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.
Madeleine says
I have a sourdough rye starter nee 2009 and also keep a white starter for pizzas.
I've tried several cracker recipes that involve rolling out dough with limited success. Made these twice now. So easy and the crackers are deliciously thin and crisp
Thank you for this excellent recipe.
Irene says
🎈This recipe for discard sourdough crackers is EXCELLENT. 🎈🎈I would suggest using a pizza cutter, not a knife to score the crackers. Using different flavors and herbs is very good. Every week it turns into a different cracker. Great idea.🎈🎈😊
Rebekah says
Glad you mentioned the pizza cutter. That's what I have been using since I started making them last year. So easy!
Karen says
I love this recipe. I try different herb/seed/cheese combinations every time I make it. They have all been terrific. No starter gets thrown out at our house any more!
Legiope says
I’ve made these multiple times as written but today I substituted olive oil for the melted butter. They are wonderful. Baked up brown and crisp, which is how we like them. I bake them on a silpat and alternate between mixing in a few tsps of herb blend and a tbsp of everything bagel seasoning. Thanks for the recipe.
Cris says
Has anyone tried freezing the crackers? Do they stay crisp? Thanks!
Char says
After making these BAZILLION times in the last month, I cringe when I think about the discard I "discarded" over the past year. This recipe is SO flexible and I constantly change up the seasonings, sometimes I add cheese, sometimes I don't. They are crazy delicious on their own or with hummus or cheese or literally anything you want to bring up to your mouth. I can't think of a reason not to eat this. I do prefer using my baking mats vs parchment paper, but that's just what works for me. Thank you for another awesome and simple recipe that makes me feel like a super hero in the kitchen.
Pete McElroy says
Beautifully easy recipe, I find that Vitalite works well instead of butter as we are allergic to dairy. I tried scoring them with a knife, but your suggestion of using a pizza wheel is ace. I use the baking oven of our Aga, which does them in 30 mins max. I've tried various other herbs etc, all with varying degrees of success. Engevita gives an incredible cheesy taste, Bisto and Marmite also give excellent results. Great use for the discard, and you can be as adventurous as you like with the flavours! Many thanks for the recipe.
Stallings says
I have a rye sourdough starter, which has no gluten and cooks up differently. The first time I followed the recipe, my crackers were gummy and the flavor was way to strong. They did not crisp at all, which I think was partly due to the rye and partly due to under baking(I was nervous that because of the rye they would not crisp so I most likely took them out too early for fear of burning) The second time, however, I added about 1/3 cup all-purpose flour and baked until they were crisp. I also drizzled with oil and used less herbs. They turned out great!! Even my 6-year old brother liked them!
Because of the rye, they do have a darker brown color than an all-purpose or wheat flour starter, but they still taste awesome.
Melissa says
I love how easy this recipe is, and that there's no added flour. My family loves them!
Cate says
Really good recipe. I was using another that added flour, but will go with this one from now on! Thanks for the post!