Sourdough Discard Crackers Recipe

Introduction

Sourdough discard crackers are a delicious and creative way to use up leftover sourdough starter. These crunchy, flavorful crackers come packed with herbs, cheese, and seeds, making them perfect for snacking or serving with dips.

Ingredients

• 1 cup flour (1/2 cup whole wheat + 1/2 cup unbleached bread flour)
• 1 cup sourdough starter, active or discard
• 1/4 cup softened coconut oil, butter, or olive oil
• 1/2 tsp sea salt
• Olive oil for brushing
• 1/4 cup fresh herbs of choice (e.g., rosemary, sage, thyme, oregano) or 2 tbsp dried herbs
• 1/2 cup finely grated firm cheese (cheddar or parmesan)
• 2 tbsp everything bagel seasoning
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup sunflower seeds or pumpkin seeds
• 1 to 2 tbsp nutritional yeast
• 1/2 tsp onion powder or garlic powder
• A sprinkle of paprika for topping (add after baking or near the end)

Instructions

1. Step 1: In a mixing bowl, thoroughly combine sourdough starter, flour, sea salt, and softened coconut oil or butter. Add any optional herbs, cheese, or seasonings at this time. Mix until you form a solid dough ball.
2. Step 2: Divide the dough into two equal-sized balls.
3. Step 3: Shape and flatten each dough ball into a rectangular shape about the size of your hand and roughly half an inch thick.
4. Step 4: Cover or wrap each dough piece and refrigerate for at least 30 minutes, up to overnight.
5. Step 5: Preheat the oven to 350°F (175°C).
6. Step 6: If refrigerated for more than a few hours, let the dough warm slightly (15–30 minutes) before rolling.
7. Step 7: Prepare a baking sheet by cutting a piece of parchment paper or using a silicone liner. Lightly dust with flour.
8. Step 8: Place one dough piece on the floured parchment, lightly dust flour on top, then roll out thinly to about 1/16 inch thickness using a floured rolling pin.
9. Step 9: Brush the rolled dough lightly with extra virgin olive oil and sprinkle coarse salt on top.
10. Step 10: Cut the dough into 1 to 2 inch squares using a pasta cutter or pizza wheel, then poke each square several times with a fork.
11. Step 11: Transfer the parchment with crackers to a baking sheet and bake for 20 to 25 minutes.
12. Step 12: Rotate the baking sheet halfway through baking to ensure even cooking.
13. Step 13: Remove crackers quickly from the oven and transfer to a cooling rack.
14. Step 14: Once cool, enjoy immediately or store in an airtight container for later.

Tips & Variations

• For a vegan version, use olive oil instead of butter and omit cheese or substitute with nutritional yeast.
• Add a pinch of chili flakes for a spicy kick.
• Experiment with different herbs and seeds to customize your flavor.
• Letting the dough chill longer improves rolling ease and cracker texture.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week. To re-crisp, warm briefly in a low oven or toaster oven. Avoid storing in the fridge to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of sourdough starter?

Yes, both active and discard sourdough starter work well in this recipe, so you can use leftover starter without feeding it first.

Can I freeze these crackers?

You can freeze baked crackers in an airtight container or freezer bag for up to two months. Thaw at room temperature before enjoying.

Sourdough Discard Crackers Recipe

---

★★★★★

4.5 from 607 reviews

• Author: Aiden
• Total Time: 1 hour 10 minutes (including chilling time)
• Yield: Approximately 40 crackers depending on size 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Sourdough Discard Crackers are a delicious and resourceful way to use up excess sourdough starter. These thin, crispy crackers are flavored with your choice of herbs, cheese, seeds, and seasonings, making them a versatile snack perfect for pairing with dips or cheese boards. Baked to a golden crisp in the oven, they offer a delightful combination of tangy sourdough and savory toppings.

---

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup flour (half whole wheat, half unbleached bread flour)
• 1 cup sourdough starter (active or discard)
• 1/4 cup softened coconut oil, butter, or olive oil
• 1/2 tsp sea salt

Flavor Additions

• 1/4 cup fresh herbs (rosemary, sage, thyme, oregano) or 2 Tbsp dried herbs
• 1/2 cup finely grated firm cheese (cheddar or parmesan)
• 2 Tbsp everything bagel seasoning
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup sunflower seeds or pumpkin seeds
• 1 to 2 Tbsp nutritional yeast
• 1/2 tsp onion powder or garlic powder

Toppings

• Olive oil for brushing
• Coarse salt for sprinkling
• A sprinkle of paprika (added after baking or near the end)

---

Instructions

1. Combine Ingredients: In a mixing bowl, thoroughly mix the sourdough starter, flour, sea salt, and softened coconut oil or butter. Add any optional herbs, cheese, or seasonings now. Form the dough into a solid ball.
2. Divide Dough: Split the large dough ball into two equal portions to make rolling and shaping easier.
3. Shape Dough: Flatten each dough ball into a rectangular shape about the size of your hand and roughly half an inch thick.
4. Chill Dough: Cover or wrap each dough piece and refrigerate for at least 30 minutes, or up to overnight, to firm up the dough.
5. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
6. Warm Dough Slightly: If refrigerated for more than a few hours, let the dough sit at room temperature for 15-30 minutes to soften slightly before rolling.
7. Prepare Baking Surface: Cut parchment paper or use a silicone baking sheet liner sized to your cookie sheet. Lightly dust the surface with flour to prevent sticking.
8. Roll Out Dough: Place one dough piece on the floured parchment, dust the top of the dough with flour, and roll it out evenly to about 1/16th inch thickness.
9. Brush with Olive Oil: Lightly brush the rolled dough surface with extra virgin olive oil, then sprinkle coarse salt evenly over the top.
10. Cut Crackers: Using a pasta or pastry cutter or pizza wheel, cut the dough into 1-2 inch squares or shapes of choice. Then, pierce each cracker several times with a fork to prevent puffing.
11. Transfer and Bake: Transfer the parchment with cut crackers onto a baking sheet and bake in the preheated oven for 20 to 25 minutes until golden and crisp.
12. Rotate for Even Baking: Halfway through baking, rotate the baking sheet to ensure even cooking and browning.
13. Cool Crackers: Remove crackers from the oven and quickly transfer them to a cooling rack to cool completely and maintain crispness.
14. Store or Serve: Once cool, serve immediately or store in an airtight container to keep fresh for later enjoyment.

Notes

• You can use active or discard sourdough starter—discard encourages an eco-friendly approach to baking.
• Feel free to customize flavors with different herbs, seeds, or cheese depending on your preferences.
• Ensure the dough is rolled very thin (about 1/16 inch) for the best crisp texture.
• Allow dough to rest adequately after refrigeration for easier rolling and better texture.
• Adding paprika after baking enhances color and flavor without burning it in the oven.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: sourdough crackers, sourdough discard recipes, homemade crackers, savory crackers, sourdough snack, crunchy crackers