This post contains affiliate links. Please see our disclosure policy.
This sourdough crackers recipe with jalapeño cheddar is the best things since sliced sourdough. Seriously. The flavor of these spicy sourdough crackers are that good! Crunchy, crispy morsels with just the right amount of salty, spicy goodness. These sourdough discard crackers with jalapeño and cheese are on high rotation around here – and everyone that’s tried them loves them!
Why You’ll Love This Recipe!
Spicy Twist – If you love making Jalapeño Cheddar Sourdough Bread then you are going to love the same flavors in these crunchy sourdough crackers.
Quick and Easy – this recipe is so quick and easy to make, you can have these out of the oven and on the table in less than an hour!
No Waste – I love that this recipe helps me to use up sourdough discard, as well as leftover cheese and jalapeños, so nothing ever goes to waste!
Ingredients
- Sourdough Discard– I generally make these with sourdough discard, but you can use active sourdough starter if you prefer. It doesn’t really make any difference to the outcome.
- All Purpose Flour
- Cheddar Cheese – use a block of cheddar cheese that you’ve shredded at home on a box grater. Pre shredded cheese tends to contain additives that don’t allow it to melt as well. I like using Kirkland Sharp Cheddar Cheese, but use whatever cheddar cheese you like to eat.
- Pickled Jalapeños – diced & blotted of excess moisture
- Honey
- Salt
- Salted Butter
- Olive Oil and Sea Salt – for topping your crackers
How To Make Sourdough Crackers Recipe with Jalapeño Cheddar
Sourdough crackers recipes are very easy to pull together. And this one is no exception. It’s basically measure, mix, roll and bake! You’ll be done in less than one hour – and you’ll use 200g of sourdough discard. Although, this sourdough crackers recipe is so addictive, you might find yourself feeding your starter just to make them!
Add sourdough discard, flour, salt, butter, honey, cheese and jalapeños to a mixing bowl and bring the ingredients together until it forms a smooth, pliable dough. You might need to work the dough around the bowl to ensure all the flour is incorporated.
Cut the dough into two pieces and roll each piece out onto a piece of parchment paper until it forms a thin layer of dough. Place each piece of parchment paper onto a baking sheet.
Cut the dough into crackers using either a cracker roller or pizza cutter. You can even just use a dough scraper or sharp knife if you don’t have anything else. If you’re not using a cracker roller, you’ll need to pierce each cracker with the tines of a fork to ensure they don’t puff up too much in the oven.
Top the jalapeño cheddar crackers with olive oil and salt and bake until crispy.
Using Pickled Jalapeños or Fresh Jalapeños
This recipe is based on using pickled jalapeños, simply because they are something that most people would have on hand. I find them the easiest to cook with because of their texture. But also because it’s easy to know how spicy they will be. It’s a good idea to blot pickled jalapeños with a paper towel before dicing them, just to make sure they aren’t too wet.
You could use fresh jalapeños, but you may need to adjust the amount you use, depending on how spicy they are.
Serving Suggestions
I love making these sourdough jalapeño cheddar crackers to serve on charcuterie boards. They are delicious paired with this whipped ricotta dip because it is slightly sweet and complements the spicy crackers! They are also delicious served with your favorite cheddar cheese and this red pepper relish.
These crackers kind of remind me of hot and spicy cheez its, so they can be eaten alone as a crunchy snack too!
How to Store and Freeze
Like all sourdough crackers, these sourdough jalapeño crackers should be stored in an airtight container and will last up to 1 week if stored correctly. I prefer storing them in glass rather than plastic as I find it keeps them crisper.
There’s absolutely nothing wrong with hand cut or rustic crackers. If you don’t have one of these, you can simply use a knife or even a small cookie cutter. You’ll also have to pierce each cracker with a skewer or the tines of a fork.
But if you are looking for a useful tool – and you make a lot of crackers – I highly recommend this one.
Other Sourdough Cracker Recipes
Sourdough Discard Crackers with Jalapeño Cheddar
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 200 g Sourdough Discard, unfed sourdough starter
- 130 g All Purpose Flour
- 70 g Cheddar Cheese, shredded
- 40 g Pickled Jalapeños , diced & blotted of excess moisture
- 20 g Honey
- 5 g Salt
- 30 g Butter, soft
- 20 g Olive Oil, for brushing
- 10 g Sea Salt, for topping
Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, flour, soft butter, salt, shredded cheese, honey and diced jalapeños to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
- Divide the dough into two portions (this makes it easier to roll).
- Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick.The dough should not be sticky at all and easy to roll – however see notes below for some troubleshooting if your dough is sticky.
- Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
- Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
- Brush dough with olive oil and sprinkle with salt.
- Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
- Let the crackers cool on a rack before breaking into individual pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Will never buy crackers again. Very new to sourdough journey, and my first use of discard. Will half the jalapeno next time as just a little spicy, but son loved them as they were.
Can the dough be frozen?
Very good. The secret is getting them thin enough. I used my hand crank pasta machine with good results. They were done in 15-17 minutes in my toaster oven at 350 F. At first they taste like Wheat Thins until the spicy peppers hit your taste buds!
Thank you! I was wondering if these would go through the pasta machine.
Could you please link the cracker roller? I can’t find it in web seaches.
I had a large crop of jalapeños over the summer in my garden. I dehydrated them and ground them into a fine powder. How much powder do you think I should use for this recipe?
I have been looking for a cheddar and jalapeno sourdough recipe. This is my first time making crackers and they were delicious! Thank you for the recipe!
so glad you enjoyed them 🙂
If I use a pizza cutter and make little squares, why do I need to poke with a fork? Not sure I understand what to do and why?
Is it possible to use the actual sourdough and not the discard?
I’m making these today for the 3rd time, they are so addictive I need to be careful not to eat them all in one sitting. I also use my pasta attachment to roll out the dough super thin, and it works perfectly.
Made these – great taste!! Baked for 30 mins @ 180 great colour but not crisp. Can I try re-bake say at 150 for a wee while to crisp them up? Thx Eric
Great flavor! Did a trial run today and this will definitely be a keeper. I just need more practice making the crackers thinner.
very tasty but not crisp. I think possibly too much oil in cheese is the cause… any thoughts? I was hoping for a cracker type crisp finish.
The type of cheese you use will definitely have an effect on these. You could try using a vintage, crumbly cheese which will have less oil. The trick is whatever cheese you use, roll them really thin and then bake for a bit longer if they aren’t crisping up 🙂
There were great!