10 Genius Sourdough Discard Cheez Its That Reduce Waste

You toss a cup of sourdough discard into the fridge and then forget it. Sound familiar? Instead of waste, turn that tangy discard into crunchy, addictive sourdough discard Cheez Its you’ll crave with snacks and lunchboxes. These homemade crackers use discard to add bright flavor and reduce food waste while giving you crispy, cheesy bites.

Below you’ll find 10 clever sourdough discard Cheez Its recipes — from classic sharp cheddar to spicy jalapeño, sesame parmesan, and herb-forward varieties. Each recipe lists exact ingredients, step-by-step instructions, bake times, and serving tips. You’ll learn how to roll thin for crisp edges, how much discard to use, and how to store the crackers so they stay crunchy. Pin the photo you love and try one today — you’ll be surprised how simple and satisfying sourdough discard Cheez Its can be.

1. Classic Sourdough Discard Cheez Its

This classic sourdough discard Cheez Its recipe keeps it simple. Sharp cheddar and a touch of sourdough discard give tang and depth. The texture is flaky with crisp edges and a buttery crumb. It’s perfect for lunchboxes, parties, or nibbling at your desk. You’ll love the bright cheesy aroma and the satisfying snap when you bite in.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 1/2 tsp (3 g) fine sea salt
• 1/4 tsp (1 g) smoked paprika
• 1/4 tsp (1 g) cayenne pepper (optional)
• 8 tbsp (113 g) cold unsalted butter, cubed
• 2 cups (200 g) finely shredded sharp cheddar
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1 tbsp cold water (if needed)
• 1 tsp coarse sea salt for sprinkling

Instructions

1. Preheat oven to 400°F (205°C). Line two baking sheets with parchment. Chill a baking sheet for rolling if dough softens.
2. Whisk flour, baking powder, salt, paprika, and cayenne in a bowl.
3. Cut in cold butter with a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs.
4. Add shredded cheddar and pulse or stir until evenly distributed.
5. Stir in sourdough discard and egg until dough comes together. Add 1 tbsp cold water only if dough is dry.
6. Form dough into a disk, wrap, and chill 20 minutes to firm up.
7. Roll dough between parchment to 1/8-inch thickness. Transfer to a baking sheet. Use a pizza cutter to trim and cut 1-inch squares. Dock each square with a fork to prevent puffing.
8. Brush lightly with egg wash and sprinkle coarse sea salt. Bake 12–14 minutes, rotating pan halfway. Look for golden edges and even color.
9. Remove when edges are deep golden and centers look set. Let cool 10 minutes on sheet, then transfer to a rack to cool fully.

How to Serve It

Serve on a rustic wooden board stacked neatly. Garnish with extra cheddar shavings or a tiny thyme sprig. Pair with tomato soup, pickles, or a crisp pale ale. Store in an airtight container at room temperature for up to 5 days. Make ahead and freeze baked crackers up to 2 months; re-crisp in a 350°F (175°C) oven for 3–4 minutes.

2. Whole Wheat Sourdough Cheddar Crackers

This whole wheat version adds nutty depth to your sourdough discard Cheez Its game. The texture is slightly denser and toasted. The tang from discard balances the nuttiness beautifully. Ideal for a nutritious snack or alongside hearty soups. If you like rustic flavors, this one will be a go-to.

Ingredients

• 1 cup (120 g) whole wheat flour
• 1/2 cup (60 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 1/2 tsp (1 g) ground mustard
• 1/4 tsp (1 g) black pepper
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 3/4 cups (175 g) sharp cheddar, finely shredded
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1–2 tbsp cold milk (if needed)
• Flaky sea salt for sprinkling

Instructions

1. Preheat to 400°F (205°C). Line baking sheets with parchment.
2. Whisk whole wheat flour, all-purpose flour, baking powder, salt, mustard, and pepper.
3. Cut in cold butter until pea-sized crumbs form.
4. Stir in cheddar until evenly mixed.
5. Add sourdough discard and egg, mixing until dough forms. Add milk if too dry.
6. Shape into a disk, chill 20–30 minutes.
7. Roll to 1/8-inch thickness between parchment. Cut into 1-inch squares and dock with a fork.
8. Bake 13–16 minutes until golden brown along edges and centers set.
9. Cool 10 minutes on sheet before moving to a rack to cool completely.

