14 Crunchy Sourdough Discard Crackers for Cheese Boards

You know that tiny jar of sourdough starter tucked in the fridge? It’s begging for a delicious purpose. Crunchy sourdough discard crackers for cheese boards turn that leftover into crisp, savory snacks that pair perfectly with cheeses, jams, and charcuterie. They’re simple, flavorful, and give your cheese board a homemade touch.

This list gathers 14 different crunchy sourdough discard crackers for cheese boards. You’ll find herb-forward crackers, seed-packed crisps, flaky butter crackers, spicy varieties, and sweet-savory options. Each recipe includes exact ingredients, step-by-step instructions, baking tips, and serving ideas. Pick one to match your cheese selection or try a few for variety. Ready to bake a batch that snaps when you bite and smells irresistible? Let’s get into 14 crunchy sourdough discard crackers for cheese boards you’ll want to make again and again.

1. Crunchy Sourdough Discard Crackers for Cheese Boards — Classic Sea Salt Sesame

This is the classic crunchy sourdough discard crackers for cheese boards recipe. It’s simple, nutty, and lightly salty. The sesame seeds add toasty flavor and visual interest. These crackers snap cleanly and hold up under soft cheeses. You’ll love them if you like a toasty, straightforward crunch. Expect a warm, wheaty aroma as they bake.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp sesame seeds (toasted)
• 2 tbsp olive oil
• 1 tsp fine sea salt, plus extra for sprinkling
• 1/2 tsp baking powder
• 1/4 tsp sugar
• 2–3 tbsp water (as needed)
• 1 tbsp butter, melted and cooled (optional for richer flavor)
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Toast 2 tbsp sesame seeds in a dry skillet 1–2 minutes. Cool.
3. In a bowl, whisk 1 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp salt, 1/4 tsp sugar, and pepper.
4. Add 1 cup sourdough discard, 2 tbsp olive oil, and 1 tbsp melted butter. Mix until crumbly.
5. Add 2 tbsp water and knead briefly. Add a tablespoon more if dough feels dry. Dough should hold together but not sticky.
6. Roll dough between two sheets of parchment to 1/16–1/8 inch thickness.
7. Remove top parchment. Brush lightly with olive oil and sprinkle toasted sesame and extra sea salt.
8. Cut into desired shapes with a pizza cutter. Transfer with parchment to baking sheet.
9. Bake 12–16 minutes until edges are golden brown and center is firm. Rotate pan halfway.
10. Let cool completely on a rack. Crackers will crisp more as they cool.

How to Serve It

Serve on a wooden board beside aged cheddar and fig jam. Garnish with extra sesame and a rosemary sprig. Pair with dry white wines or a light IPA. Store in an airtight container at room temperature for up to 5 days. Make-ahead: bake and freeze in a sealed bag for up to 1 month. Great year-round, especially with salty cheeses.

2. Crunchy Sourdough Discard Crackers for Cheese Boards — Rosemary Sea Salt Flakes

This rosemary version turns sourdough discard crackers into herbal companions for cheese. The rosemary is bright and fragrant. Sea salt flakes highlight the herb and wheat. These crisp crackers pair beautifully with chèvre or brie. You’ll enjoy the piney aroma and herby crunch.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/4 cups all-purpose flour
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp baking powder
• 1/4 tsp black pepper
• 1 tbsp honey or maple syrup
• 2–3 tbsp cold water
• 1/2 tsp lemon zest (optional)
• Fleur de sel or sea salt flakes for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet with parchment.
2. Combine flour, baking powder, salt, and pepper in a bowl.
3. Stir in chopped rosemary and lemon zest.
4. Add sourdough discard, olive oil, and honey. Mix to form dough.
5. Add cold water one tablespoon at a time until dough is pliable but not sticky.
6. Roll to 1/16–1/8 inch thickness between parchment.
7. Transfer to sheet, sprinkle with sea salt flakes.
8. Cut and bake 12–16 minutes until golden at edges.
9. Cool completely on a rack; crackers will crisp as they cool.

How to Serve It

Pair with creamy goat cheese, quince paste, or honey drizzle. Garnish board with fresh rosemary and lemon wedges. Serve with crisp white wine or a citrusy gin cocktail. Store airtight up to 5 days. Make-ahead: freeze baked crackers for up to 1 month.

