Simple Whole Wheat Sourdough Cheese Crackers
The ultimate crowd-pleasing snack, whole wheat sourdough cheese crackers are loved by kids and adults alike. Whether you’re serving them on a charcuterie board at a dinner party or packing them as a quick snack for a hungry kiddo, they’re the perfect crispy, cheesy bite for any occasion. Pair them with cheese, dips, or enjoy them on their own—they’ll always hit the spot!
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Warning: Addictive!
Crackers are one of my favourite ways to use up sourdough discard. They take a good amount of discard, are incredibly versatile, easy to make, and far better than anything store-bought. These whole wheat sourdough cheese crackers come together with just a few simple ingredients, yet they deliver a deep, complex flavour that makes them impossible to stop eating.
My go-to method for making these crackers is the food processor—it makes the process quick, easy, and mess-free, with consistent results every time. I don’t pull out my food processor often, but when I do, it’s always worth the extra cleanup.
There’s something incredibly satisfying about baking a big batch of homemade crackers, knowing they came from simple ingredients and sourdough discard that would have otherwise gone to waste. Plus, they disappear fast! Readyou can double or triple the batch to use up your discard!
Why You’ll Love These Crackers
- Great use for sourdough discard – No waste, just flavour!
- Super crispy and cheesy – Better than store-bought.
- Easy to customize – Try different cheeses and spices!
- Kid-approved – A healthy, homemade snack for everyone!
- Make ahead friendly – Freeze the dough or long ferment for even better flavour and digestibility.
Why Sourdough Discard Makes the Best Crackers
Sourdough discard adds a tangy depth of flavour and helps create an ultra-light, crispy texture. Since these crackers don’t need to rise, discard works perfectly to add complexity while keeping them easy to make. Plus, fermenting the dough longer makes them even more digestible!
Doubling or Tripling the Recipe
This recipe is easy to double or triple if you have extra sourdough discard to use. I like to make a double batch, divide it in two, bake one right away, and freeze the other for later. When I need more crackers, I simply thaw the dough, roll it out, and bake—no extra prep required!
You can also divide and ferment portions of the dough for up to a week, letting the flavours develop and digestibility increase even more before baking.
Or, if you prefer, bake them all at once in batches and stock up—these crackers disappear fast!
Freezing & Using Frozen Dough
How to Freeze:
- Roll the dough into a disc, wrap it tightly in plastic wrap, and freeze for up to 3 months.
How to Use from Frozen:
Thaw in the fridge overnight before rolling and cutting.
You can thaw on the counter, but if it gets too warm, the dough may start proofing, changing the texture of your crackers.
Long Ferment Option: A More Digestible, Complex Flavour
For a long fermentation:
- Mix the dough as usual and cover tightly.
- Refrigerate for 2-5 days. The longer it ferments, the tangier and more digestible the crackers will be.
- Before baking: Let the dough sit at room temperature for 30 minutes to soften before rolling.
This method enhances flavour and makes the crackers even easier to digest through sourdough fermentation.
What You’ll Need
Materials
Rolling Pin – To roll out the cracker dough evenly.
Pastry Cutter or Knife – For cutting the dough into cracker shapes.
Baking Sheet – To bake the crackers to crisp perfection.
Parchment Paper or Silicone Mat – Prevents sticking and ensures even baking.
Food Processor – Speeds up the dough-making process and keeps it consistent.
Cling Wrap, Container, or Plastic Bag – For storing and chilling the dough before baking.
Ingredients
Whole Wheat Flour: I use fresh milled but any whole wheat flour is great. You can also swap for all-purpose flour if you want a sweeter cracker or if you use a whole wheat starter.
Sourdough Discard: Adds flavour, improves digestibility, and acts as the liquid in the dough. Can be fresh or aged discard—both work well. The older the discard, the more sour it will be.
