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.
Shelli says
I’ve made these three times now and I’m addicted. Today I used caraway seeds and they are so yummy! Next I’m trying sesame seeds. Thanks for such a no fuss recipe.
Tess says
These are so easy and delicious. I've made them twice in the past week. I like to add sesame seeds and poppy seeds to mine. They almost taste like they have parmesan in them!
Rhonda says
Okay, crackers are one of those things that it really never occurred to me to make at home. I was a skeptical...until the first bite. So easy, love the "cheesy" flavor that the sourdough imparts, love how nice and thin and crispy they are. I am sold - I love having a good use for my discard and will think twice about buying boxed crackers again. Looking forward to trying some of the variations suggested by other reviewers. It looks like this is a very versatile recipe. Thank you for a great recipe!! 🙂
Amy says
These are fabulous! My family eats them as fast as I make them. I will double my starter just so I have extra for crackers. I have gone through most of the spices on my rack, and they like either garlic powder or onion powder added to the crackers, so it’s even easier! I try to make a triple batch so I can have some as well!
Rosemary Green Beau says
I"ve made these crackers several times and they are truly addictive and delicious. I've changed the recipe to make an even healthier (perhaps) version by adding about a half of a cup of sunflower seeds and 1/4 cup of pumpkin seeds to the mixture. I also sprinkle more seeds on top before baking. I've been recommending "Little Spoon Farm" to anyone I meet who is a sourdough buff like me. A thousand thank yous to you Amy for your beautiful clearly explained recipes!
Colleen Hartl says
Perfect! Wouldn’t change a thing
Shelley says
Thank you for sharing this simple and good recipe. Appreciate it!
I made it with rye sourdough discard and it’s very yummy! This will be my favourite sourdough discard recipe forever...
Christine says
Thanks so much for this wonderful recipe! So easy and quick and delicious! I can’t eat dairy so I used half olive oil, half unrefined coconut oil. I also added black and white sesame seeds to the mix and substituted dried oregano in place of the other herbs. I had forgotten to score them after 10 minutes but actually it was so easy to break them up afterwards and they ended up looking like super fancy, gourmet crackers. They turned out crispy, crunchy and full of flavour - even nearly cheesy! Definitely will be making these numerous times a week.
Heather Mars says
I love these! I didn’t want to add herbs, so I changed my recipe up a bit. I added a teaspoon each of chia seeds, ground flax seed, and sesame seed. Oh. My. Goodness. Some yummy stuff right here.
Debi Thompson says
Great idea! I’ll have to try that. I made rosemary and garlic for 1st try. My grandson couldn’t stop eating them. I didn’t have a chance to make the hummus.
Ronnie says
These are fantastic and so easy. They will be my go to discard recipe from now on. I had to hide them so they wouldn’t get completely consumed in the pan.
Thanks for simplifying using discard.