Sourdough Discard Crackers – Crispy, Savory, and Perfect for Snacking
There is something incredibly satisfying about taking what would normally be kitchen waste and turning it into something delicious, crunchy, and completely irresistible. Sourdough Discard Crackers are one of the best ways to use up that extra starter that accumulates between feedings, and once you try them, you’ll find yourself keeping discard on purpose just so you can bake fresh crackers again and again.
These crackers are everything a good snack should be: light, crisp, perfectly salted, and packed with subtle tangy flavor thanks to the sourdough. They pair beautifully with cheeses, dips, and spreads, but honestly, they’re so good you’ll find yourself munching on them straight off the baking sheet. They’re also incredibly easy to customize — add herbs, spices, seeds, or cheese to create your perfect batch.
What makes sourdough discard such a magical ingredient is its structure. Even when unfed, discard still contains wild yeast, beneficial bacteria, and natural acids that add depth and complexity to baked goods. When baked into crackers, it creates a beautifully airy, crisp texture and a subtle tang that you just can’t get from store-bought varieties.
If you’re a sourdough baker, you know how much discard can accumulate. Instead of throwing it away, transform it into an artisan-style snack that feels gourmet but takes only minutes to assemble. This recipe is ideal for beginners, perfect for kids, great for parties, and absolutely essential for anyone who wants a crunchy homemade treat.
Let’s turn that humble discard into something deliciously addictive.
Ingredients:
- 1 cup sourdough discard (unfed)
- ¾–1 cup all-purpose flour
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried herbs (oregano, rosemary, or thyme)
- Freshly cracked black pepper
- Flaky sea salt for topping
Instructions:
- Prepare the Dough
In a mixing bowl, combine sourdough discard, olive oil, salt, garlic powder, and herbs. Add flour gradually until a soft dough forms. It should not be sticky but should remain pliable. - Knead and Rest
Knead the dough lightly on a floured surface for 1–2 minutes. Let it rest for 10 minutes to relax the gluten. - Roll It Thin
Divide the dough in half. Roll each portion very thin — the thinner the dough, the crispier the crackers. Aim for 1/16–⅛ inch thickness. - Cut and Arrange
Use a pizza cutter or knife to cut the dough into squares, rectangles, or diamond shapes. Transfer pieces onto a parchment-lined baking sheet. - Season the Tops
Brush lightly with olive oil and sprinkle flaky sea salt, herbs, or pepper. - Bake Until Crisp
Bake at 350°F (175°C) for 18–22 minutes or until crackers turn golden and crispy. Rotate the tray halfway through to ensure even baking. - Cool and Enjoy
Let the crackers cool completely to achieve their full crunch. Store in an airtight jar to maintain crispness.
Sourdough Discard Crackers
Ingredients
Equipment
Method
- Mix sourdough discard, olive oil, salt, garlic powder, and herbs.
- Add flour gradually and knead into a smooth dough.
- Roll dough thin and cut into cracker shapes.
- Brush with oil, add toppings, and bake until crisp.
Notes
Tips & Tricks
- Roll extremely thin: This is the #1 key to crispy crackers.
- Adjust flour as needed: Depending on the thickness of your discard, you may require slightly more or less flour.
- Add seeds: Try sesame, poppy, flax, or everything bagel seasoning.
- For extra tang: Use discard that’s a few days old.
- Crispier edges: Flip crackers for the last 5 minutes of baking.
Variations
- Rosemary Sea Salt Crackers: Add rosemary + flaky salt.
- Parmesan Herb Crackers: Mix ¼ cup grated Parmesan into the dough.
- Spicy Crackers: Add cayenne or red pepper flakes.
- Everything Bagel Crackers: Sprinkle everything seasoning on top.
- Cheesy Cheddar Crackers: Knead in ½ cup shredded cheddar.
Serving Suggestions
- Cheese boards
- Hummus or spinach dip
- Cream cheese and smoked salmon
- Tomato basil soup
- Charcuterie platters
- Snack boxes for school or work
Storage Information
- Room Temperature: Store in airtight containers for up to 7 days.
- Freezer: Freeze dough (unbaked) for up to 2 months.
- Re-crisping: Reheat finished crackers at 300°F for 5 minutes.
FAQ
Do I need fed starter?
No — discard works perfectly.
Can I make gluten-free crackers?
Yes! Use a good 1:1 GF flour blend.
Are these crackers sour?
They’re mildly tangy, not aggressively sour.
Can I roll the dough with a pasta roller?
Yes — this makes them super thin and perfectly crispy.
History / Fun Facts
Crackers date back to ancient times, when civilizations baked thin sheets of dough to preserve grains. Sourdough discard crackers are a modern twist inspired by the zero-waste movement, allowing bakers to use every part of their starter. What began as a practical solution has now become a gourmet trend loved by home bakers and chefs alike.
