11 Savory Sourdough Cheddar Squares for Game Day

You love snackable bites that travel well, please a crowd, and pair perfectly with cold drinks. These 11 Savory Sourdough Cheddar Squares deliver exactly that—crisp edges, tender crumb, and melted cheddar in every forkable square. You’ll find classic bacon-cheddar, jalapeño-spiked, herb-forward, and vegetarian favorites all built around tangy sourdough for a bright, toasty backbone.

Each recipe here uses sourdough in a practical, home-friendly way. Some use sourdough discard for rich batter; others fold in cubed sourdough bread for texture. You’ll get full ingredient lists, clear step-by-step instructions, and serve-and-store tips for easy game day prep. Whether you want spicy, smoky, or herby, these savory sourdough cheddar squares will keep your snack table happy and busy. Pin your favorites, try one today, and let the oven do the heavy lifting while you cheer.

1. Classic Sourdough Cheddar Squares (Savory Sourdough Cheddar Squares)

This simple, classic take keeps the focus on tangy sourdough and sharp cheddar. The texture is custardy in the middle with crisp, golden edges. It’s a fail-safe game day snack that most guests will reach for first. You’ll love the familiar cheddar flavor with a slight sourdough tang. It smells of browned cheese and toasted bread as it comes from the oven.

Prep time: 15 minutes | Cook time: 35 minutes | Makes: 9-12 squares

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 1 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 4 tbsp unsalted butter, melted and cooled
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 2 tbsp chopped fresh chives

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment.
2. Whisk starter, milk, and eggs in a large bowl until smooth.
3. Stir in melted butter, Dijon, salt, and pepper.
4. Sift together flour and baking powder. Fold into wet ingredients until just combined.
5. Fold in grated cheddar and chives, reserving 2 tbsp cheddar for the top.
6. Pour batter into prepared pan, smooth the top, and sprinkle reserved cheddar.
7. Bake 30–35 minutes, or until edges are deep golden and a toothpick comes out with moist crumbs.
8. Let cool 15 minutes in pan before cutting into squares. They’ll finish setting as they cool.

How to Serve It

Serve warm on a wooden board with grainy mustard and sliced pickles. Garnish with extra chives or tiny pickled onions. Pair with pale ale or sparkling cider. Store airtight in fridge up to 3 days; reheat at 325°F (160°C) until warm. Make ahead by baking, cooling, then reheating on game day for 8–10 minutes.

2. Bacon & Scallion Sourdough Cheddar Squares

This version loads savory smoked bacon and bright scallions into every bite. The cheddar melts into ribbons while bacon adds crisp, salty crunch. It fits the indulgent game day mood when you want more savory heft. Bacon lovers and crowd-pleasers will finish these first. Expect smoky aroma and a crisp, golden crust.

Prep time: 20 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 3 tbsp unsalted butter, melted
• 1 tsp maple syrup
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 6 slices bacon, cooked crisp and chopped
• 3 scallions, thinly sliced

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Whisk starter, milk, eggs, melted butter, and maple syrup until smooth.
3. Add salt and smoked paprika.
4. Fold in flour and baking powder until just combined.
5. Stir in grated cheddar, chopped bacon, and scallions, reserving a few scallion whites for top.
6. Transfer batter to pan and smooth top. Sprinkle reserved scallions.
7. Bake 30–35 minutes, until a toothpick shows moist crumbs and edges are browned.
8. Cool 15 minutes before slicing; squares will firm further while resting.

How to Serve It

Stack squares on a platter garnished with extra scallions and a drizzle of honey mustard. Pair with a hoppy IPA or cola. Store in fridge in airtight container up to 3 days. Reheat individual squares in microwave 20–30 seconds or oven at 325°F for 7–10 minutes. Make ahead by baking a day early and reheating.

3. Jalapeño Cheddar Sourdough Squares

This batch adds fresh jalapeño for a bright, lively heat. The cheddar cools the spice while sourdough adds a tangy background. It’s zesty and chewy, perfect for guests who like a little kick. It smells of toasted cheese and citrus if you add lime. Spicy food fans will reach for seconds.

