Easy Sourdough Discard Cheezits Recipe
Sourdough discard is one of those things that keeps piling up until you either bake something brilliant or you start questioning your life choices.
This recipe fixes that problem in the most snackable way possible. These homemade Cheezits-style crackers are crispy, cheesy, and dangerously easy to keep eating.
They also feel like the kind of snack that should cost way too much at a fancy grocery store, but you can make a full batch at home for cheap.
What Makes This Recipe Shine
The biggest reason this recipe works so well is the texture. You get that classic crunchy cracker snap without needing any complicated baking tricks or special equipment.
The discard adds a slight tang, but it doesn’t overpower anything, and honestly, that little sourdough flavor makes the cheese taste even better.
It’s also one of those recipes that makes you feel weirdly productive. You’re basically turning “starter waste” into a snack that tastes like you bought it in a box. That’s a solid win in my book.
Another thing I love is how flexible it is. You can make them thin and super crispy, or slightly thicker with a bit more chew in the middle if that’s your vibe.
And if you like experimenting, you can throw in spices and make different flavors without changing the basic method.
Also, they taste real. Store-bought Cheezits are great, obviously, but they have that processed flavor that you don’t notice until you eat homemade ones.
These taste like sharp cheddar, butter, and baked goodness, and once you try them, it’s hard to go back.
And let’s be honest, they’re addictive. You’ll grab “just a few” and suddenly half the tray is gone. It’s not a self-control snack. It’s a “why did I not make a double batch” snack.
Ingredients You’ll Need
- Sourdough discard (unfed starter) – straight from the fridge is fine, no need to warm it up
- Sharp cheddar cheese (grated) – sharper cheese gives the best flavor, don’t use mild unless you enjoy disappointment
- Unsalted butter (melted) – gives richness and helps crisp the crackers
- All-purpose flour – keeps the dough stable and rollable
- Salt – adjust depending on how salty your cheese is
- Garlic powder (optional) – makes them taste like the “extra flavorful” version
- Paprika (optional) – adds color and a light smoky vibe
- Black pepper (optional) – gives a subtle bite that works really well with cheddar
- Baking powder (optional) – helps them puff slightly and crisp up faster
Step-by-Step Instructions
1. Mix the Dough
Grab a medium mixing bowl and add your sourdough discard, shredded cheddar, melted butter, flour, and salt. Stir everything together until it starts forming a sticky, shaggy dough. It won’t look pretty at first, but it comes together fast once you keep mixing.
Once the mixture thickens, use your hands to press and knead it lightly in the bowl. You’re not trying to build bread structure here, so don’t overwork it. You just want a smooth dough that holds together without falling apart.
If it feels too sticky, add a tiny bit more flour, like a spoon at a time. If it feels too dry and crumbly, add a teaspoon of discard or even a splash of water. The dough should feel soft but rollable, kind of like pie dough that has a little more elasticity.
2. Chill It (Yes, This Matters)
Wrap the dough in plastic wrap or cover the bowl and stick it in the fridge for at least 30 minutes. This step makes a big difference because it firms up the butter and makes the dough much easier to roll thin. If you skip chilling, you’ll fight the dough, and nobody wants to wrestle cracker dough.
Chilling also helps the flour hydrate properly, which improves texture. The dough becomes smoother and less sticky, which means you’ll get a more even roll. That’s how you end up with crackers that bake evenly instead of some being burnt and some being floppy.
If you want to prep ahead, you can refrigerate it overnight. The flavor actually gets even better because the sourdough tang has more time to develop. It’s a low-effort upgrade, so if you plan ahead, it pays off.
3. Roll It Out Thin
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take your dough out of the fridge and let it sit for 2–3 minutes so it’s not rock hard. Then place it between two sheets of parchment paper and roll it out.
Roll it as thin as you can without tearing it. You’re aiming for about 1/8 inch thickness, or even thinner if you want that true Cheezit crunch. Thin dough equals crisp crackers, and thick dough equals “cheese biscuit vibes,” which is fine, but it’s a different snack.
Try to roll evenly, because thickness affects baking time. If one side is thicker, those pieces won’t crisp up properly. If you want to be extra smart about it, roll from the center outward and rotate the dough a few times.
4. Cut Into Cracker Squares
Peel off the top parchment sheet and use a pizza cutter or sharp knife to slice the dough into small squares. Cheezit-style crackers usually look like 1-inch squares, but you can go bigger if you’re feeling lazy. Smaller crackers bake faster and feel more authentic, though.
Once the dough is cut, don’t separate the squares yet. Leave them in place, because that helps them bake evenly and saves time. They’ll naturally pull apart after baking, and if they stick slightly, you can just snap them apart.
Now poke a small hole in the center of each cracker using a skewer, chopstick, or the end of a straw. This step prevents puffing and gives that classic look. Plus it’s weirdly satisfying, like edible arts and crafts.
5. Bake Until Golden and Crisp
Slide the baking sheet into the oven and bake for about 18–25 minutes. The exact time depends on how thin you rolled the dough and how hot your oven runs. Start checking around 15 minutes, because once they go too far, they burn fast.
You want the edges to look deep golden brown, not pale. Pale crackers will cool down soft, and you’ll feel personally betrayed. The middle should look dry and baked through, with a slightly darker cheese color.
If you notice uneven browning, rotate the tray halfway through. Some ovens have hot spots that love ruining your snack dreams. Rotating is a simple fix, and it saves you from half the tray tasting like burnt regret.
6. Cool Completely Before Eating
This part is annoying, but it matters. Let the crackers cool on the tray for at least 10 minutes, because they crisp up as they cool. Right out of the oven, they can feel slightly soft, and you might think you messed up.
