Easy, Puffy Sourdough Discard Crackers with Cheese & Freshly Milled Flour

Looking for a way to transform your sourdough discard into something both delicious and versatile? This recipe for easy, puffy sourdough discard crackers with cheese will become a staple in your home. Made with freshly milled whole wheat flour, cold butter, grated cheese, thyme, and a touch of sea salt and garlic powder, these crackers are the perfect blend of crunch and flavor. They’re ideal for a charcuterie board, dipping into your favorite spreads, or simply snacking on their own.

This cheesy sourdough cracker recipe is a great way to use up leftover sourdough discard. I always seem to have excess starter even though I do not discard often because I put it in the fridge on the three days I’m working. The fun thing about this recipe is you can tweak the dried herbs as you would like to make it your own! 

why make sourdough discard crackers?

If you’ve been on a sourdough journey, you’ve likely encountered the dilemma of leftover sourdough discard. Instead of wasting it, this recipe offers a delicious way to use sourdough discard while making something homemade and wholesome. Whether it’s your first time experimenting with discard recipes or you’re a seasoned baker, these crackers are incredibly easy to make and customizable to your taste.

ingredients to make sourdough discard crackers with cheese and freshly milled flour

You’ll need:

• Unfed sourdough starter – use sourdough starter discard straight from the fridge 
• Whole wheat freshly milled flour – helps to add nutrition
• Cold butter – cubed, this will help create a flaky texture
• Grated cheese – you can use cheddar cheese, parmesan cheese, Gruyere cheese, or a mixture
• Fresh thyme – for a savory herbal note or substitute for your favorite herbs! 
• Sea salt – I use Redmond Real Salt
• Garlic powder
• Cold water – helps to bring your dough together

useful tools to have to make homemade sourdough crackers 

• food process or high powered blender with a pulse option
• baking or cookie sheet lined with parchment paper
• rolling pin 
• pizza cutter or cracker cutter

Needing to make your own sourdough starter? 

instructions

1. Mix the Dough: In a food processor, combine sourdough discard, freshly milled whole wheat flour, cold butter (cubed), grated cheese, and thyme. Pulse until tiny crumbs form. Gradually add water until the cracker dough comes together into a dough ball, being careful not to over mix. 
2. Rest the Dough: Cover with plastic wrap and let it rest in your fridge for about 30 minutes to hydrate the flour and allow the dough rest.
3. Roll and Cut: Roll out the dough on a lightly floured piece of parchment paper to a thin layer. Use a pizza cutter to slice into rectangular shapes or desired cracker sizes.
4. Season and Bake: Sprinkle the top of the dough with sea salt and garlic powder. Transfer to a baking sheet lined with parchment paper and bake at 375°F until the crackers puff up and turn golden brown (about 15-20 minutes).
5. Cool and Store: Let the crackers cool completely on the baking sheet before transferring them to an airtight container for storage.

make these your own!

These crackers are endlessly versatile. Here are some ways to make them your own:

• Bagel seasoning: Sprinkle everything bagel seasoning on top for extra crunch.
• Poppy or sesame seeds: Mix seeds into the dough or sprinkle on top for added texture.
• Parmesan cheese: Substitute or mix with cheddar for a sharper flavor.
• Italian seasoning: Add dried herbs like oregano, basil, or rosemary.

tips for best results

• Use cold butter: This ensures a flaky texture in the crackers.
• Roll the dough evenly: An even thickness ensures the crackers bake consistently.
• Keep the dough cold: If the dough becomes too warm, chill it briefly before rolling.
• Experiment with shapes: Use cookie cutters for fun shapes, especially if you’re making these for kids.

ideas to serve up your freshly milled flour sourdough discard crackers

These sourdough discard crackers pair wonderfully with dips like hummus, guacamole, or a creamy cheese spread. They’re also a delightful addition to a charcuterie board, offering a crunchy contrast to meats, cheeses, and fruits.

storage tips

Store your crackers in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag and reheat briefly in the oven to restore crispiness.

interested in more sourdough discard recipes?

• Sourdough Discard Tortillas
• Strawberry Sourdough Cake Discard Recipe
• Quick & Easy Sourdough Discard Banana Bread Recipe

why you’ll love this sourdough discard recipe

This easy recipe is a fantastic way to reduce food waste while creating something incredibly tasty. Whether you’re looking for a snack, a complement to a meal, or a gift for fellow sourdough enthusiasts, these crackers are sure to impress. Plus, they’re made with wholesome ingredients like freshly milled flour and real cheese, making them a healthier option compared to store-bought snacks.

FAQs

Can I use store-bought flour instead of freshly milled flour? Absolutely! All-purpose flour or whole wheat flour from the store works fine, but freshly milled flour adds a unique flavor and texture.

What other cheeses work in this recipe? Feel free to experiment with Gruyère, Monterey Jack, or even a sharp blue cheese for a bold twist.

Can I freeze the dough? Yes, you can freeze the cracker dough for up to 3 months. Thaw it overnight in the fridge before rolling and baking.

Ready to get started? Gather your ingredients and enjoy the process of creating these delightful sourdough discard crackers with cheese and freshly milled flour!