Have you ever looked at your sourdough discard and thought, There must be a better way to use this? These Sourdough Discard Crackers are the answer! Thin, crispy, and full of that irresistible tangy flavor only real sourdough can bring, they transform kitchen leftovers into a snack everyone will love. Best of all, the recipe is simple, requires minimal ingredients, and comes together with almost no effort. Perfect for pairing with cheese boards, dips, soups, or just enjoying on their own, these crackers will quickly become a go-to in your kitchen.
If you’ve ever struggled with what to do with discard beyond pancakes or quick breads, this recipe will feel like a revelation. The texture is crunchy yet light, the flavor customizable, and the process forgiving enough for even beginners. Plus, there’s something incredibly satisfying about turning what feels like “waste” into something that tastes gourmet.
Why You’ll Love It
These crackers are impossibly crisp and packed with flavor from dried herbs and sea salt. They’re quick to mix, easy to bake, and a smart way to avoid food waste by using sourdough discard. My family devours them straight from the pan, and I love that they stay fresh in an airtight container for days. They also make a great homemade gift, packaged in a jar or bag with a ribbon, and you have a thoughtful treat.
Sourdough Discard Crackers
Crispy, tangy, and lightly seasoned, these sourdough discard crackers are the perfect solution for leftover starter. They’re easy to make, intensely flavorful, and guaranteed to impress anyone who tries them. Serve them at parties, tuck them into lunch boxes, or nibble them as a late-night snack.
Ingredients
- ¾ cup (200 g) sourdough discard, stirred down
- 2 tablespoons (28 g) butter, melted
- ¼ teaspoon (1 g) fine sea salt
- 2 teaspoons dried herbs (Herbes de Provence)
- ¼ teaspoon (1 g) salt, for sprinkling on top
Instructions
- Preheat your oven to 325°F (162°C). Line a baking sheet with parchment paper to prevent sticking.
- Melt the butter in a mixing bowl and let it cool slightly to avoid cooking the starter.
- Add the sourdough discard, dried herbs, and fine sea salt to the melted butter. Mix thoroughly until well blended and smooth.
- Using an offset spatula, spread the mixture into a very thin, even layer on the parchment. Thin layers create the crunchiest crackers.
- Sprinkle the top with additional salt, adjusting the amount based on your taste.
- Bake for 10 minutes, then remove the sheet from the oven and score it into cracker-sized squares or rectangles.
- Return to the oven and bake for an additional 20–50 minutes, or until golden brown and crisp. (Oven times vary, so begin checking at the 20-minute mark to prevent overbaking.)
- Allow to cool completely before breaking into individual crackers. Cooling ensures they harden to the perfect snap.
Notes
- Because the mixture is thin, keep a close eye on the crackers to prevent over-browning, especially around the edges.
- The discard can be used straight from the fridge or at room temperature without affecting results.
- Store in an airtight container at room temperature for up to one week to maintain crispness.
- Scoring is optional. If you prefer a rustic look, skip this step and break the cooled sheet into shards.
Recipe Metadata
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Nutrition (per serving): 98 calories | 10g carbs | 1g protein | 6g fat | 1g fiber
Variations and Substitutions
You can also add fresh herbs or grated hard cheeses for an extra flavor boost. For a dairy-free option, replace butter with olive oil. If you want a spicier version, add a pinch of chili flakes or cayenne pepper to the mix. For a nutty twist, sprinkle sesame seeds or sunflower seeds on top before baking. You could even brush the top lightly with olive oil and add a dusting of everything bagel seasoning for an irresistible snack.
What are my best tips for Sourdough Discard Crackers?
Spread the mixture as thin as possible for the crispiest texture. Scoring before baking helps create neat cracker shapes, but you can also break them into rustic shards once cooled. Always start checking for doneness early since ovens vary and these crackers can quickly go from golden to too dark.
Use parchment paper or a silicone baking mat for best results, and don’t forget to let them cool thoroughly before storing; otherwise, trapped steam can make them soft.
Storage and Reheating
Store your crackers in an airtight container at room temperature for up to a week. They don’t require reheating, but if they lose some crispness, you can place them in a 300°F (150°C) oven for 3–5 minutes to refresh. If you’d like to store them longer, freeze them in a tightly sealed bag for up to one month, then re-crisp them in the oven before serving.
FAQ
Are sourdough discard crackers healthy?
Yes, they’re lighter than most packaged snacks and a great way to use wholesome sourdough starter. You can make them even healthier by using olive oil instead of butter and adding seeds for extra nutrients.
How long are sourdough discard crackers good for?
Stored properly, they’ll stay crisp for up to one week. For more extended storage, freeze and refresh as needed.
What spices are good in sourdough discard crackers?
Herbes de Provence is classic, but rosemary, thyme, garlic powder, smoked paprika, or everything bagel seasoning all work beautifully. Don’t be afraid to experiment with spice blends you already have.
Can I make these gluten-free?
You’ll need a gluten-free sourdough starter to make the discard gluten-free, but the method stays the same. Just be sure to use certified gluten-free herbs and seasonings as well.
Do I need special equipment to make these crackers?
Not at all. A basic baking sheet, parchment paper, and a spatula are all you need. An offset spatula makes spreading easier, but a spoon works too.
Conclusion
Crispy, tangy, and endlessly customizable, these Sourdough Discard Crackers are the best way to put leftover starter to delicious use. They’re quick, satisfying, and a recipe you’ll return to again and again. Whether you serve them with hummus, cheese, or on a charcuterie board, they’re sure to impress. Homemade crackers feel special, yet this recipe proves they don’t need to be complicated.
Try them today and let me know how you seasoned your batch in the comments! Or share this recipe with a friend who loves crunchy, homemade snacks. And if you experiment with unique toppings or flavors, I’d love to hear about it!
Sourdough Discard Crackers
Ingredients
Method
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20–50 minutes or until the crackers are golden brown.
- Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake.)
Notes
- Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
- The discard can be used either cold (right out of the fridge) or at room temperature.
- Store in an airtight container for up to one week at room temperature.
- Fresh herbs and grated hard cheeses can be added to create different flavors.
- Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
