Crispy Sourdough Discard Crackers are a fantastic way to turn leftover sourdough starter into something crunchy and delicious. These crackers have a golden, crispy texture with a slight tangy flavor from the sourdough, making them perfect for snacking or serving with your favorite dips and cheeses.
I love making these crackers because they’re so simple and rewarding. Instead of throwing away sourdough discard, I mix it with a few basic ingredients like flour, olive oil, and salt, roll it thin, and bake until perfectly crisp. It’s a great way to reduce waste and enjoy a fresh, homemade treat that feels fancy even though it’s easy.
My favorite way to enjoy these crackers is alongside a bowl of soup or a cheese board when friends come over. They hold up well with spreads and add a wonderful crunch. Plus, I can customize them with herbs or seeds, which makes every batch feel new and exciting. They’re definitely one of my go-to snacks whenever I have sourdough discard on hand!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient. It adds a subtle tang and helps reduce waste. If you don’t have sourdough discard, you can try plain yogurt or a bit of buttermilk, but the flavor will be less tangy.
Flour: All-purpose flour works great here for a nice texture. For a nuttier flavor, try whole wheat or spelt flour, but your crackers may be a bit denser.
Olive Oil: Adds richness and helps create crispiness. If you prefer, you could swap this for melted coconut oil or avocado oil for a different flavor profile.
Herbs & Seasonings: Dried rosemary or thyme are classic choices, but don’t hesitate to experiment. I like sprinkling in garlic powder or cracked black pepper for an extra kick.
How Do I Get My Crackers Extra Thin and Crispy?
Rolling the dough thin is the key to crispy crackers. Here’s how I do it:
- Lightly dust your work surface and rolling pin with flour to prevent sticking.
- Roll the dough evenly to about 1/8 inch or thinner—thin dough crunches up better!
- If the dough springs back, let it rest for 5-10 minutes to relax the gluten, then try rolling again.
- Use a pizza cutter or sharp knife to cut shapes before baking; prick each piece with a fork to keep them flat.
- Bake until golden and crisp, watching closely near the end to avoid burning.
Let the crackers cool completely on the baking sheet; they will crisp up more as they cool. This little patience step makes all the difference!
Equipment You’ll Need
- Parchment paper – Keeps your crackers from sticking and makes cleanup easier.
- Rolling pin – Helps you roll out the dough evenly to get thin, crispy crackers.
- Sharp knife or pizza cutter – For cutting the dough into even shapes before baking.
- Fork – To prick holes in each cracker, preventing puffing during baking.
- Baking sheet – To hold the crackers while they bake and become crispy.
Flavor Variations & Add-Ins
- Cheese and herbs – Sprinkle grated Parmesan or cheddar along with herbs for a cheesy crunch.
- Seeds – Toss in sesame, poppy, or sunflower seeds for added texture and flavor.
- Spices – Mix in paprika, chili flakes, or cumin for a bit of heat or smoky taste.
- Whole grains – Use half whole wheat or spelt flour for a nuttier flavor and more fiber.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour (plus extra for dusting)
- 2 tablespoons olive oil
- ½ teaspoon salt, plus extra for sprinkling (coarse sea salt preferred)
- 1 teaspoon dried herbs (such as rosemary, thyme, or mixed herbs)
- Optional: cracked black pepper, garlic powder, or other preferred seasonings
Time You’ll Need:
About 10 minutes to prepare the dough and roll it out, plus 20-25 minutes baking time. Allow an extra 10 minutes or more for the crackers to cool and crisp up before enjoying.
Easy Step-by-Step Instructions:
1. Mix the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, and dried herbs. Stir until a firm dough forms. If it feels too sticky, sprinkle on a bit more flour and mix again.
2. Roll and Cut:
Lightly dust your work surface with flour and roll the dough out as thin as you can — about 1/8 inch thick or even thinner for extra crispiness. Then transfer the dough to your prepared baking sheet. Use a pizza cutter or sharp knife to slice the dough into squares or rectangles.
3. Prepare for Baking:
Prick each cracker with a fork to keep them from puffing up while baking. Lightly brush or spray olive oil on top, then sprinkle with coarse salt and any extra seasonings you like.
4. Bake and Cool:
Bake in the oven for 20-25 minutes, keeping an eye on the crackers—they should turn golden brown and crisp around the edges. Once done, remove them from the oven and let them cool completely on the baking sheet to get that perfect crunch.
5. Serve and Enjoy:
Break your crispy crackers apart along the cut lines and enjoy them plain, or serve alongside cheese, dips, or your favorite spreads.
Can I use frozen sourdough discard for this recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing the dough. This helps the dough come together smoothly.
How should I store leftover crackers?
Store your crackers in an airtight container at room temperature. They’ll stay crispy for up to a week. If they soften, you can re-crisp them in a low oven for a few minutes.
Can I customize the flavor of these crackers?
Absolutely! Feel free to add different herbs, spices, or seeds like sesame or poppy seeds to the dough before rolling. A sprinkle of cheese on top before baking works great too.
What if my crackers aren’t crisp after baking?
Sometimes moisture can cause sogginess. Try rolling the dough thinner, baking a little longer, or letting the crackers cool completely on the baking sheet to firm up before storing or serving.