Sourdough Discard Ranch Crackers

Try a tasty way to use sourdough discard with our Cheesy Sourdough Discard Ranch Crackers recipe. These crackers are the perfect combination of crunchy goodness, tangy sourdough, and delicious ranch flavor all at the same time. 

Close up view of cheddar ranch sourdough discard crackers in a jar.

Cheddar Ranch Sourdough Discard Crackers

4.5 from 2 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 Servings


  • 1 cup unfed sourdough discard
  • ¾ cup sharp cheddar cheese, shredded off the block
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ranch seasoning
  • Flaky salt


  • Preheat the oven to 325°F, and line a large baking sheet with parchment paper.
  • Mix together all of the ingredients except for the salt.
    Sourdough crackers ingredients mixed in a bowl.
  • Pour the dough onto the prepared baking sheet and spread as thin as possible (without being see-through).
    Cracker batter on a baking sheet.
  • Bake for 15 minutes then use a cookie cutter or a pizza cutter to cut crackers into desired size and shape.
    Cookie cutter cutting cracker squares.
  • Sprinkle the top with flaky salt, then return to the oven for approximately 20-25 minutes or until slightly golden and crisp.
    Baked crackers on a pan.
  • When cool enough to handle, break apart the crackers. Add flaky salt and ranch seasoning if desired.
    Salt and ranch seasoning added to cheese crackers.
  • Scroll up and see the post for tips, FAQs, and storage information.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 5 crackers. Actual calories will vary.
*We used a packet of ranch dressing mix/ranch dip and took 2 teaspoons from it. This seasoning has a tendency to be salty for some, so adjust as needed.
*Skip to Tips. 
*Skip to Storage.
*Skip to FAQs.


Serving: 5crackersCalories: 67kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 122mgPotassium: 6mgFiber: 0.1gSugar: 0.03gVitamin A: 129IUCalcium: 50mgIron: 0.01mg
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Stack of cheesy ranch crackers on a cutting board.

If making sourdough bread is one of your favorite pastimes, you understand the need to use up all that extra sourdough starter discard. I love to use it in naan breadbiscuits, and doughnuts.

But, one of my favorite ways to use unfed discard is to make sourdough discard crackers. A few years ago, I shared my recipe for parmesan cheese sourdough crackers, and readers have loved it ever since.

That got me thinking; why not make sourdough discard ranch crackers? Cheddar cheese and ranch seasoning are a classic flavor combo so the crackers would be similar to ranch flavored Cheez-Its.

The result: irresistible, crunchy, cheesy, zesty crackers, perfect for snacking. They’re crispier than Ritz but softer than a pita chip making them the perfect texture.

You may also like these coconut almond sourdough crackers for a sweet treat!

Sourdough Discard Ranch Crackers Tips

  • Don’t add flour! This dough has a sticky texture and should be that way. Don’t add flour to try to make it easy to handle or the crackers won’t turn out.
  • The outer edge of crackers will get extra crispy. While the crackers bake, the outer edges will become dark and get crispier than the center crackers.
  • Omit the ranch seasoning. If you’d rather not have the ranch flavor, leave it out.
  • Adjust the cooking time if necessary. Every oven bakes a little differently. Make sure to keep an eye on the crackers as they bake and adjust the cooking time if needed.
  • Discard temperature: This recipe works with sourdough starter that’s room temperature or cold from the fridge.
  • Use an offset spatula. The batter/dough is sticky but spreadable. An offset spatula (icing spatula) works best for smoothing it onto the parchment paper.

How to Store Leftovers

Room Temperature: Store leftover sourdough discard ranch crackers in sealed glass jars or airtight container for up to 1 week. They are best when enjoyed after 1-2 days.

Cheddar ranch crackers spilled from a jar.


Yes, you can substitute olive oil for butter in our sourdough discard ranch crackers. However, keep in mind that using olive oil may give the crackers a slightly oily taste compared to when using butter.

For this recipe, I like to use an unfed sourdough starter. That’s the starter that you’re about to toss out during normal starter feedings.

Since we’re using an unfed starter, make sure to pour off any “hooch” (dark, discolored liquid) before making the batter.

Any small cookie cutter works for cutting out these sourdough discard ranch crackers, but I prefer using a 1-inch square cutter. 

The beauty of this recipe is its versatility in flavor. Beyond cheddar ranch, consider incorporating garlic powder, smoked paprika, or even rosemary and sea salt. 

For those who favor a little heat, a dash of cayenne pepper or chili flakes can add a spicy kick. Beyond that, Parmesan and dried herbs or everything bagel seasoning make flavorful combinations.

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