12 Crunchy Cheddar Sourdough Crackers Perfect for Snacking

You know that moment when a simple snack feels like a small celebration? Crunchy Cheddar Sourdough Crackers hit that sweet spot between savory comfort and snackable joy. These crackers use tangy sourdough discard and sharp cheddar for crisp, flavorful bites you’ll reach for again and again.

Inside you’ll find 12 easy variations of crunchy cheddar sourdough crackers, from classic salted rounds to herby, spicy, and seeded options. Each recipe includes full ingredients, step-by-step instructions, crisping times, and smart serving ideas. You’ll get tips to roll paper-thin, bake evenly, and store crackers so they stay crisp.

Whether you’re feeding guests, packing lunchboxes, or curating a cheese board, these crackers are fast, reliable, and packed with savory depth. Keep your starter discard handy—these sourdough crackers turn waste into snackable gold. Pin your favorites and try one tonight.

1. Classic Crunchy Cheddar Sourdough Crackers

These classic crunchy cheddar sourdough crackers are a pantry staple. They pair tangy discard with sharp cheddar for a nutty, savory crunch. The texture is thin and brittle, with golden, slightly blistered edges. They work for snack bowls, picnic baskets, and cheese boards. You’ll love them if you like salty, cheesy bites that snap when you bite.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup sharp cheddar cheese, finely grated (packed)
• 1/4 cup unsalted butter, cold and cubed
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2-3 tbsp cold water, as needed
• Coarse sea salt for sprinkling

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a bowl, whisk 1 cup starter, 1 1/2 cups flour, 1 tsp salt, 1/2 tsp baking powder, and 1/2 tsp garlic powder.
3. Add grated cheddar and toss to coat in flour.
4. Cut in cold cubed butter with a pastry cutter until pea-sized crumbs form.
5. Stir in 2 tbsp olive oil. Add 2 tbsp water and mix until a shaggy dough forms. Add a third tablespoon only if needed.
6. Turn dough onto floured surface. Knead 4–6 times until smooth. Wrap and chill 30 minutes.
7. Roll dough between two sheets of parchment to 1/16-inch thickness. Trim edges and cut into squares or rounds.
8. Transfer with parchment to baking sheets. Dock each cracker with a fork and sprinkle coarse sea salt.
9. Bake 12–16 minutes, rotating sheets halfway. Bake until edges are golden brown and centers look dry.
10. Cool completely on wire racks for 30 minutes. Crackers should snap when cooled.

How to Serve It

Serve on a wooden board with slices of aged cheddar and apple. Garnish with fresh rosemary sprigs and a drizzle of honey for contrast. Pair with a crisp white wine or an herbal iced tea. Store in an airtight container at room temperature for 4–5 days. You can make dough ahead and refrigerate up to 24 hours.

2. Rosemary Black Pepper Crunchy Cheddar Sourdough Crackers

The piney pop of rosemary and coarse black pepper lift these crackers to savory perfection. Sharp cheddar meets fragrant herbs for bold, rustic flavor. The texture is crisp with tiny flecks of herb and pepper in every bite. These are perfect with charcuterie or as an afternoon nibble with tea.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar cheese, finely grated
• 1/4 cup unsalted butter, cold and cubed
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tsp cracked black pepper, plus extra for sprinkling
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 2 tbsp cold water, if needed
• Coarse sea salt for top

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Combine starter, flour, 1 tsp salt, and 1/2 tsp baking powder in a bowl.
3. Mix in grated cheddar and chopped rosemary.
4. Cut in cold butter until mixture resembles coarse crumbs.
5. Stir in 2 tbsp olive oil. Add 2 tbsp cold water only if dough is dry.
6. Form a ball, wrap, and chill 30 minutes.
7. Roll between parchment to 1/16-inch. Trim and cut into rectangles.
8. Dock with a fork and sprinkle cracked black pepper and sea salt.
9. Bake 14–17 minutes, rotating once, until edges are deep golden.
10. Cool fully on racks 30 minutes. Crackers will crisp as they cool.

How to Serve It

Plate with slices of prosciutto and fig jam for a balanced board. Garnish with rosemary sprigs. Pair with a bold red or a citrusy beer. Store airtight for 4–5 days. Dough can be refrigerated overnight for easier rolling.

