These Crispy Sourdough Discard Crackers are a fantastic way to turn leftover sourdough starter into a crunchy, tasty snack. They’re thin, golden, and full of flavor, with just the right amount of salt and a little hint of tang from the sourdough. The texture is perfectly crisp, making them great for dipping or just munching straight from the jar.
I love making these crackers because they’re so simple and satisfying. Using sourdough discard means I’m not wasting any starter, and it adds a unique touch to the crackers that you just don’t get from regular store-bought ones. I usually sprinkle a little sea salt and some herbs on top before baking for an extra burst of flavor – it’s a little trick I swear by!
My favorite way to enjoy these crackers is with a spread of cream cheese or my favorite jam. They also make a great pairing with soup or salad for a bit of crunch. Whenever I bring a batch to a get-together, everyone asks for the recipe, so it’s definitely a crowd-pleaser you’ll want to make again and again.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the base of your crackers and adds a nice tangy flavor. If you don’t have discard, you can use plain yogurt or buttermilk for a similar taste, though it won’t be exactly the same.
All-Purpose Flour: This gives structure to the crackers. For a healthier twist, try whole wheat or spelt flour, but expect a denser cracker.
Olive Oil: This helps keep the crackers crispy and adds flavor. You can swap in avocado or vegetable oil if you prefer a milder taste.
Herbs and Seasonings: Dried rosemary, thyme, or Italian seasoning bring great aroma. Fresh herbs can be used too—just chop finely and use a bit more. Garlic powder is optional but adds a lovely depth.
How Do I Roll and Cut the Dough Thinly Without It Tearing?
Rolling the dough very thin is key to crisp crackers, but it can get fragile. Here’s what helps:
- Lightly flour your surface and rolling pin to prevent sticking, but don’t overdo it or the dough will dry out.
- Roll from the center outwards, turning the dough a quarter turn regularly to keep thickness even.
- If the dough feels sticky or tears, let it rest for a few minutes to relax the gluten, then roll again gently.
- Use a sharp knife or pizza cutter to score crackers before baking for easy breaking.
- Pricking with a fork stops air bubbles, keeping crackers flat and crisp.
By handling gently and using these steps, your crackers will come out perfectly thin and crispy every time.
Equipment You’ll Need
- Mixing bowl – I find it easy to combine all ingredients and keep things organized.
- Rolling pin – helps you roll the dough super thin for crispy crackers.
- Parchment paper – makes cleanup simple and prevents sticking on the baking sheet.
- Baking sheet – a standard one works well for baking and cooling the crackers evenly.
- Fork – for pricking holes to prevent puffing while baking.
- Sharp knife or pizza cutter – for scoring the dough into cracker-sized pieces.
Flavor Variations & Add-Ins
- Herb blend: Mix in fresh or dried herbs like rosemary, thyme, or basil for extra aroma.
- Cheese crackers: Sprinkle grated Parmesan or cheddar over the top before baking for cheesy flavor.
- Spicy kick: Add red pepper flakes or cayenne to the dough for heat.
- Seed toppings: Garnish with sesame, poppy, or sunflower seeds for crunch and visual appeal.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (such as rosemary, thyme, or Italian seasoning)
- ¼ teaspoon garlic powder (optional)
- Coarse sea salt, for sprinkling
- Optional: cracked black pepper, sesame seeds, or poppy seeds for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. After baking, allow some time for the crackers to cool completely, about 10 minutes, before enjoying. Altogether, you’ll spend roughly 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Mix the Dough:
In a mixing bowl, combine the sourdough discard, flour, salt, olive oil, dried herbs, and garlic powder if you’re using it. Stir everything together until a smooth dough forms. If it feels sticky, add a little more flour. If it feels too dry, add a tiny splash of water.
3. Roll Out the Dough Thinly:
Place the dough on a lightly floured surface and roll it out as thin as you can—about 1/8 inch or even thinner—to get those crisp, crunchy crackers.
4. Cut and Prep the Crackers:
Transfer the rolled dough to your baking sheet. Using a knife or pizza cutter, score the dough into cracker-sized squares or rectangles. Prick holes evenly in each cracker piece with a fork to keep them from puffing up while baking.
5. Add Finishing Touches:
Brush the top lightly with olive oil, then sprinkle coarse sea salt and any optional toppings like cracked black pepper, sesame seeds, or poppy seeds.
6. Bake Until Golden and Crispy:
Bake your crackers for 20 to 25 minutes. Watch closely toward the end so they don’t burn. When they’re golden and crisp, take them out.
7. Cool and Store:
Let the crackers cool fully on a wire rack. Once cool, break them apart along the scored lines. Store your delicious crispy crackers in an airtight container at room temperature for up to one week.
These crunchy sourdough discard crackers are perfect for snacking alone or with your favorite cheeses, dips, or spreads. Enjoy!
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed starter, but the flavor may be less tangy and the dough might be slightly stickier. Adjust the flour as needed to get a workable dough.
How Should I Store Leftover Crackers?
Store leftover crackers in an airtight container at room temperature for up to one week. Keeping them dry helps maintain their crispiness.
Can I Add Different Flavors to the Crackers?
Absolutely! Feel free to experiment with herbs, spices, cheese, or seeds to customize your crackers to your taste.
What If My Dough Is Too Sticky or Too Dry?
If sticky, add a little more flour, a teaspoon at a time. If it’s dry and crumbly, add a small splash of water until it comes together smoothly.