Sourdough Discard Crackers
These Sourdough Discard Crackers are thin, crispy, and packed with tangy flavor. They’re an excellent way to reduce waste while turning leftover sourdough starter discard into a delicious homemade snack. Simple ingredients and endless seasoning options make this recipe easy, versatile, and perfect for cheese boards, dips, or everyday snacking.
Whether you prefer them plain, herby, cheesy, or spicy, these crackers bake up golden and crunchy every time.
Prep Time: 5 minutes
Bake Time: 30–40 minutes
Total Time: 45 minutes
Why Make Crackers with Sourdough Discard?
If you maintain a sourdough starter, discard builds up quickly. Instead of throwing it away, crackers are one of the best and easiest uses for discard because:
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No fermentation time required
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Naturally tangy flavor
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Crisp texture without yeast
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Customizable with endless toppings
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Great for beginners
Ingredients
Makes 1 large tray of crackers.
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1 cup sourdough discard (unfed, room temperature)
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2 tablespoons olive oil or melted butter
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½ teaspoon salt
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Optional seasonings (see ideas below)
Optional Flavor Add-Ins
Choose one or mix and match:
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Garlic powder
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Onion powder
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Dried rosemary or thyme
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Everything bagel seasoning
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Smoked paprika
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Black pepper
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Grated Parmesan or cheddar
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Sesame or poppy seeds
Equipment Needed
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Mixing bowl
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Spatula
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Baking paper
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Rolling pin (optional)
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Baking tray
Step 1: Preheat the Oven
Preheat your oven to 170°C (340°F). Line a baking tray with baking paper.
Step 2: Mix the Dough
In a bowl, combine:
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Sourdough discard
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Olive oil
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Salt
Stir until smooth and well combined. The mixture should be pourable but not watery.
Step 3: Spread Thinly
Pour the mixture onto the lined baking tray. Use a spatula to spread it as thinly and evenly as possible. Thin batter = crisp crackers.
Tip: The thinner the spread, the better the crunch.
Step 4: Add Seasonings
Sprinkle your chosen seasonings evenly over the surface. Lightly press them in with the spatula so they stick.
Step 5: Bake and Score
Bake for 10–12 minutes, then remove from the oven.
Using a pizza cutter or knife, score the partially baked dough into cracker-sized squares or rectangles. This makes snapping them apart easier later.
Step 6: Finish Baking
Return to the oven and bake for another 15–25 minutes, depending on thickness, until fully dry and golden.
Rotate the tray halfway through baking for even crisping.
Step 7: Cool and Crisp
Remove from the oven and let cool completely on the tray. Crackers will continue to crisp as they cool.
Break apart along the scored lines and enjoy.
Storage
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Store in an airtight container at room temperature for up to 1 week
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If they lose crispness, reheat in the oven at 160°C (320°F) for 5 minutes
Flavor Variations
Cheesy Crackers
Add ¼ cup finely grated Parmesan or cheddar to the batter before baking.
Herb Crackers
Top with dried rosemary, thyme, and sea salt.
Spicy Crackers
Add chili flakes, cayenne, or smoked paprika.
Everything Crackers
Sprinkle generously with everything bagel seasoning.
Tips for Perfect Crackers
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Spread very thin for best crunch
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Use parchment paper to prevent sticking
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Watch closely near the end—thin edges brown quickly
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Rotate pan for even baking
Serving Ideas
Serve sourdough discard crackers with:
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Cheese and charcuterie boards
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Hummus or dips
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Soups and salads
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Nut butter or soft cheese
Final Thoughts
These Sourdough Discard Crackers are proof that simple ingredients can create something incredibly satisfying. Crispy, tangy, and endlessly customizable, they’re the perfect zero-waste snack for sourdough bakers of any level.
Once you try them, you’ll never throw away discard again.