I love turning extra sourdough discard into something crispy and irresistible instead of letting it go to waste. These sourdough discard crackers are thin, crunchy, and packed with flavor. I make them with simple pantry ingredients, and they come out perfectly golden every time. They are ideal for snacking, dipping, or pairing with cheese.
Why You’ll Love This Recipe
I love this recipe because it helps me reduce food waste while creating a delicious homemade snack. I only need a handful of basic ingredients, and the dough comes together in minutes. I can easily customize the flavors with herbs, spices, or seeds depending on what I have on hand. The crackers bake up crisp and flavorful, and I enjoy how much better they taste compared to store-bought versions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup sourdough discard (unfed) 1 cup all-purpose flour 1/4 cup unsalted butter, melted 1/2 teaspoon salt 1/2 teaspoon garlic powder (optional) 1 tablespoon fresh herbs such as rosemary or thyme, finely chopped (optional) 1–2 tablespoons water, if needed for consistency Flaky sea salt for topping (optional)
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, I combine the sourdough discard, flour, melted butter, salt, and any optional seasonings I want to use. I mix until a soft dough forms. If the dough feels too dry, I add a little water, one tablespoon at a time.
I place the dough between two sheets of parchment paper and roll it out as thinly as possible, about 1/16 inch thick, for extra crisp crackers.
I transfer the rolled dough onto a baking sheet and remove the top layer of parchment. I sprinkle flaky sea salt on top and lightly press it into the dough.
Using a knife or pizza cutter, I score the dough into small squares or rectangles.
I bake for 20–25 minutes, or until the crackers are golden brown and crisp.
I let them cool completely before breaking them apart along the scored lines.
Servings and timing
I usually get about 4 servings from this batch, depending on how I cut the crackers.
Prep time: 10 minutes Bake time: 20–25 minutes Total time: about 35 minutes
Variations
I sometimes mix sesame seeds, poppy seeds, or everything bagel seasoning into the dough for extra texture. When I want a cheesy flavor, I add 1/4 cup of finely grated Parmesan to the dough. For a little heat, I mix in a pinch of crushed red pepper flakes. I also like experimenting with different dried herbs such as oregano or Italian seasoning.
storage/reheating
I store the cooled crackers in an airtight container at room temperature for up to one week. If they lose some of their crispness, I reheat them in a 300°F (150°C) oven for 5–7 minutes to bring back their crunch. I always let them cool again before storing.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
I sometimes substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. I find that using all whole wheat can make the crackers slightly denser, but it still works.
How thin should I roll the dough?
I roll the dough as thin as possible, about 1/16 inch thick. I find that thinner dough gives me crispier crackers.
Can I freeze the dough?
I wrap the dough tightly in plastic wrap and freeze it for up to one month. When I am ready to use it, I thaw it in the refrigerator before rolling and baking.
Why are my crackers not crispy?
If my crackers are not crispy, I usually realize I did not roll them thin enough or bake them long enough. I sometimes return them to the oven for a few extra minutes.
Can I make them dairy-free?
I replace the butter with olive oil or a plant-based butter alternative. I find that the texture remains crisp and delicious.
Conclusion
I find these sourdough discard crackers to be one of the easiest and most satisfying ways to use leftover starter. They are simple, customizable, and incredibly crunchy. Whenever I have extra sourdough discard, this is one of the first recipes I turn to because I know I will end up with a snack that everyone enjoys.
Thin, crispy sourdough discard crackers made with simple pantry ingredients. These golden, crunchy crackers are perfect for snacking, dipping, or pairing with cheese while reducing food waste.
Ingredients
1 cup sourdough discard (unfed)
1 cup all-purpose flour
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
1 tablespoon fresh herbs such as rosemary or thyme, finely chopped (optional)
1–2 tablespoons water, if needed
Flaky sea salt for topping (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine sourdough discard, flour, melted butter, salt, and optional seasonings. Mix until a soft dough forms. Add water one tablespoon at a time if needed.
Place dough between two sheets of parchment paper and roll out to about 1/16 inch thick.
Transfer rolled dough to a baking sheet and remove the top parchment layer. Sprinkle flaky sea salt on top and lightly press it in.
Score the dough into small squares or rectangles using a knife or pizza cutter.
Bake for 20–25 minutes until golden brown and crisp.
Allow crackers to cool completely, then break apart along the scored lines.
Notes
Roll the dough as thin as possible for extra crispy crackers.
Customize with sesame seeds, poppy seeds, everything bagel seasoning, or crushed red pepper flakes.
Add 1/4 cup grated Parmesan for a cheesy variation.
Store in an airtight container at room temperature for up to one week.
Reheat at 300°F (150°C) for 5–7 minutes to restore crispness.
Dough can be frozen for up to one month and thawed in the refrigerator before baking.