Cheese: Cheddar is my favourite, but you can experiment with parmesan, gouda, or gruyere. A combination of cheeses works well for extra depth and fun!
Butter or Oil: I switch between using butter, lard, olive oil, or bacon fat. Use what you have on hand or that sounds good. They’ll all have a slightly different end product, all equally delicious though.
Salt: Of course. I also like a little flakey salt on top but note that cheese can be salty so don’t over do it!
Spice (optional): I like to add a little cayenne pepper for a kick but garlic powder, onion powder, smoked paprika, rosemary, or parsley would be a very tasty addition!
How To Make Whole Wheat Sourdough Cheese Crackers
Make the Dough
- Food Processor Method (Best for Quick Prep): With the blade attachment to cut the cheese cubes, add all the ingredients to the food processor. Pulse and blend until a dough forms and the sides are clean.
- Hand Mixing Method: Grate cheese finely and mix all ingredients in a bowl. Use your hands to bring the dough together.
Rest the Dough: Wrap the dough in plastic wrap or a reusable wrap and let it rest for at least 30 minutes (or up to 3 days in the fridge for a long ferment).
Roll and Cut the Crackers: Preheat the oven to 350°F (175°C). Roll the dough out as thin as possible on a floured surface (about ⅛ inch thick). Cut into squares, rectangles, or fun shapes using a pizza cutter or knife. Use a fork to prick each cracker to prevent puffing.
Bake to Crispy Perfection: Line a baking sheet with parchment paper and arrange the crackers with space in between. Bake for 12-15 minutes until crisp and golden brown. Let cool on the baking sheet to continue crisping.
Simple Whole Wheat Sourdough Cheese Crackers
Ingredients
- 1 cup Cheddar Cheese 100g (cubed)
- 1/3 cup Sourdough Discard 85g
- 2 tbsp Butter 30g (chopped)
- 1 tsp Salt 5g
- 1/2 cup Whole Wheat Flour 65g
- 1/4 tsp Cayenne optional
Instructions
- Make The Dough –Food Processor Method (Best for Quick Prep): With the blade attachment to cut the cheese cubes, add all the ingredients to the food processor. Pulse and blend until a dough forms and the sides are clean.Hand Mixing Method: Grate cheese finely and mix all ingredients in a bowl. Use your hands to bring the dough together.
- Rest the Dough: Wrap the dough in plastic wrap or a reusable wrap and let it rest for at least 30 minutes (or up to 3 days in the fridge for a long ferment).
- Roll and Cut the Crackers: Preheat the oven to 350°F (175°C). Roll the dough out as thin as possible on a floured surface (about ⅛ inch thick). Cut into squares, rectangles, or fun shapes using a pizza cutter or knife. Use a fork to prick each cracker to prevent puffing.
- Bake to Crispy Perfection: Line a baking sheet with parchment paper and arrange the crackers with space in between. Bake for 12-15 minutes until crisp and golden brown. Let cool on the baking sheet to continue crisping.
Serving Suggestions & Pairings
With dips: Hummus, guacamole, or a homemade cream cheese spread.
On a charcuterie board: Pairs well with cheese, meats, and fruit.
Snack on-the-go: Great for lunchboxes or travel snacks.
Frequently Asked Questions (FAQ)
Can I use different types of flour?
Yes! Whole wheat flour adds a nutty depth and fibre, but you can substitute it with all-purpose flour, spelt flour, or a mix of both.
What if I don’t have a food processor?
No problem! You can mix the dough by hand—just make sure to grate the cheese finely for easier incorporation.
Why do my crackers get soft after baking?
This is normal, they’ve got lots of fat in them from the cheese. If they lose crispiness, place them back in the oven at 300°F for 5-10 minutes to dry out.
How do I store the crackers?
Keep in an airtight container at room temperature for up to one week (if they last that long).
Recommended Reading
More Sourdough Discard Recipes You’ll Love
Chewy and Soft Sourdough Tortillas
