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
Annette says
These were so simple and delicious
Judy says
So easy to make. So grateful that it uses up so much of my discard! Tasty right out of the oven (they cool quickly). Since I wasn't in the mood for herbs, I used Trader Joe's cheesy powder and caraway seeds. I would've preferred a powder without the added garlic, but the crackers turned out great.
Emily says
Amazing!!We will make them again today! I'm telling everyone to try it.
Laura says
I made these last night and they turned out great. I love how crispy they are. I ended up flipping them over towards the end to crisp them up on the other side as well, they broke apart very easy. I want to play around with seasonings, I'm not sold on the seasoning I used. Do you think I can just put shredded cheddar cheese in the bowl and mix together?
Amy says
Yes you can!
Kimberly says
I had a huge jar of discard to use up and this recipe is so easy and tasty! I poured off the hooch but they were still super tangy; no matter though, the whole family was eating them hot right off the pan. 😆 I used vegan butter because that’s what I had on hand, but I imagine real butter would make them even more rich. I made four flavors: Parmesan rosemary, mixed dried herbs, everything bagel (omitting the extra salt), and nutritional yeast and sesame with smoked salt on top. The effort to reward ratio with this recipe is excellent! Thanks for sharing.
Lindsey says
Yum! My husband made me hide these from him, so that he didn't eat them all in one sitting.
I used olive oil in my first batch, with rosemary and truffle salt.
I can't wait to make more, in different flavors.
Barbara says
I made them as listed the first time and loved them. Today I substituted butter for olive oil and instead of the herbs de province I used 2 teaspoons cheddar cheese powder and 1/4 tsp garlic powder. They taste like Cheez-It crackers!
Amy says
Thanks for sharing Barbara! 🙂
Rebecca says
Please state about the size of a rectangle. The batter is once spread out. Wasn’t sure how thin they should be.
Amy says
It's about 8" x 10".
Cameron W says
Have made these MANY times and love them! Today I made a batch and they stuck horribly! Only difference was my brand of parchment paper. FYI for anyone who has issues with sticking!
Amy says
Thanks for sharing Cameron! I use the Kirkland brand and never have an issue.
Kathy says
I use silicone baking sheets. They work terrific and nothing sticks for all cookie sheet baking.
Heather says
my favorite discard recipe! I use vegan butter and add nutritional yeast for a cheesy flavor. I also love topping them with sesame seeds.
Amy says
Thanks for sharing. I love sesame seeds!