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.
Elissa Roszak says
Do you think these would work with diced dried apricot and chopped up nuts?
Amy says
Yes I do! Sounds delicious 🙂
Dinah says
Hi! Thank you for the recipe. I made this crackers but I couldn't take the parchment paper off when they came out. Do you think it depends on the quality of the parchment paper or did I do something wrong?
Amy says
Hi Dinah, it does depend on the parchment paper. I use the Kirkland brand and have never had problems. You can also use a silicone baking mat instead of parchment paper.
mary says
love these crackers. I wonder if they can be made into a sweet cracker?
Amy says
Hi Mary! Yes, I've had many people tell me that they put a little sugar and cinnamon into the batter, and sprinkle some on top before baking. 🙂
Liz says
These were fantastic and everyone loved them. Finally something quick and easy I can do with all my discard. I used a generic "Italian herbs" blend, but I could imagine many variations. I'm thinking of poppy seed and lemon zest next time...
Nicki Dyer says
I add a mix whatever seeds I have a dash of garlic oil in with the butter and sprinkling of smoked paprika and they are so good so glad a friend put me onto this - awesome to use the starter in the nicest way!
Brandi says
Really great way to use the sourdough starter discard! We went through 5 batches very quickly: the first batch according to the written recipe - though I had to add flour to thicken it to spreadable - and then 4 batches with garlic, parmesan, and rosemary. Thank you so much and God bless!
Alisa says
Thank you so much for this recipe, we love these! I substituted olive oil for the butter because I’m dairy free right now. These were super yummy!
Faith says
Wow! Love the ease of making these, and how much discard you can use. I used a green goddess seasoning, and plan to use everything but the bagel, cheesy, garlic, onion and chives in future batches. This is a delicious recipe. Thank you!
Jillian says
Currently in the oven and I cant stop taste testing them as they bake! Amazing!!!
Olivia Angeli says
I absolutely LOVE these crackers!!! My niece is obsessed with them. She is 5 and asks for them all the time. I am having a bit of a issue with them breaking up in the oven. They are breaking up and not forming very well. What am I doing wrong? I have tried adding less butter but that doesn't seem to make a difference...HELP!! I will never buy crackers again. I have 2 batches in the oven now and 3 ready to go. I am going to make a onion batch with dried onions and then a garlic batch. I roasted a ton of garlic and have ground it down to a powder. I am really excited to taste these. Like most of you, I find it very difficult not to eat all of them!!! Thank you for this receipt!
G says
We add nutritional yeast and they seriously taste like cheez its!