This post may contain affiliate links. Please read our disclosure policy.
This sourdough discard cheese sauce is velvety and tangy, and it takes only 10 minutes! Smother sourdough soft pretzels, chips, nachos, baked potatoes, or broccoli with it for an elevated (but incredibly easy) appetizer or side.
Recipe Overview: Sourdough Discard Cheese Sauce
- Ready In: 10 minutes
- Serves: 8
- Calories: 182 kcal/serving (approximately)
- Main Ingredients: Sourdough starter, butter, all-purpose flour, milk, cheese
- Why You’ll Love It: This sourdough discard cheese sauce is a creative and delicious way to use up your extra starter. It takes just 10 minutes to make, and it’s beyond delicious on everything from sourdough pretzels to baked potatoes, chips, and beyond!
SUMMARIZE & SAVE THIS RECIPE ON
This tangy cheese sauce comes together in about 10 minutes and is delicious on practically everything: sourdough soft pretzels, steamed veggies, nachos, baked potatoes, pasta…you name it.
If you’ve made my sourdough macaroni and cheese, this cheese sauce might be familiar. It’s actually the exact same recipe, just scaled back to a condiment-sized portion.
In short, it’s a classic béchamel (white sauce) that’s thickened with starter. Then, you toss in shredded cheese. And voila! That’s it. It’s so simple and easy!
Jump to:
- Recipe Overview: Sourdough Discard Cheese Sauce
- Why You’ll Love This Recipe
- Key Ingredients
- Variations
- How To Make Sourdough Discard Cheese Sauce
- Get the FREE sourdough starter eBook!
- Tips for Success
- Serving Suggestions
- Storage and Reheating
- Sourdough Discard Cheese Sauce FAQs
- More Sourdough Discard Recipes
- Sourdough Discard Cheese Sauce
Why You’ll Love This Recipe
Quick: From start to finish, this recipe only takes about 10 minutes.
Sourdough: If you have extra starter lying around from your regular feedings, cheese sauce is a great way to use it up.
Crowd Pleaser: The whole family (and everyone else you know) will love this creamy, tangy cheese sauce.
Versatile: Spoon it over veggies, swirl it into pasta, dip chips, or drizzle it on baked potatoes. It works with just about everything.
Key Ingredients
Milk: I used whole milk, but reduced-fat milk will also work. For non-dairy alternatives, coconut milk or cashew milk are good choices.
Sourdough Starter: You can use active or inactive all-purpose starter, einkorn sourdough starter, or fresh-milled starter. If you have frozen sourdough starter, thaw some beforehand.
Butter: I used unsalted butter, but salted butter will work as well.
Flour: Use all-purpose flour for this recipe.
Nutmeg: A pinch of nutmeg elevates this cheese sauce. But you can skip it if you prefer.
Cheese: This recipe calls for shredded cheddar. However, you can use any melty cheese you prefer.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Spicy: Add hot sauce or cayenne pepper to spice it up. You can also use pepper jack cheese to spice things up a little.
Extra Tangy: If you prefer extra tang, use a starter that has been fed within the last few days. Or squeeze a dash of mustard into the cheese sauce.
Kid-Friendly: If you are feeding little ones, use a mild cheese and skip any spices. I usually add the spicy stuff to individual bowls for this reason.
How To Make Sourdough Discard Cheese Sauce
Step 1: Warm the milk over low heat on the stove or microwave it for about 30 to 45 seconds (just enough to take the chill off). This helps the cheese melt smoothly and prevents clumping.
Once warmed, whisk in the sourdough discard until fully combined, then set it aside.
Step 2: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat until fully melted and lightly bubbling.
Step 3: Once the butter is melted, whisk in the flour until smooth and fully combined. Let it cook for about 1 minute, whisking constantly.
Step 4: While whisking constantly, slowly pour in the milk-starter mixture.
Bump up the heat to medium and continue whisking until the sauce begins to bubble and thickens into a smooth, creamy consistency.
Step 5: Turn off the heat. Add a pinch of nutmeg and stir to combine.
Step 6: Add the shredded cheddar cheese and stir until it's fully melted and the sauce is smooth and creamy.
Heat until the sauce reaches at least 140° F (this will kill the bacteria and yeast in the starter).
Season with salt and pepper to taste.
If you'd like a thinner cheese sauce, slowly stir in a bit more warm milk until it reaches your desired consistency.
