These sourdough discard crackers are thin, crispy and one of the easiest discard recipes with only four ingredients, sourdough discard, flour, butter and salt.
Easy Sourdough Discard Crackers Recipe
These sourdough discard crackers are my new favorite sourdough discard recipe to use with discard from my sourdough starter!
The crackers are made with only 4 simple ingredients and unlike making sourdough bread, you don’t need to prep ahead. The result is a crunchy cracker perfect for snacking, spreading or dipping!
Why I Love This Recipe
- Easy: Discard sourdough crackers are so simple to make with only 4 minimal ingredients and can be enjoyed plain or dressed up with a variety of toppings.
- Flavorful: The homemade crackers have a subtle tang from the leftover sourdough discard and their crunchy texture makes them a fun snack.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Sourdough discard: You’ll need 200g of unfed sourdough starter discard. Making crackers is the best way to use up a large amount of discard hanging out in your fridge.
- Butter: Unsalted melted butter adds moisture and binding to the crackers.
- Salt: A flavor enhancer that works well with the already tangy sourdough.
- All-purpose flour: A small amount of all-purpose flour ensures the dough combines properly. You can skip if you’d like a thinner crispier cracker.
- Olive oil: Extra virgin olive oil is brushed on the crackers before baking to ensure they crisp up nicely.
Seasoning Variations
- Dried herbs and spices: Italian seasoning, dill, garlic powder, onion powder oregano, thyme or rosemary.
- Cheese: Grated Parmesan, finely shredded cheddar cheese or nutritional yeast.
- Salt and pepper: Flaked sea salt and pepper.
- Everything but the bagel seasoning: A blend of seeds and spices that is delicious on these crackers.
- Seeds: Pumpkin seeds, poppy seeds, fennel, sesame seeds, flax seeds or chia seeds. If they are larger, you may need to chop into pieces as needed.
How to Make Sourdough Discard Crackers
Mix together sourdough discard, flour, melted butter and salt until well combined. If you have 1 cup of discard left in your jar, you can use that to mix.
Place dough on a lightly floured sheet of parchment paper. Use an offset spatula to smooth out the dough until it’s very thin, about 1/16″ inch. The thinner the batter the more crispy and crunchy the crackers will turn out.
Bake for 15 minutes at 350°F and then pull out of the oven. Using a pizza cutter, cut the dough into squares. Return to oven and cook another 10 minutes, or until crackers are browned around the edges and crisp.
Recipe Tips
- Discard temp: It’s fine to use the sourdough discard straight out of the fridge cold or at room temperature.
- Use parchment paper. For the crackers to bake up crispy and evenly, it’s important to spread the dough thin. Using a piece of parchment paper on the counter prevents the crackers from sticking and makes them easy to transfer over to the baking sheet.
- Baking time: All ovens bake differently, your crackers may bake faster or take longer than mine. Also, how thin you roll the dough will impact the baking time.
- Best tool to score crackers: Use a sharp knife, pizza cutter or pastry wheel to make clean cuts in discard cracker dough. Slice down instead of dragging or tearing dough.
- Rustic crackers: On the other hand, instead of scoring the dough, just bake it and tear into pieces.
Serving Sourdough Crackers
Sourdough crackers have a savory tangy flavor making them perfect to serve with a variety of dips, spreads and charcuterie boards.
- Add to the best charcuterie board with an assortment of cheeses, nuts, cured meats, olives and pickles.
- Use with spreads such as garlic herb butter.
- Serve with an appetizer like baked artichoke dip or jalapeno jelly.
- Dip into hummus or Knorr spinach dip.
Storage
Cool completely then store leftover sourdough discard crackers in an airtight container or glass jar for up to a week.
Because sourdough crackers do not contain any preservatives, they will go softer more quickly than store bought crackers.
More Sourdough Recipes
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Sourdough Discard Crackers
Video
Ingredients
- 1 cup (200g) sourdough discard , unfed
- 3 Tablespoons butter , unsalted and melted
- ¼ teaspoon salt
- 1 Tablespoon all-purpose flour
- olive oil , for brushing
Seasoning for taste
- 1-2 teaspoon Italian seasoning
- 1-2 Tablespoon grated parmesan
- ½ teaspoon flaked sea salt
Instructions
- Preheat: Preheat the oven to 350°F.
- Mix ingredients: Mix together the 1 cup sourdough discard, 1 Tablespoon flour, 3 Tablespoons melted butter and 1/4 teaspoon salt until well combined.
- Roll out dough: Place the dough on a lightly floured sheet of parchment paper. Roll out the dough until it's very thin, about 1/16" inch.
- Season the dough: Transfer the parchment paper to a baking sheet. Sprinkle dough with Italian seasoning or parmesan cheese.
- Bake, cut and bake: Bake for 15 minutes and then pull out of the oven. Using a pizza cutter, cut the dough into squares. Return to oven and cook another 10 minutes, or until they are browned around the edges.
- Cool: Cool and serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Appetizers, Meal Prep, Reader Favorites, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
