Sourdough discard crackers are a delicious and practical way to use up the leftover sourdough starter from your baking adventures. These crispy, savory snacks are incredibly versatile and easy to make, offering a satisfying crunch that pairs perfectly with dips, cheeses, or simply on their own. Whether you’re a seasoned sourdough baker or just getting started.

“You are what you eat.”
Julia Anthelme

This recipe will help you minimize waste while creating something truly delicious. Let’s dive into how you can turn your sourdough discard into these irresistible crackers.

Why You’ll Love This Sourdough Discard Crackers Recipe

There are plenty of reasons to love these sourdough discard crackers:

Versatile Snack: Pair them with your favorite dips, use them as a base for canapés, or enjoy them on their own.

Waste Reduction: This recipe uses up leftover sourdough starter that might otherwise be discarded, making it an eco-friendly choice.

Simple Ingredients: You only need a few pantry staples to create these crackers, making it easy to whip up a batch whenever the craving strikes.

Customizable: You can add herbs, spices, seeds, or cheese to the dough to create a variety of flavors.

Crispy Texture: These crackers bake up golden and crisp, offering a satisfying crunch that’s perfect for snacking.

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How to Make Sourdough Discard Crackers

Making sourdough discard crackers is a straightforward process that even beginners can master. Here’s a step-by-step guide to creating these crispy snacks:

Mix the Dough: Combine your sourdough discard with flour, water, olive oil, and salt. Stir until a cohesive dough forms.
Rest the Dough: Let the dough rest for 30 minutes to allow the flour to fully hydrate and the gluten to relax.
Roll Out the Dough: On a lightly floured surface, roll the dough out as thinly as possible to achieve that perfect crispy texture.
Cut the Crackers: Use a pizza cutter or knife to cut the dough into squares, rectangles, or any shape you prefer.
Bake: Transfer the crackers to a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20-25 minutes until golden brown and crispy.
Cool and Store: Let the crackers cool completely on a wire rack before storing them in an airtight container.

Tips for Making the Best Sourdough Discard Crackers

Storage: Store the cooled crackers in an airtight container to keep them fresh and crisp for up to a week.

Thin Dough: Roll the dough as thin as possible for the crispiest crackers. Thick dough will result in a chewier texture.

Uniform Size: Try to cut the crackers into uniform sizes to ensure even baking.

Flavor Variations: Experiment with adding different flavors to your dough, such as garlic powder, rosemary, sesame seeds, or Parmesan cheese.

Watch the Oven: Keep an eye on the crackers as they bake. They can go from perfectly golden to burnt quickly, especially if they’re rolled very thin.

Waste not, want not.
John Wesley 18th-century

Recipe FAQ

Can I use any type of sourdough discard for this recipe?

Yes, you can use discard from any type of sourdough starter, whether it’s rye, whole wheat, or white flour-based.

How can I make the crackers gluten-free?

To make gluten-free sourdough discard crackers, use a gluten-free sourdough starter and substitute the flour with a gluten-free flour blend.

Can I freeze the dough?

Yes, you can freeze the dough after mixing it. Just thaw it in the refrigerator overnight, roll it out, and proceed with the recipe.

What other flavors can I add to the crackers?

Popular additions include dried herbs (like thyme or oregano), grated cheese, seeds (like flax or chia), or even a sprinkle of chili flakes for a spicy kick.

How long do these crackers stay fresh?

When stored in an airtight container, these crackers will stay fresh for up to a week. If they lose their crispness, you can reheat them in the oven for a few minutes.

Simple Sourdough Discard Crackers

Thomas J. Moss

A Crispy Snack

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Servings 6

Calories 120 kcal

Equipment

Mixing bowl
Rolling Pin
Pizza cutter or knife
Baking sheet
Parchment paper
Wire rack

Ingredients

1 cup sourdough discard
1 cup all-purpose flour
2-3 tbsp water as needed
2 tbsp olive oil
1 tsp salt
Optional: herbs spices, seeds, grated cheese for flavor

Instructions

Prepare Dough: In a large bowl, combine the sourdough discard, flour, olive oil, and salt. Gradually add water, mixing until a cohesive dough forms.
Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
Roll Out: Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough as thinly as possible.
Cut the Crackers: Use a pizza cutter or knife to cut the dough into desired shapes.
Bake: Place the cut dough on a parchment-lined baking sheet. Bake for 20-25 minutes until golden brown and crispy.
Cool: Allow the crackers to cool on a wire rack before storing.

Notes

• Hydration Adjustment: Depending on your sourdough discard’s consistency, you may need to adjust the water amount.

• Flavor Boost: For extra flavor, sprinkle sea salt or herbs on the crackers before baking.

• Storage Tip: Keep the crackers in an airtight container to maintain their crispness.

Nutrition Information (per serving):

Calories: 120

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