3. Crunchy Sourdough Discard Crackers for Cheese Boards — Everything Bagel Spice

This everything bagel starches up into crunchy sourdough discard crackers for cheese boards. Bold seeds and garlic deliver savory depth. They’re robust and pair with smoked or aged cheeses. Fans of bold flavors will love the toasted seed crunch and garlicky notes.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 1/2 tsp Everything Bagel seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tbsp milk (or plant milk), room temp
• 1 tsp honey or maple syrup
• Extra Everything seasoning for topping

Instructions

1. Preheat oven to 375°F (190°C). Prepare baking sheet.
2. Whisk flour, baking powder, salt, garlic, and onion powders.
3. Mix in Everything Bagel seasoning.
4. Add sourdough discard, olive oil, milk, and honey. Stir to form dough.
5. If dough is sticky, add up to 1 tbsp more flour.
6. Roll between parchment to 1/8 inch thickness.
7. Brush with olive oil and sprinkle extra Everything seasoning.
8. Cut and bake 12–16 minutes until golden brown and edges crisp.
9. Cool fully; test crispness by snapping a cracker.

How to Serve It

Serve with smoked gouda, cured meats, and whole-grain mustard. Garnish board with sliced pickles and olives. These crackers pair with amber ales or robust red wine. Store airtight up to 5 days. Make-ahead: bake and refrigerate in a sealed container.

4. Cheddar & Chive Sourdough Discard Crackers (Savory Cheese Crackers)

Cheddar and chive turn sourdough discard into savory cheese crackers. Sharp cheese melts into the dough, giving flavor and color. They’re rich, crumbly, and perfect next to sharp or smoked cheeses. You’ll notice a buttery aroma and cheesy edges.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 3/4 cup sharp cheddar, finely grated
• 2 tbsp cold unsalted butter, cubed
• 1 tbsp olive oil
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1–2 tbsp cold milk or water

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. In a bowl, combine flour, baking powder, salt, and pepper.
3. Cut in cold butter until mixture is crumbly.
4. Stir in grated cheddar and chives.
5. Add sourdough discard and olive oil. Mix to combine.
6. Add 1 tbsp milk if dough feels dry.
7. Roll to 1/8 inch between parchment.
8. Cut shapes and bake 12–15 minutes until golden with melted cheese edges.
9. Cool fully; crackers firm up and crisp as they cool.

How to Serve It

Serve beside smoked cheeses or a sharp blue. Garnish with extra chives and a smear of fig jam. Pair with a medium-bodied white or amber beer. Store airtight for 3–4 days. Make-ahead: freeze unbaked cut dough discs and bake later.

5. Seeded Multi-Grain Sourdough Discard Crackers (High-Texture Cheese Board Crackers)

These seeded sourdough discard crackers bring texture to your cheese board. Multiple seeds toast while baking, offering crunch and nutty flavor. They’re hearty and pair well with robust cheeses. You’ll notice a deep, toasty aroma and satisfying snap.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1/4 cup rolled oats
• 2 tbsp flax seeds
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp honey or maple syrup
• 2–3 tbsp water if needed

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Combine flour, oats, baking powder, and salt.
3. Stir in seeds, reserving a teaspoon of sunflower and pumpkin for topping.
4. Add sourdough discard, olive oil, and honey. Mix until combined.
5. Add water if dough is too stiff.
6. Roll between parchment to 1/8 inch thickness.
7. Sprinkle reserved seeds and press lightly.
8. Cut and bake 14–18 minutes until deep golden and crisp.
9. Cool fully; test by snapping.

How to Serve It

Serve with aged Gouda, hard cheeses, and chutneys. Garnish board with extra seeds and dried fruits. These crackers pair with cabernet or amber ales. Store airtight up to 1 week. Make-ahead: freeze baked crackers in a vacuum bag.

6. Parmesan & Black Pepper Thin Crisps (Savory Thin Crackers)

Parmesan and cracked pepper make these sourdough discard crackers bright and savory. They bake thin and shatter with a delicate snap. They’re ideal with nutty and salty cheeses. You’ll smell baked cheese and pepper while they roast.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 3/4 cup finely grated Parmesan
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tsp freshly cracked black pepper
• 1/2 tsp baking powder
• 1–2 tbsp water if needed
• 1 tsp thyme leaves (optional)
• 1 tbsp butter, melted (optional for crispness)

Instructions

1. Preheat oven to 400°F (205°C) for extra crispness. Line baking sheet.
2. Mix flour, baking powder, salt, and pepper.
3. Stir in Parmesan and thyme.
4. Combine sourdough discard, olive oil, and melted butter.
5. Add water as needed to create a firm dough.
6. Roll very thin to 1/16 inch between parchment.
7. Cut shapes and bake 8–12 minutes until edges turn deep golden.
8. Watch closely to prevent burning.
9. Cool completely to let crackers snap.

How to Serve It

Serve with nutty cheeses like Gruyère or aged Pecorino. Garnish board with lemon zest and rosemary. Pair with sparkling wine or farmhouse ales. Store airtight up to 5 days. Make-ahead: bake and keep in cookie tins.

