These Crispy Sourdough Discard Crackers are a fantastic way to turn leftover sourdough starter into a crunchy, flavorful snack. Thin and golden with a slight tang from the sourdough, they have a satisfying snap that makes them perfect for nibbling anytime. The simple ingredients blend together to make a cracker that’s both light and full of personality.
I love making these crackers because they feel like a little reward for keeping a sourdough starter going. Instead of tossing out the discard, I mix it into this easy dough, roll it thin, and bake until crispy. It’s a fun way to reduce waste and create something really tasty at the same time. If you sprinkle a bit of sea salt or your favorite herbs on top before baking, they become even more delicious.
My favorite way to enjoy these crackers is with a soft cheese or a dollop of hummus. They also make a nice base for small bites at parties or just to munch on when I’m craving something crunchy and not too heavy. It’s a simple snack that never fails to feel a little special, and I’m always happy to share these at get-togethers because they disappear quickly!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe, giving the crackers a slight tang and great texture. You can use either fed or unfed discard; just make sure it’s not too runny. It’s a brilliant way to avoid waste.
Flour: I usually use all-purpose flour for a light cracker. Whole wheat works too, offering a nuttier flavor and a bit more density. Gluten-free flour mixes can work, but the texture might be softer.
Olive Oil: This adds richness and helps the dough come together. You could swap with avocado or sunflower oil if you want a milder flavor.
Herbs & Seasonings: Rosemary, thyme, or oregano add a lovely touch, but feel free to experiment with spices like smoked paprika or cumin. Garlic powder is optional but gives a nice savory note.
How Do You Roll & Bake The Crackers To Get Them Perfectly Crispy?
Rolling the dough thinly is key for crispy crackers. Aim for about 1/8 inch or thinner. A light hand with flour when rolling keeps the dough from sticking but avoid too much, or the crackers might turn out dry.
- Use a sharp knife or pizza cutter to get clean edges for neat crackers.
- Pricking holes in each piece with a fork stops them from puffing up and helps them bake evenly.
- Bake at 350°F (175°C) and watch closely near the end. Crispers come quickly once they start browning, so take them out just as the edges turn golden.
- Let the crackers cool fully on a wire rack—they firm up as they cool.
Equipment You’ll Need
- Mixing bowl – I like using a large bowl to combine the ingredients easily without mess.
- Rolling pin – it helps roll the dough out very thin for crispy crackers.
- Fork – perfect for pricking holes in each cracker, preventing puffing during baking.
- Baking sheet lined with parchment paper – keeps the crackers from sticking and makes cleanup easier.
- Cooling rack – for cooling the crackers completely so they stay crisp.
Flavor Variations & Add-Ins
- Add shredded cheese—like Parmesan or cheddar—to the dough for cheesy crackers with extra flavor.
- Mix in poppy seeds, sesame seeds, or everything bagel seasoning for a crunchy topping and extra taste.
- Replace herbs with spices like smoked paprika, cumin, or chili powder for a smoky or spicy twist.
- Use different herbs such as basil or dill to match your snack mood or pair with specific dips.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough starter discard (unfed or fed, as you prefer)
- 1 cup all-purpose flour (or whole wheat for a nuttier flavor)
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon dried herbs (rosemary, thyme, or oregano), chopped finely
- ½ teaspoon garlic powder (optional)
- 1 tablespoon water (adjust as needed)
- Coarse sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 to 25 minutes to bake. Plus, a few minutes to cool down before serving. So, in roughly 35 minutes, you’ll have crispy, delicious crackers ready to enjoy!
Step-by-Step Instructions:
1. Mix The Dough:
In a large mixing bowl, combine your sourdough discard, flour, salt, dried herbs, and garlic powder if you’re using it. Stir well to mix all the ingredients evenly. Then, add the olive oil and stir again. Gradually add the water, starting with one tablespoon, until the dough forms a firm but flexible ball. If it’s too sticky, sprinkle a bit more flour, or add a tiny splash more water if it feels dry.
2. Roll Out The Dough Thinly:
Lightly flour your clean work surface and rolling pin. Roll the dough out very thin—about 1/8 inch thick or even thinner if you want extra crunch. Try to keep it even so the crackers bake evenly.
3. Cut & Prepare For Baking:
Cut the rolled dough into your desired shapes—small squares or rectangles work well. Use a fork to prick holes all over each piece; this stops puffing during baking. Place the crackers on a parchment-lined baking sheet with a little space in between them. If you like, sprinkle the top with some coarse sea salt for a nice finishing touch.
4. Bake & Cool:
Preheat your oven to 350°F (175°C). Bake the crackers for 20 to 25 minutes or until they turn a lovely golden brown and are crisp. Keep an eye on them in the last few minutes to avoid burning. Once done, take them out and let the crackers cool completely on a wire rack. They will crisp up even more as they cool.
5. Store & Enjoy:
Store your crackers in an airtight container at room temperature. They stay crispy for up to one week. Snack on them with your favorite cheese, dips, or eat them plain whenever a crunchy bite calls your name!
Can I Use Frozen Sourdough Discard for These Crackers?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing the dough for best results.
Can I Make These Crackers Ahead of Time?
Absolutely! You can prepare and bake the crackers a day or two in advance. Store them in an airtight container to keep them crisp until you’re ready to serve.
How Should I Store Leftover Crackers?
Keep any leftover crackers in an airtight container at room temperature for up to one week. Avoid storing them in the fridge as humidity can make them lose their crunch.
Can I Customize the Flavor of These Crackers?
Definitely! Try adding different herbs, spices, or seeds like sesame or poppy seeds to the dough. You can also sprinkle them on top before baking for extra flavor and texture.