Ranch Sourdough Cheddar Crackers (Printable)

Crispy cheddar crackers infused with tangy ranch and sourdough notes for a delicious snack.

# Ingredient list:

→ Dairy

01 - 2 cups sharp cheddar cheese, grated
02 - 4 tablespoons unsalted butter, cold and cubed

→ Sourdough

03 - 1/4 cup sourdough starter, active or discard

→ Dry Ingredients

04 - 1 cup all-purpose flour
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt

→ Ranch Seasoning

08 - 1 teaspoon dried dill
09 - 1 teaspoon dried parsley
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried chives
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon dried buttermilk powder, optional

→ Topping

15 - Flaky sea salt for sprinkling

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Add grated cheddar and cold butter cubes to food processor. Pulse until mixture resembles coarse breadcrumbs.
03 - Add sourdough starter to cheese mixture in food processor. Pulse until mostly incorporated throughout.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, dill, parsley, garlic powder, onion powder, chives, black pepper, and buttermilk powder if using.
05 - Add dry mixture to food processor and pulse until dough forms. If mixture appears too dry, add 1 to 2 teaspoons cold water and pulse again.
06 - Transfer dough to lightly floured surface. Roll out to 1/8 inch thickness using a rolling pin.
07 - Using a fluted pastry wheel or sharp knife, cut dough into 1 inch squares. Use a skewer to poke a small hole in the center of each cracker.
08 - Transfer squares to prepared baking sheets, spacing them evenly to prevent sticking.
09 - Sprinkle tops of crackers lightly with flaky sea salt.
10 - Bake for 16 to 18 minutes, rotating sheets halfway through cooking time, until crackers are golden and crisp.
11 - Cool completely on wire rack before serving. Store in airtight container for up to one week.

# Expert Suggestions:

01 -
  • These crackers are so crispy they shatter between your teeth in the best way possible, and nobody will believe you made them at home.
  • The sourdough starter gives them a subtle tang that makes regular cheese crackers taste plain by comparison.
  • Once your friends taste them, you'll never need to bring store-bought snacks to gatherings again.
02 -
  • If your dough feels sticky after pulsing, resist the urge to add flour—add just a teaspoon of cold water instead, because the sourdough starter releases moisture as it sits.
  • The halfway rotation is not optional; your oven probably has hot spots, and turning the sheets prevents some crackers from burning while others stay pale.
03 -
  • Weigh your ingredients if possible, especially the flour and cheese, because measuring by volume can lead to dough that's either too dry or too wet.
  • The fluted pastry wheel creates those characteristic ridges that make these crackers look professional, but a sharp knife works just fine if that's what you have.
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