How to Serve It

Arrange with apple slices and aged cheddar. Top with a smear of fig jam for a sweet-savory bite. Store in airtight container up to 5 days or freeze baked crackers for longer. Make dough a day ahead and chill; bake fresh when ready.

3. Garlic-Parmesan Sourdough Crackers

Garlic and parmesan give these sourdough discard Cheez Its a savory, aromatic kick. The texture is crisp with a faintly crunchy parmesan crust. These are great for parties and pair well with dips. If you love garlicky snacks, this will smell irresistible as they bake.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 1 tsp (4 g) garlic powder
• 1/2 tsp (1 g) onion powder
• 1/4 tsp (1 g) black pepper
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 cup (100 g) finely grated Parmesan cheese
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1 tbsp extra-virgin olive oil for brushing
• Fresh parsley, finely chopped, for garnish (optional)

Instructions

1. Preheat oven to 400°F (205°C). Line baking sheets.
2. Whisk flour, baking powder, salt, garlic powder, onion powder, and pepper.
3. Cut in butter until crumbly.
4. Mix in Parmesan until evenly blended.
5. Stir in sourdough discard and egg to form a dough.
6. Chill 20 minutes wrapped.
7. Roll thin to 1/8-inch between parchment. Cut into 1-inch squares and dock with a fork.
8. Brush lightly with olive oil. Bake 12–15 minutes until edges are golden and cheese flecks turn darker.
9. Cool 10 minutes then transfer to a rack. Sprinkle parsley after cooling if using.

How to Serve It

Serve with roasted red pepper dip or herbed cream cheese. Garnish with extra grated parmesan and parsley. Store in airtight container up to 5 days. Make dough ahead and bake fresh for parties.

4. Everything-Seasoned Sourdough Discard Cheez Its

Everything bagel seasoning gives these sourdough discard Cheez Its an addictive crunch. The sesame, poppy, and garlic bits layer texture and savory flavor. The chew is crisp and nutty, with bright tang from the discard. These are perfect for snacking, dipping, or lunchboxes.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 1/2 tsp (1 g) garlic powder
• 1/2 tsp (2 g) onion powder
• 8 tbsp (113 g) cold unsalted butter, cubed
• 2 cups (200 g) sharp cheddar, finely shredded
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 2 tbsp (20 g) everything bagel seasoning, plus extra for top
• 1 tsp coarse sea salt for sprinkling

Instructions

1. Preheat oven to 400°F (205°C). Prepare baking sheets.
2. Whisk flour, baking powder, salt, garlic powder, and onion powder.
3. Cut in butter until coarse crumbs form.
4. Stir in cheddar and everything bagel seasoning.
5. Add sourdough discard and egg until dough forms. If too dry, add 1 tsp water.
6. Chill 20 minutes.
7. Roll between parchment to 1/8-inch. Cut into 1-inch squares and dock.
8. Sprinkle more everything seasoning and coarse salt on top. Bake 12–15 minutes until golden edges.
9. Cool 10–15 minutes before transferring to a cooling rack.

How to Serve It

Serve with cream cheese dip or smoked salmon bites. Garnish with extra sesame seeds or chives. Store at room temperature in an airtight container for 4–5 days. Make dough up to 24 hours ahead and keep chilled.

