Got some extra sourdough starter sitting around? These crispy sourdough discard crackers are one of the easiest and tastiest ways to use it. They come together fast with just a few simple ingredients, and taste way better than anything you’ll buy at the store. Perfect for snacking, dipping, or serving on a charcuterie board.
I wanted to come up with a cracker that checked all the boxes—crispy, savory, and just the right amount of salty. I've been slightly obsessed with making sourdough lately, and these homemade crackers put my daily sourdough discard to good use! What I love about these sourdough crackers is that they're a snack I actually crave, and I know they're not full of preservatives and artificial dyes. Plus, the kids like them too, and they hold up well in their lunchboxes. We're total salt lovers in this house, so that crunchy, salty combo is non-negotiable.
What's In This Blog Post?
Ingredients Needed
- Sourdough starter - Use unfed discard straight from the fridge.
- Wheat flour - Whole wheat adds nuttiness and structure. You can easily swap for all-purpose if that’s what you’ve got. For best results, I like to use King Arthur Flour or Antimo Caputo Flour.
- Melted butter - Adds richness and helps the dough roll out into a thin layer. Olive oil or extra virgin olive oil works too if you want dairy-free crackers.
- Herbs - Fresh rosemary is my favorite, but any dried or fresh herb works: thyme, oregano, basil, or even everything bagel seasoning.
- Seasoning blend (SGP) - Salt balances the flavors, garlic powder for a little savory depth (onion powder is a good substitute), and black pepper adds just the right amount of bite.
- Flake Salt - The finishing touch for that perfect salty crunch.
Tips and Tricks for Success
- Use cold discard – Make sure to use unfed sourdough starter discard straight from the fridge. This gives the crackers that tangy flavor and makes the dough easier to handle.
- Chill the dough – Don’t skip this step! Wrap in plastic wrap or flatten in a zip-top bag and refrigerate for a couple of hours before rolling. This helps firm up the dough so it it's easy to handle.
- Roll thin for maximum crunch – Roll the cracker dough thin (about 1/16-inch) on a work surface or sheet of parchment for crunchy crackers.
- Cut neatly – A pizza cutter or pastry wheel makes it easy to cut dough into even cracker shapes.
- Dock the dough – Poking holes with a fork keeps the crackers flat as they bake and prevents puffing.
- Season generously – Brush the top of the dough with melted butter or olive oil, then sprinkle flaky salt, extra herbs, sesame seeds, or even Parmesan cheese for added flavor and texture.
- Rotate the pans – Switching racks halfway through ensures even browning and crisp edges.
- Cool completely – The crackers continue crisping as they cool, so resist the urge to eat them straight from the oven.
How to Make Sourdough Discard Crackers
- Make the dough: Stir together the sourdough discard, flour, melted butter, herbs, garlic powder, pepper, and salt until you’ve got a smooth ball of dough. It shouldn’t feel sticky.
- Chill: Flatten the dough inside a gallon-sized zip-top bag, pressing it into the corners to make a rectangle. Pop it in the fridge for at least 30 minutes (or up to a couple hours) until firm.
- Preheat: Set your oven to 350°F.
- Roll it out: Cut the chilled dough in half. Lightly flour a piece of parchment paper and your rolling pin. Roll the dough out on the parchment until it’s about 1/16-inch thick. Don’t worry about ragged edges—you can trim them off if you want neat lines.
- Season: Transfer the parchment and dough onto a baking sheet. Brush lightly with olive oil and sprinkle generously with flaky salt.
- Cut: Use a pizza wheel or knife to cut the dough into 1 ¼-inch squares. Dock each cracker with a fork so they bake flat and don’t puff up.
- Repeat: Roll out and prep the second half of the dough the same way.
- Bake: Bake for 20–25 minutes, until the crackers are golden brown around the edges. Rotate the pans halfway through for even baking.
- Cool: Let the crackers cool completely on the pan—they’ll crisp up even more as they sit.
Frequently Asked Questions
Yes! Fed starter will work just fine, though the flavor might be a little less tangy than using unfed discard. Either way, the crackers will come out crisp and delicious.
No problem. Just swap it for all-purpose flour. The crackers will be a bit lighter and less nutty, but still crunchy and flavorful.
Absolutely. Instead of melted butter, use olive oil or another neutral oil. The crackers will still have great flavor and a nice crisp texture.
Yes, chilling makes the dough easier to roll out and helps the crackers bake evenly. It also prevents the dough from being too sticky to work with.
Roll it gently on parchment paper with a floured rolling pin until it’s about 1/16-inch thick for the crispiest crackers. A pasta machine is an easy hack if you want perfectly even thinness! Thicker dough makes more of a biscuit texture, while thin dough ensures crispy crackers.
Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them and crisp them back up in the oven for a few minutes before serving.
This recipe is super versatile, so feel free to swap the herbs for your favorites—try thyme, oregano, or even everything bagel seasoning. For a cheesy twist, add a few tablespoons of grated Parmesan to the dough, or sprinkle it on top before baking. You can also play with spices like smoked paprika, chili flakes, or cumin.
Recipe
Ingredients
- 1 cup sourdough starter unfed discard
- 1 cup wheat flour
- 4 tablespoons unsalted butter melted
- 4 tablespoons fresh rosemary
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black better
Instructions
- Stir together the sourdough discard, flour, melted butter, herbs, garlic powder, pepper, and salt until you’ve got a smooth ball of dough. It shouldn’t feel sticky.
- Flatten the dough inside a gallon-sized zip-top bag, pressing it into the corners to make a rectangle. Pop it in the fridge for at least 30 minutes (or up to a couple hours) until firm.
- Preheat your oven to 350°F.
- Cut the chilled dough in half. Lightly flour some parchment paper and your rolling pin. Roll the dough out on the parchment until it’s about 1/16-inch thick. Don’t worry about ragged edges—you can trim them off if you want neat lines.
- Transfer the parchment and dough onto a baking sheet. Brush lightly with olive oil and sprinkle generously with flaky salt.
- Use a pizza wheel or knife to cut the dough into 1 ¼-inch squares. Dock each cracker with a fork so they bake flat and don’t puff up. Roll out and prep the second half of the dough the same way.
- Bake for 20–25 minutes, until the crackers are golden brown around the edges. Rotate the pans halfway through for even baking.
- Let the crackers cool completely on the pan—they’ll crisp up even more as they sit.
Notes
- Dairy-Free Option: Instead of melted butter, use olive oil or another neutral oil. The crackers will still have great flavor and a nice crisp texture.
- Storage Instructions: Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them and crisp them back up in the oven for a few minutes before serving.
- Flavor Variations: Feel free to swap the herbs for your favorites—try thyme, oregano, or even everything bagel seasoning. For a cheesy twist, add a few tablespoons of grated Parmesan to the dough, or sprinkle it on top before baking. You can also play with spices like smoked paprika, chili flakes, or cumin.
