These homemade Sourdough Discard Crackers are thin, crispy, and coated with savory seasonings. Slightly tangy and perfect for dipping, they're made without preservatives or questionable additives found in many store-bought crackers. Plus, they're a great way to put leftover starter to good use!
If you've been wondering what to do with sourdough discard, this is one of the easiest recipes to start with. You can also explore my collection of The Best Sourdough Discard Recipes You'll Actually Make Again!
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I make a loaf of No Knead Sourdough Bread or Smoked Sourdough Bread for my family nearly every week. As a result, I tend to end up with lots of sourdough starter discard to use up, and one of my favorite ways to do that is with these discard crackers.
Made with just six simple ingredients, these crackers are quick to make and always disappear fast. I like to keep a batch on hand for afternoon snacks and game day platters, and often switch up the seasonings based on what I'm serving.
What I love most about these crackers is how versatile they are. You can roll them paper thin for crisp, delicate crackers or leave them slightly thicker for a rustic snack that pairs perfectly with dips, soups, or charcuterie boards. (Try them with Fire Roasted Eggplant Dip, Manhattan Clam Chowder Recipe, or Easy Cold Seafood Dip).
Recipe at a Glance
- Cook Method: Oven
- Prep Time: 20 minutes
- Total Time: About 1 hour
- Texture: Thin and crispy
- Flavor Profile: Savory and herbaceous with a subtle tang.
- Best For: Snacking on their own or pairing with dips for appetizers
Jump to:
- Recipe at a Glance
- Why You'll Love This Sourdough Discard Recipe
- Ingredients You'll Need
- How to Make Homemade Sourdough Discard Crackers
- How Thin Should You Roll Sourdough Crackers?
- Possible Variations
- Jeri's Top Tips
- My Favorite Pairings
- Storage
- FAQs
- More Favorite Discard Recipes You May Like
- Printable Recipe
- Sourdough Discard Crackers
- Comments
Why You'll Love This Sourdough Discard Recipe
- A great way to use extra sourdough starter discard.
- Made with just a handful of pantry ingredients.
- Thin, crispy, and perfect for dips, soups, or cheese boards.
- Easy to customize with different seasonings.
Ingredients You'll Need
- Sourdough Discard. You'll need ¾ cup of unfed discard. It can be cold from the fridge, but if you let it come to room temperature, it will be easier to mix. If you don't have any active starter yet, check out my Easy Sourdough Starter Recipe.
- Flour. All-purpose flour gives the crackers structure, helping them hold their shape when rolled thin.
- Olive Oil. Just a bit keeps the dough moist and easy to work with.
- Spices. Salt, garlic powder, and Italian seasoning create a bold, savory taste.
How to Make Homemade Sourdough Discard Crackers
For more details on the entire process, scroll down to the recipe card at the bottom of the page.
Prepare the dough. Stir all the ingredients in a bowl until the dough becomes too stiff to mix. Then, use your hands to knead the mixture until a smooth ball forms, and let the dough rest at room temperature.
Shape. Divide the dough in half, and roll each portion on a lightly floured surface. Then, use a pizza cutter or sharp knife to cut small squares or diamond shapes.
Bake. Arrange the crackers on sheet pans lined with a piece of parchment paper and bake at 350°F for 20-25 minutes until golden brown and crisp. Cool completely on the baking sheets, and enjoy!
How Thin Should You Roll Sourdough Crackers?
The key to crispy sourdough discard crackers is rolling the dough thin. You want the dough to be about 1/16 inch thick for delicate, crisp crackers similar to store-bought varieties.
If the dough is rolled thicker, the crackers will still taste great but will be slightly puffed and more rustic in texture (they remind me of Goldfish crackers).
For the thinnest crackers, roll the dough between two sheets of parchment paper. This prevents sticking and makes it easier to get an even thickness.
Possible Variations
- Everything Bagel: Replace the Italian seasoning with 1-2 teaspoons of Everything Bagel seasoning. You can also sprinkle a little extra on top before baking.
- Herby Sea Salt: Add 1 teaspoon of finely chopped herbs like fresh rosemary or fresh thyme to the dough. Or, include 1½ teaspoons of dried herbs such as oregano. Then, sprinkle flaky sea salt over the rolled dough before cutting and baking.
- Za'atar: Swap the Italian seasoning for 1½ teaspoons of Za'atar seasoning.
- Parmesan Garlic: Add 1 tablespoon of finely grated Parmesan cheese to the dough before mixing. For even more flavor, sprinkle a little extra Parmesan over the dough before baking.
