Sourdough Cheese Crackers

Who needs Cheez-its when you can enjoy your own sourdough cheese crackers?! With the addition of sourdough discard starter, these crackers take on a whole new depth of flavor. After you’ve made these once, you’ll never want to go back!

My younger brother absolutely LOVES Cheez-its. A lot. However, Cheez-its contain tertiary butylhydroquinone (TBHQ) a chemical used to preserve the shelf lives of processed food, and the side effects of this chemical include nausea and vomiting.

Unfortunately, my brother has had to deal with these consequences on multiple occasions after eating too many Cheez-its. You’d think he’d learn not to eat a whole box of Cheez-its in one sitting, but he hasn’t.

One day, we decided to make our own cheese crackers, instead of buying them, and the results were delicious! While I can’t say that we have never bought Cheez-its since, they certainly have lost their appeal and don’t taste nearly as good.

Made with real cheese and no preservatives, these homemade cheese crackers are just as yummy as Cheez-its and much healthier. Even if you do accidentally eat the whole batch of these crackers, you won’t have to worry about poisoning from TBHQ. – not that I would recommend it, just saying. 🙂

Additionally, sourdough discard starter lends a delicious (and addicting) flavor to these cheese crackers, and they are perfect for using up that extra starter you just can’t bear to throw out.

Sound like something you’d enjoy? Read on to learn how to make your own sourdough cheese crackers!

Why make your own Cheese Crackers?

Making your own sourdough cheese crackers allows you to enjoy all the cheesy goodness of Cheez-its without experiencing all the side effects of chemicals like TBHQ. You’ll never know the difference and will feel better after eating your own crackers.

While it might seem like a lot of time and effort to make your own crackers, they actually are simple to bake. In the time it would take you to drive to the store, buy Cheez-its, and drive home, you can have a batch of your own crackers fresh out of the oven and ready to eat.

Also, on days when you have a lot of sourdough discard, these crackers are a great recipe to make. They come together quickly and use ingredients you likely already have in your pantry and fridge, ensuring you won’t have to make an extra trip to the store.

Tips for making your own Cheese Crackers

• Because of the addition of sourdough starter, this dough can be hard to mix, which is why I recommend using a blender or an electric mixer when making the dough. You don’t have to, but it is certainly helpful.
• If you want, you can refrigerate the dough for your cheese crackers before baking them. Simply cover the bowl and put in the fridge until you’re ready to bake them.
• Roll out your dough as thin as you can. Doing this will make sure that your crackers turn out crispy. If you don’t, they may turn out chewy rather than crispy, but they’ll taste delicious all the same!
• Make sure to prick the crackers with a fork before putting them in the oven! This will make sure they don’t puff up with steam while they bake.
• Although I cut the crackers before baking them, when I take them out, I usually have to use a knife to separate them after they come out. The cheese tends to make the crackers stick together.

Variations of Cracker Flavors

Feel free to get creative with your cracker flavors! Here are a few ideas to get you going:

• Parmesan – 2 cups shredded Parmesan + 2 tsp garlic salt
• Spicy Cheddar – 2 cups shredded Cheddar + 1/2 tsp cayenne pepper
• Mozzarella – 2 cups shredded Mozzarella + 1 tsp basil + 1 tsp oregano
• Swiss – 2 cups shredded Swiss + 2 tsp dill

Tools you may need

To make these crackers you will need

• Parchment paper
• Baking trays
• Pizza cutter
• Blender OR electric mixer

Ingredients for Homemade Cheese Crackers

These crackers are made with

• 1 cup flour
• 1 cup discard sourdough starter
• 1/4 cup softened butter (1/2 stick)
• 2 cups shredded cheddar cheese
• 1 tsp salt, plus more for topping
• 1 tsp baking powder

How to make Cheese Crackers

Preheat the oven to 425 degrees Fahrenheit. I like to use the convection setting on my oven.

Combine all the ingredients in a blender and blend until a smooth dough forms. You can use a spoon to scrape the sides of the blender and incorporate all the cheese into the dough.

Alternatively, you can also make this dough with an electric mixer: Using an electic mixer, beat the butter and cheese together until well combined. There will still be chunks of shredded cheese; that’s ok! Mix in the sourdough discard starter. Once that is combined, add the flour, baking powder, and salt. If need be, use your hands to form the dough into a ball.

Divide the dough into 2 balls. On a sheet of parchment paper, use a rolling pin to roll one of the dough balls to a 1/8 inch thickness. The crackers will rise in the oven, so the thinner you roll the dough, the crisper your crackers will be.

