If you’re baking with sourdough, you’re probably collecting lots of discard. Instead of throwing it away, why not transform it into Sourdough Discard Crackers? These crackers are a crispy, tangy, zero-waste snack made from the leftover portion of your sourdough starter. Easy to prepare, budget-friendly, and endlessly customizable, Sourdough Discard Crackers are a must-try recipe for anyone who hates waste and loves homemade flavor.
What is Sourdough Discard?
Sourdough discard is the unused portion of a sourdough starter removed before feedings. It’s packed with flavor and has a slightly tangy edge perfect for making Sourdough Discard Crackers. Rather than tossing it, you can turn it into something delicious and snack-worthy.
Using discard to make crackers:
- Adds a rich, fermented flavor
- Supports zero-waste baking
- Requires no yeast or rising time
- Keeps your baking creative
Want to try more recipes using discard? Explore sourdough discard pretzel bites and doughnuts made with discard for other snackable creations.
Why Bake Crackers with Sourdough Discard?
Turning discard into crackers isn’t just about avoiding waste, it’s about creating something delicious, versatile, and wholesome.
Benefits include:
- A crisp, savory snack with deep flavor
- Budget-friendly and easy to make
- Customizable with herbs, seeds, and spices
- A nutritious option for kids and adults alike
Key Ingredients for Sourdough Discard Crackers
To make flavorful Sourdough Discard Crackers, gather these pantry-friendly ingredients:
- 1 cup sourdough discard – unfed or fed
- 1 cup all-purpose flour (or mix with whole wheat)
- 5 tablespoons melted butter or olive oil
- 2 teaspoons nutritional yeast (for cheesy flavor)
- 1 teaspoon salt
- Optional: onion powder, garlic powder, black pepper, sesame seeds, or herbs
These ingredients create the base for your Sourdough Discard Crackers, and from there, the flavor options are limitless.
Tools You’ll Need
- Rolling pin
- Parchment paper
- Mixing bowl
- Pizza cutter or knife
- Baking sheet (Airbake pans work well!)
How to Make Sourdough Discard Crackers: Step-by-Step
Follow these simple steps for guaranteed crispy success:
- Mix Dry Ingredients
Combine flour, salt, pepper, and any dry seasonings. - Add Discard & Butter
Stir in sourdough discard and melted butter until a shaggy dough forms. - Knead Gently
Knead 4–6 times just until smooth. Avoid overworking! - Chill the Dough
Cover and refrigerate for 1 hour (or up to 48 hours). - Roll It Thin
On parchment, roll dough to 1/16-inch thickness. The thinner, the crispier! - Cut and Top
Use a pizza cutter to slice into desired shapes. Sprinkle with toppings and a light drizzle of olive oil. - Bake at 400°F
20–25 minutes or until golden brown. Let cool fully before storing.
Pro Tips for Extra Crispy Crackers
- Roll very thinly, use guides if needed
- Don’t skip the chill time
- Bake on the middle rack for even heat
- Add a few extra minutes for deeper color and flavor
Creative Flavor Variations
Once you master the base recipe, the possibilities are endless. Here are some tasty ideas:
- Cheesy: Add parmesan or cheddar to the dough
- Herbed: Mix in rosemary, thyme, or dill
- Spiced: Try paprika, cumin, or chili flakes
- Seeded: Press sesame, flax, or nigella seeds on top
- Sweet: Dust with cinnamon sugar before baking
How to Store Sourdough Discard Crackers
Keep your crackers crisp and fresh with proper storage:
- Store in an airtight container at room temp
- Good for up to 4 days
- Avoid refrigeration (adds moisture)
- Re-crisp in oven at 300°F for 3–5 minutes if needed
Serving Suggestions
Sourdough crackers shine on any snack or appetizer table.
- Pair with cheese
- Serve with hummus, labneh, or spinach-artichoke dip
- Crumble over soups or salads
- Add to lunchboxes for healthy snacking
Common Mistakes and Fixes
Even seasoned bakers run into a few pitfalls. Here’s how to troubleshoot:
- Crackers are too soft
→ Roll thinner and bake longer - Dough keeps cracking
→ Let it rest at room temp before rolling - Uneven browning
→ Rotate baking tray halfway through
Want More Sourdough Discard Inspiration?
Once you’ve mastered these crackers, check out:
- Sourdough discard waffles for a crispy breakfast option
- Delicious sourdough discard breakfast recipes
- Wondering if the probiotics survive in discard? Find out does sourdough discard still have probiotics?
FAQs About Sourdough Discard Crackers
Can I use discard straight from the fridge?
Yes! It doesn’t need to be bubbly or active, just not moldy.
Do I need to feed the discard first?
No feeding required. The flavor is what you’re after, not leavening.
Can I freeze sourdough crackers?
While possible, it’s best to eat them fresh. Freeze dough instead.
Can I make these gluten-free?
Yes! use a 1:1 GF flour mix and check consistency. Add xanthan gum if needed.
Can I add cheese or herbs into the dough?
Absolutely! Mix directly into the dough or sprinkle on top before baking.
Crispy Crackers, Zero Waste
Sourdough discard crackers are a win-win: you save waste and gain a snack that’s addictively crunchy, nutritious, and customizable. Perfect for lunchboxes, cheese boards, or just a cozy night snack, they might just become your new house favorite.
Give the base recipe a go, and once you’ve mastered it, get creative. Add herbs, seeds, spices, and even a sweet twist. The options are endless.
Print
The Ultimate Guide to Sourdough Discard Crackers: Crispy, Tangy, and Sustainable
- Total Time: 1 hour 35 minutes
- Yield: 40 crackers 1x
Description
Crispy, tangy, and easy to make, these sourdough discard crackers are the perfect zero-waste snack. Customizable with herbs, seeds, or spices, they’re a pantry-friendly treat that’s great on cheese boards or enjoyed solo.
Ingredients
1 cup sourdough discard (unfed or fed)
1 cup all-purpose flour
5 tablespoons melted butter or olive oil
2 teaspoons nutritional yeast
1 teaspoon kosher salt
¼ teaspoon black pepper (optional)
¼ teaspoon onion powder (optional)
Toppings: sesame seeds, flaky sea salt, everything bagel seasoning (optional)
Instructions
Mix flour, salt, nutritional yeast, and any seasonings in a large bowl.
Add sourdough discard and melted butter. Mix until a shaggy dough forms.
Lightly knead until smooth, then wrap and chill for at least 1 hour.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Roll dough out very thin (about 1/16 inch) on floured parchment.
Cut into squares or shapes using a pizza wheel.
Transfer parchment to baking sheet and brush tops with olive oil.
Sprinkle with optional toppings.
Bake for 20–25 minutes until golden and crispy.
Cool completely before storing in an airtight container.
Notes
Dough can be chilled for up to 48 hours.
Thinner dough yields crispier crackers.
Add parmesan, rosemary, or chili flakes for flavor variations.
Re-crisp crackers in the oven for 5 minutes at 300°F if they soften.
- Prep Time: 10 minutes + 1 hour chill time
- Cook Time: 20–25 minutes
- Category: Snacks, Appetizers
- Method: Baked
- Cuisine: American, Sourdough
Nutrition
- Serving Size: 5 crackers
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: sourdough discard crackers, crackers from sourdough discard, homemade sourdough snack