Sourdough Discard Crackers
Updated: Aug 11
Discard rolled thin and baked until crisp makes for a cracker with more flavor than most store-bought boxes, and it's a good way to use up starter between feedings.
These are amazing for kids, they're genuinely easy to make, and they're one of my favorite ways to use up discard instead of letting it go to waste.
Why You'll Love This Recipe
A genuinely great way to use up sourdough discard
Crisp, simple, and kid-approved
Easy to customize with your favorite seasonings
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Total Time: 50 minutes
Ingredients:
100g sourdough discard
1 tbsp melted butter
Adjust according to discard amount; e.g., 400g discard = 4 tbsp butter)
Herbs and seasonings of your choice (e.g., salt/pepper, everything but the bagel seasoning, garlic salt, lemon pepper, parmesan cheese, sesame seeds)
Instructions:
In a bowl, mix the sourdough discard with melted butter (homemade herbed butter works great for added flavor).
Add your chosen herbs and seasonings to taste, or keep it plain!
Spread the mixture thinly on a parchment-lined baking pan.
Bake at 325°F (160°C) for 10 minutes. Remove from the oven and cut into cracker shapes using a pizza cutter or a knife.
Return to the oven for an additional 20-30 minutes, or until they reach your desired crispiness.
Enjoy your homemade sourdough discard crackers!
Additional Tips:
Customization: Feel free to experiment with different herbs and spices to suit your taste.
Storage: Store any leftovers in an airtight container at room temperature for up to a week.
Common Mistakes: Ensure the mixture is spread evenly to promote even cooking. Watch the crackers closely towards the end of baking to prevent burning.
Ingredient Notes
Sourdough discard: The base of the whole recipe, and a genuinely good use for accumulated discard.
Rolling thin: Thickness determines crispness more than bake time does. Thinner is almost always better.
Olive oil and salt: The two things that make a plain cracker taste like something. Be generous with both.
Optional herbs and seeds: Press them in before baking so they adhere rather than falling off.
Troubleshooting Tips
My crackers came out chewy instead of crisp. This almost always means they were rolled too thick or pulled from the oven too early. Roll as thin and even as you can, and bake until they're fully dry and lightly golden throughout.
Some crackers burned while others stayed pale. Uneven thickness is the usual cause. Roll the dough to a consistent thickness across the whole sheet, and check on them a few minutes early since thinner edges brown faster.
What to Serve This With
Great with cheese, dips, or on their own as a snack.
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