Sourdough Discard Crackers

If you’ve been baking sourdough, chances are you’ve got a jar of discard piling up in your fridge. Instead of tossing it away, why not turn it into something crisp, delicious, and easy? Sourdough discard crackers are one of the best ways to use up your starter waste while creating a snack that everyone will love.

These homemade crackers are light, crunchy, and customizable with herbs, spices, and seeds. Whether you’re enjoying them with dips, cheeses, or on their own, they’re far better than store-bought. Plus, they’re incredibly simple to make—no kneading or complicated steps required.

The best part? This recipe is not only budget-friendly but also healthy, thanks to the natural fermentation in the discard. You’ll be surprised how quickly a batch disappears once they’re out of the oven!

Cooking Time and Serving

• Prep Time: 10 minutes

• Chill Time (optional): 30 minutes

• Bake Time: 20–25 minutes

• Total Time: 40–55 minutes

• Servings: About 6–8 snack servings

Ingredients

• 1 cup (240g) sourdough discard (unfed starter)

• 1 cup (120g) all-purpose flour (or whole wheat for a rustic version)

• 2 tbsp olive oil (plus extra for brushing)

• ½ tsp salt

• ½ tsp garlic powder (optional)

• ½ tsp dried herbs (rosemary, thyme, or oregano)

• 2 tbsp seeds (sesame, flax, or sunflower seeds) – optional

• 2–3 tbsp water (as needed)

How to Make Sourdough Discard Crackers

1. Mix the Dough
   In a large bowl, combine sourdough discard, flour, olive oil, salt, and seasonings. Add water slowly until the dough comes together into a smooth ball.

2. Rest (Optional)
   Wrap the dough in plastic wrap and let it chill in the fridge for about 30 minutes. This makes rolling easier.

3. Preheat Oven
   Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

4. Roll Out Dough
   On a lightly floured surface, roll the dough very thin (1–2mm). The thinner it is, the crispier your crackers will be.

5. Cut Crackers
   Use a knife, pizza cutter, or cookie cutter to cut into squares, rectangles, or fun shapes. Place them evenly on the baking sheet.

6. Season and Bake
   Brush with olive oil, sprinkle with extra salt or seeds if desired, and bake for 20–25 minutes until golden and crisp.

7. Cool and Serve
   Let the crackers cool completely before storing. They’ll crisp up more as they cool.

Notes

• For extra crispiness, roll the dough paper-thin.

• Try flavor variations like smoked paprika, Parmesan cheese, or everything bagel seasoning.

• Store in an airtight container for up to 1 week. If they soften, re-crisp in the oven for a few minutes.

• Gluten-free flour can be used, but texture may vary.

FAQs

1. Can I make these without olive oil?
Yes, you can use melted butter or coconut oil, but olive oil gives the best flavor.

2. Do I need to feed the discard before using it?
No, this recipe is designed for unfed sourdough discard.

3. Can I freeze sourdough crackers?
It’s better to freeze the dough before baking. Baked crackers may lose crispness when thawed.

4. My crackers turned out soft—what went wrong?
They may have been rolled too thick or not baked long enough. Roll thinner and bake a few extra minutes if needed.

Nutrition (Per Serving, approx. 1/8 batch)

(Values are approximate and will vary with added toppings or variations.)

Disclaimer

This recipe is intended for general informational purposes only. Always check ingredient labels for possible allergens such as gluten, seeds, or dairy substitutions. Enjoy in moderation as part of a balanced diet.