Ranch Sourdough Cheddar Crackers (Print Version)

Tangy sourdough crackers with sharp cheddar and herbs deliver a crispy, flavorful snack for any occasion.

# What You'll Need:

→ 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 - In a food processor, combine grated cheddar and cold butter. Pulse until mixture resembles coarse crumbs.
03 - Add sourdough starter to the food processor and pulse again until mostly incorporated into the cheese and butter mixture.
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 the food processor and pulse until a dough forms. If mixture appears too dry, add 1 to 2 teaspoons of cold water and pulse briefly.
06 - Turn dough onto a lightly floured surface and roll out to 1/8 inch thickness.
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 with adequate space between each cracker.
09 - Sprinkle tops lightly with flaky sea salt.
10 - Bake for 16 to 18 minutes, rotating sheets halfway through cooking, until golden brown and crisp.
11 - Cool completely on a wire rack before serving. Store in an airtight container for up to one week.

# Expert Advice:

01 -
  • They taste like a fancy cheese shop creation but come together in under 40 minutes, which feels like cheating in the best way.
  • The sourdough tang plays beautifully against the ranch seasoning, giving you something way more interesting than basic cheese crackers.
  • Once you nail the technique, you'll find yourself making these constantly because everyone asks where you bought them.
02 -
  • Don't skip the rotating halfway through baking—some ovens run hot on one side and you'll end up with crackers that are golden on one sheet and pale on the other, which is incredibly annoying.
  • The sourdough starter makes all the difference in flavor and crispness, but it also means you need to be more careful with hydration since starter adds moisture—that's why you only add water if absolutely necessary.
  • These crackers continue crisping as they cool, so if they feel slightly soft when you first pull them out, that's actually perfect and means they'll be ideal once completely cooled.
03 -
  • Use a pastry wheel instead of a knife when cutting—it makes neater squares and somehow feels more satisfying, plus the fluted edges look professionally done.
  • The poke-the-hole step isn't decorative; it actually prevents the crackers from puffing and makes them shatter in the best way when you bite into them, so don't skip it.
  • Keep everything cold throughout—cold dough, cold butter, cold water if you need it—because warmth is the enemy of crispy crackers.
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