(Unfed starter recommended)
Crispy, cheesy homemade crackers made with sourdough discard. This is the perfect way to use unfed sourdough starter straight from the fridge.
Prep Time: 10 minutes
Bake Time: 35–45 minutes
Yield: 1 large sheet pan
Ingredients
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1½ cups unfed sourdough starter (discard)
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2 tablespoons butter, melted
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2 cups sharp cheddar cheese, finely shredded
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1 cup Parmesan cheese, finely shredded
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Avocado oil spray (for parchment)
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1 Tablespoon Salt, plus more for finishing
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 375°F.
(If your oven runs hot, bake at 350°F.)
Line a baking sheet with parchment paper and lightly grease with avocado oil.
2. Mix the Dough
In a bowl, combine:
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unfed sourdough discard
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melted butter
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shredded sharp cheddar
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shredded Parmesan
- salt to taste (1 tablespoon recommended)
Mix until fully combined. The mixture will be thick and sticky.
3. Spread Thin
Spoon the mixture onto the prepared baking sheet.
Use an offset spatula or the back of a spoon to spread the mixture very thin and evenly across the parchment.
Thin = crispy crackers.
4. First Bake
Bake for 15 minutes, until the top is set and no longer wet.
5. Cut & Dock
Remove from the oven.
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Cut into small squares using a pizza cutter or knife.
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Poke 1–4 holes in each cracker with a skewer or toothpick.
6. Second Bake
Return to the oven and bake for 20–25 minutes, until the crackers:
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Pull away from each other
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Turn lightly golden around the edges
If needed, bake an additional 5 minutes until fully crisp.
7. Finish & Cool
Sprinkle lightly with salt while warm.
Let crackers cool completely on the pan — they will continue to crisp as they cool.
Storage
Store in an airtight container for 3–5 days.
To re-crisp, bake at 300°F for 5–7 minutes.
