These Crispy Sourdough Discard Crackers are the perfect way to use up leftover sourdough starter while making a tasty snack. Thin, crunchy, and packed with a lovely tang from the sourdough, they make a great alternative to store-bought crackers. Just a few simple ingredients like flour, olive oil, and your sourdough discard turn into golden, crispy bites that are incredibly satisfying.
I love making these crackers because they’re so easy to customize. I often add a sprinkle of sea salt or some dried herbs for extra flavor, and they always come out perfectly crunchy every time. Plus, it feels great knowing nothing goes to waste in the kitchen. Baking these up feels like a little win, especially if you’ve got some leftover sourdough starter just hanging out in the fridge.
These crackers are great on their own or paired with your favorite cheese, hummus, or a simple spread. I enjoy serving them at casual get-togethers or as a quick afternoon snack. They’re a fun, homemade treat that always surprises people because no one expects sourdough discard to turn into something this delicious and crisp!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe, adding a lovely tang and helping bind the dough. If you don’t have discard, you can replace it with plain yogurt or buttermilk for some acidity, but the flavor will vary.
All-Purpose Flour: It gives structure and crispness. You can swap half for whole wheat flour for a nuttier taste, but the crackers might be denser.
Olive Oil: Adds moisture and helps with crispiness. You could try avocado oil or melted coconut oil for a different but still good result.
Herbs and Seasonings: Dried herbs like rosemary or thyme add nice flavor. Feel free to add garlic powder, smoked paprika, or sesame seeds for variety.
How Do You Roll and Cut the Dough Thinly & Evenly?
Rolling the dough evenly thin is key to getting crisp crackers without soft spots. Here’s how I do it:
- Put the dough between two sheets of parchment paper to prevent sticking and make rolling easier.
- Use a rolling pin and apply even pressure, rolling from the center outward in all directions.
- Try to get the dough about 1/8 inch (3 mm) thick or thinner for extra crunch.
- To cut the crackers, use a sharp knife or pizza cutter to score the dough into rectangles or squares before baking. This way, they break apart easily later.
- Prick holes with a fork across the dough surface to stop puffing, which keeps the crackers flat.
Taking the time on this step means your crackers will bake uniformly crisp and look great!
Equipment You’ll Need
- Parchment paper or silicone baking mat – I recommend this to prevent sticking and make cleanup easy.
- Rolling pin – helps you roll the dough thin and even, for crispy crackers.
- Fast knife or pizza cutter – makes scoring the dough into shapes simple and quick.
- Fork – to prick holes all over the dough to prevent puffing during baking.
- Baking sheet – sturdy and flat for even heat during baking.
Flavor Variations & Add-Ins
- Mix in grated cheese like Parmesan or cheddar for a cheesy crunch. Perfect for snacking or dipping.
- Add spices like garlic powder, smoked paprika, or cumin to boost flavor and customize your crackers.
- Sprinkle with sesame seeds, poppy seeds, or crushed dried herbs before baking for extra texture and taste.
- Stir in chopped herbs like rosemary or thyme for an herby punch that pairs well with cheese or dips.
How to Make Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (120g) all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried herbs (optional, e.g., rosemary, thyme, or Italian herbs)
- Optional: a pinch of black pepper, garlic powder, or sesame seeds for extra flavor
Time Needed
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. After baking, allow the crackers to cool for 10 minutes to become crisp and ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the crackers from sticking and to make cleanup easier.
2. Mix the Dough
In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, and any dried herbs you’re using. Mix everything together until a dough forms. If the dough feels too sticky, add flour one tablespoon at a time until it becomes manageable but not dry.
3. Roll and Score the Dough
Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out very thin—about 1/8 inch (3 mm) or even thinner for crispiness. Remove the top parchment paper sheet and with a knife or pizza cutter, score the dough into squares or rectangles of the size you like.
4. Add Holes and Bake
Use a fork to prick holes all over the scored dough. This helps prevent puffing and ensures even baking. Carefully transfer the parchment paper with the dough onto your baking sheet. Bake for 20-25 minutes or until the crackers turn golden brown and crisp.
5. Cool and Store
Keep an eye on the crackers to prevent burning. Once baked, remove from the oven and let them cool completely on the baking sheet so they crisp up fully. After cooling, break the crackers apart along the scored lines. Store them in an airtight container for up to one week.
Enjoy these tangy, crispy sourdough discard crackers on their own or paired with your favorite dips, cheeses, or spreads!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.
How Thin Should I Roll the Dough?
Roll the dough about 1/8 inch (3 mm) thick or even thinner for extra crispy crackers. Thicker dough will yield less crisp, more tender crackers.
Can I Add Other Flavors or Toppings?
Absolutely! Feel free to add garlic powder, sesame seeds, grated cheese, or your favorite dried herbs to customize the flavor before baking.
What’s the Best Way to Store Leftover Crackers?
Store cooled crackers in an airtight container at room temperature for up to one week to keep them crisp and fresh. Avoid humidity to prevent sogginess.