3. Everything Bagel Crunchy Cheddar Sourdough Crackers

These Everything Bagel crunchy cheddar sourdough crackers are savory, nutty, and highly snackable. The seasoned seed mix adds sesame, poppy, onion, and garlic bite. Cheddar brings rich, salty flavor while the sourdough adds depth. They’re addictive with cream cheese or as a salad topper.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/4 cups all-purpose flour
• 3/4 cup sharp cheddar, finely grated
• 1/4 cup unsalted butter, cold and cubed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp everything bagel seasoning, plus extra
• 1 tbsp poppy seeds
• 2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Combine starter, flour, 1 tsp salt, and baking powder in a bowl.
3. Stir in grated cheddar and 2 tbsp everything seasoning.
4. Cut in cold butter until pea-sized crumbs form.
5. Add 2 tbsp olive oil and mix. Add water only if dough is crumbly.
6. Form dough, wrap, and chill 30 minutes.
7. Roll thin between parchment to 1/16-inch. Cut into triangles or rounds.
8. Sprinkle extra everything seasoning on top and press lightly.
9. Bake 13–16 minutes, rotating once, until edges are golden.
10. Cool fully on racks 30 minutes. Crackers will crisp and hold seed topping.

How to Serve It

Spread with herb cream cheese or smoked salmon. Garnish with fresh dill or chives. Pair with bubbly wine or black coffee. Store airtight for 4–5 days; seeds stay crunchy. You can freeze baked crackers in a sealed bag.

4. Smoky Paprika Sourdough Cheddar Crackers

Smoky paprika adds warm, slightly sweet heat to these sourdough cheddar crackers. The cheese melts into the dough, creating small pockets of savory flavor. They crisp to a deep golden color with a smoky aroma as they bake. These suit grilled meats and savory spreads well.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar, finely grated
• 1/4 cup unsalted butter, cold and cubed
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and line sheets.
2. Mix starter, flour, salt, baking powder, smoked paprika, and cayenne.
3. Stir in grated cheddar.
4. Cut in cold butter until crumbly.
5. Add 2 tbsp olive oil and mix to combine.
6. Add water only if dough is too dry.
7. Chill wrapped dough 30 minutes.
8. Roll thin to 1/16-inch, cut shapes, and dock.
9. Bake 14–17 minutes until edges show deep golden color.
10. Cool on racks 30 minutes before serving.

How to Serve It

Serve with roasted pepper dip or hummus. Garnish with smoked paprika and thyme. Pair with a smoky mezcal cocktail or dark lager. Keep in an airtight container for 4 days. These freeze well for longer storage.

5. Jalapeño Lime Sourdough Cheddar Crackers

Zesty lime and fresh jalapeño brighten these sourdough cheddar crackers. The cheddar tames heat while the lime adds a tangy lift. They’re crisp and slightly citrus-scented, perfect for outdoor gatherings or spicy snack cravings. Fans of fresh heat will love these.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 1 small jalapeño, seeded and finely chopped
• 1 tsp lime zest (about 1 lime)
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 1–2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and prepare pans.
2. In a bowl, combine starter, flour, salt, and baking powder.
3. Stir in cheddar, chopped jalapeño, and lime zest.
4. Cut in cold butter until crumbly.
5. Add 2 tbsp olive oil. Add water only if dough is dry.
6. Chill 30 minutes wrapped.
7. Roll to 1/16-inch thickness and cut into shapes.
8. Dock and sprinkle a pinch of lime zest on top.
9. Bake 13–16 minutes, until edges are golden brown.
10. Cool for 30 minutes to crisp completely.

How to Serve It

Top with avocado mash or smoked salmon. Garnish with extra lime zest and cilantro. Pair with a margarita or sparkling lime soda. Store airtight 3–4 days. Dough can be made a day ahead.

