Why You’ll Love Sourdough Discard Crackers Recipe
This recipe is incredibly simple — you only need a handful of ingredients and minimal prep. There’s no rolling or refrigeration required, and you can customize the toppings to suit your taste. It’s a great way to reduce waste by turning excess sourdough starter into something delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sourdough discard, unfed starter
melted unsalted butter
fine sea salt
optional seasonings (such as everything bagel seasoning, sesame seeds, herbs)
Directions
Preheat your oven to 350 °F (about 180 °C) and line a baking sheet with parchment paper.
Melt the butter and let it cool slightly. Then combine it with the sourdough discard and salt in a mixing bowl, stirring until well blended.
Pour the mixture onto the prepared baking sheet and use an offset spatula to spread it into a very thin, even layer.
Lightly sprinkle your chosen seasonings over the top.
Bake for about 10 minutes. Remove from the oven and score the crackers with a pizza cutter or knife into bite‑sized pieces.
Return to the oven and bake 15–20 minutes more, until the crackers are crisp and golden.
Let cool completely on the baking sheet so they dry out fully before enjoying.
Servings and timing
Servings: ~25 crackers
Prep time: ~5 minutes
Cook time: ~20 minutes
Total time: ~25 minutes
Variations
Add seeds like sesame, poppy, or flax for texture.
Sprinkle herbs such as rosemary or thyme for extra flavor.
Try grated parmesan or finely shredded cheddar for cheesy crackers.
Use different seasoning blends like garlic powder, onion powder, or everything bagel seasoning.
Storage/Reheating
Store fully cooled crackers in an airtight container at room temperature. They stay crisp for several days, though they’re often eaten long before that. If they soften, warming them briefly in a low oven can help restore crunch.
FAQs
What is sourdough discard?
Sourdough discard is the portion of your starter you remove before feeding it. It still has tangy flavor and can be used in recipes like crackers.
Can I use olive oil instead of butter?
Yes, some people substitute olive oil, but butter gives a richer flavor.
Do I need to roll the dough?
No — this recipe spreads the mixture thinly on a baking sheet without rolling.
Can I add cheese to these crackers?
Yes — adding finely grated cheese before baking makes cheesy crackers.
How do I make them extra crispy?
Spread the layer as thin as possible and bake until fully dry and golden.
Can I use whole wheat discard?
Yes — whole wheat discard works too, though texture may change slightly.
Are these gluten‑free?
Not unless you use a gluten‑free sourdough starter discard.
Can I add herbs or spices?
Absolutely — herbs and spices make great flavor additions.
How long do leftover crackers last?
Stored in an airtight container, they stay good for several days at room temperature.
Is there a vegan version?
Yes — replace butter with a plant‑based fat like coconut oil or olive oil.
Conclusion
These sourdough discard crackers are a quick, satisfying way to put excess starter to use. With just a few ingredients and simple steps, you’ll have crisp, flavorful crackers that are great for snacking or serving with dips and toppings. Customize them with your favorite seasonings for endless variations.
