Sourdough Discard Crackers Recipe

Overhead view of sourdough discrad crackers on a wire rack.

5 from 1 vote

Sourdough Discard Crackers Recipe

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!

Course Appetizer, Snack

Cuisine American

Keyword sourdough discard cookies, sourdough discard crackers

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 192kcal

Author Sue Ringsdorf

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!

Notes

STORING: Keep sourdough crackers in an airtight container at room temperature for up to a week (if they last that long!).

This is a small recipe. If you have lots of sourdough discard, simply double the recipe and use two sheet pans.

Nutrition