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.
Grace says
SO GOOD. I have a new and very vigorous starter, and I’m still nervous to try bread — but I hated throwing away that lovely discard every morning. Now I’ll never have to! I could make these every day. Thank you!
Laurane says
These are so easy to make and taste amazing! But I have small children at home and these are bit hard in texture. Is there anyway to make them less hard? Like add baking soda or something?
Pamela Hammond says
You might not have cooked them enough. When lightly browned they are very crisp and not hard at all.
Laura says
Literally the best crackers I’ve ever had in my life. SOOO GOOD! And I love that it’s such a simple recipe with very minimal ingredients 👌🏼
Jackie says
What a simple and very tasty recipe.I shall be making these often.
Milena says
I love all of your recipes, and I'm so glad I tried these because now I never have to throw away any discard! Thank you 🙂
Diana says
Finally! My search for an easy and delicious, thin and crispy cracker is over! I eat these every day with cottage cheese. I like to use a whole wheat flour starter that has been sitting at room temp over night so it's easier to spread, and sprinkle Everything Bagel on top, and bake on a silicone mat. Thank you Amy!
Sarah C says
These are so simple and delicious
Maddy Thornhill says
Wow so east and so delicious! A staple dorm recipie in my toaster oven!
Rachel says
These crackers are incredibly good and SO easy. I just weigh out the butter, melt in microwave, dump in 200g of starter (either from fridge or counter), and stir it up with a few big shakes of everything bagel seasoning. I spread thinly on a standard baking sheet lined with a silicone mat using a silicone spatula, then score long-ways right away with the spatula before I put into the oven. 33min is perfect for me!
I break up the long pieces into small crackers and keep in a jar 🙂 So good
Amy says
Thanks for the tips Rachel! 🙂
Renee says
Very tasty recipe. I’m quite new to the world of sourdough. I made my first batch on parchment paper and they stuck TERRIBLY to the paper, I had to throw them all away sadly. Second batch I made on a silicone mat and they were perfect and didn’t stick at all. Came out great. Lesson learned. Thank you!
Diane says
I had the same issue when I tried using parchment paper with my second batch. Stuck terribly and had to throw out. The first batch I substituted silicone mat for the parchment and had no trouble with sticking. I will use only silicone mat going forward. This is a wonderful recipe though, best I've found for discard crackers!