Sourdough Discard Crackers
Turn leftover sourdough starter into crispy, golden crackers! These easy Sourdough Discard Crackers are packed with flavor and make the perfect homemade snack – perfect for happy hour charcuterie boards!
Crispy Homemade Crackers
Homemade crackers? You might wonder why anyone would make them when the store-bought kind are already delicious.
Making homemade sourdough crackers is easier than you might think and totally worth it. With just a bit of sourdough discard, butter or olive oil, and your favorite seasonings, you can roll out thin, crispy crackers that taste far fresher than anything from a box.
I use to roll my eyes at homemade crackers, but this sourdough-making gal is now a huge fan! Take note that this recipe is rather small. If you’re feeding a crowd, you’ll need to double or triple it!
Why This Recipe Works:
- Reduces waste – A smart, tasty way to use up extra starter.
- Tangy flavor – The natural sourdough acidity gives crackers a unique, savory taste.
- Crispy texture – Thinly spread discard bakes into perfectly crunchy bites.
- Customizable – Easily flavored with herbs, seeds, cheese, or spices.
What You’ll Need:
You’ll need just a handful of simple ingredients to make the tastiest crackers! Trust me.
- Unsalted Butter
- Sugar
- Kosher Salt
- Italian Seasoning
- Sourdough Discard
BTW, this recipe doesn’t make a ton of crackers, but it’s a nice little snack to share. If you have loads of discard, double it and use two sheet pans!
How to make Sourdough Discard Crackers:
Step 1
Measure out the sourdough discard. Use a digital thermometer to measure the sourdough discard into a bowl or jar.
Step 2
Combine melted butter and seasonings. Add butter to a bowl and heat in microwave until melted. Add sugar, salt, and Italian seasoning. Mix well.
Step 3
Add discard to bowl. Then add the sourdough discard to the butter mixture and stir until very well combined.
Step 4
Spread cracker mixture on pan. Preheat oven to 350 degrees and add parchment paper to a baking sheet. Pour cracker mixture on the middle of the pan and use a spatula to spread close to all sides of the pan, in a very thin layer.
Step 5
Bake and score. Bake in the preheated oven for ten minutes. Remove pan and use a pizza cutter to slice into even squares. Use a fork to prick dough all over.
Step 6
Finish baking. Return pan to oven and finish baking, approximately 10-20 more minutes. If your oven bakes uneven or the mixture is thinner in some places, you’ll want to remove some of the cracker squares as the crackers continue to brown.
Step 7
Store. Store crackers in an airtight container for a day or two – if they last that long!
STORING: Keep sourdough crackers in an airtight container at room temperature for up to a week (if they last that long!).
Recipe FAQs:
Discard works perfectly—it gives the crackers flavor without needing extra rise.
As thin as possible! The thinner the dough, the crispier the crackers will be.
This recipe doesn’t require flour. We’re just using the sourdough discard and spreading the mixture super thin.
Absolutely—try herbs, garlic powder, sesame seeds, cheese, or everything bagel seasoning.
Other Sourdough Recipes:
We love using our sourdough starter for bread recipes. Here are a few of our faves!
Looking for more discard recipes? Try these sourdough blueberry muffins, overnight sourdough pancakes, or sourdough discard banana bread.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Sourdough Discard Crackers Recipe
Ingredients
- 2 Tablespoons unsalted butter
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon Italian Seasoning
- 3/4 cup sourdough discard (180 grams)
Instructions
- Measure out the sourdough discard. Use a digital thermometer to measure the sourdough discard into a bowl or jar.
- Combine melted butter and seasonings. Add butter to a bowl and heat in microwave until melted. Add sugar, salt, and Italian seasoning. Mix well.2 Tablespoons unsalted butter, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, 1 teaspoon Italian Seasoning
- Add discard to bowl. Then add the sourdough discard to the butter mixture and stir until very well combined.3/4 cup sourdough discard (180 grams)
- Spread cracker mixture on pan. Preheat oven to 350 degrees and add parchment paper to a baking sheet. Pour cracker mixture on the middle of the pan and use a spatula to spread close to all sides of the pan, in a very thin layer.
- Bake and score. Bake in the preheated oven for ten minutes. Remove pan and use a pizza cutter to slice into even squares. Use a fork to prick dough.
- Finish baking. Return pan to oven and finish baking, approximately 15-25 more minutes. If your oven bakes uneven or the mixture is thinner in some places, you’ll want to remove some of the cracker squares as the crackers continue to brown.
- Store. Store crackers in an airtight container for a day or two – if they last that long!
These crackers have that perfect sour taste that sourdough lovers adore! 🥰
I’m that sourdough lover!