Starting on one side, use a pizza cutter to make vertical cuts, about 1 inch wide across the dough. Next, make 1 inch wide horizontal cuts across the dough so that you end up with a grid of squares.

Use a fork or toothpick to prick the center of each cracker. This will prevent your crackers from filling with steam in the oven. Sprinkle with salt. Then repeat for the other ball of dough.

Bake for 15 minutes. You can cook them longer if you like your crackers crisper. If the crackers on the outside get too brown, break them off and take them out of the oven. Then cook the rest of the crackers until they are crispy. Once you take them out of the oven, let cool, and then use a knife to break them apart. Store in an airtight container for up to a week (if they last that long!)

Did you enjoy these Sourdough Cheese Crackers?

If so, check out more recipes at the Kitchen Counter here!

Let me know how your crackers turned out in the comments below!

1. 

   Sorry it was unclear! Bake the cookies at 350 degrees Fahrenheit. Hope that helps!
2. 

   There is no bake temp 😔

3. 

   For sure! You can definitely use cocoa powder instead.

4. 

   Can I make this without the coffee? If so, what do I need to replace it with?

5. 

   I have not tried this so I can’t say for sure how it will turn out when you bake the…

6. 

   I look forward to trying this recipe. Can I use tofu spread instead of regular cream cheese–due to lactose intolerant…

7. 

   So glad your family enjoys them! Yes you can find lots of other sourdough recipes at the kitchen counter.
8. 

   Hi Hannah. Love this recipe. Super easy and my family loves them. They don’t last long with 3 teenagers. Do…

9. 

   Yes absolutely! Here is a link to how to start your own:https://oldfashionedinspiration.com/how-to-make-starter-for-sourdough-bread/

10. 

    Can I start my own starter? If so, how can I make it?
11. 

    I’m so glad!

12. 

    I tried this recipe today. I was a little nervous when I rolled it out and thought it may be…

13. 

    Hi Crystal! That’s such a great idea to use strawberry yogurt! This recipe was intended for regular flour, not self…
14. 

    I made these with strawberry yogurt that was not Greek so I increased flour by 1/2 cup. I found there…

15. 

    No, I’ve never tried baking it in an 8 x 4 inch loaf pan. Considering the amount of bread dough…

16. 

    Hannah, have you ever baked this recipe as a single sandwich loaf? If so, do the measurements work for an…
17. 

    Yes, you can absolutely do the rest for 8 hours during the day instead of at night if you like.

18. 

    When doing the overnight rest, is it ok to do during the day for 8 hrs?

19. 

    Yes, you can put the dough in the fridge overnight, just try to bake them within 24 hours.
20. 

    Ordering if you can ferment these a bit, maybe put the dough in the fridge overnight?

21. 

    Yes! I would try to bake the pizza within 24 hours of making the dough for best results.

22. 

    Is it ok to leave it overnight in the fridge before baking?
23. 

    Thanks for the quick reply and clarification!

24. 

    This recipe makes 2 loaves!

25. 

    Does this recipe yield 2 loaves or just 1? You say you need 2 loaf pans, but it doesn’t seem…
26. 

    Thanks for pointing that out! I meant brewed coffee, I’ll change that to make it more clear.

27. 

    Hello! When you say coffee, what do you mean exactly? Brewed coffee, espresso, dry instant coffee, dry instant espresso….??

28. 

    That’s great! Let me know what you think!
29. 

    I can’t wait to try them! I just mixed everything together!! Bagel bites are my favorite!!

30. 

    I used a liquid lemonade with sugar. You can use homemade or store-bought, whatever you prefer!

31. 

    Hello please tell me more about the pink lemonade….a powder or a liquid? Homemade or store mix? With sugar? Thank…
32. 

    Hi Ashley, Sorry to hear that! Sometimes if you over-proof the dough it won’t rise as well in the oven.…

33. 

    I made two batches … first one is in oven now. I baked 20 mins and not much of a…

34. 

    I have not tried this, but it seems like you could. I would roll the dough out into a circle…
35. 

    Can this be put in the freezer

36. 

    If you help make them :)

37. 

    i expect these thanksgiving morning!
38. 

    So glad you enjoyed them! Thanks for sharing!

39. 

    I tried this recipe today and loved how the bagels came out. They were chewy & delicate – loved the…

40. 

    yummm
41. 

    Thanks Allie :), Let me know how it turns out!

42. 

    I will!

