Everything Sourdough One-page recipe
Sourdough Cheese Crackers
A thin, crisp sheet of cheesy sourdough crackers, scored into snackable squares and showered with savory seasoning.
- Total time
- About 40–45 min
- Yield
- 1 sheet of crackers
- Starter
- Active or discard
- Heat
- 350°F / 177°C
Ingredients
- 1 cup sourdough discard or active starter
- 4 Tbsp unsalted butter, melted and cooled
- 1/2 tsp salt
- 1 cup shredded cheese, such as Colby Jack
- To taste everything bagel seasoning or seasoning of choice
Method
Mix and SpreadOne bowl
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Stir the sourdough discard and cooled melted butter together until smooth and fully combined.
- Mix in the salt and shredded cheese, distributing the cheese evenly throughout the batter.
- Scrape the mixture onto the lined pan. Spread it into a very thin, even layer, smoothing out every thick spot or clump.
- Sprinkle the surface evenly with everything bagel seasoning or another seasoning of choice.
Bake, Cut, and CrispScore after 10 minutes
- Bake for 10 minutes, then remove the pan from the oven.
- While the sheet is warm, use a pizza cutter or sharp knife to score it lengthwise and crosswise into small square crackers.
- Return the pan to the oven and bake for another 20 to 25 minutes, until deeply golden and crisp. Watch the thinner edges near the end and remove any pieces that finish early.
- Cool completely on the pan, then break along the scored lines and serve.
Helpful Notes
My saved note:
Savory & Snacks - Active or discard
Sourdough Cheese Crackers
A thin, crisp sheet of cheesy sourdough crackers, scored into snackable squares and showered with savory seasoning.
- Total time
- About 40–45 min
- Hands-on
- About 15 min
- Yield
- 1 sheet of crackers
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C
- Pan or vessel
- Parchment-lined rimmed sheet pan
Gather first
Ingredients
Ingredients
- 1 cup sourdough discard or active starter
- 4 Tbsp unsalted butter, melted and cooled
- 1/2 tsp salt
- 1 cup shredded cheese, such as Colby Jack
- To taste everything bagel seasoning or seasoning of choice
Method
Step by step
Part 1
Mix and Spread
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Stir the sourdough discard and cooled melted butter together until smooth and fully combined.
- Mix in the salt and shredded cheese, distributing the cheese evenly throughout the batter.
- Scrape the mixture onto the lined pan. Spread it into a very thin, even layer, smoothing out every thick spot or clump.
- Sprinkle the surface evenly with everything bagel seasoning or another seasoning of choice.
Part 2
Bake, Cut, and Crisp
- Bake for 10 minutes, then remove the pan from the oven.
- While the sheet is warm, use a pizza cutter or sharp knife to score it lengthwise and crosswise into small square crackers.
- Return the pan to the oven and bake for another 20 to 25 minutes, until deeply golden and crisp. Watch the thinner edges near the end and remove any pieces that finish early.
Set a check timer
- Cool completely on the pan, then break along the scored lines and serve.
Part 3
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Deeply golden and crisp; cool completely before breaking apart
Storage
Keep completely cooled crackers in an airtight container at room temperature.
Reheat or serve
If the crackers soften, re-crisp them briefly in a low oven, then let them cool before serving.
Keep Baking
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