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 seed crackers, 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.
Alex says
Thank you for this. So delicious. So simple. I added some flax meal.
Aishwarya says
Hi Amy,
I have tried many sourdough discard lavash cracker recipes but yours turned out to be the best!!
Thank you so much for this recipe!!
I added a bit of garlic paste and other seasonings like coriander and onion seeds, pepper that turned out good also..
Thanks for the inspiration 🤗❤❤
Claude says
Used a buttered cookie sheet to bake. Yum!
gary giannangelo says
For some reason your recipe is the only one that doesn't have to use additional flour and active starter. And your recipe is the easiest and best use of discard and your crackers come out great. Thank you.
Desiree says
Now my husband can’t wait for my discard to build up so I can make these - Lol. So delish. I only cook them for 30 minutes total or else they develop a slightly burnt flavor.
Marilyn Seeley says
These crackers are SO good/bad because I could eat the whole batch at once. I used Italian seasoning on one batch and za'atar on another. Both were delicious. Next time I'm using TJ's everything but the bagel seasoning on a batch and fresh rosemary on another. Would love more seasoning ideas if anyone has them! Thanks for a winner. So easy..no flour....a great way to use up surplus discard.
Wendy says
I love these!! We are addicted to using 7 grams of sriracha and 7 grams of nutritional yeast!! It's like our own version of spicy hot Cheeze-Its!! I have to make them everyday!!! I will say that I add 7 grams of kosher salt too.. I know the recipe calls for 1 gram but for crackers I need salt!! LOL
Lin says
Astonishingly great and unbelievably simple. I will never buy crackers, or toss out my starter again!
Lea says
We can’t keep these around for more than fifteen minutes out of the oven! Excellent and so easy, beautiful flavor and perfect crispness every time! I love them with crushed rosemary - delicious. My favorite discard recipe so far!
VL says
They are so moreish, couldnt help eating them. They were ready for me in 30 minutes after the initial 10 minutes. Thank you.
Joanne Anderson says
I absolutely love these crackers! So easy to make & a big hit whenever I serve them. Bringing 2 batches to a party tonight.
Susan Smith says
Well I I let it cook for 40 and that was too long - just on the edge of burned. I smelled it on the other side of the house Oh Oh. 30 minutes would have been better. I have an oven thermometer and it is pretty accurate.