7. Smoky Paprika & Olive Oil Sourdough Crackers (Spiced Cheese Board Crackers)

Smoky paprika gives these sourdough discard crackers a warm, slightly sweet heat. Olive oil and paprika form a glossy surface. They bring color and depth to a cheese board. You’ll taste smoky warmth and see vibrant red flecks.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp cayenne (optional)
• 1/2 tsp baking powder
• 1 tsp honey
• 2–3 tbsp water if necessary

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Combine flour, baking powder, smoked paprika, sweet paprika, salt, and cayenne.
3. Add sourdough discard, olive oil, and honey. Mix into dough.
4. If dry, add water a tablespoon at a time.
5. Roll to 1/8 inch thickness.
6. Cut shapes and bake 12–16 minutes until edges show golden brown.
7. Cool on rack; smell of smoked paprika will be noticeable.
8. Test crispness by breaking one after cooling.

How to Serve It

Pair with Manchego, chorizo, and quince paste. Garnish with smoked paprika dust and fresh oregano. Pair with Rioja or smoked tea. Store airtight up to 5 days. Make-ahead: bake and freeze for later use.

8. Za’atar Sourdough Discard Crackers (Mediterranean Cheese Board Crackers)

Za’atar brings lemony, herbal notes to sourdough discard crackers. Sesame and sumac complement the wheat flavor. These pair beautifully with labneh and fresh cheeses. Expect a bright, herbal aroma and crunchy texture.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp za’atar spice mix
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp sesame seeds
• 1 tsp sumac (optional)
• 2–3 tbsp water if needed
• 1 tsp honey (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet with parchment.
2. Mix flour, baking powder, and salt.
3. Stir in za’atar and sesame seeds.
4. Add sourdough discard, olive oil, and honey. Stir to combine.
5. Add water a tablespoon at a time if dough is too dry.
6. Roll thin between parchment to 1/8 inch.
7. Sprinkle extra sesame seeds and a touch of sumac.
8. Bake 12–15 minutes until light golden and fragrant.
9. Cool fully before serving; crackers crisp as they cool.

How to Serve It

Serve with labneh, marinated olives, and roasted red peppers. Garnish with extra sesame and sumac. Pair with a crisp rosé or herbal tea. Store airtight up to 5 days. Make-ahead: keep baked crackers in a sealed tin.

9. Honey & Sea Salt Sweet-Savory Sourdough Crackers

Sweet honey and sea salt make these sourdough discard crackers pop next to creamy cheeses. They balance sweet and salty perfectly. The top caramelizes slightly, giving a glossy look. You’ll taste floral honey with a crisp finish.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp honey
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp cinnamon (optional)
• 1–2 tbsp milk or water
• Coarse sea salt for sprinkling
• 1 tbsp melted butter (optional for shine)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Combine flour, baking powder, salt, and cinnamon.
3. Add sourdough discard, honey, olive oil, and melted butter.
4. Mix into dough, adding milk if needed.
5. Roll to 1/8 inch thickness.
6. Brush with a thin layer of honey or melted butter.
7. Sprinkle with coarse sea salt.
8. Bake 12–15 minutes until golden and glossy.
9. Cool fully; honey glaze will firm up and become crisp.

How to Serve It

Pair with brie, blue cheese, or fruit preserves. Garnish with fresh figs or sliced apples. Serve with dessert wine or a honeyed tea. Store airtight up to 4 days. Make-ahead: bake and freeze for up to 1 month.

10. Turmeric & Black Sesame Sourdough Crackers (Colorful Savory Crackers)

Turmeric gives these sourdough discard crackers a sunny color and subtle earthiness. Black sesame adds nutty contrast and crunch. These crackers brighten a cheese board visually and taste-wise. You’ll enjoy an aromatic, peppery finish.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 tsp ground turmeric
• 2 tbsp olive oil
• 2 tbsp black sesame seeds
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp black pepper
• 1–2 tbsp water if needed
• 1 tsp lemon juice (optional for brightness)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Mix flour, turmeric, baking powder, salt, and pepper.
3. Stir in black sesame seeds.
4. Add sourdough discard, olive oil, and lemon juice.
5. Add water if dough is too stiff.
6. Roll thin to 1/8 inch thickness.
7. Sprinkle extra sesame seeds on top and press gently.
8. Bake 12–15 minutes until edges begin to brown.
9. Cool fully; color intensifies as they cool.

How to Serve It

Pair with feta, labneh, or herbed cheeses. Garnish with lemon wedges and extra sesame. Pair with a citrus-forward white wine. Store airtight for up to 5 days. Make-ahead: bake and keep in a sealed container.

