Sourdough Ranch Crackers
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If you’re looking for a fun way to use up sourdough discard, these sourdough ranch crackers are going to become your new favorite snack. They’re thin, crunchy, and bursting with that zesty ranch flavor we all know and love. The tang of the sourdough discard adds a depth you just don’t get from store-bought crackers, making them taste homemade in the best possible way.
Plus, they come together quickly and don’t require any fancy ingredients. You probably already have everything you need in your pantry. Whether you’re packing lunchboxes, setting out a snack board, or just craving something salty and crunchy, these crackers are a winner.
Why You'll Love These Crackers
Easy way to use discard – Instead of tossing extra sourdough starter, you can turn it into something delicious.
Bold ranch flavor – The seasoning blend adds a savory, herby punch that pairs perfectly with tangy sourdough. Ranch seasoning isn't easy to get where I live, but I was lucky enough to be able to buy some on a recent trip to New York. As soon as I got home, I knew exactly what I was going to do with it!
Addictive crunch – Rolling the dough thin means the crackers bake up super crisp, just like your favorite boxed crackers. The bonus is, you can customise these and make them plain, extra cheesy, spicy, or even try different seasoning blends to suit your taste.
Ingredients
- Sourdough Starter - you can use active sourdough starter or sourdough discard for these crackers, it really doesn't matter!
- All Purpose Flour
- Ranch Seasoning - I've used store bought ranch seasoning to create these crackers, but you can use homemade seasoning if you prefer. It needs to be powdered ranch seasoning though as any extra liquid will make this cracker dough unworkable.
- Butter - cold, salted butter is best for this recipe.
- Cheddar Cheese - I've used shredded cheddar cheese to create this recipe, sharp cheddar is great or even a milder one if you have it on hand. A little parmesan can be a nice addition too. You can really add any type of hard cheese, just stick to the weight given in the recipe card below.
- Olive Oil - you'll use a little olive oil to brush on the crackers before they're baked.
- Sea Salt - I only use salt in the topping for these crackers, no in the mixture itself.
- Dill Tips - these are dried dill weed and they're the perfect topping for these sourdough ranch crackers! This is completely optional, but I love the color and flavor these dried dill tips add.
How To Make Sourdough Ranch Crackers
Preheat oven to 350F/170C.
Add sourdough starter, flour, ranch seasoning, butter and cheddar cheese to the bowl of a food processor and blitz until it forms a mixture that looks a bit like wet sand. It won't form a cohesive dough at this point, but will stick together at the next step.
Tip the dough out onto the counter and use your hands to squeeze the dough together into a cohesive dough. It should stick together, but not stick to your hands.
Divide the dough into two portions and form these into balls (again, the dough should be tacky, but shouldn't stick to your hands).
Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
Now roll each one out to a thin sheet of dough using a rolling pin. You want it around 1/16" to ⅛" or 1.5mm - 3mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven. 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 and dried dill tips.
Bake at 350F/170C for around 30 minutes or until crackers are golden and crisp. You might need to flip the crackers half way through baking to ensure they crisp up evenly. I also break mine into individual pieces around half way through baking time to help them cook through properly.
Once the crackers are crisp and golden, remove from the oven and place onto a wire rack to cool. Break any crackers that are still joined together apart.
Tips for Success
Getting these sourdough ranch crackers just right is all about the details:
- Roll them thin – The thinner you roll the dough, the crunchier your crackers will be. Aim for about ⅛ inch thick or even thinner if you prefer extra crisp.
- Don’t skip chilling – Letting the dough chill makes it easier to roll out and helps the crackers bake evenly without spreading too much.
- Use parchment or a silicone mat – This keeps the crackers from sticking and makes transferring them to the oven much easier.
- Season to taste – If you’re making them for kids, you might want a lighter hand with the ranch seasoning. For adults, don’t be afraid to sprinkle a little extra for bold flavor.
- Check for doneness early – Every oven is different, and since they’re rolled thin, these crackers can go from golden to overdone quickly. Start checking around the 15-minute mark.
- Storage matters – Keep them in an airtight container once cooled. They’ll stay crisp for about a week, but in our house, they rarely last that long!
Serving Suggestions
These sourdough ranch crackers are so versatile—you’ll find yourself reaching for them all the time! Here are a few of my favorite ways to serve them:
- Snack time favorite – Keep a jar of these on the counter or pack them into little containers for grab-and-go snacking. They’re especially great for kids’ lunchboxes since they hold their crunch and pair well with fruit, cheese, or veggie sticks.
- Charcuterie boards & grazing platters – These crackers shine on a cheese board! Their ranch flavor adds a savory kick that pairs beautifully with sharp cheddar, creamy brie, or even a tangy blue cheese. Add some cured meats, olives, and fresh fruit for an easy entertaining spread.
- Perfect with dips – Serve them with this roasted vegetable hummus, creamy avocado dip or even this whipped ricotta dip. They all taste amazing with these crackers. Their sturdy texture makes them ideal for dipping without breaking.
- Movie night munchies – Instead of popcorn, try a big bowl of sourdough ranch crackers for your next movie night. Add a sprinkle of parmesan before baking for an extra cheesy, savory snack.
- Picnics & road trips – Pack them up in a container for a mess-free, crunchy snack that travels well. They’re great on their own or alongside sandwiches and salads.
- Holiday entertaining – Around the holidays, homemade crackers feel extra special. Add them to your festive platters for something unique that guests won’t stop talking about.
How to Store + Freeze
How long do they stay fresh?
Stored in an airtight container at room temperature, these crackers will stay crisp for up to 7 days. For longer storage, you can freeze them and re-crisp in the oven for a few minutes before serving.
Frequently Asked Questions
Yes! Active starter will work, though the crackers might puff a little more in the oven. If you prefer a thinner, snappier texture, discard is the way to go.
Absolutely. Substitute with a 1:1 gluten-free flour blend. You may need to adjust the hydration slightly, so keep an eye on the dough—it should come together without being sticky.
Yes! A packet of ranch seasoning works perfectly here, but if you prefer, you can make your own blend with dried herbs and spices like dill, garlic powder, onion powder, and parsley.
Sourdough Ranch Crackers
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 200 g Sourdough Starter (or sourdough discard)
- 150 g All Purpose Flour
- 30 g Ranch Seasoning (see notes)
- 40 g Butter (cold)
- 50 g Cheddar Cheese (shredded)
Topping
- 20 g Olive Oil (for brushing)
- 5 g Sea Salt (for topping)
- 1 tablespoon Dill Tips (dried dill)
Instructions
- Preheat oven to 350F/170C.
- Add sourdough starter, flour, ranch seasoning, butter and cheddar cheese to the bowl of a food processor and blitz until it forms a mixture that looks a bit like wet sand. It won't form a cohesive dough at this point, but will stick together at the next step.
- Tip the dough out onto the counter and use your hands to squeeze the dough together into a cohesive dough. It should stick together, but not stick to your hands.
- Divide the dough into two portions and form these into balls (again, the dough should be tacky, but shouldn't stick to your hands).
- Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
- Now roll each one out to a thin sheet of dough using a rolling pin. You want it around 1/16" to ⅛" or 1.5mm - 3mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven.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 and dried dill tips.
- Bake at 350F/170C for around 30 minutes or until crackers are golden and crisp. You might need to flip the crackers half way through baking to ensure they crisp up evenly. I also break mine into individual pieces around half way through baking time to help them cook through properly.
- Once the crackers are crisp and golden, remove from the oven and place onto a wire rack to cool. Break any crackers that are still joined together apart.
Notes
Nutrition
