Crispy Sourdough Discard Crackers are a simple and tasty way to use up that extra sourdough starter you might have hanging around. These crackers come out crunchy with a lovely tang from the sourdough, making them a perfect snack or appetizer. They’re sprinkled with just a bit of salt and herbs, giving them a subtle flavor that’s easy to love.
I always enjoy making these crackers when I have some sourdough discard because they come together quickly and don’t waste any starter. Plus, I love how crisp they get after baking, making them great for dipping or just munching on their own. It’s one of those recipes where a little leftover starter turns into a big batch of crunchy goodness.
My favorite way to serve these crackers is with a spread of cream cheese or your favorite dip, and they’re also amazing alongside soup or salad. Whenever I bring these to gatherings, everyone asks for the recipe or the whole batch disappears! They’re a simple treat that feels homemade and special without any fuss.
Key Ingredients & Substitutions
Sourdough discard: This is the base of the crackers and gives a slight tang. If you don’t have discard, you can use an equal amount of yogurt or buttermilk, but the flavor won’t be quite the same.
All-purpose flour: I stick with all-purpose for a good balance of texture. For a gluten-free option, try a gluten-free flour blend, but the crackers may be more crumbly.
Olive oil: Besides adding moisture, it helps crisp the crackers and adds flavor. You can swap it for melted butter or avocado oil, but olive oil has my favorite taste here.
Dried herbs and spices: They add extra flavor without making the crackers spicy. Rosemary and thyme work well, but you can adjust to your preferred herbs or add garlic powder for a punch.
How Do I Roll and Bake the Crackers for the Best Crispiness?
Getting the crackers thin and crisp is key. Here’s how I do it:
- Roll the dough very thin—aim for about 1/8 inch or even thinner if you can. Thinner crackers bake crispier.
- Use parchment paper when rolling to avoid sticking and to help transfer the dough easily onto the baking sheet.
- Score the dough before baking to make breaking into crackers easier and to keep edges from curling.
- Prick holes with a fork across the dough to prevent bubbles from forming during baking.
- Brush with olive oil and sprinkle with coarse salt for extra crunch and flavor on top.
- Bake at 350°F and watch closely near the end—once edges are golden, they’re ready. Overbaking can make them too hard or burnt.
Equipment You’ll Need
- Parchment paper – I use it to prevent sticking and make rolling out the dough easier.
- Rolling pin – helps you roll the dough out evenly thin, which is the key to crispy crackers.
- Knife or pizza cutter – for scoring the dough into rectangles or squares for easy breaking.
- Fork – to prick holes across the dough, preventing puffing during baking.
- Baking sheet – a sturdy flat surface to bake the crackers until golden and crisp.
Flavor Variations & Add-Ins
- Add grated cheese, like Parmesan or cheddar, for cheesy crackers that are extra tasty.
- Mix in seeds such as sesame, poppy, or sunflower for crunch and added nutrition.
- Sprinkle with smoked paprika or chili flakes for a smoky or spicy kick.
- Use fresh herbs like rosemary or thyme instead of dried to boost flavor and aroma.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp dried herbs (such as rosemary, thyme, or mixed Italian herbs)
- Optional: 1/4 tsp garlic powder or onion powder for extra flavor
- Additional olive oil or water to help with rolling
- Coarse sea salt or flaky salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20-25 minutes to bake. Plus, a few minutes to cool before breaking the crackers apart. So, all together, expect around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper; this helps keep the crackers from sticking and makes cleaning up a breeze.
2. Make the Dough:
In a medium bowl, add your sourdough discard, flour, olive oil, salt, dried herbs, and any optional spices like garlic powder if you like. Mix everything together until it looks like a rough dough.
3. Knead and Prepare:
Turn the dough out onto a lightly floured surface. Knead it a few times until it becomes smooth and easy to work with. If it feels too sticky, sprinkle a little extra flour. If it’s too dry, add a tiny splash of water or olive oil.
4. Roll and Shape:
Divide the dough into two equal parts for easier handling. Roll one portion very thinly, about 1/8 inch thick or thinner if you can, either between two sheets of parchment paper or on a floured surface. Thinner dough means crispier crackers!
5. Score and Prick:
Carefully remove the top parchment paper. Place the rolled dough and bottom paper onto your prepared baking sheet. Use a knife or pizza cutter to score the dough into rectangles or squares. Then, use a fork to prick holes evenly across the dough – this stops the crackers from puffing up too much while baking.
6. Add Finishing Touches:
Brush the top of the dough lightly with olive oil and sprinkle some coarse or flaky sea salt over the surface for extra crunch and flavor.
7. Bake to Perfection:
Pop the crackers in the oven and bake for 20-25 minutes. Watch carefully towards the end — you’re looking for golden brown, crispy edges but not burnt!
8. Cool and Serve:
Take the crackers out of the oven and let them cool completely on the baking sheet. Once cool, snap the crackers apart along the scored lines.
9. Storage Tips:
Store your crackers in an airtight container at room temperature. They stay fresh and crispy for up to a week — if they last that long!
These crackers are wonderful with cheese, dips, or just on their own as a tasty snack. Enjoy!
Can I Use Frozen Sourdough Discard for These Crackers?
Yes, absolutely! Just make sure your discard is fully thawed and at room temperature before mixing the dough for best results.
Can I Make These Crackers Ahead of Time?
Definitely! You can prepare and bake the crackers a day or two in advance. Store them in an airtight container to keep them crispy until you’re ready to serve.
How Should I Store Leftover Crackers?
Keep leftovers in an airtight container at room temperature. Avoid moisture to maintain their crispiness. They stay fresh for up to a week.
Can I Add Different Flavors to My Crackers?
Yes, feel free to experiment! Try adding seeds, cheese, or different herbs to customize the flavor to your liking.