Sourdough Discard Crackers Recipe
There’s something satisfying about taking what might otherwise be tossed and turning it into something special. That’s precisely what happens with sourdough discard—it goes from being extra starter you don’t need into the star ingredient of these crisp, flavorful crackers. With just a handful of pantry staples and a little rolling, you’ve got a homemade snack that feels far more impressive than the effort it takes.
These crackers are wonderfully versatile. Their subtle tang and delicate crunch make them as welcome alongside a simple bowl of soup as they are on an afternoon snack plate. Rolled extra thin and cut into long strips, they’re especially striking on a charcuterie board, where they pair beautifully with cheeses, spreads, and cured meats.
Best of all, this recipe is about as low-stress as it gets. The dough comes together quickly, can rest in the fridge if your day gets busy, and bakes into crackers that keep well for days. Once you’ve made them, it’s easy to see why they become a go-to way to use up discard—you’ll always want to have a batch on hand.
Table of Contents
Why You’ll Want to Make These Sourdough Discard Crackers
If you’ve got a jar of sourdough discard hanging around, these crackers are one of the easiest—and tastiest—ways to put it to good use. They bake up crisp and light, with just enough tang to keep them interesting, and they’re endlessly adaptable with toppings or seasonings. Because the dough comes together in minutes and doesn’t require complicated steps, this recipe is an easy win for both seasoned bakers and anyone just learning the ropes with sourdough. And when cut into long strips, they’re a natural fit for charcuterie boards, holding their own next to cheeses, spreads, and dips.
Tips for Success
- Roll Thin and Even: The thinner the dough, the crispier the cracker. Aim for almost paper-thin, and take a moment to check that there aren’t thicker spots that will bake up chewy.
- Chill for Flavor: A short rest in the fridge gives the crackers a subtle tang and makes the dough easier to handle. The longer the rest, the more pronounced the sour flavor.
- Dock Before Baking: Poking small holes keeps the crackers from puffing up and helps them stay flat and crisp.
- Use a Preheated Sheet: Baking on a hot sheet jump-starts the crisping process, giving you a more even bake.
- Flavor Variations: Sprinkle with sesame seeds, everything bagel seasoning, or sea salt flakes before baking to give them extra character.
Flavor Variations for these Sourdough Discard Crackers
Seeded Crackers
Sprinkle sesame seeds, poppy seeds, flax seeds, or a mix over the rolled dough before baking. Gently press them in with the rolling pin so they stick. Adds great crunch and a nutty flavor.
Herbed Crackers
Mix 1–2 teaspoons of dried herbs (rosemary, thyme, oregano, or an Italian blend) into the dough. Or, sprinkle fresh chopped herbs like rosemary over the top before baking.
Everything Bagel Crackers
Dust the surface of the rolled dough with everything bagel seasoning and roll into the dough with the rolling pin. These are especially good for pairing with cream cheese or smoked salmon.
Cheesy Crackers
Add 2–3 tablespoons of finely grated Parmesan or sharp cheddar to the dough for a savory, cheesy twist. The Parmesan also helps them crisp more.
Spiced Crackers
Stir in a pinch of smoked paprika, chili powder, or black pepper for a subtle kick. For a sweeter version, try a dusting of cinnamon sugar on top before baking.
Whole Grain Crackers
Swap up to half of the all-purpose flour with whole wheat flour, rye flour, or spelt for deeper flavor and more texture.
Shape Variations
- Long Strips: Roll into narrow rectangles—perfect for charcuterie boards.
- Bite-Sized Squares: Cut small squares with a pastry wheel for snack-ready crackers.
- Rustic Rounds: After rolling, use round cutters.
Frequently Asked Questions
Yes. Once baked and cooled completely, you can freeze them in an airtight container or freezer bag for up to 2 months. To re-crisp, pop them in a 300°F oven for 5–7 minutes straight from the freezer.
Most likely, the dough wasn’t rolled thin enough or evenly enough. Aim for paper-thin and make sure there aren’t thicker patches. Baking until they’re a deep golden brown will also ensure a crunchy texture.
Chilling isn’t required, but it makes the dough easier to roll and gives the crackers a more pronounced sour flavor. If you’re short on time, you can bake them right away.
Whole wheat flour works, but it will make the crackers slightly denser. For gluten-free, you’ll need a blend that mimics all-purpose flour—results may vary, but it’s worth experimenting.
Sourdough Discard Crackers
Ingredients
- 100 grams all-purpose flour
- 25 grams extra-virgin olive oil
- 1/2 teaspoon salt
- 172 grams sourdough discard
Instructions
- Mix all ingredients in a medium bowl until combined.
- You can roll and bake the dough immediately, but I prefer to cover it and let it proof and chill in the fridge for an hour or two. It's a very forgiving dough, so you can leave it in the fridge even longer; it will just become more sour.
- When you are ready to roll and bake, preheat the oven to 300℉ (149℃). Place a cookie/baking sheet in the oven to heat up as the oven heats.
- Divide the dough in half and place each half on a lightly floured piece of parchment paper that is at least as large as your baking sheet.
- Flour your rolling pin and roll out the dough. You'll want to get it as thin as you can, almost paper-thin. I find it helpful to make my parchment paper long enough to hang off the counter slightly so that I can press my body against the paper to hold it in place.Roll both ways, horizontally and vertically, forming a rectangle. And make sure that the dough is evenly thin, thicker pieces will take longer to cook.
- While it is still on the parchment paper, use a knife, a pizza wheel, or a pastry wheel to cut the dough. I used a ruler to make 2" marks on the dough and then cut it lengthwise with a knife. I used a fluted pastry cutter to cut horizontally.
- Use a knife or a fork to poke holes in the cracker dough. This will help to keep them thin and crispy.
- Place parchment paper on a preheated baking sheet and bake for 12 minutes. Then turn the baking sheet 180° and bake 12-15 minutes more, until uniformly golden brown.
- Let cool before storing at room temperature for up to one week, if they last that long.
Nutrition
Sourdough Discard Recipes
Sourdough discard is the portion of sourdough starter removed during feeding to maintain a healthy and active culture. When you feed a sourdough starter, you typically add fresh flour and water, but before doing so, a portion of the existing starter is discarded to prevent it from growing too large and to maintain the right balance of yeast and bacteria.
- Sourdough Discard Pizza Dough
- Sourdough Discard Banana Muffins
- Fluffy Sourdough Discard Pancakes
- Sourdough Discard Cheese Crackers
- Sourdough Discard Tortillas
Sourdough Recipes
- Sourdough Bread Recipe
- Sourdough English Muffin Bread
- Sourdough Cinnamon Rolls
- Easy Sourdough Flatbread
- Sourdough Focaccia
- Sourdough English Muffins
- Sourdough Bagels
Bookmark this page or pin the following image to refer back to this Sourdough Discard Crackers recipe in the future.
Thanks so much for spending a few minutes of your busy day with me!
To ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send one email weekly, so I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns and other printables. Check back often as this library will continue to grow. You can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to participate in the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s slightly towards the top.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, let me know.
Until next time…
