Sourdough Discard Crackers
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.
I love these crackers, I tweaked mine, I put 1 tablespoons dry parmesan cheese, garlic powder and I always do a double the recipe before putting in the oven, top it with fresh grated Parmesan cheese, and Monterey Jack, top with coarse sea salt and bake. My friends and neighbors pre-order theirs, because I like it so much.
Thank you for sharing Mary!
Amazing! I used Epicure’s Rosemary Garlic seasoning and they were divine!!!
Thank you for sharing Kat! 🙂
OMG!! So good! I love that the recipe uses only discard and no additional flour. And love how I am able to season accordingly and change it up for variety.
Great way to use discard. These are going to be my 'go-to' crackers with out a doubt.
Thank you for the recipe!!
Thank you Linda! 🙂
I think this recipe is great! I just made my first set of crackers and while I think I did them too thin, I think they taste great!
Great recipe. Easy, added herbs, Parmesan and salt. Will definitely make again.
Thank you Vicky 🙂
Made these tonight. So quick. Very tasty with the herbs mixed in. After 15 minutes I had to remove the edge pieces as they were getting toasty. Didn’t have a problem with sticking. Used the Kirkland Brand parchment.
I made these. After 15 minutes I had to remove the edge pieces as they were getting toasty. But the flavor was very good and they were crisp once they sat for a few minutes. The herbs really added something. Very good for a dip or cheese spread.
I made these and the flavor was great but they stuck to the parchment paper? Any thought as to why? Has anyone else had this issue?
I think it has to do with the brand of parchment paper. Which one are you using?
There's not a brand name but I'm guessing g that's the problem. LOL! I'm going to try again with another non-stick brand because these were really tasty. 😊
I love these so much - but a lot of mine stick as well! I use Baker's Mark parchment.
Let us know the brand you recommend 🙂
I use Kirkland brand and have never had an issue!
I’m convinced! I’ve just started working with a sourdough starter I was given. I haven’t even baked bread with it yet, just been feeding it and looking for ways to use the discard until I’m ready to bake with it. These crackers are so easy and delicious! And I love that they don’t require a lot of ingredients besides the starter. I’m looking forward to experimenting with different flavors!
Excellent!! First and only recipe that I will use. Light , crispy and easy to make. So good I had to make a second batch…. My family ate the first one before they cooled.
Have made these a few time and love them. The secret is to roll the dough as thin as possible (almost as thin as pie crust). In order to do this I half the recipe so that it will spread across a cookie sheet. Today I added 35 grams of finely grated parmesan cheese and after rolling out added a handful of sunflower seeds that I rolled into the dough. Cooked for about 30 minutes at 350°f (180°C) but watched them so that they
wouldn't brown too much. They were perfect! Really cheesy yummy flavor. A thousand thank yous Amy! You are the best!
Hi, I’ve tried the recipe and it’s great! But I was wondering if I can feed my sourdough discard and use it instead of just the sourdough discard alone? Will it work? Thanks!
Yes it will work but they be more puffy when they bake.