Sourdough Cheddar Everything Crackers (Printable)

Tangy sourdough crackers with sharp cheddar and savory everything seasoning, baked to a crisp finish.

# What You'll Need:

→ Dough

01 - 1 cup (120g) all-purpose flour
02 - 1 cup (120g) sharp cheddar cheese, finely shredded
03 - 3 tablespoons unsalted butter, cold and cubed
04 - 1/2 cup (120g) sourdough starter discard, unfed
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder

→ Topping

08 - 2 tablespoons everything bagel seasoning
09 - 1 tablespoon flaky sea salt, optional
10 - 1 tablespoon olive oil

# Directions:

01 - In a food processor, pulse flour, cheddar cheese, cold butter, salt, garlic powder, and onion powder until mixture resembles coarse breadcrumbs.
02 - Add sourdough starter discard to food processor and pulse until a soft dough forms.
03 - Transfer dough onto a lightly floured surface and knead briefly until smooth and cohesive.
04 - Divide dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
05 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 - Roll out one dough disk between two sheets of parchment paper to approximately 1/8 inch (3mm) thickness.
07 - Brush dough surface lightly with olive oil. Sprinkle evenly with everything bagel seasoning and flaky sea salt.
08 - Using a pizza cutter or sharp knife, cut dough into 1-inch squares. Transfer squares to prepared baking sheets with slight spacing between each piece.
09 - Repeat rolling, seasoning, and cutting process with remaining dough disk.
10 - Bake for 16-18 minutes, rotating pans halfway through baking time, until golden and crisp throughout.
11 - Transfer crackers to a wire rack and cool completely before serving or storing in an airtight container.

# Expert Advice:

01 -
  • You finally have a reason to keep that sourdough discard instead of watching it spiral down the drain.
  • These taste so much better than any box you'll find at the store, and your kitchen will smell absolutely incredible while they bake.
  • They're dangerously addictive—I've watched friends eat half a batch without realizing it.
02 -
  • Don't skip the chilling step—cold dough rolls thinner without tearing and bakes up crispier instead of puffy.
  • Your oven temperature matters more than you'd think; too hot and they'll brown before they dry out, too cool and they'll stay chewy no matter how long you bake them.
03 -
  • Let your dough come to room temperature for just five minutes before rolling if it's too stiff to work with—cold dough that won't cooperate is frustrating.
  • Use a ruler or mark your parchment to ensure your squares are consistent size so they bake evenly without any burnt edges or undercooked centers.
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