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.
Sonia says
Excellent and simple. Made with fresh rosemary and turned out delicious. Will experiment with olives, sundried tomatoes or seaweed next.
Philip O'Driscoll says
Turned out great just watch the cooking times. I grated parmesan cheese to give great flavor.
Fraser says
Spoons down! This is the best way that I have found to use up abundant discard, especially when starting a new starter! It essentially uses only the discard, plus fats and flavoring! So far, my FAV is to put in a few generous dashes Greek Seasoning! A+
ZenJen says
So easy to make - the only thing I would add is to NOT line the baking tray with parchment. The mixture absorbs into the paper, and it is impossible to separate! Other than that, it’s a a quick and easy recipe.
Ashleigh says
I was running into the same problem with parchment paper. I just made them and this time I used aluminum foil instead. Lightly greased it with avocado oil before spreading the batter. They came out great! No sticking this time 🙂
Karen says
These are DELICIOUS!!!! I’ve never made crackers before and was skeptical that the thin layer would stick to the parchment and end up a mess. Obviously, that didn’t happen and we are on love! My sourdough starter has now moved from the refrigerator to the countertop so I will have to “discard” much more😂! Thank you!
Renske says
Love this recipe!! The crackers are AMAZING! I have played around with different herbs and spices - one of my favourite is adding nutritional yeast for an extra cheesy flavour!
Thank you so much for sharing!
Becky says
Excellent! Thanks
Heenie says
I've made these a coupla times now with various flavour combos. My fave so far is with finely chopped black olives, oregano n pinch of garlic powder and tsp of nutritional yeast. So rich n yummy. Thank you for this recipe Amy!
Kathy says
I was searching for discard recipes and came across your recipe.
I am in LOVE with these crackers! It's hard not to eat all of them in 1 day, so addictive!
I've made them several times and with different herbs (dried and fresh). My absolute favorite is with Penzey's Mural of Flavor seasoning blend. Yummy!
Thank you!!
SUKANYA says
Hi Amy, I came across your website while hunting for sourdough starter discard recipes. This is such a simple yet brilliant recipe! Tried it last evening, the crackers were heavenly! Cheesy and filled with flavour!
I just have a small question. Is it possible to replace the melted butter with olive oil?
mAry morrill says
I would like to know that, too!
Amy Duska says
Yes you can!