Prep time: 15 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 3/4 cup buttermilk (room temperature)
• 2 large eggs (room temperature)
• 3 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 2 jalapeños, seeded and diced (reserve a few thin slices for top)
• 2 tbsp chopped cilantro
• Lime wedges to serve

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×9-inch pan with parchment.
2. Whisk starter, buttermilk, eggs, and melted butter until smooth.
3. Add salt and pepper.
4. Fold in flour and baking powder just until combined.
5. Stir in cheddar, diced jalapeño, and cilantro; reserve a few jalapeño slices.
6. Pour batter into pan and top with reserved jalapeño slices.
7. Bake 30–35 minutes, until top is golden and a toothpick has moist crumbs.
8. Cool 10–15 minutes, cut into squares, and serve with lime wedges.

How to Serve It

Serve with sour cream or crema and extra cilantro. Garnish with thin lime zest and pickled jalapeños. Pairs well with margaritas or crisp lager. Store refrigerated up to 3 days; reheat in oven 325°F for 8–10 minutes. Make ahead by prepping batter, refrigerating overnight, and baking the next day.

4. Cheddar & Caramelized Onion Sourdough Squares (Savory Sourdough Cheddar Squares)

Sweet caramelized onions give these squares a deep, savory-sweet lift. The cheddar adds sharp contrast and the sourdough lends a tangy base. It’s rich but balanced, ideal for an upscale game day spread. Fans of savory-sweet combos and onion lovers will adore it. Expect a sweet aroma and melt-in-your-mouth texture.

Prep time: 25 minutes (plus 30 minutes caramelizing) | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 3 tbsp unsalted butter, melted
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add onions and 1/2 tsp salt.
2. Cook onions slowly 25–30 minutes, stirring now and then, until deeply brown and sweet. Set aside to cool.
3. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
4. Whisk starter, milk, eggs, and melted butter until smooth. Stir in remaining 1/2 tsp salt.
5. Fold in flour and baking powder until just combined.
6. Fold in cheddar, caramelized onions, and thyme; reserve a sprinkle of cheddar for topping.
7. Pour into pan, smooth, and top with reserved cheddar.
8. Bake 30–35 minutes, until golden and a toothpick comes out with moist crumbs.
9. Cool 15 minutes before cutting.

How to Serve It

Serve warm with arugula salad and a drizzle of balsamic reduction. Garnish with fresh thyme sprigs. Pair with pinot noir or a malty brown ale. Refrigerate in an airtight container 3–4 days. To make ahead, caramelize onions a day in advance and refrigerate.

5. Spinach, Artichoke & Cheddar Sourdough Squares

This vegetarian favorite borrows flavors from the classic dip. Creamy artichokes and wilted spinach fold into sharp cheddar and sourdough. The result is rich, herb-forward, and satisfying. It’s a lush choice for non-meat eaters at your game day table. Expect a tender, slightly creamy interior and flecks of green.

Prep time: 20 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup half-and-half (room temperature)
• 2 large eggs (room temperature)
• 2 tbsp cream cheese, softened
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 2 tbsp grated Parmesan (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Heat olive oil in skillet over medium. Sauté spinach until wilted. Cool slightly.
3. Whisk starter, half-and-half, eggs, and cream cheese until smooth.
4. Stir in salt and pepper.
5. Fold in flour and baking powder until combined.
6. Stir in cheddar, Parmesan, chopped artichokes, and spinach.
7. Pour into pan, smooth top, and bake 30–35 minutes, until set and golden.
8. Toothpick should come out mostly clean. Cool 15 minutes before slicing.

How to Serve It

Top squares with a spoonful of lemon zest yogurt or pesto. Garnish with extra Parmesan and chopped parsley. Pair with Sauvignon Blanc or a wheat beer. Store refrigerated 3 days; freeze up to 1 month wrapped tightly. Reheat in oven 325°F until warmed through.

6. Sun-Dried Tomato, Basil & Cheddar Sourdough Squares

Sun-dried tomatoes pack concentrated umami and tang here. Fresh basil brightens each bite, while cheddar gives rich, melty texture. This version feels Mediterranean but remains a hearty game day snack. Tomato and herb lovers will enjoy the bold, savory-sweet bite. The aroma is fragrant and herbaceous.

