is my third discard cracker recipe and just like the other two it is a winner!

Just take a look at that crispy cheesy goodness!

A bowl of cheesy sourdough cheddar crackers.

Watch the Cracker Making Process

The Cheddar You Use Makes a Difference 

I used a nice quality raw organic sharp white cheddar. The cheese doesn’t have to be raw for this recipe but the quality of the cheese does make a difference. You want to use a high-quality, dry-aged cheddar. I would personally avoid anything with artificial color or suspect ingredients.

If you know someone who makes real aged cheddar that would be even better! Or maybe you are super adventurous and want to try your hand at making your own cheese? If so, this recipe for Farmhouse Cheddar comes from the inspirational blogger Ashley Adamant, founder of Practical Self Reliance.

A bowl of sourdough cheddar crackers with text overlay.

These crispy cheddar crackers are made with fully fermented sourdough starter discard for an easy and fast REAL sourdough recipe.

Sourdough Discard Cheddar Crackers

Yield: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These easy four-ingredient sourdough cheddar crackers are the perfect answer to your snack cravings! Whip up a batch in as little as 1 hour, no extra fermentation required!



  1. Preheat your oven to 300°F.
  2. Using a whisk mix the sourdough starter, cooled butter, and salt together until no oiliness remains. Make sure the butter is completely emulsified!
  3. Whisk in the cheese.
  4. Spread parchment paper over an 18 by 13-inch (half sheet pan) baking sheet. The size of the baking sheet is extremely important. Two smaller baking sheets can be used but don't spread the batter too thickly on a smaller sheet or it will not get crispy.
  5. Using a rubber spatula spread the cracker batter in an even layer all the way to the sides of the baking sheet.
  6. Bake the crackers for 30 minutes. Remove the crackers from the oven and cut them into small squares using a pizza cutter or knife.
  7. Return the crackers to the oven and continue baking for 20 to 25 minutes, just until golden brown.
  8. Turn the oven off and crack the door. To thoroughly dry the crackers, allow them to cool completely in the oven.
  9. Store them in an airtight container.

Looking for a Fluffier Fermented Cracker?

Try either of the two versions of my overnight sourdough crackers.

Rustic Sourdough Butter Crackers

Making Rustic Sourdough Butter Crackers - Close Up Of The Texture

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

The perfect, traditionally fermented, cheesy snack cracker.


Monday 28th of September 2020

Amazing recipe! My husband and boys (and myself) devoured the batch of crackers in less than 12 hours! This recipe is a keeper for our family!

Butter For All

Monday 28th of September 2020

Hi Kay!

I'm so happy to hear it. Cheese crackers don't last long around here either :) Thanks for the feedback!



Wednesday 10th of June 2020

I tried this recipe last week and the flavor is spectacular! My only problem is that my discard is like glue and doesn't have the consistency yours does in the video (when you pour it out of the container - mine won't do that it is so thick). So it makes it near-impossible to spread onto the cookie sheet (even after letting it come to room temperature). Would you recommend adding water to mine to solve the problem? Also, mine is like a bread except for the edges where it is crispy. Any recommendations on how to get mine crispy? I'm addicted to the flavor so "must" figure these two things out so I can bake crackers left and right. Thanks!


Saturday 18th of February 2023

@Kathy, I had the same problem and took a piece of parchment paper and put it ontop, rolled it out and then removed the parchment. Hope this helps!

Butter For All

Friday 12th of June 2020

Hi Kathy,

You may need to feed your starter more often and use fresher discard. While I call it "discard" it's really just older starter that is removed prior to feeding in anticipation of baking bread. If you are actually storing your discard for long periods of time and it's losing all its gas, I could see this becoming a problem. You could try adding a little water until its the right consistency, but like I said I think using more active sourdough starter would do the trick. Also make sure it at 100% hydration by weight. You might like to try my Crepes RecipeSoft And Chewy Sourdough Crepes – Traditionally Fermented For Easy Digestion with your older thicker starter! Hope that helps!



Monday 25th of May 2020

Great recipe! I used Dubliner cheese. I love it because it has the sharp bite of an aged white cheddar, with a hint of nuttiness. I also added a few cracks of black pepper. Will make them again for sure!

Butter For All

Wednesday 27th of May 2020

Ooo Kim.

I like the addition of cracked pepper. Nice! Thanks for sharing!


John Baratta

Sunday 3rd of May 2020

Hi Courtney, We have been making all three of your cracker recipes and this cheddar cheese one is our (current) favorite. They are so good I made two batches this weekend!

Thanks again, John

Butter For All

Tuesday 5th of May 2020

I'm so happy to hear it, John! Thank you for the feedback!


Saturday 11th of April 2020

Why do you use 1/4 cup butter in this recipe and 1/2 cup in the others?

Butter For All

Monday 13th of April 2020

Hi Marsha,

The cheddar cheese in the recipe has enough oil that only 1/4 cup is needed. Hope this helps!


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