Crispy Sourdough Discard Crackers are a simple and tasty way to turn leftover sourdough starter into a crunchy snack. They’re thin, golden, and full of that familiar tangy sourdough flavor with a satisfying snap every time you bite into them. These crackers have a nice mix of herbs and salt that make them perfect for munching on their own or with your favorite dips.
I love making these crackers because they’re such a great way to reduce waste and get a little something extra from my sourdough starter. It feels good to put what might normally get thrown out to good use, and the result is always so delicious. Plus, they come together pretty fast once you have your dough mixed, and you can customize them with whatever seasonings you like—sometimes I add a sprinkle of rosemary or some garlic powder for a little twist.
When I serve these crackers, I usually pair them with cheese, fresh veggies, or a smooth hummus. They’re perfect for snack time or as a little something to munch on while chatting with friends. These crackers bring a bit of homemade charm to any table and make me happy knowing I’ve made something tasty and waste-free at the same time.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the main ingredient that gives the crackers their unique tangy flavor. If you don’t have discard, you can try using a mix of plain yogurt or buttermilk with flour for a slight tang, but it won’t be exactly the same.
All-purpose Flour: This keeps the crackers light and crispy. You can swap for whole wheat flour for a nuttier taste, but the texture might be a bit denser.
Olive Oil: Adds richness and helps with crisping. You can use vegetable or avocado oil if needed, but olive oil gives a nice flavor.
Herbs and Garlic Powder: These are optional but add lovely extra flavor. Feel free to try your favorites, like rosemary or smoked paprika, or skip them for a simple salty cracker.
How Do You Get Your Crackers Thin and Crispy Without Burning?
The secret to crispy sourdough crackers is rolling the dough as thin as possible—aim for about 1/8 inch or thinner. Thin dough bakes evenly and crisps well.
- Use a floured surface to prevent sticking and roll gently but fully through the dough.
- Prick the dough with a fork to stop bubbles from forming, so crackers stay flat.
- Score the dough before baking to make clean, easy breaking later.
- Bake at 350°F and watch closely from 15 minutes on. Every oven is different, and once edges turn golden, they’re done.
- Let them cool completely to let moisture evaporate, making them crispier.
Equipment You’ll Need
- Mixing bowl – I suggest this because it’s perfect for combining ingredients and easily mixing everything together.
- Rolling pin – it helps you roll the dough as thin and even as possible for crispy crackers.
- Parchment paper or silicone baking mat – keeps the crackers from sticking and makes cleanup easier.
- Baking sheet – a sturdy flat surface for baking the crackers until they’re golden and crisp.
- Pizza cutter or sharp knife – great for scoring the dough into squares and breaking them apart later.
- Fork – for pricking holes in the dough to prevent puffing during baking.
Flavor Variations & Add-Ins
- Cheese & Herbs: Mix grated Parmesan or cheddar into the dough for cheesy crunch, and add herbs like thyme or rosemary for extra flavor.
- Spicy Kick: Stir in a pinch of chili flakes or paprika to add some heat and smoky notes.
- Seeded: Sprinkle sesame, poppy, or flaxseed on top before baking for added texture and nutrition.
- Sweet & Savory: Try adding a touch of cinnamon and sugar for a sweet version, or herbs and garlic for savory snacking.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed, discard portion)
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- ½ teaspoon salt, plus extra for sprinkling
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried herbs (such as rosemary, thyme, or Italian seasoning) (optional)
- Water, as needed (about 2-4 tablespoons)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. Cooling time is about 15 minutes to let the crackers crisp up perfectly. So overall, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the crackers from sticking.
2. Make the Dough:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, garlic powder, and dried herbs if you’re using them. Stir everything until the dough starts to come together. If it feels too dry, add water one tablespoon at a time, mixing until you get a firm but pliable dough that’s not sticky.
3. Roll Out the Dough:
Lightly flour a clean surface and roll the dough out as thinly as possible — about 1/8-inch thick or even thinner. Rolling thin helps the crackers become extra crispy when baked.
4. Score and Prepare for Baking:
Carefully transfer the rolled dough to your prepared baking sheet. Use a knife or pizza cutter to score the dough into your desired cracker shapes, like squares or rectangles. Prick each cracker several times with a fork to stop them from puffing up as they bake. Sprinkle extra salt or sea salt flakes on top for added flavor.
5. Bake the Crackers:
Bake in the preheated oven for 15-20 minutes. Watch closely near the end, and remove the crackers once they are golden brown and crisp.
6. Cool and Store:
Remove the crackers from the oven and let them cool completely right on the baking sheet. This helps them get even crispier. Once cool, break them apart along the scored lines. Store any leftovers in an airtight container to keep them crunchy.
Can I Use Refrigerated or Frozen Sourdough Discard?
Yes! If your discard is refrigerated, just let it come to room temperature before using. For frozen discard, thaw it in the fridge overnight or at room temperature for a few hours. Stir well before measuring to ensure even consistency.
What Can I Substitute for All-Purpose Flour?
You can use whole wheat flour for a nuttier flavor, but expect a slightly denser cracker. Gluten-free flours may work, but you might need to add a binder like xanthan gum, and the texture could change.
How Should I Store These Crackers?
Keep crackers in an airtight container at room temperature. They usually stay crispy for up to a week. If they soften, you can re-crisp them in a warm oven for a few minutes.
Can I Customize the Flavor of These Crackers?
Absolutely! Feel free to add your favorite herbs, spices, or even seeds like sesame or poppy seeds. Just mix them into the dough or sprinkle on top before baking for delicious variations.