Prep time: 15 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 1/2 cup sun-dried tomatoes (not packed in oil), chopped
• 1/4 cup fresh basil, chopped
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
2. Whisk starter, milk, eggs, and olive oil until smooth.
3. Add salt and pepper.
4. Fold in flour and baking powder until just mixed.
5. Stir in cheddar, sun-dried tomatoes, basil, and lemon zest.
6. Pour into pan and smooth top.
7. Bake 30–35 minutes, until edges are golden and toothpick shows moist crumbs.
8. Cool 10–15 minutes before cutting into squares.

How to Serve It

Serve on a platter with fresh basil leaves and a drizzle of olive oil. Pair with rosé or a citrusy IPA. Store in fridge 3–4 days in airtight container. Make ahead: bake, cool, then reheat in oven before serving.

7. Smoked Gouda & Sourdough Cheddar Squares (Savory Sourdough Cheddar Squares)

Smoked Gouda brings a deep, smoky note paired with sharp cheddar. Sourdough lends bright tang to balance the smoky richness. These squares are robust and savory, ideal next to grilled meats or smoky dips. BBQ fans will appreciate the campfire-like flavor. Expect a silky, smoky mouthfeel and golden top.

Prep time: 15 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 3 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup sharp cheddar, grated
• 3/4 cup smoked Gouda, grated
• 1 tbsp chopped fresh rosemary, plus extra for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Whisk starter, milk, eggs, and melted butter until smooth.
3. Stir in salt and smoked paprika.
4. Fold in flour and baking powder until combined.
5. Mix in cheddar, smoked Gouda, and rosemary.
6. Pour batter into pan, smooth, and top with a few extra shreds of Gouda.
7. Bake 30–35 minutes, until golden and a toothpick shows moist crumbs.
8. Cool 15 minutes before slicing. Garnish with rosemary sprigs.

How to Serve It

Serve warm with barbecue sauce or fig jam for contrast. Pair with smoked porter or hard cider. Store in fridge 3 days; reheat in oven 325°F for 8–10 minutes. Make ahead by assembling and refrigerating unbaked batter overnight; bring to room temp before baking.

8. Mushroom, Thyme & Gruyère Sourdough Squares

Earthy sautéed mushrooms and nutty Gruyère make this an autumnal favorite. The sourdough tang brightens the earthy notes and keeps the texture tender. It’s sophisticated but hearty for game day. Mushroom lovers and fans of nutty cheese will enjoy the savory depth. It smells warm, buttery, and woodsy.

Prep time: 20 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt, divided
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups Gruyère, grated
• 1 tbsp chopped parsley for garnish

Instructions

1. Melt butter in skillet over medium-high heat. Add mushrooms and 1/4 tsp salt.
2. Sauté 6–8 minutes, until mushrooms are brown and moisture evaporates. Stir in thyme. Cool.
3. Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
4. Whisk starter, milk, and eggs until smooth.
5. Add remaining 1/4 tsp salt.
6. Fold in flour and baking powder until just combined.
7. Stir in Gruyère and cooled mushrooms.
8. Pour into pan, smooth top, and bake 30–35 minutes, until golden and a toothpick has moist crumbs.
9. Cool 15 minutes before cutting. Garnish with parsley.

How to Serve It

Plate with arugula tossed in lemon vinaigrette. Top with extra sautéed mushrooms and thyme sprigs. Pair with Chardonnay or brown ale. Refrigerate up to 3 days; reheat in oven for best texture. For a make-ahead option, sauté mushrooms the day before.

9. Chorizo & Pepper Jack Sourdough Cheddar Squares

This spicy take uses cooked chorizo and melty Pepper Jack for bold flavor. Sourdough’s tang balances the spice and richness. It’s lively and full-bodied—perfect if you want a bold option for the table. Fans of spicy Latin-inspired snacks will go back for more. Expect smoky, spicy aroma and melty texture.

