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.
Carrie says
I used my gluten free sourdough starter for this recipe seasoned with parmesan, garlic powder, thyme & rosemary. I used a mortar & pestle on the dried thyme & rosemary. They are so addicting! ❤️
Laura L. says
Great recipe! And while I ordinarily opt for parchment paper over silicone, I have to say that a silicone mat makes it really easy to spread the mixture evenly and neatly. Thank you for giving me yet another way to reduce food waste!!
Ashley says
These are delicious! AND EASY! I made rosemary and black pepper for my first batch. I tried making a sweet version with honey and cinnamon but the honey messed with the bake time a bit. Still yummy, though. I think I’m gonna do something savory with caraway seeds next time. Thanks for the recipe!
Beverly Phelps says
Made these for the first time today, love them! Turning the pan helped them brown more evenly, and even my husband likes them, which is high praise! Going to try them with EVOO next time. Very easy to make, I was pleasantly surprised. Thanks for the recipe!
Stephanie says
This is by far my absolute favorite discard recipe!
Babz says
Absolutely delicious!!! I made a garlic rye variation.
Kim Gibson says
I realize this is a real Newbie question, but since that is what I am..... what is the difference between, say, discard crackers and regular sourdough crackers? Isn't the discard what we generally use in all sourdough recipes? Oh, and how long is the discard good in the fridge please?
Amy Duska says
Hi Kim, the discard is the portion of sourdough starter that gets "discarded" from the container before you feed it. Some people choose to keep this discarded portion in a separate container in the fridge to make things like discard crackers and other discard recipes. The discarded starter has no leavening power because it hasn't been fed, so it won't be able to make breads rise. However, some people do not want to waste the food so they use it to make things that don't need to rise in the oven, like crackers. When you make breads, rolls and other baked goods, you will need to use active sourdough starter. I hope this helps and I haven't confused you even more!
Elaine Greenfield says
I have made this recipe many times now, and it's an absolute favourite! I have used Everything Bagel seasoning, and everyone that has tried them has devoured them! I love the super thin parts, so I tend to spread it over two cookie sheets to get them extremely thin and crispy, almost like a chip. I'm going to give other seeds and spices a try with my next batch. Thanks for your amazing recipes!
Ann Flanigan says
Love these as is - so delicious and easy! Could I swap EVOO for the butter next time?
Amy Duska says
Yes you can 🙂
Janet says
I cannot make enough of these crackers. I'm now making them for 3 households. It's a good thing I have loads of discard.
Thank you so much
Esmeralda C. says
I've been looking for easy and delicious discard recipes for my family! I found one they absolutely love! For the first time, I actually wish I had more discard so I can make a bigger batch! these don't last long in our home. Thank you!!!
Barb Schippers says
Great recipe. I’ve found using a pizza cutter the easiest way to score the crackers and I’ve been adding half a cup of sesame seeds to the batter and they turn out great.
Toppings that I’ve tried include fennel seeds, linseed & pepitas chilli flakes, chunky ground black pepper corns. All were fabulous & it’s on a weekly baking routine in our house.