Homemade Sourdough Discard Crackers with Fresh Herbs & Cheddar
Crispy • Cheesy • Herby • Perfect for holiday snack boards
These crackers are incredibly easy, amazingly flavorful, and a great way to use sourdough discard. They have an herby Mediterranean vibe (olive oil, thyme, rosemary, oregano) plus warm, cozy Christmas flavors from melty cheddar and buttery crisp edges.
✨ WHY YOU’LL LOVE THEM
Uses 100% sourdough discard (no waste!)
Ready in 25 minutes
Ultra-crunchy & savory
Mediterranean herbs + rich cheddar
Beautiful for Christmas snack trays, gifting, or cheese boards
Customizable: gluten-free, spicy, extra cheesy, low-salt
INGREDIENTS (1 large tray)
Dry Ingredients
1 cup sourdough discard (240g, unfed)
½ cup all-purpose flour (or whole wheat for rustic Mediterranean style)
⅓ cup sharp cheddar, grated
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, chopped
1 tsp dried oregano (optional for Mediterranean flavor)
½ tsp garlic powder (optional)
½ tsp sea salt
¼ tsp black pepper
Wet Ingredients
3 tbsp extra virgin olive oil
1–2 tbsp water (only if dough feels too dry)
For Topping
Sea salt flakes
Extra herbs
Extra cheese (optional)
INSTRUCTIONS:
1. Mix the Dough
In a bowl combine:
Sourdough discard
Flour
Olive oil
Cheddar
All herbs
Salt + pepper
Mix until a soft dough forms.
If dry → add 1 tbsp water.
If sticky → sprinkle flour.
2. Rest (optional but recommended)
Let the dough sit 10 minutes.
This relaxes gluten → easier rolling → crispier crackers.
3. Roll It Out
Place dough between parchment sheets.
Roll VERY thin — 2mm or as thin as possible.
Remove top sheet.
4. Score
Use a pizza cutter/knife to score the dough into:
Squares
Rectangles
Or rustic shards
5. Bake
Preheat oven to 170–180°C (340–360°F).
Bake 18–25 minutes until:
edges are golden
center is firm
cheddar melts and crisps
Rotate tray halfway for even baking.
6. Cool
Crackers will crisp fully as they cool.
Break apart along score lines.
FLAVOR VARIATIONS
Mediterranean Boost
Add 1 tbsp sun-dried tomato bits
Swap cheddar → feta crumbs (reduce salt)
Christmas Party Version
Add ½ tsp smoked paprika
Add 1 tbsp finely chopped green onions
Top with sesame or poppy seeds
Extra Cheesy
Add ½ cup cheddar
Reduce flour by 1 tbsp
Spicy Mediterranean
Add ¼–½ tsp chili flakes
Add a pinch of za’atar
STORAGE
1 week in airtight jar
2 weeks if fully crisp + stored with silica gel
Freeze up to 3 months (re-crisp at 150°C for 3 minutes)
RECIPE NOTES
1. Thickness matters
Thinner → crispier
Thicker → more like crunchy flatbread
2. Cheese melts into pockets
This gives brown, crispy, melty spots — the BEST part.
3. Discard sourness
Older discard = tangier crackers
Fresher discard = milder
4. Olive oil is key
For Mediterranean flavor + perfect texture.
5. Herbs
Use any mix of rosemary, oregano, parsley, thyme, basil.
Q/A
Q1: Can I make them gluten-free?
Yes — use GF flour + 1 tsp psyllium OR 1 egg to bind.
Q2: Can I make them without cheese?
Yes, but texture is less rich. Add:
1 tbsp sesame seed
½ tbsp nutritional yeast for cheesy flavor
Q3: Can I freeze the dough?
Yes — flatten into a disk, wrap well, freeze 2 months.
Q4: Why are my crackers soft?
Likely too thick or underbaked.
Return to oven 3–5 minutes.
Q5: Can I make them vegan?
Yes:
Use vegan cheddar OR skip cheese
Use olive oil only
Q6: Why do they puff?
Not rolled thin enough OR oven too hot.
️ SERVING IDEAS
- Hummus
- Olive tapenade
- Cream cheese + smoked salmon
- Greek salad dip
- Charcuterie boards
- Christmas party spreads
- Tomato basil soup
- Garlic labneh