43. 

    This sounds like heaven! I cannot wait to try this!
44. 

    you better make this over break!

45. 

    Absolutely!

46. 

    Could I use honey instead of maple syrup?
47. 

    Awesome! So glad you enjoyed them!

48. 

    These were SOOOO good! I’ll be making more and freezing for easy breakfasts for the kids during the school year!

49. 

    Glad you liked them! Making sure to pinch the dough tightly once you’ve wrapped it around the cream cheese will…

50. 

    I made these exactly by the recipe and they are delicious! I have a question, how to you keep the…

51. 

    Thanks Yaya! :)

52. 

    Hi Hannah! Pink lemonade! Very interesting! The bread is gorgeous and I bet it’s yummy,too! Happiest of Days to you,…

53. 

    oh my goodness Hannah you are to kind to give us this recipe I have to say I’ve made this…

54. 

    A triumph.

55. 

    2 tsp of cream cheese is just the right amount!

56. 

    2 tsp or 2 TBSP of cream cheese? It says both a few different places. Thanks!

57. 

    That sounds so good! Love ya too!

58. 

    Yes, you can reduce the amount of sourdough starter you use. Some other things to try would be reducing the…

59. 

    Hannah Bell, My basil (green and purple) is thriving so this might be the year!!! My B & B guests…

60. 

    These are very delicous. I stuffed 1/2 with cream cheese and 1/2 with herb cheese (alouette). My only issue is…

61. 

    On the counter will work the best :)

62. 

    Do I let it proof on the counter or fridge? Thanks

63. 

    Hope you like them! :)

64. 

    Aww lemon, my favorite flavor😊🍋 I can’t wait to make these!

65. 

    Thank you for confirming!

66. 

    Yes, 5 tsp is correct. Hope you enjoy them!

67. 

    These look delicious and I plan to bake them tomorrow. I just wanted to confirm it’s 5 tsp of baking…

68. 

    I used AP flour, because that’s what I had at the time, but either would work!

69. 

    AP flour or bread flour??

70. 

    Thanks Emma! I love it a lot too! :)

71. 

    This is my go to sourdough bread recipe!

72. 

    Active starter works best for these!

73. 

    Does the starter need to be active or will discard work?

74. 

    That sounds so yummy! You can store leftover bagel bites in an air-tight container in the fridge for about 3-4…

75. 

    I’m trying everything seasoning and cinnamon sugar. How do I store the leftovers?

76. 

    Oh this looks so good! Now I’m hungry!

77. 

    Yes, I cover it with a towel or beeswax cover. If your kitchen is on the warmer side, this can…

78. 

    Trying it now. It was soupier than the photo as I out it in he fridge just now. I covered…

79. 

    A serving is meant to be about 1/10 of the recipe, but how many crackers that is will depend on…

80. 

    The nutritional value info says that the recipe yields 10 and 1 is a serving size. Does that mean that…

81. 

    Let me know how it turns out! Hope you enjoy it!

82. 

    Hannah, the recipe looks delicious. I can’t wait to give it a try. Thanks for sharing! Linda

83. 

    Oh my goodness! This looks amazing and I love Tillamook’s mudslide ice cream 🍦

84. 

    I’m so glad you enjoyed them!

85. 

    2nd time making… delicious and simple Thank you

86. 

    Wow! This looks amazing 🤩

87. 

    I just love the name! It sounds so fancy 😁

88. 

    It comes out to about 2 cups of shredded zucchini.

89. 

    How many cups of zucchini would “2 medium zucchini” come out too? Making with extra large garden zucchini.

90. 

    Mmm! These look delicious and my blueberry bushes are bursting with ripe berries!

91. 

    I’m so sorry for the confusion! I meant to write 2 tsp of baking soda not baking powder. Thank you…

92. 

    I just made this, but was confused on wether to use baking soda or powder because you have both listed-soda…

93. 

    Yes, you can! Just make the increase the flour to 1 1/2 cups. You may also need to add a…

94. 

    Can you do this without the sourdough discard?

95. 

    I love putting zucchini and chocolate together, and now I get to use sourdough too! I can’t wait to try…

96. 

    Thanks Ashley! :)

97. 

    This just reminded me how sad I was when Starbucks discontinued selling their bagel bites, but now I can make…

98. 

    This bread is so yummy with just the right amount of that sourdough flavor!

99. 

    These look incredible!🤩

100. 

     You can use sourdough discard for these scones because the baking powder will make them rise. Hope you enjoy them!