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.
Lynn Shwadchuck says
I just made a double batch. I'm new to making sourdough bread and the discarding was really bumming me out. These are kinda like salt 'n' vinegar chips!
Christina Dwyer says
I make these almost every day. I use everything but the bagel seasoning and chili flakes. My family get upset if the jar is empty!
Natalia says
Hi, is it possible to make this recipe the night before and let it sit until the next day-in the fridge or counter and then bake?
Amy says
Yes you can Natalia! 🙂
Nancy says
Love this recipe! Just bought a silicon liner and find it much easier to spread the batter evenly than parchment which works, but wrinkles up a bit. My last couple batches I used olive oil, and thought they tasted great. I really like them with Everything but the Bagel seasoning. Today I used the Onion, Onion seasoning from Tastefully Simply, next time I may try their Garlic, Garlic seasoning...unlimited possibilities!
Amy says
Thanks for the 5 star review Nancy! 🙂
Suchitra says
Hi, tried this recipe. The Crackers were tasty, but chewy. They did not become crisp, even though some were brown at the edges, would have burnt if kept longer. Can anyone point out what the mistake could be ?
Suchitra says
Amy, Can you point out the probable mistake please ?
Amy says
Hi Suchitra, I would make sure that you spread the batter thinner before baking.
Suchitra says
Thanks, Will surely try
Donna says
Absolutely wonderful crackers and a fabulous use for the discard. Thank you!
Nancy says
I have made these several times! I find that when the outer edges are brown, I remove them to a cooling rack and place the rest of them back in the oven for a few minutes. Also I do score them at the 10 minute mark with a pizza cutter. Makes it easy to just take out the outer edge...
Roberta says
This is fantastic! I used Braggs Sprinkles (an herb mix) for one batch and Frontier Herbs Curry mix for the other. Well my house smelled like curry while baking and I thought I used too much (2 teaspoons). But both batches turned out great. Thank you so much for a quick easy way to use discard. Now I can’t wait to make more.
Amy says
You are very welcome Roberta! 🙂
Nick says
So good! Thank you!
Amy says
You're very welcome Nick! 🙂
Pammer says
This is my favorite cracker recipe. I have tried another recipe that you add flour and roll them out, they are ok to use with dips, but this recipe is so good just as they are. Everyone I have shared them with want to eat the whole batch. My grandkids come over and look for crackers. If I don’t have any we bake them together. I have been growing my own herbs just for these crackers. I use rosemary, oregano, basil & thyme. They are also good with just salt. I have used avocado oil, coconut oil, butter, walnut oil. They are all good. The sky’s the limit. Thank you for sharing the recipe.
Amy says
Thank you so much Pammer! 🙂
Chayah Kaye says
Delicious!!! Everyone loves it!! And I never gave to worry about feeding my sourdough.
Courtney says
These are delish! I’ve tried the everything bagel, and taco seasoning as well as the original HDP. Occasionally however I have a batch that is very cracked all over. I always score them at the 10 mark. I’m not sure what causes this cracking though. Has anyone else experienced this?
Thanks!
Soumya says
Sooooo addictive. I love the fact that it doesn't need any added flour and can be personalized in respect of the flavour and spices.