11. Cayenne & Honey Cornmeal Sourdough Crackers (Spicy-Sweet Crackers)

Cornmeal adds grit and flavor to these sourdough discard crackers. A touch of cayenne and honey balances spice and sweetness. They’re crumbly, slightly coarse, and pair well with creamy cheeses. You’ll enjoy a warm, spicy aroma as they bake.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 2 tbsp honey
• 1 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4–1/2 tsp cayenne pepper (to taste)
• 2–3 tbsp water if needed
• 1 tsp smoked paprika (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Combine flour, cornmeal, baking powder, salt, cayenne, and paprika.
3. Add sourdough discard, honey, and olive oil. Mix to combine.
4. Add water sparingly until dough holds.
5. Roll between parchment to 1/8 inch thickness.
6. Cut and arrange on baking sheet.
7. Bake 14–18 minutes until golden and dry.
8. Cool completely; crackers firm into a crisp snap.
9. Taste and adjust spice on next batch if needed.

How to Serve It

Serve with creamy brie or mascarpone and hot honey drizzle. Garnish with smoked paprika and chives. Pair with a fruity red or IPA. Store airtight up to 5 days. Make-ahead: bake and pack for outdoor picnics.

12. Herb & Garlic Sourdough Discard Crackers (All-Purpose Cheese Board Crackers)

Garlic and mixed herbs make these sourdough discard crackers irresistible. They’re herbaceous, aromatic, and pack well with any cheese. The garlic aroma fills the kitchen as they bake. You’ll notice tender centers with crisp edges.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 2 tsp minced garlic (or 1/2 tsp garlic powder)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp black pepper
• 1–2 tbsp water as needed

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Mix flour, baking powder, salt, and pepper.
3. Stir in garlic and herbs.
4. Add sourdough discard and olive oil, mixing to combine.
5. Add water if dough is too dry.
6. Roll to 1/8 inch thickness.
7. Cut and bake 12–15 minutes until lightly golden.
8. Cool on rack; crackers will firm up as they cool.
9. Store or serve once fully crisp.

How to Serve It

Serve with brie, herbed cheeses, or tapenade. Garnish with additional fresh herbs. Pair with sauvignon blanc or herbal teas. Store airtight up to 5 days. Make-ahead: bake and freeze for later.

13. Sweet Cinnamon-Date Sourdough Discard Crackers (Dessert-Style Cheese Board Crackers)

Dates and cinnamon turn sourdough discard into sweet crackers that pair well with blue cheeses and aged cheddars. They’re tender, slightly chewy at first, then crisp. You’ll get warm spice and caramel-like fruit notes.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1/4 cup finely chopped dates
• 2 tbsp honey
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1–2 tbsp milk or water if needed

Instructions

1. Preheat oven to 350°F (175°C) for gentle baking. Line a baking sheet.
2. Combine flour, baking powder, cinnamon, nutmeg, and salt.
3. Stir in chopped dates.
4. Add sourdough discard, honey, and olive oil. Mix into dough.
5. Add milk if dough seems dry.
6. Roll thin to 1/8 inch between parchment.
7. Cut and bake 12–15 minutes until light golden.
8. Cool fully; crackers transition from soft to crisp.
9. Store in airtight container once cooled.

How to Serve It

Serve with blue cheese, aged cheddar, or mascarpone and fig jam. Garnish with extra chopped dates and cinnamon dust. Pair with dessert wine or spiced tea. Store airtight up to 4 days. Make-ahead: bake and pack for dessert platters.

14. Poppy Seed & Lemon Zest Sourdough Discard Crackers (Bright Citrus Crackers)

Lemon zest brightens these sourdough discard crackers, while poppy seeds add crunch. They’re light and fragrant, perfect with soft cheeses. You’ll notice citrus perfume and a delicate crunch.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tbsp poppy seeds
• 1 tbsp lemon zest (from 1 lemon)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp honey (optional)
• 1–2 tbsp water if needed
• Freshly ground black pepper, a pinch

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Mix flour, baking powder, salt, and pepper.
3. Stir in poppy seeds and lemon zest.
4. Add sourdough discard, olive oil, and honey.
5. Add water if dough is too firm.
6. Roll between parchment to 1/8 inch thickness.
7. Cut shapes and bake 12–15 minutes until edges turn light golden.
8. Cool on a rack; citrus scent will be strong as they cool.
9. Store or serve once fully crisp.

How to Serve It

Pair with chèvre, ricotta, or fresh fruit. Garnish with lemon slices and thyme. Pair with sparkling wine or citrusy cocktails. Store airtight up to 5 days. Make-ahead: bake and keep in a sealed tin.

You now have 14 distinct crunchy sourdough discard crackers for cheese boards to try. From classic sesame to za’atar, sweet date crackers to lemon-poppy crisps, this list covers textures, colors, and flavor profiles to match any cheese. Pin the recipes you love and save this list for your next entertaining night. Which flavor are you baking first, and who will you share them with? Share your favorites with friends and invite them to taste the crunchy results.