Tips for Success
- I always recommend shredding the cheese by hand. The pre-shredded kind has an anti-caking powder that prevents it from melting properly.
- Don’t boil the cheese sauce. Keep the temperature low to prevent curdling.
- Whisk continuously to prevent lumps in your sourdough discard cheese sauce.
- Cheese sauce cools and thickens quickly, so serve it right away.
Serving Suggestions
Veggies: Sourdough discard cheese sauce is delicious drizzled over veggies, especially broccoli.
Macaroni and Cheese: Mix cheese sauce with macaroni for quick stovetop mac and cheese. Or top the mac and cheese with sourdough breadcrumbs and bake it for a cozy side dish.
Nachos: This cheese sauce is perfect for nachos. Use a spicy cheese if you prefer. And add taco seasoning for a classic nacho cheese flavor. Don’t forget the candied jalapeños!
Pretzels and Chips: Serve a bowl of cheese dip with sourdough soft pretzels or tortilla chips for a classic snack.
Baked Potatoes: Load up a baked potato with your favorite toppings and top it with cheese sauce!
Storage and Reheating
- Store in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stovetop with a splash of milk to thin the cheese sauce.
- I do not recommend freezing leftovers because the sauce will separate.
Sourdough Discard Cheese Sauce FAQs
Definitely, you can use active or inactive starter for sourdough discard cheese sauce.
No, as long as you are using a starter that has been recently fed. The longer the starter goes unfed, the more sour it will be. So, for a mild flavor, use a starter that has been fed within a day or so.
Any melty cheese will work for this recipe. Cheddar melts well, but you can experiment with Gouda, pepper jack, gruyere, or Parmesan.
Yes, but if possible, let it warm up slightly first. Adding cold milk-starter mixture to the roux can cause clumping, so taking the chill off helps create a smoother cheese sauce.
More Sourdough Discard Recipes
If you tried this Sourdough Discard Cheese Sauce recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Sourdough Discard Cheese Sauce
Equipment
- Saucepan
Ingredients
- 1 1/2 cups milk
- 1/4 cup sourdough starter, active or inactive
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- pinch of nutmeg
- 2 cups cheddar cheese, shredded
Instructions
- Warm the milk over low heat on the stove or microwave it for about 30 to 45 seconds (just enough to take the chill off). This helps the cheese melt smoothly and prevents clumping. Once warmed, whisk in the sourdough discard until fully combined, then set it aside.1 1/2 cups (366 g) milk, 1/4 cup (62.5 g) sourdough starter
- In a large, heavy-bottomed saucepan, melt the butter over medium-low heat until fully melted and lightly bubbling.2 tablespoons butter
- Once the butter is melted, whisk in the flour until smooth and fully combined. Let it cook for about 1 minute, whisking constantly.2 tablespoons all-purpose flour
- While whisking constantly, slowly pour in the milk-starter mixture. Bump up the heat to medium and continue whisking until the sauce begins to bubble and thickens into a smooth, creamy consistency.
- Turn off the heat. Add a pinch of nutmeg and stir to combine.pinch of nutmeg
- Add the shredded cheddar cheese and stir until it's fully melted and the sauce is smooth and creamy. Heat until the sauce reaches at least 140° F (this will kill the bacteria and yeast in the starter). Season with salt and pepper to taste. If you'd like a thinner cheese sauce, slowly stir in a bit more warm milk until it reaches your desired consistency.2 cups (226 g) cheddar cheese
Notes
- I always recommend shredding the cheese by hand. The pre-shredded kind has an anti-caking powder that prevents it from melting properly.
- Don’t boil the cheese sauce. Keep the temperature low to prevent curdling.
- Whisk continuously to prevent lumps in your sourdough discard cheese sauce.
- Cheese sauce cools and thickens quickly, so serve it right away.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Have you tried or considered freeze drying this beautiful sauce?
I haven’t, but I should definitely try!
-Rebecca
Hi Rebecca. Definitely delicious and cooks up fast with the preheated milk. Just wondering if the 2 Tbsp of flour is necessary. Sauce .became very thick when I added the milk and starter.
Hey there!
It’s not absolutely necessary. For me, I’ve found that it creates a slightly smoother texture. But you can definitely skip that part. 🙂
Hope that helps!
-Rebecca
This is incredibly easy to make, and it’s a crowd-pleaser every time!