Sourdough Discard Cheez-Its Crackers

This is the recipe that finally gave my discard jar somewhere useful to go on a random Tuesday. Three ingredients, one bowl, one sheet pan, and a double bake that turns into sharp, crunchy, cheesy little squares that put the box version to shame. No fermentation to plan around, no waiting on a rise, just mix, spread, and bake.

Why You’ll Love It

• Just three ingredients: discard, butter, and cheese
• No waiting on fermentation – mix and bake the same day
• A genuinely great way to use up discard instead of tossing it
• Sharp, crunchy, and better than the box
• Easy to double or triple for a bigger batch

Ingredients & Equipment

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Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent batch.

• Sourdough discard (200 g): straight from the jar, no need to feed it first
• Melted butter (28 g / 2 Tbsp): melt it, then let it cool so it’s no longer hot before mixing it in
• Shredded cheese (60 g): cheddar is the classic Cheez-It flavor, but any shredded cheese that melts well will work

Equipment

• Mixing bowl: for combining the three ingredients
• Spatula: for mixing and for spreading the batter onto the parchment
• Baking sheet: for baking the spread mixture
• Parchment paper: lines the baking sheet so the mixture doesn’t stick
• Pizza cutter or a sharp knife: for scoring the baked sheet into little squares – a pizza cutter rolls through easily
• Toothpick (optional): poking a hole in each square before the second bake keeps them from puffing up too much

Sample Schedule (Same Day)

Sourdough Discard Cheez-Its Crackers

Sharp, crunchy sourdough discard crackers made with just three ingredients: discard, butter, and cheese.

Print Recipe

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Cool Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings (about 10 crackers each)

Course: Snack

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

Cheez-Its

• 200 g sourdough discard
• 28 g (2 Tbsp) melted butter, cooled
• 60 g shredded cheese

Heads up: Some of the links below are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click and make a purchase, I may earn a small commission at no extra cost to you.

Equipment

• Mixing bowl
• Spatula
• Baking sheet
• Parchment paper
• Pizza cutter or a sharp knife
• Toothpick (optional)

Method

 

1. Mix the batter. In a mixing bowl, combine the sourdough discard (200 g), cooled melted butter (28 g / 2 Tbsp), and shredded cheese (60 g). Stir with a spatula until everything is evenly combined.
2. Spread onto parchment. Line a baking sheet with parchment paper. Using your spatula, spread the mixture out evenly, aiming for roughly the thickness of a Cheez-It cracker. Don’t spread it too thin, or the squares won’t hold together and look like crackers once baked.
3. First bake. Preheat your oven to 350°F. Bake the spread mixture for 10 minutes.
4. Score into squares. Remove the baking sheet from the oven. Using a pizza cutter or a sharp knife, cut lines across the sheet in one direction, then across the other way, to create small squares. If you’d like, poke a hole in the center of each square with a toothpick – this helps keep them from puffing up too much in the second bake.
5. Second bake. Return the sheet to the oven and bake for about 30 more minutes. Keep an eye on them toward the end – exact timing depends on your oven, and you’re looking for good color without overbaking.
6. Cool and break apart. Take the sheet out and let it cool and dry out a bit. Some squares will break apart on their own right along the scored lines, others you’ll need to snap apart once everything has cooled.

Notes

Let your melted butter cool before mixing it in, warm is fine, hot isn’t. Hot butter mixed straight into the discard can throw off the texture.

I use shredded cheddar most of the time, but this is flexible, any cheese that shreds and melts well should work.

This recipe doesn’t make a huge batch, so I usually mix up two or three at once if I want enough for snacking all week.

How to Make It

Tips & Troubleshooting

• Butter too hot: let it cool after melting before mixing it into the discard – hot butter can throw off the texture.
• Spreading too thin: keep the layer close to the thickness of a real Cheez-It, too thin and the squares won’t hold their shape.
• Watch the second bake: oven temperatures vary, so check for color and doneness rather than going strictly by the clock.
• Small batch: this recipe doesn’t make much – double or triple it if you want a bigger stash.

How to Store

To store: keep them in a paper bag or an airtight container, not a plastic bag – plastic traps moisture and softens the crunch.

Nutrition

Per serving, about 10 crackers (30 g). Estimated from the ingredients used – actual yield and serving size will vary depending on how thin the batter is spread and how small the squares are cut. Provided for convenience and not a substitute for a precise calculation.