Crispy Homemade Sourdough Discard Crackers
Sourdough discard crackers are one of the easiest and most satisfying ways to use up leftover starter instead of throwing it away. These thin, crunchy crackers bake up beautifully crisp with a light tangy flavor that pairs perfectly with dips, cheeses, or simple snacking, much like these Sourdough Crackers that also focus on simplicity and texture.
What makes this recipe especially appealing is how flexible it is. You can keep things simple with just salt and olive oil, or dress them up with herbs, spices, and seeds depending on what you’re craving. If you enjoy creative variations, you may also like experimenting with flavored snacks such as Sourdough Discard Cheese Cracker for a richer bite.
Whether you’re building a snack board, serving soup, or just want something crunchy to grab during the day, these crackers turn sourdough discard into something practical, delicious, and genuinely enjoyable, similar to other comforting homemade dishes like Vegetarian Stuffed Bell Peppers that balance ease and flavor.
Why Make Crackers With Sourdough Discard?
Using sourdough discard in crackers is a smart way to reduce waste while creating something delicious. Instead of letting extra starter pile up, you turn it into a crunchy snack that lasts for days and pairs well with fresh sides such as Blue Cheese Coleslaw for a mix of crisp textures.
These crackers also require very few ingredients and no special skills, making them ideal for beginner bakers or anyone short on time.
Key Ingredients & Simple Substitutions
Sourdough discard
This is the base of the recipe and provides that subtle sourdough tang. Unfed discard gives a stronger flavor, but recently fed starter also works if that’s what you have.
Flour
All-purpose flour creates a light and crisp texture. You can experiment with whole wheat for a heartier cracker, or use a gluten-free blend with slightly adjusted expectations on crunch.
Olive oil
Adds richness and helps the crackers bake evenly and crisp. Neutral oils like avocado oil also work well if you prefer a milder taste.
Salt and flavorings
Salt is essential, while dried herbs, spices, or seeds add character. Rosemary, thyme, sesame seeds, or cracked pepper are all great options.
Equipment You’ll Need
- Mixing bowl for combining and kneading the dough
- Rolling pin helps roll the dough evenly and very thin
- Sharp knife or pizza cutter for clean, quick cuts
- Baking sheet lined with parchment prevents sticking
- Fork used to prick the dough before baking
How Much Time Does This Recipe Take?
Preparation takes about 10 minutes, with baking time around 15–20 minutes. After a short cooling period, the crackers become even crispier. From start to finish, you’ll have homemade sourdough discard crackers ready in under 40 minutes, leaving plenty of time to prepare something sweet like Cherry Crumb Pie if you want a dessert to go with your snack.
Step-by-Step Instructions
1. Preheat the Oven
Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper so the crackers don’t stick and clean-up stays easy.
2. Make the Dough
In a mixing bowl, combine sourdough discard, flour, olive oil, salt, and any herbs you’re using. Mix until a firm dough forms. If it feels sticky, add a small amount of flour until workable.
3. Roll and Cut
Place the dough on a lightly floured surface and roll it out very thin. Cut into squares, rectangles, or any shape you like using a knife or pizza cutter.
4. Prepare for Baking
Transfer the crackers to the lined baking sheet. Prick each piece a few times with a fork, then sprinkle with coarse salt or seeds if desired.
5. Bake Until Crisp
Bake for 15–20 minutes, checking near the end to prevent over-browning. The crackers should be lightly golden and firm.
6. Cool and Store
Remove from the oven and let the crackers cool completely. This final step helps them crisp up fully. Store in an airtight container once cooled, especially if serving alongside hearty meals like Grilled Chicken Sandwich lunches.
How Do You Roll the Dough Thin Enough for Extra Crispy Crackers?
Getting the dough thin is the most important step for crisp sourdough discard crackers. A few simple techniques make all the difference:
- Lightly flour your work surface and rolling pin before you start
- Roll the dough gradually, turning it often to keep the thickness even
- Aim for about 1/16 inch thick or thinner if possible
- Dust lightly with flour if sticking occurs, but avoid over-flouring
- Cut into shapes with a sharp knife or pizza cutter
- Prick the surface with a fork so steam can escape during baking
Thin dough equals crunchy crackers, so taking a few extra minutes here is worth it.
Flavor Variations & Add-In Ideas
- Herb crackers: Mix dried rosemary, thyme, or oregano into the dough
- Seeded crackers: Add sesame, poppy, or flax seeds for texture
- Cheesy option: Sprinkle finely grated parmesan over the top before baking
- Spicy version: Add chili flakes or a pinch of cayenne for gentle heat
- Everything-style: Use a mix of garlic, onion, sesame, and poppy seeds
These crackers are a great base for experimenting, so feel free to customize them
Serving Ideas for Sourdough Discard Crackers
These crackers pair well with a variety of foods:
- Dips like hummus or yogurt-based spreads
- Soft or aged cheeses
- Soups and stews as a crunchy side
- Snack boards and appetizer platters
They also work beautifully as a light contrast to desserts such as Strawberry Banana Pudding when serving a mixed menu.
Sourdough Discard Crackers
Ingredients
- 1 cup sourdough discard (unfed starter)
- 2 tablespoons olive oil or melted butter
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried herbs (rosemary, thyme, or oregano – optional)
- 2–3 tablespoons all-purpose flour (if needed for thickness)
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, olive oil, salt, garlic powder, and herbs until smooth.
- If the batter is too thin, add flour one tablespoon at a time until spreadable but not runny.
- Spread the mixture very thinly onto the prepared baking sheet using a spatula.
- Sprinkle flaky sea salt on top.
- Let the dough rest for 30 minutes at room temperature for better texture.
- Bake for 10 minutes, remove from oven, and score into cracker shapes.
- Return to oven and bake another 10–15 minutes until golden and crispy.
- Cool completely before breaking apart and serving.
Notes
- For extra crispiness, roll or spread the dough as thin as possible.
- Add sesame seeds, sunflower seeds, or grated parmesan for flavor variations.
- Store crackers in an airtight container for up to 5 days.
- If crackers soften, reheat in the oven for 5 minutes at 325°F.
Nutrition Information (Per Serving – Approximate)
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 5g
- Fiber: 1g
- Sodium: 180mg
Frequently Asked Questions
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, fed starter works fine. The flavor will be milder, but the texture and method remain the same.
How Do I Keep the Crackers Crispy?
Make sure they are fully cooled before storing and keep them in an airtight container at room temperature, away from moisture.
Can I Add Other Toppings or Seasonings?
Absolutely. You can mix flavors into the dough or sprinkle them on top before baking to suit your taste.
What If I Don’t Have a Rolling Pin?
You can roll the dough between two sheets of parchment paper using a glass bottle or similar object.