5. Smoky Paprika & Cheddar Sourdough Crackers

The smoked paprika in these sourdough discard Cheez Its adds a warm, smoky counterpoint to sharp cheddar. The crackers have a rich orange color and a slightly smoky aroma. They're hearty, slightly addictive, and great for outdoor gatherings or pairing with grilled meats.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 1 tsp (2 g) smoked paprika
• 1/2 tsp (1 g) chili powder
• 8 tbsp (113 g) cold unsalted butter, cubed
• 2 cups (200 g) extra-sharp cheddar, finely shredded
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1 tbsp (15 ml) olive oil for brushing
• Coarse sea salt for finishing

Instructions

1. Preheat oven to 400°F (205°C) and line sheets.
2. Mix flour, baking powder, salt, smoked paprika, and chili powder.
3. Cut in butter until crumbly.
4. Add cheddar and mix evenly.
5. Stir in sourdough discard and egg to form a cohesive dough.
6. Chill 20–30 minutes.
7. Roll to 1/8-inch, cut into squares, dock, and transfer to sheets.
8. Brush with olive oil and sprinkle coarse salt. Bake 13–16 minutes until deep golden edges and centers set.
9. Cool 10 minutes then finish on rack.

How to Serve It

Serve with guacamole or smoky black bean dip. Garnish with a small rosemary sprig or lemon zest for contrast. Store airtight for up to 5 days. Freeze baked crackers for longer storage; re-crisp before serving.

6. Parmesan-Black Pepper Sourdough Crackers

These Parmesan-black pepper sourdough discard Cheez Its are savory with a peppery bite. The texture is crisp with a slightly flaky crumb. The bold pepper contrasts the salty, nutty parmesan. These pair beautifully with charcuterie or a bold red wine.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 1 tsp (2 g) freshly cracked black pepper
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 1/4 cups (125 g) finely grated Parmesan cheese
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1 tbsp (15 ml) heavy cream (for brushing)
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 400°F (205°C). Line baking sheets.
2. Whisk flour, baking powder, salt, and black pepper.
3. Cut in butter until coarse crumbs form.
4. Stir in Parmesan until evenly mixed.
5. Add sourdough discard and egg to form dough.
6. Chill 20 minutes.
7. Roll to 1/8-inch, cut into squares, and dock.
8. Brush lightly with heavy cream and top with flaky salt. Bake 12–15 minutes until golden edges.
9. Cool 10 minutes on the sheet, then move to a rack.

How to Serve It

Pair with prosciutto and figs or a bold aged cheddar. Sprinkle extra cracked pepper when serving for visual pop. Store airtight up to 5 days. Make dough the night before and bake fresh for gatherings.

7. Cheesy-Chive Sourdough Discard Cheez Its

Chives add brightness to these sourdough discard Cheez Its, turning a classic into something herby and fresh. The flavor is cheesy with delicate onion notes. Texture is crisp with tender centers. These work well with dips or as a garnish for soups and salads.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 2 cups (200 g) sharp cheddar, finely shredded
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 3 tbsp (15 g) finely chopped fresh chives
• 1/2 tsp (2 g) onion powder
• 1 tsp (5 ml) milk for brushing
• Flaky sea salt for topping

Instructions

1. Preheat oven to 400°F (205°C). Line two baking sheets.
2. Whisk flour, baking powder, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Mix in cheddar, chives, and onion powder.
5. Add sourdough discard and egg and mix until dough forms.
6. Chill 20 minutes.
7. Roll to 1/8-inch, cut into squares, and dock each with a fork.
8. Brush with milk, sprinkle flaky salt, and bake 12–15 minutes until golden edges.
9. Cool 10 minutes on sheet before moving to a rack.

How to Serve It

Serve beside chilled cucumber soup or herbed cream cheese. Garnish with chive blossoms or extra chives. Store airtight up to 5 days. Dough can be shaped and chilled overnight for fresh baking the next day.

8. Spicy Jalapeño-Cheddar Discard Crackers

These spicy jalapeño sourdough discard Cheez Its pack a lively kick. Fresh jalapeño pieces and cayenne add heat, while cheddar cools and rounds the flavor. They bake up bright and crisp with bumpy texture from pepper bits. Great for pairing with guacamole or margaritas.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 1/2 tsp (2 g) cayenne pepper
• 8 tbsp (113 g) cold unsalted butter, cubed
• 2 cups (200 g) extra-sharp cheddar, finely shredded
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1 small jalapeño, seeded and finely diced
• 1 tbsp (15 ml) milk for brushing
• Coarse sea salt for topping

Instructions

1. Preheat oven to 400°F (205°C) and line sheets.
2. Whisk flour, baking powder, salt, and cayenne.
3. Cut in butter until coarse crumbs form.
4. Stir in cheddar and jalapeño.
5. Add sourdough discard and egg to form dough.
6. Chill 20–30 minutes.
7. Roll between parchment to 1/8-inch. Cut into squares and dock.
8. Brush with milk, sprinkle coarse salt, and bake 13–16 minutes until golden edges and set centers.
9. Cool 10 minutes on the pan, then finish on a rack.