Prep time: 20 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 8 oz fresh chorizo, casing removed
• 1/2 red bell pepper, roasted and chopped
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup sharp cheddar, grated
• 1 cup Pepper Jack, grated
• 1 tbsp chopped cilantro

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
2. Cook chorizo in skillet over medium until fully cooked 6–8 minutes. Drain excess fat.
3. Combine starter, milk, eggs, and olive oil in a bowl. Whisk until smooth.
4. Add salt.
5. Fold in flour and baking powder.
6. Stir in cheddar, Pepper Jack, cooked chorizo, roasted pepper, and cilantro.
7. Pour into pan and bake 30–35 minutes, until top is golden and a toothpick shows moist crumbs.
8. Cool 10–15 minutes before cutting.

How to Serve It

Serve with pico de gallo or avocado crema. Garnish with cilantro and lime wedges. Pair with Mexican lager or margaritas. Store refrigerated up to 3 days; reheat in oven at 325°F. Make ahead by cooking chorizo and roasting peppers earlier in the day.

10. Pesto, Sunflower Seed & Cheddar Sourdough Squares

Herby pesto and crunchy sunflower seeds add fresh, nutty notes to these squares. Cheddar and sourdough keep them savory and satisfying. This one feels bright and textured—great for guests who like fresh herbal flavors. Nut-free swaps are possible. Expect basil aroma and crunchy bites.

Prep time: 15 minutes | Cook time: 35 minutes | Makes: 12 squares

Ingredients

• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 3 tbsp olive oil
• 1 tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sharp cheddar, grated
• 1/4 cup sunflower seeds, toasted
• 2 tbsp chopped parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Whisk starter, milk, eggs, and olive oil until smooth.
3. Stir in salt.
4. Fold in flour and baking powder until just combined.
5. Mix in cheddar and toasted sunflower seeds.
6. Spoon batter into pan, then swirl pesto over top and lightly ripple with a knife.
7. Bake 30–35 minutes, until edges are set and top is golden.
8. Cool 10–15 minutes, garnish with parsley, then slice.

How to Serve It

Serve with extra pesto for dipping and lemon wedges. Garnish with toasted sunflower seeds. Pair with light white wine or citrusy beer. Store in fridge up to 3 days. For nut-allergy-sensitive guests, swap sunflower seeds for pepitas.

11. Smoked Salmon, Dill & Cream Cheese Sourdough Cheddar Squares

This upscale version combines delicate smoked salmon with dill and cream cheese ribbons. Cheddar and sourdough provide a savory base that supports the delicate fish. It’s elegant yet snackable—perfect if you want a refined game day option. Expect a briny-sweet aroma and silky texture.

Prep time: 20 minutes | Cook time: 30 minutes | Makes: 12 squares

Ingredients

• 4 oz smoked salmon, chopped
• 4 oz cream cheese, softened
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/4 cups sharp cheddar, grated
• 2 tbsp chopped fresh dill
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. In a bowl, beat cream cheese until smooth; set aside.
3. Whisk starter, milk, eggs, and melted butter until combined.
4. Stir in salt and lemon zest.
5. Fold in flour and baking powder until batter comes together.
6. Gently fold in cheddar, smoked salmon (reserve a little for top), and dill.
7. Pour into pan and dollop reserved cream cheese across the top. Use a skewer to swirl.
8. Bake 28–32 minutes, until edges are golden and a toothpick has moist crumbs.
9. Cool 15 minutes before slicing. Garnish with extra dill and lemon slices.

How to Serve It

Serve chilled or at room temperature with cracked black pepper on top. Pair with sparkling wine or a dry Riesling. Store wrapped in fridge up to 2 days for best salmon quality. Make ahead by baking the night before and topping with fresh salmon before serving.

These 11 Savory Sourdough Cheddar Squares cover smoky, spicy, herby, and elegant flavors. You’ve got quick bakes for weeknight cheering and make-ahead options for big game day spreads. Pin the ones that call to you and try one as your starter test. Which flavor will you bake first—bacon, jalapeño, or smoked salmon? Share these with friends or bring a batch to your next watch party and watch them disappear.