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Sourdough discard crackers are easy to make using discarded sourdough starter. These savory homemade crackers are thin, crispy and perfect for snacking!
If you’ve been baking sourdough bread long enough, you probably have sourdough discard accumulating in your fridge — I know I do! No need to throw it out. Just use it to make this sourdough discard cracker recipe.
While you can technically make this easy recipe for sourdough crackers using just discard and oil or butter, I prefer the texture and flavor you get by adding flour and a few extra ingredients.
These crispy crackers are one of my family’s favorite discard recipes, next to pancakes and biscuits. We make a big batch and let people snack away!
Ingredient Notes
Here are the simple ingredients you’ll need. Full amounts are listed in the printable recipe card at the bottom of the post.
- Sourdough discard — What is left over after feeding your starter. You’ll use the actual starter to make bread or sandwich bread.
- All purpose flour
- Butter — We love the flavor from butter, but you can use olive oil.
- Parmesan cheese — finely shredded
- Seasonings — sea salt and Italian seasoning and herbes de Provence seasoning.
- Flaky salt — for topping
How to Make Sourdough Discard Crackers
First, you mix the ingredients together in the bowl of a stand mixer using a dough hook. Separate the dough into 3 sections, flatten slightly into small rectangles, and wrap each section in plastic wrap. Refrigerate for at 30 minutes. Then, roll each section into a thin rectangle, and use a pizza cutter to cut into squares. Sprinkle with flaky salt, and use a fork to poke holes into each square. Bake for about 20 minutes, turning halfway through, and allow to cool before serving.
Recipe Tips
If using parchment paper instead of silicone mats, precut the parchment paper to fit the baking sheets before rolling cracker dough. You may also need to lightly flour the parchment paper to prevent the dough from sticking.
Unbaked cracker dough stays fresh in the fridge for up to 2 days.
Storage
Store the cooled crackers in an airtight container at room temperature. They stay fresh for up to 2 weeks. We keep the crackers on the counter in a big container with a lid. People can grab a handful for a quick snack anytime!
Variations
You can easily vary the flavor by using your favorite seasonings and different spice blends. We also love adding rosemary and garlic! You can also use different cheese.
Instead of cutting the dough into rectangles, you can use small cookie cutters to make different shapes.
Sourdough Discard Crackers
Equipment
- 1 Stand mixer
Ingredients
- 1 cup sourdough discard
- 1 cup all purpose flour
- ½ teaspoon sea salt
- 2 teaspoons Italian seasoning
- 1 teaspoon herbs de Provence
- ½ cup grated parmesan cheese
- 4 tablespoons butter softened
- flaky sea salt for topping
Instructions
- Add the sourdough discard, flour, seasonings, parmesan cheese and butter to the bowl of a stand mixer
- Mix with dough hook on medium speed until fully combined and dough has formed
- Divide the dough in thirds, and shape each section into a small rectangle
- Cover each dough rectangle with plastic wrap, and chill for at least 30 minutes in the refidgerator
- Preheat oven to 350℉
- Using a rolling pin, roll one dough slab on a silicone baking mat until dough is 1/16" thick
- With a pizza cutter, cut any ragged edges to create a large, even rectangle. Set aside scraps to re-roll later
- Cut the dough with a pizza cutter into 2 inch squares
- Pierce each cracker twice with a fork
- Top with flaky sea salt
- Transfer the silicone baking mat to a baking sheet and bake crackers for 20-25 minutes, turning the tray halfway through cooking
- Repeat with other dough slabs and scraps until all dough is used
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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