How to Serve It

Serve with guacamole, sour cream dip, or smoky mango salsa. Garnish with lime wedges or cilantro. Store airtight for 3–4 days (heat shortens shelf life). Freeze baked crackers for a month and re-crisp before serving.

9. Honey-Cheddar Sweet & Salty Discard Crackers

This slightly sweet honey-cheddar version balances tangy discard with sweet honey and salty cheddar. The glaze caramelizes lightly, giving glossy tops and a tender snap. These are playful with tea or cheese boards. If you like sweet-savory contrasts, this recipe will delight.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 1/2 tsp (3 g) fine sea salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 3/4 cups (175 g) sharp cheddar, finely shredded
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 1 tbsp (21 g) honey, plus extra for glazing
• 1 tsp (5 ml) vanilla extract
• Coarse sea salt for finishing

Instructions

1. Preheat oven to 400°F (205°C). Line baking sheets.
2. Mix flour, baking powder, and salt.
3. Cut in butter until crumbly.
4. Stir in cheddar.
5. Add sourdough discard, egg, honey, and vanilla; mix to form dough.
6. Chill 20 minutes.
7. Roll to 1/8-inch, cut into squares, and dock. Brush with a thin layer of honey.
8. Bake 12–15 minutes until golden at edges with glossy tops.
9. Cool 10 minutes on sheet, then transfer to rack.

How to Serve It

Pair with a semi-sweet white wine or Earl Grey tea. Add figs or prosciutto on the side for a board. Store airtight up to 4 days. If making ahead, freeze baked crackers and rewarm briefly to re-crisp.

10. Sesame-Parmesan Mini Discard Crackers

Mini sesame-parmesan sourdough discard Cheez Its are crisp, bite-sized, and ideal for parties. Toasted sesame gives nuttiness while parmesan adds salt and umami. These bite-sized crackers are delicate and addictive. You’ll love them with soups or as a crunchy salad topper.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp (3 g) baking powder
• 3/4 tsp (4 g) fine sea salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 1/4 cups (125 g) finely grated Parmesan
• 1/3 cup (80 g) room-temperature sourdough discard
• 1 large egg, room temperature
• 2 tbsp (20 g) toasted sesame seeds, plus extra for topping
• 1 tbsp (15 ml) olive oil for brushing
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 400°F (205°C). Line baking sheets.
2. Whisk flour, baking powder, and salt.
3. Cut in butter until crumb-like.
4. Stir in Parmesan and toasted sesame seeds.
5. Add sourdough discard and egg to form dough.
6. Chill 20 minutes.
7. Roll to 1/8-inch and cut into 3/4-inch mini squares. Dock each piece.
8. Brush with olive oil and sprinkle sesame and flaky salt. Bake 10–12 minutes until golden at edges.
9. Cool 8–10 minutes before transferring to a rack.

How to Serve It

Sprinkle over salads or serve with tzatziki or hummus. Garnish with extra sesame seeds and lemon zest for brightness. Store in an airtight container for up to 5 days. These mini crackers freeze well; re-toast briefly to re-crisp.

You just explored ten tasty ways to turn leftover starter into crunchy snacks. These sourdough discard Cheez Its range from classic sharp cheddar to herby, spicy, and sweet-salty takes. You’ll find options for every occasion, whether you want party bites, lunchbox snacks, or a pantry-friendly snack.

Try one recipe this week and pin your favorite photo for later. Which flavor are you going to bake first — classic cheddar, spicy jalapeño, or honey-cheddar? Share this with friends or family and make a batch together to cut down on waste and enjoy fresh, homemade crackers.