- Cinnamon Sugar: For a sweet version, replace the olive oil with melted butter. After rolling the dough thin, sprinkle it generously with cinnamon sugar before baking.
- Seedy: Add 1 tablespoon of sesame seeds, sunflower seeds, flax seeds, or larger seeds, such as pumpkin seeds, to the dough before mixing, or sprinkle them over the rolled dough before cutting.
Jeri's Top Tips
- Roll the dough very thin: Thin dough is the secret to crispy homemade crackers. If the dough is rolled thicker, the crackers will puff slightly and have a more rustic texture.
- Use parchment paper to make rolling easier: If the dough sticks to your rolling pin or countertop, place it between two sheets of parchment paper before rolling. This helps you roll the dough evenly without sticking.
- Don't overbake: The exact baking time will vary depending on your oven and how thin your crackers are. In addition, crackers around the edge of the pan may brown more quickly. So, keep a close eye on your oven, and adjust the baking time as needed.
- Rotate the pans halfway through baking: This ensures the crackers bake evenly and develop a consistent color.
- Let the crackers cool completely on each baking sheet: I know it's hard to wait, but trust me! Homemade sourdough crackers crisp more and set as they cool.
My Favorite Pairings
These sourdough discard crackers are delicious on their own, but they also pair well with a variety of dips and spreads, such as:
I also like serving them with soups and chilis, like my Keto Tomato Soup Recipe, Roasted Butternut Squash Soup, and Slow Cooker Three Bean Turkey Chili. I love that they stay crisp and don't absorb the liquid, even after sitting for a while.
Storage
Store cooled crackers in an airtight container at room temperature for up to 5 days.
FAQs
Usually the dough was rolled too thick or the crackers needed a few more minutes in the oven.
Yes. Freeze baked crackers in an airtight container for up to 2 months.
They have a mild tangy flavor but are mostly savory.
More Favorite Discard Recipes You May Like
- Fluffy Sourdough Discard Pancakes - Light, fluffy, and made with a hint of tangy flavor!
- Sourdough Discard Banana Bread - Perfectly moist with a tender crumb.
- Quick Sourdough Discard Waffles Recipe - Golden, crispy, fluffy, and the perfect way to start the day.
- Easy Sourdough Discard Bread - Crispy, golden, and ready in just 3 hours.
- Sourdough Discard Hamburger Buns - Soft and fluffy, and ready in under 3 hours.
Printable Recipe
Sourdough Discard Crackers
Ingredients
- ¾ cup unfed sourdough discard room temperature
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1½ teaspoons Italian seasoning
Optional Seasoning Substitutions
- 1½ teaspoons Everything Bagel Seasoning
- 1½ teaspoons Rosemary and sea salt
- 1½ teaspoons Za'atar seasoning
Instructions
- Mix the dough. In a medium bowl, combine sourdough discard, flour, olive oil, salt, garlic powder, and Italian seasoning. Stir with a spoon until the dough becomes too stiff to mix.
- Finish mixing by hand. Use your hands to knead the dough in the bowl until it forms a smooth dough ball. If the dough feels too dry, drizzle in a small amount of olive oil and knead again until it comes together. The dough will be very stiff.
- Rest the dough. Cover the bowl with plastic wrap and let the dough rest for 15-20 minutes. This relaxes the gluten and makes it easier to roll out thin.
- Preheat the oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll the dough. Divide the dough in half. Directly on the parchment paper, roll each portion out very thin. The thinner the dough, the crispier the crackers.
- Cut the crackers. Use a pizza cutter or sharp knife to cut into small squares or diamond shapes.
- Bake. Place the baking sheets in the oven and bake for 20-25 minutes, depending on thickness. Rotate the pans halfway through baking for even browning. If some edges cook faster, remove those pieces and return the rest to the oven for a few more minutes.
- Cool. Cool the crackers completely on the baking sheet. They will continue to crisp as they cool.
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Notes
- Room temperature sourdough discard mixes more easily.
- Rolling the dough thin is key if you want super crisp crackers.
- Thicker dough will create a more rustic, slightly puffed texture, similar to Goldfish.
- These crackers stay crisp in soup and don't absorb liquid quickly.
- Storage: Store crackers in an airtight container at room temperature for up to 5 days.
- Parmesan Garlic Crackers: Add 1 tablespoon finely grated Parmesan cheese to the dough before mixing.
- Cinnamon Sugar Crackers: Replace olive oil with melted butter. After rolling, sprinkle generously with cinnamon sugar before baking.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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