Once cooled, transfer them to a rack or plate. At this point, they should snap when you break them, and the cheese flavor will hit you immediately. If you taste one and suddenly want to eat twelve more, that’s normal behavior.
If they still feel a little soft after cooling, you can put them back in the oven for 3–5 minutes. That quick extra bake fixes everything and makes them extra crunchy.
Common Mistakes to Avoid
One of the biggest mistakes is rolling the dough too thick. Thick dough leads to crackers that look done on the outside but stay soft inside. If you want that classic Cheezit crunch, thin is the whole game, so don’t be shy with the rolling pin.
Another common issue is using pre-shredded cheese. It works, but it doesn’t melt the same because it’s coated in anti-caking agents. Freshly grated cheddar melts smoother and tastes stronger, which matters because cheese is basically the entire personality of this snack.
Overbaking is also easy to do. These crackers go from “perfect golden” to “why does my kitchen smell like burnt cheese” in a short window. You need to watch the last few minutes carefully, especially if you rolled them thin.
Underbaking is the sneaky version of the same problem. If you pull them out too early, they’ll cool down soft and chewy. They might taste good, but they won’t give you that crisp bite you’re expecting.
Another mistake is skipping the cooling step. People eat them warm, decide they’re not crunchy, and assume the recipe failed. It didn’t fail, it just hasn’t finished becoming a cracker yet. Cooling is basically the final stage of baking.
And finally, don’t forget to poke holes. Without the hole, they puff unevenly and sometimes get weird bubbles. The hole isn’t just for looks, it actually keeps them flat and crisp.
Alternatives & Substitutions
If you don’t have cheddar, you can still make these work with other cheeses. Parmesan gives a sharper, saltier cracker with a more intense flavor. It bakes crisp easily, but it can brown fast, so you’ll want to keep an eye on the oven.
Pepper jack is also amazing if you like a little heat. It gives you that spicy kick without needing extra seasoning. I’ve tried it with a pinch of smoked paprika too, and it tastes like a snack you’d demolish during a Netflix binge without even realizing it.
If you want a more buttery and mild flavor, try using Colby or Monterey Jack. They melt beautifully and make a softer cheese taste, which some people actually prefer. Personally, I like bold flavor, so I stick with sharp cheddar most of the time.
You can also swap the flour. Whole wheat flour works if you want something slightly nuttier and more “snacky healthy,” even though we both know it’s still a cheese cracker. Just expect the texture to be a little denser, and you might need a splash more discard to keep the dough soft.
For gluten-free versions, you can experiment with a 1:1 gluten-free baking flour blend. The crackers may come out slightly more fragile, but they still taste great. I’d roll them slightly thicker to prevent cracking and handle them gently.
If you want a flavor twist, you can mix in spices like onion powder, cayenne pepper, Italian seasoning, or even everything bagel seasoning. One time I added a tiny pinch of chili flakes, and it turned into the kind of snack that feels illegal to stop eating.
And if you like extra cheesy crackers, sprinkle a little grated cheese on top before baking. It creates a crisp cheese crust that’s honestly ridiculous in the best way. It’s like turning the flavor dial up without doing extra work.
FAQ
Can I use sourdough discard straight from the fridge?
Yes, and that’s actually the easiest way to do it. Cold discard mixes fine into the dough and doesn’t mess anything up. The dough chills anyway, so there’s no reason to wait around for it to warm up.
If your discard is extremely thick, you might need a tiny splash of water. Other than that, fridge discard works perfectly.
How thin should I roll the dough for the crispiest crackers?
Go as thin as you realistically can without tearing it. Around 1/8 inch is a great target, but thinner gives you that real crunchy cracker feel. If you roll too thick, they turn into more of a biscuit cracker hybrid.
The best tip is to aim for “almost too thin.” That’s usually the sweet spot.
Why do my crackers turn out soft instead of crunchy?
Most of the time, they’re underbaked or rolled too thick. These crackers need a deeper golden color than people expect. Pale crackers might taste fine, but they won’t crisp properly.
Also make sure you cool them completely. They firm up a lot after cooling, so don’t judge them fresh out of the oven.
Can I make these without butter?
You can, but butter is doing a lot of heavy lifting here. It adds flavor, helps with crispness, and gives the dough that rich cracker texture. If you need a substitute, olive oil works, but the flavor changes.
If you use oil, expect a slightly more rustic cracker. Still tasty, just different.
How long do homemade sourdough discard Cheezits stay fresh?
They stay crispy for about 4–5 days if you store them in an airtight container. If your kitchen is humid, they might soften faster. If that happens, just re-crisp them in the oven for a few minutes.
Honestly though, they rarely last that long because people keep “sampling” them nonstop.
Can I freeze the dough for later?
Yes, and it’s a great idea. Wrap the dough tightly and freeze it for up to 2 months. When you’re ready, thaw it in the fridge overnight and roll it out like normal.
Freezing actually makes this recipe even more convenient, because you can bake crackers whenever the craving hits.
Do I really need to poke holes in each cracker?
Technically no, but you should. Without holes, the crackers puff unevenly and can bake with weird bubbles that throw off the texture. The hole helps steam escape and keeps the cracker flat.
Plus it gives them that classic Cheezit look, and that alone feels worth it.
FINAL THOUGHTS
This sourdough discard Cheezits recipe is one of those simple kitchen wins that feels way more impressive than it should. You get crispy, cheesy crackers that taste better than the store version and actually use up discard instead of wasting it. That’s the kind of multitasking we love.
Make a batch once and you’ll start keeping sourdough discard on purpose, which is honestly kind of hilarious. Just don’t be surprised when you realize you ate half the tray without thinking about it.
