Sourdough Cheese Crackers

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I am always on the hunt for ways to swap unhealthy foods for healthy alternatives. These Sourdough Cheese Crackers are the perfect example of that. I use my base recipe for long-fermented sourdough crackers, and adjust a few steps to make them the perfect alternative to cheese crackers you’d find at the store.

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Why You’ll Love This Recipe

Long fermented or quick bake

These crackers use a slow fermentation process, giving the dough up to 24 hours to develop flavor. This process allows for the gluten to really break down, making it a gut friendly snack. If you’re in a hurry, baking them immediately is fine too. You still get to use up your sourdough starter (or discard if you’re baking immediately) and enjoy a healthy, whole foods, snack.

Customizable

One thing I love about these sourdough cheese crackers is you can use up any last bits of random cheese you’ve got. My kids love the cheddar cracker version, but I have been known to throw in bree, parmesan, swiss, you name it! I don’t like waste in this house, so a recipe that uses up my sourdough AND leftover cheese is a major win.

Ingredient List

All-Purpose Flour

The foundation of the dough, providing structure for the crackers. For a lighter texture, stick with all-purpose, but it can be replaced entirely with whole wheat flour if desired.

Whole Wheat Flour

Whole wheat flour enhances the taste and creates a heartier cracker. No whole wheat on hand? No problem—just stick to all-purpose flour instead. This is a super forgiving recipe so feel free to tweak 🙂

Sourdough Starter

The secret to tangy, flavorful crackers! Whether it’s discard or fed starter, it adds signature sourdough tang and makes the dough flexible with natural yeast activity.

Fine Sea Salt

Fine sea salt balances flavors and elevates the crackers. Be sure to use fine salt in the dough for even seasoning throughout.

Olive Oil

The key to a tender, crispy crunch. Olive oil also adds richness, though melted butter or a neutral oil like avocado oil works as a flavorful alternative.

Coarse Sea Salt

A sprinkle on top delivers extra flavor, texture, and an irresistible salty finish with every bite.

Cheese

In this recipe I use cheddar cheese because of it’s distinct bite and flavor. Feel free to add whatever cheese you have on hand. We also LOVE using parmesan and aged white cheddar, but the color will not be that classic yellow-orange.

Tools and Equipment

Making these Sourdough Cheddar Crackers is pretty straightforward. Here are the kitchen tools I use to make consistent cheese crackers for every bite.

Kitchen Scale

Ensuring accuracy is key for baking success. This one is a great option!

Rolling Pin

A rolling pin helps achieve an even, thin dough for crispy crackers.

Pastry Wheel or Pasta Wheel

I used this pasta set for cutting the dough into cracker-sized pieces. A knife will work in a pinch as well.

Food Processor or Cheese Grater

When making Sourdough Cheese Crackers, the food processor helps with consistency. If you don’t have a food processor (or you don’t feel like pulling it out) a box grater works well in its place, just know you will have shreds of cheese instead of consistent dough. It will taste the same!

Step-by-Step Instructions

Mix the Dough

In a mixing bowl, combine all-purpose flour, whole wheat flour, sourdough starter, shredded cheese, olive oil, and fine sea salt. Stir until the mixture forms a cohesive dough. If using a food processor, simply add the ingredients to your processor bowl and pulse until a cohesive dough forms, transfer to a mixing bowl for fermentation (or roll it out immediately).

Fermentation

Cover the bowl with a lid or plastic wrap and ferment in the fridge overnight, or up to 24 hours. The long ferment time enhances flavor and digestibility. If you are short on time, you can use the dough immediately, there just won’t be as many healthy benefits as the longer fermentation process that breaks down the gluten.

Preheat & Prepare

When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the parchment directly on your work surface, as you’ll roll the dough out on it.

Roll and Shape

Lightly flour the top of the dough and your rolling pin. Transfer the dough to the parchment and roll it out as thin as you can—about ⅛ inch or less is ideal. Uniform thinness is crucial for even baking. If any areas are too thick, they may not crisp properly. 

Add Toppings

Spray the rolled dough lightly with water (or brush it with water) so the toppings will stick. Sprinkle coarse sea salt evenly across the rolled-out dough. 

Cut the Crackers

Using a pastry wheel or knife, cut the dough into squares, rectangles, or any shape you like. Don’t separate the crackers before baking; they will naturally break apart after baking. You can also use a toothpick to pierce the center of your cracker. This will prevent it from puffing up in the oven.

Step 6: Bake

Carefully transfer the parchment paper with the cut dough onto the baking sheet. Bake for 10 minutes, then rotate the pan and bake for another 8-10 minutes or until the crackers are golden brown and crisp. Keep an eye on them—thin crackers can go from perfect to overdone quickly.

Step 7: Cool and Store

Allow the crackers to cool completely on the baking sheet. As they cool, they’ll become even crisper. Once cooled, break them apart along the cut lines and store them in an airtight container at room temperature for up to a week.

Sourdough Cheese Crackers Recipe