These Crispy Sourdough Discard Crackers are a simple and tasty way to put sourdough starter discard to good use. They come out crunchy and golden, with just a hint of tang from the sourdough, making them a perfect snack or appetizer. The crackers have a great crisp texture that pairs wonderfully with cheese, dips, or just eaten plain.
I love making these crackers whenever I have extra sourdough discard because they’re quick to mix up and reward you with such a satisfying crunch. Plus, it feels good not to waste any part of your starter. A little sprinkle of your favorite herbs or seeds on top can make them even more special — I often add flaky sea salt and some rosemary for that extra flavor punch.
My favorite way to enjoy these crackers is with a simple cheese board, maybe some olives and sliced veggies alongside. They’re perfect for sharing at casual get-togethers or just nibbling on during a movie night at home. I always find myself reaching for just one more—they’re that addictive!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient, adding subtle tang and depth. If you don’t have discard, you can substitute with plain yogurt or buttermilk for some acidity.
All-Purpose Flour: This gives structure and crispness. You can swap in whole wheat flour, but expect a denser cracker with nuttier flavor.
Butter: Cold butter creates that flaky, crispy texture. For a dairy-free option, use coconut oil or a plant-based butter substitute.
Dried Herbs: Rosemary, thyme, or Italian seasoning add nice flavor. Feel free to try other herbs like oregano, sage, or even cracked pepper for variety.
How Do You Roll and Bake the Crackers for Maximum Crispness?
The secret to crisp crackers is rolling the dough very thin, about 1/8 inch thick. Thinner dough bakes evenly and crisps up nicely without being tough.
- Lightly flour your work surface to prevent sticking but avoid adding too much flour as it can dry out the dough.
- Roll out in all directions to get an even thickness. Using a rolling pin with thickness rings can help.
- Prick the dough with a fork to let steam escape, so crackers stay flat and crisp instead of puffing up.
- Bake them in a preheated oven at 350°F (175°C) until golden and firm—usually 15-20 minutes.
- Let crackers cool fully on a wire rack to set their crunch before breaking them apart.
Equipment You’ll Need
- Mixing bowl – I use this to combine the ingredients easily and keep everything tidy.
- Pastry cutter or fork – helps to cut in the cold butter, creating that flaky texture.
- Rolling pin – essential for rolling out the dough thinly and evenly for crunch.
- Parchment paper and baking sheet – for easy cleanup and even baking.
- Pizza cutter or sharp knife – makes slicing the dough into perfect cracker shapes.
- Wire rack – to cool the crackers so they stay crisp and not soggy.
Flavor Variations & Add-Ins
- Cheese & Seeds: Mix in grated Parmesan or sprinkle sesame, poppy, or sunflower seeds on top before baking for extra crunch and flavor.
- Spice It Up: Add cayenne, paprika, or curry powder to the dough to give your crackers a bit of heat and depth.
- Herb Blends: Use different herbs such as basil, oregano, or dill for a fresh, fragrant slice on each cracker.
- Sweet Version: Skip the herbs and add cinnamon and sugar for a sweet snack, perfect with cheese or nut butter.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 4 tbsp unsalted butter, cold and cubed
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp dried herbs (such as rosemary, thyme, or Italian seasoning)
- 1/4 tsp freshly ground black pepper
- 1-2 tbsp water (if needed)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. There’s no need for resting time, so you can enjoy your crackers in under half an hour!
Step-by-Step Instructions:
1. Mix the Dough Ingredients:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, combine the sourdough discard, flour, salt, baking powder, dried herbs, and pepper. Add the cold, cubed butter and use your fingers or a pastry cutter to blend it into the flour mixture until it looks like coarse crumbs. If the dough feels dry, add water one teaspoon at a time until it comes together into a smooth dough.
2. Roll Out and Cut the Crackers:
Turn the dough onto a lightly floured surface. Roll it out very thin, about 1/8 inch thick, for the best crispiness. Transfer the rolled dough onto the prepared baking sheet. Using a sharp knife or pizza cutter, slice the dough into squares or rectangles. Prick each cracker a few times with a fork to stop them from puffing up during baking.
3. Bake and Cool:
Lightly brush the tops with water or melted butter. Sprinkle with coarse sea salt and extra herbs if you like. Bake in your preheated oven for 15-20 minutes until golden and crisp. Let the crackers cool completely on a wire rack before breaking them apart. Serve plain or with your favorite dips and cheeses. Store leftovers in an airtight container to keep them crunchy.
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed starter, but your crackers may have a slightly stronger tang and a softer texture. Adjust baking time if needed to achieve crispiness.
How Should I Store Leftover Crackers?
Store leftovers in an airtight container at room temperature for up to one week. Make sure they’re fully cooled before storing to keep them crisp.
Can I Make These Crackers Gluten-Free?
For a gluten-free version, try substituting all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may be a little different but still delicious!
What If My Dough Is Too Sticky or Dry?
If the dough feels sticky, add a little more flour, a teaspoon at a time. If it’s dry and crumbly, add water gradually, one teaspoon at a time, until it holds together well.
