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.
Chris says
I've made this recipe a few times, and the crackers always turn out great! It's a perfect way to quickly and deliciously use up your discard. One of my favorite flavor combinations has been 1.5 tsp thyme, .25 tsp granulated garlic, and .25 onion powder topped with Maldon sea salt flakes. It pairs perfectly with an ash rind goat cheese like Chèvre Valençay. I also use a silicone baking mat.
joanie says
HAVEN'T MADE THESE YET. jUST A QUESTION BEFORE i COMMIT THE INGREDIENTS: Are these crackers super crunchy to the point where they might crack a tooth? I tried another's recipe, and we could not (seriously) eat them because they were scary crunchy. We didn't want to have to take a trip to the dentist!
Amy says
Hi Joanie! No they are not that crunchy. Trust me, I cracked a tooth on a wasabi pea last year... so I totally understand 🙂
Raymond Woytowich says
For a cracker with a touch more body, add a 1/4 tsp of baking soda when mixing.
The mixture will be denser to spread and does not brown as fast.
Amy says
Thanks for sharing Raymond 🙂
Julie says
These are delicious! Have you or has anyone else tried them with less butter?
Rany says
this recipe is very easy and delicious. As suggested, I checked the crackers after 20 minutes after scoring and kept checking every 5 minutes, but it took 40 minutes for the crackers to be nice and crisp. Its definitely a keeper!
Jan says
Delicious and satisfying. After making these a few months ago, I couldn't locate the recipe to make them again and tried a different recipe. I'm delighted to find this great recipe and make the crackers again. (I'm printing the recipe this time.)
Shari Spoelman says
I have to admit I was a doubter. But I tried this recipe and I love it! It is so yummy (I think the butter helps!) I had some freshly dried herbs from the garden I used liberally. My husband loved them, too. I’m making my second batch today unless one of your other discard recipes grabs my attention. Thanks!
Katie Miller says
I tried three batches.I used homemade ghee, butter, and Tuscan Herb olive oil from EVOO in Littleton, CO and I used the everything bagel seasoning with the third batch. My favorite was with the Tuscan Herb EVOO. It was less tart and quite flavorful. Thank you for sharing this great way to put the discard to good use!
Amy says
Tuscan herb sounds amazing! Thanks for sharing 🙂
Janel says
Absolutely delicious! Have shared this recipe with many people and all of them are in love. THANK YOU!!
Amy says
Thank you so much Janel 🙂
Andrew says
Easy and Delicious -- thank you. I used wheat sourdough starter, but I wonder what it would be like with rye starter. Time for an experiment!