Sourdough Cheese Crackers With Rosemary

These cheesy crackers  are another perfect way to use my sourdough starter discard. An easy recipe which requires no rising and involves two steps, maybe three if you need to get your starter ready for baking. Just make the dough and then let it rest overnight in the refrigerator.

You can see the bits of cheese and rosemary – maybe not “Cheese-Its” but a good cracker anyways. Great to serve with cocktails or just to munch on!

My kitchen smelled wonderful with the aroma of fresh rosemary baking… The dough is so easy to work with and freezes beautifully – so double the recipe to make sure you have plenty for now and later.

This recipe comes from a magazine called Bake From Scratch, published 6 times a year. If you are looking for an informative and fun read on baking this is really a great choice. I adapted this recipe slightly – I used whole wheat flour instead of white whole wheat flour. By mistake – grabbed the wrong container! I think the crackers were great and will try the white whole wheat flour the next time.

Luckily the two flours are basically the same nutritionally except the white whole wheat flour has a milder flavor and the color is lighter.

See also cheese straws with sesame or poppy seeds

Sourdough Cheese Crackers with Rosemary, Adapted

  • 1/2 cup white whole wheat flour (I did use whole wheat flour by mistake – see comment)
  • 1/2 cup AP flour
  • 2 tsp. fresh rosemary, very finely chopped
  • 1/4 tsp. baking soda
  • 1/4 tsp. onion powder
  • 1/4 tsp. dry mustard
  • 1/4 tsp. kosher salt, plus more for sprinkling
  • 1/8 tsp. garlic powder
  • 1 cup sourdough starter discard, room temperature
  • 1/4 cup salted butter, melted and cooled
  • 1/2 cup extra-sharp cheddar cheese, freshly grated on the fine side of a box grater (I chose Tillamook)

Combine the two flours, rosemary, baking soda, onion powder, mustard, salt and garlic powder in a medium bowl. In another bowl stir the sourdough discard to make it smooth. Add the melted and cooled  butter, stirring until well combined; stir in cheese. Add flour mixture to discard mixture and knead until well combined. You won’t need any more flour…

I divided the dough in half and formed them into two discs. Place dough in resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours. Let dough stand at room temperature for 30 minutes.

Preheat oven to 350°F. Roll dough onto a sheet of parchment paper, 1/8 to 1/16-inch thick. The thinner you roll it the more crackers you will get. Cut into snacking crackers, separate and place back on the parchment. I used a 1-1/4-inch cutter. Either use a salad fork tine to make holes in the top of each cracker or use a small diameter wooden skewer to make one hole.

Slide parchment onto baking sheets. Lightly spray top of crackers with cooking spray and sprinkle lightly with salt – don’t overdue the salt. Bake for 14 minutes, rotating and turning pans halfway through baking. Turn oven off and let crackers stand in oven with door closed for 10 to 15 minutes. Watch carefully so they don’t burn. You want them golden brown, stiff and crispy. Let cool completely on pans.

The baking time will depend on your oven (gas or electric), rack height, front or back of your oven, hotspots and how thin your crackers are… you just need to watch! It’s also a good idea to preheat your oven for 30 minutes to  obtain the best heat possible throughout your oven.

Store in an airtight container for up to 2 weeks or freeze for up to 6 months.

Comment: Whole wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole wheat flour is made from hard white spring or winter wheat and has a milder flavor and paler color. They do have the same nutritional value!

Recipe by

Rosebud is bubbly and ready for a recipe…

Linking to Angie @ Fiesta Friday #218 and the two co-hosts Ginger @ Ginger & Bread and Julianna @ Foodie on Board

46 thoughts on “Sourdough Cheese Crackers With Rosemary

  1. They look amazing! I don’t usually discard any sourdough as I only feed it when I’m making bread (lazy, I know…) but I’ll definitely try these! Thanks for coming along to Fiesta Friday – it’s great to see you there!
    Have a lovely weekend!
    Ginger x


    • Thanks – the crowd appreciated them and I should have made two recipes! You must make a lot of sourdough bread. I treat my starter special as Rosebud is a daughter of Twinkle, which was a gift from Selma, a fellow blogger, who is no longer with us. Rosebud is always bubbly and ready to give me the best bread or whatever else I am making – just like these crackers 🙂

      Liked by 1 person

  2. I love Bake From Scratch magazine! It is one of my favourite publications these days! I have been wanting to try making my own crackers for awhile now, so I am going to have to try yours, Judi! Thanks so much for sharing with us at FF! They look and sound super yummy! Have a great weekend!


    • Thanks Julianna – it’s a great magazine and one I look forward to reading. I always find something I want to make and this recipe was in a recent issue along with some more sourdough recipes. I hope you try them – the addition of cheese and rosemary make for a delicious cracker 🙂


    • Thanks Liz – the magazine was way off in the number of crackers you get. I rolled out one disk as thin as I could and probably only got 30 or so. I don’t quite remember, just that I thought to myself there is no way I am getting more crackers out of this dough.The second disk I did get a few more but they wanted to puff up and were not as thin as the picture in the magazine. Delicious though! I only had a few family members for brunch on Easter and I could have made another batch. These crackers would be perfect for your party, especially since you can make the dough ahead of time and freeze 🙂

      Liked by 1 person

    • Thanks and you’re welcome Angie! Many, many years ago I made my first loaf of sourdough bread because it was a favorite of Gene’s. Now, I am using my starter in cakes and these delicious crackers. I am having fun with “Rosebud” 🙂


  3. Pingback: Sourdough Cheese Crackers | homethoughtsfromabroad626

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