Crispy Sourdough Discard Crackers are a simple, crunchy snack made from leftover sourdough starter. They have a beautiful golden color and a light, crisp texture that makes them perfect for nibbling on their own or pairing with your favorite cheese or dip.
I love making these crackers because they’re a great way to reduce waste and use up sourdough discard that might otherwise get tossed. Plus, they come together quickly with just a few pantry ingredients like flour, olive oil, and some seasoning. Whenever I bake a batch, the whole kitchen fills up with that warm, toasty smell that makes it impossible not to sneak a few before they’re fully cooled.
These crackers are so versatile—my favorite way to enjoy them is with a little bit of hummus or smashed avocado on top. They also make a great crunchy addition to a salad or soup. If you ever find yourself with extra sourdough discard, this recipe is a fantastic and tasty solution that’s easy to share with friends or keep all to yourself.
Key Ingredients & Substitutions
Sourdough starter discard: This is the star ingredient, giving crackers a subtle tang and light texture. If you don’t have discard, you can substitute with plain yogurt or buttermilk for a similar effect.
All-purpose flour: I like using regular flour for a crisp finish. For a gluten-free option, try a mix of gluten-free all-purpose flour with xanthan gum to hold the dough together.
Olive oil: It adds richness and helps the crackers crisp up. If you prefer, vegetable oil or melted butter can work too, but olive oil offers a nicer flavor.
Herbs and seasoning: Dried herbs like rosemary or thyme add depth. Feel free to swap these based on what you like or have—like za’atar or smoked paprika for a twist.
How Do I Roll the Dough Thinly and Get It Super Crisp?
Rolling the dough as thin as possible is key for crispy crackers. Here’s how I do it:
- Place dough between two sheets of parchment paper to prevent sticking.
- Roll from the center outwards, turning the dough occasionally for even thickness.
- Aim for about 1/16 inch or thinner if you can—it’ll bake up nice and crunchy.
- Don’t skip pricking holes with a fork; this stops bubbles from forming and keeps the crackers flat.
- Watch the baking time closely. When edges turn golden brown, they’re ready. Overbaking can burn them, but underbaking can leave them soft.
Cracking the dough along pre-scored lines after cooling makes serving simple and satisfying!
Equipment You’ll Need
- Rolling pin – I recommend a lightweight one for easy, thin rolling.
- Parchment paper – keeps the dough from sticking and makes rolling easier.
- Baking sheet – a flat, sturdy surface for baking the crackers evenly.
- Pizza cutter or sharp knife – helps you score and cut the crackers into perfect squares or rectangles.
- Fork – for pricking holes on the cracker surface, preventing bubbles during baking.
Flavor Variations & Add-Ins
- Add grated Parmesan or sharp cheddar for a cheesy flavor that pairs well with dips.
- Mix in crushed red pepper flakes or smoked paprika for a spicy, smoky kick.
- Sprinkle with everything bagel seasoning or sesame seeds before baking for extra crunch and flavor.
- Use fresh herbs like chopped rosemary or basil to brighten the flavor and make them more herbaceous.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried herbs (such as rosemary, thyme, or oregano; optional)
- 1/4 tsp black pepper (optional)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20–25 minutes to bake. After baking, let the crackers cool for 10–15 minutes to get perfectly crisp. Overall, expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dough:
In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, garlic powder, dried herbs, and black pepper if using. Stir until a slightly sticky dough forms. If it feels too sticky, add a bit more flour, one tablespoon at a time.
3. Roll Out the Dough:
Place the dough between two pieces of parchment paper. Roll it out very thinly—about 1/16 inch thick—for the crispiest crackers.
4. Shape and Prick:
Remove the top parchment sheet. Use a knife or pizza cutter to score the dough into squares or rectangles of your favorite size. Then, prick holes all over each cracker with a fork to stop bubbling while baking.
5. Bake and Finish:
Transfer the rolled dough with parchment onto the baking sheet. Sprinkle coarse sea salt over the top. Bake for 20–25 minutes, or until golden brown and crisp. Let cool completely on a wire rack before breaking along the scored lines.
6. Enjoy and Store:
Enjoy your crackers immediately with dips or cheese, or store them in an airtight container for up to one week to keep them crunchy.
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed starter, but keep in mind the crackers might have a slightly stronger tang and softer texture. Adjust the flour if the dough feels too wet.
How Should I Store the Crackers to Keep Them Crispy?
Store cooled crackers in an airtight container at room temperature, ideally with a paper towel inside to absorb moisture and keep them crisp for up to one week.
Can I Add Different Flavors to These Crackers?
Absolutely! Feel free to mix in spices like smoked paprika, nutritional yeast for a cheesy taste, or seeds like sesame or poppy for extra crunch.
What If My Crackers Aren’t Crispy After Baking?
If they seem soft, try baking a few extra minutes, but watch carefully to avoid burning. Also, letting them cool completely on a wire rack helps maintain crispness.
