Hey y’all! Ever found yourself with leftover sourdough discard and wondered what to do with it? These sourdough Discard Crackers are your new must-try recipe! They’re crispy, packed with tangy flavor, and make the perfect bite for snacks, cheese boards, or parties. Best of all, you’ll turn kitchen waste into a delicious treat everyone will love. Let’s get cooking!
Why You’ll Love This sourdough Discard Crackers Recipe
- Zero waste—use up extra sourdough starter discard instead of tossing it.
- Seriously crispy and flavorful, thanks to the fermented tang of the discard.
- Super customizable with endless herb and spice options.
- Easy and quick—ready in just about 35 minutes!
- Perfect for dipping, cheese boards, or healthy on-the-go snacks.
Ingredients for Sourdough Discard Crackers
- 1 cup (240g) sourdough discard (unfed starter at room temperature)
- 1 cup (120g) all-purpose flour
- 2 tbsp (30ml) olive oil
- 1/2 tsp sea salt (plus extra for topping)
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary (optional)
- 1/4 tsp freshly cracked black pepper
- 1-2 tbsp water, as needed
How to Make Sourdough Discard Crackers
Step 1: Prep the Dough
In a medium bowl, mix the sourdough discard, olive oil, and salt until combined. Stir in flour, garlic powder, rosemary, and black pepper. Mix until a shaggy dough forms, adding water 1 tablespoon at a time if needed to bring the dough together.
Step 2: Roll Out the Dough
Preheat your oven to 350°F (175°C). On a lightly floured piece of parchment paper, roll the dough out as thinly and evenly as possible, about 1/8 inch thick. Thinner dough equals crispier crackers!
Step 3: Cut and Bake
Using a pizza cutter or sharp knife, slice the dough into 1- to 1.5-inch squares or desired shapes. Transfer the parchment paper with the dough to a baking sheet. Sprinkle crackers with extra sea salt. Bake for 18-22 minutes, rotating the tray halfway, until the crackers are golden and crisp.
Step 4: Cool and Serve
Let crackers cool completely on the baking sheet—they will crisp up even more as they cool. Enjoy immediately or store for later!
Notes for Flawless Sourdough Discard Crackers
- Thin, even rolling is key for uniform crispiness—use a rolling pin for best results (Serious Eats cracker tips).
- Don’t overbake; check at the minimum time and remove any crackers that brown faster.
- Experiment with toppings like sesame seeds, everything bagel seasoning, or grated parmesan for extra flavor.
Variations: Sourdough Discard Crackers Your Way
- Cheesy Sourdough Crackers: Mix 1/4 cup grated cheddar or parmesan into the dough.
- Seeded Variation: Add 2 tbsp sesame, flax, or chia seeds for crunch and nutrition.
- Spicy Crackers: Sprinkle the dough with red pepper flakes or smoked paprika before baking.
Required Equipment for Sourdough Discard Crackers
- Mixing bowl
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Pizza cutter or sharp knife
Sourdough Discard Crackers Storage Instructions
Cool completely and store in an airtight container at room temperature for up to 1 week. For extra crispness, re-crisp in a 300°F (150°C) oven for 5 minutes, if needed. Avoid refrigeration to preserve crunch.
Serving Suggestions & Pairings for Sourdough Discard Crackers
- Perfect with sharp cheddar, creamy brie, or goat cheese.
- Delicious dipped in hummus, guacamole, or your favorite savory spread.
- Add to charcuterie and snack boards for a homemade touch.
- Try pairing with soups or salads for crunch and flavor contrast.
Pro Tips for the Best Sourdough Discard Crackers
- For maximum crispness, roll the dough as thin and even as possible (King Arthur Baking).
- Use parchment for easy transfer to the baking sheet and simple cleanup.
- Don’t skip the olive oil—it gives these crackers a rich, golden finish with great flavor (Healthline olive oil benefits).
Sourdough Discard Crackers FAQ
- Can I use whole wheat flour instead of all-purpose?
- Absolutely! The crackers will be a bit denser and nuttier, but just as delicious—add an extra tablespoon of water if the dough is too stiff.
- How do I know when the crackers are done?
- Bake until golden around the edges and firm in the center. Check a few minutes early, as thin edges may brown faster.
- Can I freeze Sourdough Discard Crackers?
- Yes! Freeze in an airtight container for up to 2 months. Re-crisp in the oven before serving.
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Total Time: 32 minutes
Ingredients
- 1 cup unfed sourdough discard
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt (plus more for sprinkling)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 2 tablespoons water (as needed)
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix sourdough discard, all-purpose flour, olive oil, sea salt, garlic powder, rosemary, and black pepper until a dough forms. Add water 1 tablespoon at a time if the dough is too dry.
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3Transfer dough to a floured surface and roll out very thinly, about 1/8-inch thick.
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4Cut dough into desired cracker shapes and place on the prepared baking sheet. Sprinkle with additional sea salt if desired.
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5Bake for 18-20 minutes or until crackers are golden and crisp. Allow to cool completely before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110cal
Protein:
2 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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