Looking for Sourdough? 
Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough!
You'll never want to throw away your sourdough discard after you taste these addictive crunchy crackers!
Consider this your new "no-waste" recipe when it comes to sourdough baking. If you have a sourdough starter and you're tired of throwing out the discard, you'll want to start saving it for sure!
TIP - Keep a separate glass jar in your fridge specifically for sourdough discard. Instead of throwing your discard away after a feeding, add it to the jar until you have enough to make a sourdough discard recipe!
The discarded starter imparts a tangy, almost cheesy flavor into the cracker that is perfect on a charcuterie board with meats and cheeses or paired with dips like hummus.
They are so thin and crispy too. I promise you will become totally addicted!
There's only 4 ingredients; sourdough starter discard, melted butter, dried herbs and salt.
Trust me, this is a sourdough discard recipe that you're going to want to make over and over again!
If you like crackers, make sure to try our sourdough butter crackers too!
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Step by step instructions
This recipe is so easy, let's dive straight into the details!
1. Preheat your oven to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet. Melt the butter in a mixing bowl.
2. Weigh the sourdough starter discard in the mixing bowl with the melted butter and add the dried herbs and salt.
3. Stir until the ingredients are well combined.
4. Use an off-set spatula to spread a very thin, even layer of the mixture onto the parchment paper.
5. Place the parchment paper onto a baking sheet and sprinkle the top of the batter evenly with ½ teaspoon of salt.
6. Bake for 10 minutes, remove and score the crackers with a knife or a pizza cutter into squares. Return to the oven and bake an additional 40-50 minutes, making sure they don't over-bake.
7. Remove the crackers from the oven and let cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 7 days.
Tips for success
- Butter definitely gives the sourdough discard crackers the best flavor, but they can be made with other fats. I tested this recipe with olive oil but found that it tasted more oily than tangy. If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor.
- Because this is a cracker recipe without added flour, the batter is very thin and spreadable. I use parchment paper to hold the batter while baking but you could also use a silicone baking mat.
- The discard can be mixed with the other ingredients cold, right out of the fridge, or at room temperature.
- The crackers can be scored after they have baked and "set-up" for about 10 minutes if you would like a uniform cracker. If you'd like a more "rustic" cracker, let them bake without scoring and simply break them apart after they have cooled completely.
- Check your crackers around the 30-40 minute mark. Oven temperatures vary, so your crackers may be ready sooner!
- These crackers can be seasoned in so many different ways. Any fresh or dried herbs will work. Think rosemary or thyme! You can also use hard cheeses like parmesan stirred into the mixture or sprinkled on top before baking.
How to store
- Store the crackers in an air-tight container such as a mason jar with a tight lid, or a Weck jar. They can be stored at room temperature for up to a week.
Recommended kitchen tools
- silicone baking mat (affiliate link)
- offset spatula (affiliate link)
We've got other recipes that you can make with your discard like sourdough butter crackers, sourdough pizza crust, sourdough chocolate chip cookies, sourdough cinnamon rolls, sourdough naan and sourdough tortillas, so make sure to check them out too!
And don't forget to pin this recipe for later!
Sourdough Discard Crackers Recipe
INGREDIENTS
- ¾ cup (200 g) discarded sourdough starter (stirred down)
- 2 tablespoons (28 g) butter (melted)
- ¼ teaspoon (1 g) fine sea salt
- 2 teaspoons dried herbs (Herbs de Provence)
- ¼ teaspoon (1 g) salt for sprinkling on top
INSTRUCTIONS
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)
NOTES
- Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
- The discard can be used either, cold, right out of the fridge or at room temperature.
- Store in an air-tight container for up to one week at room temperature.
- Fresh herbs and grated hard cheeses can be added to create different flavors.
- Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
PREVIOUS
Monique says
THANK YOU FOR THIS RECEIPE!!!!!! It was so easy to make, and SO GOOD!!!!!!! This is a new favorite that will be made alllllll the time!!!!
Amy says
Thank you for the 5 star review Monique! 🙂
Holly says
This is definitely the best discard cracker recipe...and I've tried a bunch! It's easy and you can experiment with different flavors by adding different herbs or herb mixes. Thanks for the great recipe!
Susan Nichols says
Fantastic! Be careful to spread them very thin I had thicker and thinner areas and I liked the very thin crispy bits the best they also baked in my convection oven total time 30 minutes will be serving these all the time!
Kamryn says
This is my favorite discard recipe!! So much easier than other cracker recipes. I have switched to olive oil instead of butter, which turns out great! Just make sure to add extra salt. A silicone baking mat is also super helpful!
sandi says
This is hands-down my favorite sourdough discard recipe. They turn out perfect every time! My family's favorite spice blend is Frontier's Pizza blend. I always make a double batch and they don't last a full day...my husband and son can't get enough of them! Thanks for this fantastic recipe!
Bill says
Ate a double batch in one sitting. I'm not proud.
Amy says
Ha ha, I wouldn't be too hard on yourself! 🙂
Terry says
Wow! These are absolutely delicious!
I made 2 batches, one Rosemary, and one Sesame (tsp of sesame seeds and a 1/4 tsp of sesame oil. Thank you!
Aja says
Phenomenal! I can’t believe it took me so long to get around to making these. My husband and I are totally obsessed. I had a huge container of discard saved up and I used it all on several batches. They disappeared just about as fast as I could make them. I’ll be feeding my starter more regularly even if I’m not making bread just to get discard for these crackers! Also, I’m not one for “dupes” but I these are incredibly cheeze it like… only better. You’re a genius.
Laura L. says
I've been making these crackers for a couple of years now and decided to use EVOO instead of butter when I made them this morning. What a difference! Perhaps it was because my discard was pretty much straight out of the fridge, but the batter was much more elastic and shrunk considerably during the first 10 minutes in the oven. It will be interesting to see how different they are with regard to taste and texture, but I'm pretty sure next time batch will be made with butter.
Pamela Hammond says
These are the best and I've tried many. Just the fact you don't have to roll them out would give them a big headstart but they also taste better and that makes them #1 in my book!! You can mix these, feed your starter and have them in the oven in about 5 min. They have the perfect tang and I love them with rosemary and thyme and adding parmesan or any cheese actually makes them even better. You do have to watch them after you score them and add salt, at least in my oven they can get done quickly and burn fast if you aren't careful. I usually have to take out the done ones about 3 times before they're all done. They are so good!!