6. Honey Mustard Cheddar Sourdough Crackers

Sweet honey and tangy mustard balance rich cheddar for a uniquely savory-sweet cracker. Mustard seeds add crunch and visual interest. The crackers bake to a glossy, golden finish when lightly brushed with a honey-mustard wash. They’re great with sharp cheeses and charcuterie.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/4 cups all-purpose flour
• 1 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp mustard seeds
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Mix starter, flour, salt, and baking powder.
3. Stir in cheddar and mustard seeds.
4. Cut in cold butter until crumbly.
5. Add olive oil and mix until dough holds. If needed, add 1 tbsp water.
6. Chill 30 minutes.
7. Roll thin to 1/16-inch and cut shapes.
8. Whisk honey and Dijon. Brush lightly on crackers.
9. Bake 12–15 minutes until glossy and golden.
10. Cool on racks 30 minutes so crackers firm up.

How to Serve It

Serve with smoked ham or tangy pickles. Garnish with extra mustard seeds. Pair with a malty beer or apple cider. Store airtight for 4–5 days. You can re-crisp in a 300°F oven for 5 minutes.

7. Parmesan-Cheddar Herb Sourdough Crackers

Parmesan and cheddar create layered umami in these herb-forward crackers. Fresh herbs add green flecks and an aromatic lift. The texture is crisp and slightly crumbly, with savory depth. These are ideal on a cheese board or with soup.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 3/4 cup sharp cheddar, grated
• 1/4 cup grated Parmesan
• 1/4 cup unsalted butter, cold and cubed
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and line sheets.
2. Combine starter, flour, salt, and baking powder.
3. Mix in cheddar, Parmesan, parsley, and thyme.
4. Cut in cold butter until pea-sized crumbs form.
5. Stir in olive oil and form dough. Add water only if needed.
6. Chill 30 minutes.
7. Roll to 1/16-inch and cut shapes.
8. Bake 14–16 minutes, rotating once, until edges show golden brown.
9. Cool on racks 30 minutes before serving.
10. Test crispness—the crackers should snap cleanly.

How to Serve It

Serve with tomato soup or a soft cheese. Garnish with extra chopped herbs. Pair with a light red wine or herbal tea. Store airtight for 4–5 days. Make dough up to 24 hours ahead.

8. Sesame Seed Sourdough Cheddar Crisps

Toasted sesame seeds give these crackers a toasty, nutty crunch. The cheddar and sourdough base balances the sesame’s warmth. They crisp thin and keep their seed topping well. These crisps are great with Asian-style dips or hummus.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 3 tbsp sesame seeds (mix of white and black)
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 1–2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and line sheets.
2. Combine starter, flour, salt, and baking powder.
3. Stir in cheddar and 2 tbsp sesame seeds.
4. Cut in cold butter until crumbly.
5. Add olive oil and mix into a dough. Add water only if dry.
6. Wrap and chill 30 minutes.
7. Roll to 1/16-inch and cut rounds.
8. Brush tops lightly with water and press remaining sesame seeds on top.
9. Bake 13–15 minutes until edges are golden.
10. Cool fully 30 minutes so seeds lock in and crackers crisp.

How to Serve It

Pair with miso dip or tzatziki. Garnish with scallions for color. Pair with green tea or a crisp lager. Store airtight 4 days. Freeze baked crisps for longer life.

9. Caramelized Onion & Cheddar Sourdough Crackers

Sweet, deeply savory caramelized onions pair beautifully with sharp cheddar. The onions add chew and sticky sweetness that bakes into the cracker. These are rich and aromatic. They shine on a cheese board or with roasted vegetables.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 1 large yellow onion, thinly sliced and caramelized (about 1 cup)
• 1 tbsp olive oil (for caramelizing)
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil (in dough)
• 1–2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C). Caramelize onion first.
2. Heat 1 tbsp oil in a skillet. Cook sliced onion on low for 25–30 minutes until deep brown. Cool.
3. Mix starter, flour, salt, and baking powder.
4. Stir in grated cheddar and cooled caramelized onion.
5. Cut in cold butter until crumbly.
6. Add 2 tbsp olive oil and mix; add water if needed.
7. Chill 30 minutes.
8. Roll thin to 1/16-inch and cut. Dock lightly.
9. Bake 14–17 minutes, until edges are golden and onions set.
10. Cool 30 minutes; crackers will firm and become crisp.

