Absolutely! Here’s a super easy, quick, 5-ingredient recipe for Sourdough Discard Cheese Crackers. They’re tangy, cheesy, crispy, and come together in under 30 minutes — perfect for using up that discard without a long fermentation.
🧀 Ingredients (exactly 5)
Ingredient Amount Notes
Sourdough discard 1 cup (240g) Unfed, straight from the fridge is fine
Sharp cheddar cheese 1 cup (120g) Finely grated; pre-shredded works but fresh is better
Melted butter 4 tbsp (56g) Unsalted or salted — if salted, reduce added salt
All-purpose flour 1 cup (120g) Can sub whole wheat or GF blend
Salt ¼ tsp Optional if using salted butter or salty cheese
Optional 6th ingredient (not counted): A pinch of garlic powder, paprika, or rosemary if you want extra flavor.
👩🍳 Instructions (10 minutes prep + 12-15 minutes bake)
- Preheat & Prep
· Preheat oven to 350°F (175°C).
· Line a baking sheet with parchment paper (do not use foil — crackers will stick).
- Mix Dough
In a medium bowl, combine:
· Sourdough discard
· Melted butter
· Grated cheddar cheese
· Salt
Mix well. Then add flour and stir until a soft dough forms. It will feel a bit sticky but should come together into a ball.
- Roll Out
· Place dough between two sheets of parchment paper (this prevents sticking without extra flour).
· Roll to ⅛-inch thickness (thinner = crispier crackers).
· Peel off top parchment.
- Cut & Dock
· Cut into squares with a pizza cutter or knife.
· Poke each cracker with a fork (to prevent puffing).
· Transfer parchment with cut dough directly onto baking sheet.
- Bake
· Bake for 12–15 minutes.
· Check at 10 minutes — edges should be golden brown, centers slightly puffed.
· For extra crispness: flip crackers and bake 2–3 more minutes.
- Cool & Store
· Let cool completely on the pan (they crisp up as they cool).
· Store in an airtight container at room temp for up to 1 week (if they last that long!).
🔥 Pro Tips for Success
Issue Fix
Crackers are soft/chewy Roll thinner OR bake 2-3 minutes longer
Sticking to parchment Chill dough 10 minutes before rolling
Burned edges but soft centers Oven too hot — lower to 325°F next time
Want even faster? Score dough into squares but bake as one large sheet → break apart after cooling
🧂 Flavor Variations (still basically 5 ingredients)
· Spicy: Add ¼ tsp cayenne or red pepper flakes
· Herby: Add 1 tsp dried rosemary or thyme
· Everything Bagel: Sprinkle with everything bagel seasoning before baking
· Parmesan & Black Pepper: Swap cheddar for parmesan, add ½ tsp coarse black pepper
📦 How to Use Discard for This Recipe
· No need to feed your starter — use discard directly from the fridge, even if it has hooch on top (just stir it in).
· Thick discard? Fine. Thin discard? Still works — just add 1–2 extra tbsp flour if dough is too sticky to roll.
· Active starter? Works too, but crackers will be slightly puffier (still delicious).
These crackers taste remarkably like Cheez-Its, but better — tangy, buttery, and addictive. Let me know if you’d like a gluten-free or vegan adaptation!