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Sourdough Discard

Sourdough Cheese Crackers with Aged Gouda and Cheddar

The cheesiest, crisp sourdough crackers! Once you try these sourdough cheese crackers, you’ll never want to do anything else with sourdough starter discard.

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
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Recipe Index | Ferment | Sourdough Discard

Sourdough Cheese Crackers with Aged Gouda and Cheddar

The cheesiest, crisp sourdough crackers! Once you try these sourdough cheese crackers, you’ll never want to do anything else with sourdough starter discard.

Sourdough Discard Crackers with Gouda and Cheddar

We consider these “sourdough discard” crackers because you use sourdough starter in the recipe, but we don’t use it for rising. A starter is not necessary for the baking process. So the starter is considered “discarded” into these sourdough cheese crackers.

I use a stirred-down active, bubbly sourdough starter in these crackers. The starter adds such delicious flavor to these crackers, though.

It may not contribute to baking but it gives the best tangy flavor. Jon and I think these crackers taste like high-class goldfish. If you want to, you can even use a tiny fish cookie cutter to cut out the crackers for your little ones.

Sourdough Cheese Crackers

These sourdough cheese crackers are deliciously baked right after chilling the dough. However, you can long ferment the dough too.

You have options with these crackers. Mix the dough, refrigerate the dough for an hour covered, then bake. Alternatively, let the dough ferment in the fridge for 24-48 hours before rolling, cutting, and baking the crackers. A longer ferment can make these easier to digest, especially if you have sensitivities to non-sourdough gluten products.

Sourdough Cheese Crackers Recipe

This is a simple recipe for sourdough crackers, and weighing all your ingredients for the best crispiest texture is best. I love these crackers with aged gouda and cheddar but here are some other great cheese combinations you should try!

  • Pepper Jack and Swiss
  • Parmesan and Cheddar
  • Asiago and Ramano
  • Cheddar and Havarti
  • Feta and Haloumi
sourdough cheese cracker ingredients of melted butter, grated cheese, flour, sourdough starter and salt in a bowl.

Cheese Crackers

My favorite cheeses to use in these crackers are gouda and cheddar. Hence the name of this recipe, but you can change it up. Try any of your favorite hard cheeses in this recipe. I think parmesan, Cojita, and Emmental would also be great in this recipe.

You can also add pepper and herbs to the recipe too. I love adding black pepper to my cheese crackers.

How to Make Sourdough Cheese Crackers

You are probably wondering how to make crackers by now. First, you mix the dough. Next, wrap the dough with reusable bees wrap or plastic wrap and refrigerate it.

Then all that is left is to roll, cut, and bake the crackers. When cutting the crackers, you need to poke them with a fork to ensure they don’t puff up in the oven.

These are butter crackers with cheese, so once they are baked and cooled, you should store them in an airtight container at room temperature so they don’t stale. I keep mine in a big sealed weck jar.

More Sourdough Recipes to Try

  • Buttery Flaky Sourdough Biscuits From Scratch
  • Old Fashioned Peach Cobbler with Sourdough Biscuit Topping
  • Sourdough Overnight Focaccia Bread From Scratch
sourdough cheese crackers on a white plate. One cracker is broken in half to display the crisp, flaky inside texture of the cracker.
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Sourdough Discard

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5 from 7 reviews

Sourdough Cheese Crackers with Aged Gouda and Cheddar

These are the cheesiest, crisp sourdough crackers you will ever have! Once you try these sourdough cheese crackers, you’ll never want to do anything else with your sourdough starter discard. Enjoy these crunchy, flaky crackers with fresh fruit and salted meats for a perfect snack.

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 200 grams sourdough starter, stirred down
  • 120 grams all-purpose flour
  • 5 grams sea salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup gouda and cheddar cheese, grated
  • Olive oil, for brushing
  • Flake salt, for finishing

Instructions

  1. Mix the sourdough starter, flour, salt, butter, and cheese. Knead until a smooth dough forms.
  2. Shape the dough into a small slab. Wrap tightly with reusable bee’s wrap or plastic wrap.
  3. To bake immediately, refrigerate for 1 hour. For a longer ferment, refrigerate for 24 hours, then proceed to the next step.
  4. Preheat the oven to 350°F.
  5. Lightly flour a piece of parchment paper sized to fit your baking pan and the top of the dough. (You may want to split the dough and work in batches. I had to use two sheet pans to fit all the crackers)
  6. Place the dough onto the floured parchment and roll it about 1/16 inch thick.
  7. Transfer the dough and parchment together onto a baking sheet.
  8. Cut the dough into about 1-inch squares; I suggest using a pizza or cracker cutter.
  9. Poke each cracker a few times with a fork; this will keep them from puffing up.
  10. Lightly brush with extra virgin olive oil and then sprinkle the salt over the top of the crackers.
  11. Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges. Midway through, rotate the baking sheets.
  12. When browned and crisped to your liking, remove the crackers from the oven and allow them to cool.
  13. Store crackers in an air-tight container at room temperature for about a week or two. I like to store them in a sealed glass weck jar.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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  1. Al
    08|10|2023

    I’m going to ask an obvious question here, but I was raised in the center of the cheese universe; Wisconsin. Is that a 1/2 each of Gouda and cheddar, or a total of a 1/2 cup? Might even make your watermelon rind recipe as a side offering!

    Reply
    1. Kaitlynn Fenley
      08|10|2023

      It’s 1/2 cup total. But if you want to add 1/2 cup each, I’m sure it would be great.

      Reply
    2. Stef
      11|29|2024

      These were fantastic! Mine tasted just like the extra toasty cheez its. I used wheat flour, turned out great and super easy to make. Thanks for the recipe, I’m making my second batch tomorrow.

      Reply
    3. Stef
      06|14|2025

      Love these!! They taste wonderful. I’ve tried other SD cracker recipes and this one is by far the best! Super easy and customizable. Thank you for the great recipe! It’s a keeper.

      Reply
      1. Kaitlynn Fenley
        06|17|2025

        wow! Thank you so much for leaving this review! Glad you’re loving the crackers 🙂

        Reply
  2. Kali
    01|21|2024

    Loooove these will be making more!!

    Reply
  3. Kali
    01|21|2024

    Looove these will be making more!!

    Reply
    1. Kaitlynn Fenley
      01|22|2024

      Glad you’re enjoying them!

      Reply
  4. Anonymous
    03|23|2024

    these are delish. my kids say they taste like goldfish or cheezits but way better.

    Reply
  5. Shawn
    08|07|2024

    This is probably a silly question but does “ready to be fed” mean the starter is at its peak? I feed mine 1x daily but it’s not at it’s peak when I feed it.

    Reply
    1. Kaitlynn Fenley
      08|08|2024

      I also feed once a day but after peak. It doesn’t need to be peaking, because it’s not used for rise.

      Reply
  6. Lin K
    07|17|2025

    Love this recipe , usually I’ll find a discard recipe with just butter and herbs and that’s great too but these really puff up and taste amazing !! New go to 🙂

    Reply
    1. Kaitlynn Fenley
      07|17|2025

      Thanks for leaving a review! Happy to hear it’s your new go-to!

      Reply

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