Sourdough Discard Crackers

In the world of sourdough baking, there’s one common dilemma every enthusiast faces—what to do with the excess sourdough starter, or “discard,” that accumulates during the feeding process. Instead of tossing it away, why not turn this byproduct into something utterly delicious? Enter Sourdough Discard Crackers, a simple yet ingenious way to repurpose your sourdough discard into crispy, flavorful crackers that can be enjoyed as a snack, paired with cheese, or dipped into your favorite spreads. These crackers are not just a solution to reduce waste but also a delightful treat that adds a homemade touch to any snack platter. Perfectly crisp, with a tangy undertone from the sourdough, they are an excellent way to use every bit of your sourdough starter.

Plus, they’re incredibly easy to make and customizable with a variety of flavors and toppings. This recipe is a testament to the idea that in the kitchen, waste can be a stepping stone to something wonderful.

Why You’ll Love This Sourdough Discard Crackers Recipe

Reduces Food Waste: This recipe is the perfect way to use up sourdough discard, minimizing food waste while creating something tasty.

Quick and Easy: With minimal ingredients and simple steps, these crackers are a breeze to make, even on a busy day.

Customizable: From herbs to seeds, you can easily customize the flavor of these crackers to suit your palate.

Healthy Snack Option: Made with wholesome ingredients and baked to perfection, these crackers are a healthier alternative to store-bought snacks.

Versatile Pairing: These crackers pair well with a variety of dips, cheeses, and spreads, making them a versatile addition to any snack or appetizer platter.

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How to Make Sourdough Discard Crackers

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1/4 cup olive oil (plus extra for brushing)
• 1/2 tsp sea salt (plus extra for sprinkling)
• Optional flavor additions: herbs (rosemary, thyme), seeds (sesame, flax), spices (garlic powder, onion powder), or cheese (grated Parmesan)

Instructions

Ingredients:

Prepare the Dough: In a large bowl, combine the sourdough discard, flour, olive oil, and salt. Mix until the ingredients come together to form a smooth dough. If the dough is too sticky, add a bit more flour; if it’s too dry, add a little more sourdough discard or water.

Flavor the Dough: If you’re adding any optional flavorings (like herbs, seeds, or cheese), now is the time to mix them into the dough. Knead briefly to evenly distribute the flavors.

Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. This will make it easier to roll out.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Roll Out the Dough: Divide the dough into two equal portions. On a lightly floured surface, roll out each portion as thinly as possible (around 1/8 inch or 3mm thick). The thinner the dough, the crispier the crackers will be.

Cut and Arrange: Use a sharp knife or pizza cutter to cut the dough into desired shapes—squares, rectangles, or even triangles. Transfer the cut dough onto the prepared baking sheets. Brush the tops with a bit of olive oil and sprinkle with extra sea salt or your chosen toppings.

Bake the Crackers: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the crackers are crisp. Keep an eye on them in the last few minutes to avoid burning.

Cool and Store: Remove from the oven and let the crackers cool on a wire rack. Once completely cooled, store them in an airtight container for up to a week.

Tips for the Sourdough Discard Crackers

Rolling the Dough: For the crispiest crackers, roll the dough as thin as possible. If your dough is too thick, the crackers will be more like flatbread.

Even Baking: To ensure even baking, try to roll the dough to a uniform thickness and rotate the baking sheet halfway through cooking.

Flavor Variations: Experiment with different herbs, spices, and seeds to find your favorite flavor combination. For a cheesy twist, mix grated Parmesan into the dough or sprinkle it on top before baking.

Storage: Keep the crackers in an airtight container to maintain their crispness. If they soften, you can re-crisp them in the oven at 300°F (150°C) for a few minutes.

Perfect Pairing: These crackers are perfect on their own or served with dips like hummus, guacamole, or even a classic cheese board.

Recipe FAQ

Sourdough Discard Crackers

Thomas J. Moss

Transforming Waste into Crispy Delights

Print Recipe Pin Recipe

Prep Time 15 minutes mins

20 minutes mins

Servings 6

Calories 150 kcal

Equipment

• Mixing bowl
• Rolling Pin
• Sharp knife or pizza cutter
• Baking sheets
• Parchment paper
• Cooling rack

Ingredients

  

• 1 cup sourdough discard unfed
• 1 cup all-purpose flour
• 1/4 cup olive oil plus extra for brushing
• 1/2 tsp sea salt plus extra for sprinkling
• Optional flavor additions: herbs rosemary, thyme, seeds (sesame, flax), spices (garlic powder, onion powder), or cheese (grated Parmesan)

Instructions

 

• Prepare the Dough: In a large bowl, combine the sourdough discard, flour, olive oil, and salt. Mix until the ingredients come together to form a smooth dough. If the dough is too sticky, add a bit more flour; if it’s too dry, add a little more sourdough discard or water.
• Flavor the Dough: If you’re adding any optional flavorings (like herbs, seeds, or cheese), now is the time to mix them into the dough. Knead briefly to evenly distribute the flavors.
• Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. This will make it easier to roll out.
• Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Roll Out the Dough: Divide the dough into two equal portions. On a lightly floured surface, roll out each portion as thinly as possible (around 1/8 inch or 3mm thick). The thinner the dough, the crispier the crackers will be.
• Cut and Arrange: Use a sharp knife or pizza cutter to cut the dough into desired shapes—squares, rectangles, or even triangles. Transfer the cut dough onto the prepared baking sheets. Brush the tops with a bit of olive oil and sprinkle with extra sea salt or your chosen toppings.
• Bake the Crackers: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the crackers are crisp. Keep an eye on them in the last few minutes to avoid burning.
• Cool and Store: Remove from the oven and let the crackers cool on a wire rack. Once completely cooled, store them in an airtight container for up to a week.

Notes

• You can play around with different toppings and mix-ins to keep things interesting.

• If your discard is particularly tangy, you may need to adjust the salt level to taste.

Nutrition (Per Serving):

Calories: 150 | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 40mg | Fiber: 1g | Sugar: 0g | Vitamin C: 0mg | Calcium: 10mg | Iron: 1mg

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