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.
Thanks so much! I made these last week and they were perfect and AMAZING. Made them again today, and they look like the surface of a cracked scorched desert. They’ll be delicious breadcrumbs, but I wonder what went wrong!
I'm not sure but if I had to guess, you may have spread the batter thinner this last time? Other than that, you may want to check that your oven wasn't over heating.
I love these crackers, make them often,. I like to use Parmesan cheese in them instead of herbs sometimes, I lessen the salt or use unsalted butter if I use cheese, so delicious.
Absolutely the best cracker recipe I have ever made. I do leave out the herbs and only do salt and that is so delicious!! It is also the easiest cracker recipe I’ve ever made! They stay fresh and crispy for well over a week. I love them!!
These crackers are awesome! Your video states that these crackers will keep nicely for one week kept in an airtight container. It made me giggle because they didn’t even last overnite! They were sooo good! Easy recipe. Very quick no fuss to make.
I cannot eat butter. Do you have a recommendation to replace the butter?
You can use olive oil or melted coconut oil.
This is like many of the sourdough cracker recipes. But if you want a change try adding 50 g of homemade green chili salsa and an equal amount of corn flour or I use a flour I make with Quinoa, amaranth millet and buckwheat. Toss a little shredded cheese then let sit overnight in the fridge before baking. Make sure you rotate the pans every time you take them out. If the crackers on the edge start to brown take those out. Once done put all into the dehydrator to remove any and all moisture. Store and enjoy.
Bummer these taste great but I must have done something wrong as there is no way to get crackers off parchment paper.
What brand of parchment paper are you using? I know that some brands have this problem.
Don't use parchment paper. Use a silicone mat. Aside from that little change, the recipe is perfection. Chef's kiss.
I made this recipe, its so delicious
I come back to this recipe over and over! I add about 1/2 cup shredded raw cheese and a sprinkle of nutritional yeast and they're just like healthy cheeze-its. My kids and husband love them, and they're such a great way to use up a lot of discard. I find if I make them thin enough they stay crispy for several days in a plastic baggie. Absolutely love this recipe!!
I'm over here making starter just to have more discard for these crackers. I genuinely think about them at night *drool*