How to Serve It

Serve with brie and pear slices or a sharp ale. Garnish with thyme leaves. Store airtight for 3–4 days due to onion moisture. For longer storage, re-crisp in a warm oven.

10. Cheddar-Chive Sourdough Seeded Crackers

Fresh chives and a seed mix add bright color and an extra crunch to these crackers. The cheddar gives a savory backbone, while the chives lend oniony freshness. They’re crisp, herbaceous, and lovely for parties.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 2 tbsp mixed seeds (sunflower, pumpkin)
• 2 tbsp sesame seeds
• 2 tbsp chopped fresh chives
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 1–2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and line sheets.
2. Combine starter, flour, salt, and baking powder.
3. Stir in cheddar, seeds, and chives.
4. Cut in cold butter until crumbly.
5. Add 2 tbsp olive oil and form dough. Add water sparingly if needed.
6. Chill 30 minutes.
7. Roll to 1/16-inch and cut rectangles.
8. Press extra seeds on top and dock.
9. Bake 13–16 minutes, until edges are golden.
10. Cool 30 minutes; crackers will set and snap.

How to Serve It

Top with cream cheese and smoked trout. Garnish with extra chives and a lemon wedge. Pair with a dry white wine or cucumber water. Store airtight 4–5 days. Seeds stay crunchy when stored cool.

11. Cheddar and Sun-Dried Tomato Sourdough Crackers

Tangy sun-dried tomatoes and basil bring Mediterranean flair to these cheddar crackers. The tomato pieces add chew and concentrated flavor. The crackers brown evenly and have a slightly rustic look. They’re perfect with soft cheeses and olives.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 1/3 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
• 2 tbsp chopped fresh basil
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 1–2 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and prepare baking sheets.
2. Combine starter, flour, salt, and baking powder.
3. Stir in cheddar, chopped tomatoes, and basil.
4. Cut in cold butter until mixture resembles coarse crumbs.
5. Add olive oil and stir to form a dough. Add water only if dry.
6. Chill 30 minutes.
7. Roll thin to 1/16-inch, cut desired shapes.
8. Bake 14–17 minutes, rotating once, until edges are golden.
9. Cool on racks 30 minutes; crackers will firm up and snap.
10. Taste for seasoning and store as below.

How to Serve It

Serve with herbed goat cheese and marinated olives. Garnish with torn basil. Pair with a medium-bodied rosé. Store airtight 3–4 days; tomato oil may shorten shelf life.

12. Multi-Grain Sourdough Cheddar Crisps

These multi-grain cheddar crisps combine oats, flax, and seeds for a nutty, hearty crunch. The cheddar melts into the grains, creating a textured bite. They’re sturdy, wholesome, and great as a crunchy salad topper or snack with dips.

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup ground flaxseed
• 3/4 cup sharp cheddar, grated
• 1/4 cup unsalted butter, cold and cubed
• 2 tbsp mixed seeds (pumpkin, sunflower)
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 2–3 tbsp cold water, if needed

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Mix starter, flour, oats, flaxseed, salt, and baking powder.
3. Stir in grated cheddar and seeds.
4. Cut in cold butter until crumbly.
5. Add olive oil and mix to a cohesive dough. Add water sparingly.
6. Chill 30 minutes for easy rolling.
7. Roll between parchment to 1/16-inch thickness.
8. Cut into squares or use a pizza wheel.
9. Bake 15–18 minutes, rotating once, until edges are golden brown.
10. Cool completely 30–45 minutes; crackers will crisp and harden.

How to Serve It

Serve with roasted veggie dips or white bean spread. Garnish with microgreens or shaved carrot. Pair with herbal tea or a light ale. Store airtight for 4–5 days. These freeze well for extended storage.

These 12 crunchy cheddar sourdough crackers cover savory, spicy, herby, and seeded preferences. You’ve got classic salty rounds, bold rosemary and pepper, tangy everything-bagel crisps, and hearty multi-grain options. Each recipe uses simple pantry staples plus your sourdough discard to make crisp, flavorful crackers that snap when you bite.

Try one recipe tonight and pin the page so you can return. Which flavor are you making first—classic cheddar, smoky paprika, or jalapeño lime? Share your batch with friends or bring them to your next gathering for instant snack applause.