How to Make Sourdough Crackers! These sourdough crackers recipe taste just like vegan cheez its! Save this recipe for your sourdough discard.
Cheez It’s without the cheese! You guys! We cracked the code on making healthy, umami-rich sourdough crackers that tastes like vegan cheez its.
We’ve been going ga-ga over these crackers in my house lately. Since I’ve embarked on my sourdough journey a few months ago, I’ve got a giant mason jar of discard sitting in my fridge that’s just begging to be experimented with. First up were these sourdough waffles and now, we’re using the discard to make these sourdough crackers.
Let’s go!
When I made my first batch of sourdough crackers, they turned out OK. Good, not great. I liked the subtle herb flavor, but couldn’t get the faint vegan cheez its flavor out of my mind. I had a feeling that if I added in nutritional yeast, garlic powder and a little more salt than I could create my own veganized version of cheese crackers, which is what these are.
Fellow sourdough fans, you know the tangy flavor that sourdough gives bread– which is exactly what we are going for here. It pairs perfectly with the other savory flavors, but I’ll let you in on a secret; this recipe also works with whatever dried herbs or flavorings you want to add in.
You could do a cheesy rosemary version or a dill one. I’ve done both and they turn out awesome. Just add in 1-2 teaspoons of your favorite dried herb along with the rest of the spices.
You’ll obviously need sourdough discard to make these crackers, which is the used portion of your sourdough starter that’s already been fed. Up until a few months ago, I was under the impression that making your own sourdough was difficult; now I realize that it’s not hard, but it does take a little bit of time and a lot of patience.
If you love cooking like I do, then I think you’ll find a lot of reward in making your own sourdough bread. There are so many tutorials out there, I’m partial to this one and this one.
From there, you’ll combine your unfed starter with more flour, spices, nutritional yeast and olive oil. If you want a more buttery-tasting cracker, then you can sub in an equal amount of melted butter. If you use something like Earth Balance, note that it’s already salted and therefore you can cut down on the amount of added salt you use.
Making sourdough crackers may seem intimidating, but I promise you it’s not. Once your dough has set in the fridge for about 30 minutes, take it out and roll it directly onto a piece of parchment paper.
Doing this on the parchment paper allows for easy transfer to your baking sheet. You’ll want to roll the crackers out to a relative thinness, too thick and they won’t become crispy enough. I usually bake these a minute or two past the point that I think they are done, but I’d rather have my crackers overcooked then under.
To prevent them from puffing up, make sure to gently press fork tines into each of the crackers before baking, this will also help with crispness.
Since we enjoy these so much, I typically make a double batch to get us through a couple of days so know that this recipe doubles easily. The only change you will make is having to roll and bake the crackers in batches.
If you try these vegan cheez its, let me know! Make sure to come back, leave a comment and rate the recipe. Your feedback helps others and hearing about you making my recipes makes my day! You can also use the hashtag #delishknowledge on social.
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How to Make Sourdough Crackers! These sourdough crackers taste just like vegan cheez its! Save this recipe for your sourdough discard.
Method adapted from this recipe.
If you don’t have white wheat flour, you can use all purpose flour. I haven’t tested these with 100% whole wheat flour.
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(10 comments) leave a comment
I’ve made these so many times I’ve lost count. Mostly I’ve used everything bagel as a seasoning but I’d like to try rosemary or dill and garlic. I cut the crackers larger in case I want to put a slice of cheese on top.
I’ve given them to my vegan friends and they’ve raved about them
★★★★★
I love that you say these will keep in an air tight container for a week at room temperature. They don’t last much more than two days at our house because we are obsessed with them! What a fantastic way to use discard. Quick, easy, and delicious!
★★★★★
Love these! They are so delicious and easy. I am happy to have a go-to recipe for my sourdough discard!
★★★★★
This was the perfect use for my leftover sourdough starter! I only had about half a cup left so I halved the recipe. They are so delicious and simple! I wish I had enough for the full recipe!
★★★★★
These. Are. Amazing. I’ve missed Cheez-Its so much since going vegan, and these are far and away the closest I’ve ever had. It’s also fun to experiment with other seasoning combos. I used my pasta machine to roll them a uniform thickness and it worked super well. Thanks for the great recipe!
★★★★★
So glad you liked them!
These were so much fun to make and turned out amazing. They really taste like cheese it’s. The ones that were rolled extra thin on the edges were my favorite so I will probably try to roll all of it out thinner next time.
Glad you liked them! Thanks Katie.
adding nutritional yeast – GENIUS. can’t wait to make these, and thanks for including my tutorials!
They are so tangy and delicious– we’re obsessed with them and thank YOU for finally teaching me how to make sourdough. 🙂