Homemade Sourdough Cheddar & Herb Crackers Recipe

With the cold season settling in, I find myself craving cozy foods — hearty soups, creamy dips, and overflowing cheese boards. Over the weekend, I made a delicious baked brie topped with dried apricots, pecans, and a spoonful of homemade jelly, and it reminded me how hard it can be to find a good cracker made with simple, wholesome ingredients. So, I decided to make my own! Using a bubbly sourdough starter as the base, these crackers have that signature tang that pairs perfectly with sharp cheddar and fragrant herbs. I used rosemary and thyme — the last of what’s still hanging on in my herb garden this time of year — and they added just the right touch.

Without further ado, here is the recipe!

Sourdough Cheddar & Herb Crackers

Yield: ~2 baking sheets
Time: 20 min prep + 30 min chill + 25–30 min bake per batch

Ingredients

• 200 g (1 cup) active sourdough starter (fed and bubbly)
• 120 g (1 cup) all-purpose flour 
• 60 g (4 Tbsp) unsalted butter, softened (or olive oil)
• 120 g (1 cup) sharp cheddar cheese, finely grated
• 1 tsp fine sea salt
• 2 tsp sugar or honey
• 2 tsp dried herbs — rosemary, thyme, or Italian blend (or 2 Tbsp fresh, finely chopped)
• ½ tsp garlic powder (optional)
• Freshly ground black pepper, to taste
  
  

Instructions

1. Mix the Dough

In a large bowl, combine the sourdough starter, butter (or oil), and sugar/honey.
Add flour, salt, cheese, and herbs. Mix until a firm, cohesive dough forms — it should be pliable but not sticky.

If sticky, add 1–2 Tbsp flour. If dry, drizzle in a little water.

2. Chill

Wrap and refrigerate for 30 minutes (or up to 12 hours). This relaxes the dough and improves texture.

3. Roll Out

Preheat oven to 350°F (175°C).
Divide dough into two portions for easier handling.
Roll each between parchment sheets to about 1⁄16 inch (1.5 mm) thick.

4. Cut The Crackers

Peel off the top sheet, cut into squares or shapes, and sprinkle with flaky salt or herbs if you’d like.

5. Bake – Two-Stage Method

• Stage 1: Bake at 350°F (175°C) for 12–15 minutes, until edges just begin to color.
  
• Stage 2: Without removing the tray, reduce heat to 300°F (150°C) and bake for another 12–15 minutes, until golden and crisp.

Remove thinner crackers early if they brown faster.

6. Cool & Crisp

Cool completely on a wire rack — they’ll firm up as they cool.

For extra crunch, return cooled crackers to a 250°F (120°C) oven for 10 minutes to gently dry them.

 

Storage

Store airtight at room temperature for up to 1 week.
If they soften, re-crisp in a 300°F (150°C) oven for 5 minutes.

Variations

• Spicy Cheddar: Add ½ tsp cayenne or smoked paprika.
  
• Parmesan-Herb: Swap cheddar for Parmesan and add more herbs.
  
• Rustic Rye: Replace ⅓ of the flour with rye flour.
  
• Seeded Tops: Press sesame, flax, or poppy seeds into the dough before baking.
  
  

 

I hope you give these Sourdough Cheddar & Herb Crackers a try — they’re simple to make, full of flavor, and the perfect companion to your favorite soups, dips, or cheese boards this season. There’s something so satisfying about turning your sourdough starter into a golden, crispy snack made from real, wholesome ingredients.

If you bake a batch, I’d love to hear how they turn out! Did you stick with cheddar and herbs, or try one of the variations? Share your results, tweaks, or serving ideas in the comments below — I always enjoy seeing what others create in their kitchens.

Happy baking!