Crispy Sourdough Discard Crackers are a fantastic way to make the most of your sourdough starter without letting any of it go to waste. These little crackers come out beautifully crunchy with a hint of tangy sourdough flavor, perfect for snacking or serving alongside your favorite dips and cheeses.
I love making these crackers because they’re so simple and flexible—you can add herbs, seeds, or a sprinkle of salt to customize them however you like. Plus, they only take a few ingredients and a little time in the oven. I always find myself grabbing a few before dinner as a quick crunch to hold me over.
One of my favorite ways to enjoy these sourdough crackers is with a homemade hummus or a creamy cheese spread. They add such a nice texture and brightness to any snack platter. Whether you’re sharing with friends or munching on your own, these crackers turn sourdough discard into something truly special and satisfying.
Key Ingredients & Substitutions
Sourdough starter discard: This is the star of the recipe, giving the crackers their subtle tang and texture. You can use either fed or unfed discard, but unfed tends to have a stronger flavor.
Flour: All-purpose flour works best for a light, crisp cracker. If you’re gluten-free, try a gluten-free blend but expect a slightly different texture.
Olive oil: Adds richness and helps the crackers crisp up. You can swap with melted coconut oil or avocado oil for a different flavor profile.
Salt & herbs: Salt is essential for flavor, while herbs like rosemary or thyme add a lovely aroma. Feel free to experiment with your favorite spices or seeds on top.
How Do You Roll and Cut the Dough Thin Enough for Crispy Crackers?
Rolling the dough very thin is key to getting those crispy crackers. Here’s how I do it:
- Lightly flour your surface and rolling pin to prevent sticking.
- Roll the dough out evenly to about 1/16 inch thick or less for extra crunch.
- If the dough starts to stick, gently dust more flour, but avoid adding too much or it will get tough.
- Cut into squares or shapes with a knife or pizza cutter.
- Prick the crackers with a fork to help steam escape and prevent puffing up during baking.
Remember, thinner dough means crunchier crackers, so take your time and roll carefully for the best results!
Equipment You’ll Need
- Mixing bowl – I use a large one to easily combine the ingredients and get everything evenly mixed.
- Rolling pin – makes it simple to roll out the dough very thin for crispy crackers.
- Pizza cutter or sharp knife – helps cut the dough into neat squares or shapes for baking.
- Baking sheet with parchment paper – prevents sticking and makes cleanup easy.
- Fork – used to prick holes in the dough, preventing puffing during baking.
Flavor Variations & Add-Ins
- Swap herbs: Try oregano, basil, or dill to add different flavors to your crackers.
- Mix in seeds: Add sesame, poppy, or chia seeds for extra texture and nutrition.
- Cheddar or parmesan: Sprinkle cheese on top or mix in for a cheesy twist that melts slightly during baking.
- Spicy kick: Mix in red pepper flakes or cayenne for a little heat that pairs well with dips.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour (plus extra for rolling)
- 2 tablespoons olive oil
- ½ teaspoon salt (plus extra for sprinkling)
Optional Add-Ins and Toppings:
- ½ teaspoon dried herbs (like rosemary, thyme, or oregano)
- Coarse sea salt or sesame seeds for topping
How Much Time Will You Need?
Making these crackers only takes about 10 minutes of preparation time and around 15-20 minutes to bake. After baking, a little cooling time helps them become extra crunchy. Overall, you’ll have delicious homemade crackers ready in under 40 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to keep your crackers from sticking and make cleanup easier.
2. Make the Dough:
In a mixing bowl, combine your sourdough discard, all-purpose flour, olive oil, salt, and dried herbs if you’d like. Mix everything until a stiff dough forms. If it feels too sticky, sprinkle in a little more flour until it’s easy to handle.
3. Roll Out and Cut the Crackers:
Transfer the dough onto a clean, lightly floured surface. Using a rolling pin, roll it out very thin—about 1/16 inch thick, or even thinner for crispier crackers. Then, use a sharp knife or pizza cutter to slice the dough into squares or your preferred shapes.
4. Prepare for Baking:
Lay the cut crackers on your prepared baking sheet. Gently prick each cracker a few times with a fork; this helps prevent puffing while baking. Sprinkle some coarse sea salt or sesame seeds on top, if you like.
5. Bake and Cool:
Bake the crackers for 15–20 minutes, watching closely so they turn golden and crispy but don’t burn. Once baked, remove them from the oven and cool on a wire rack to let them crisp up even more.
6. Store and Enjoy:
After cooling completely, keep your crackers in an airtight container for up to a week. They’re perfect for snacking alone or paired with your favorite dips and cheeses.
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed starter, but the flavor might be milder and the dough slightly less tangy. The texture and baking method stay the same.
How Should I Store These Crackers to Keep Them Crispy?
Store cooled crackers in an airtight container at room temperature. Avoid humid areas to keep them crisp. They typically stay fresh for about a week.
Can I Add Other Flavors or Toppings?
Absolutely! Feel free to mix in your favorite herbs, spices, or seeds into the dough or sprinkle them on top before baking to customize your crackers.
What If I Don’t Have a Rolling Pin?
No worries! You can roll the dough out between two sheets of parchment paper using a sturdy glass or bottle to get it thin and even.