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Cheesy Sprouted Sourdough Crackers

Crisp, salty, and cheesy, aka the perfect snack!
  • 35 minutes (+30 min chilling)
  • 120 Crackers
  • Enjoy as they are or dip them!

These Cheesy Sprouted Sourdough Crackers are a rich, crisp, savory snack that makes the most of your starter leftovers. Perfect for nibbling on their own, dipping, or serving on a charcuterie board, these homemade crackers come together quickly with the help of a food processor.

ingredient tips & substitutes

  • Cheese: This is the main flavour of the cracker, the sharper the cheese, the more flavour they will have
  • Sifted Red Fife Flour: these can also be made with sprouted sifted wheat or light spelt flour 
  • Sourdough Discard: use right from the fridge, no need to be recently fed. This recipe is based on the most common type — 100% hydration starter. 

recipe notes

  • Don’t skip the chilling step! It makes the dough much easier to roll and helps the crackers get flakey
  • If you don’t have a rolling pin, a wine bottle with the label removed or a large drinking glass works well as a replacement.
  • These will keep at room temperature, but be sure they are cooled completely before storing or they will go soggy.  If they do go soggy, they can be crisped again by baking for 2-5 minutes.
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Cheesy Sprouted Sourdough Crackers

Crisp, salty, and cheesy, aka the perfect snack!
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Servings: 120 crackers

What You'll Need:

  • 1½ cups Shredded Cheddar Cheese
  • 1 cup Sprouted Sifted Red Fife Flour
  • 4 tbsp Cold Butter
  • ¼ tsp Salt (omit if using salted butter)
  • ¼ cup Sourdough Discard
  • flakey salt to top (optional but recommended)

How To Make It:

  • Add cheddar, flour, salt and cubes of cold butter to a food processor. Pulse until ingredients look like coarse sand.
  • Add sourdough discard and continue to pulse until it starts coming together into balls of dough. It's okay if it doesn't look completely smooth, small chunks of butter and cheese can be marbled throughout the dough.
  • Place dough onto a sheet of cling wrap. Press together firmly to form a disc and wrap tightly. Refrigerate dough for at least 30 minutes.
  • Preheat oven to 350℉.
  • Roll dough as evenly as possible to ⅛-¼" thick, depending on your preference. ⅛ will be more crisp and ¼ will be slightly more doughy.
  • Using a pastry cutter, pizza wheel or sharp knife, cut into 1" squares. Dock with a fork or toothpick, this keeps the crackers from puffing up too much.
  • Sprinkle with flakey salt. Transfer crackers to a parchment lined baking tray, leaving a small gap between each cracker.
  • Bake 15-20 minutes, until golden. The crackers will crisp more as they cool.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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2 thoughts on “Cheesy Sprouted Sourdough Crackers”

  1. Gypsy

    Do you think it would work with sprouted wheat?

    Reply
    1. secondspring

      It can be made with sprouted sifted wheat flour as well. If you are using a whole grain sprouted wheat flour the crackers will be more dry.

      Reply
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