Sourdough Discard Crackers

These Sourdough Discard Crackers are perfectly crispy and surprisingly easy to make. My favorite way to use leftover sourdough starter!

Course Snack

Cuisine American

Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings servings

Calories 137kcal

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.

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.