Crispy Sourdough Discard Crackers are a simple, crunchy snack made from sourdough starter discard, flour, and a touch of olive oil. They have a perfect snap and a lovely tang from the sourdough, making them a great way to use up extra starter without wasting anything.
I love making these crackers when I have some sourdough discard piling up in the fridge. They’re easy to prepare and bake quickly, turning into golden, crispy bites that are perfect for munching on their own or with a bit of cheese. Plus, they feel a little special because you’re turning something that usually gets tossed into something tasty.
My favorite way to enjoy these crackers is straight from the oven while they’re still warm and crispy. They also go great with dips like hummus or guacamole, or you can top them with a slice of tomato and a sprinkle of salt for a quick snack. Making these crackers always feels like a little kitchen win to me!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe. It adds a nice tang and makes good use of starter that would usually be thrown away. If you don’t have discard, you can use a mix of yogurt or buttermilk for acidity, though the flavor will be different.
Flour: All-purpose flour works great here. For a nuttier flavor, try whole wheat flour or spelt, but you might need a bit more liquid. Gluten-free flour blends may also work but expect a different texture.
Olive Oil: Adds richness and helps create a crisp texture. You can substitute with melted coconut oil or any mild vegetable oil if you prefer.
Salt and Seasonings: Salt is essential for flavor. Garlic powder and dried herbs like rosemary or thyme add a lovely touch, but feel free to customize with your favorite spices or seeds like sesame or poppy to give the crackers a unique twist.
How Do You Roll Out the Dough Thinly and Evenly for Crispy Crackers?
Rolling the dough thin is key to getting crispy crackers. Here’s what helps me:
- Lightly flour your surface and rolling pin to prevent sticking.
- Roll from the center outwards, rotating the dough about a quarter turn often. This keeps thickness even.
- Aim for about 1/8-inch thin, or thinner if you can. The thinner it is, the crispier the crackers.
- If the dough tears, gently press it back together. Letting the dough rest for 10 minutes before rolling can also help it relax and roll smoother.
- Don’t forget to prick the dough with a fork after cutting so steam can escape, preventing bubbly or uneven crackers.
Taking your time with this step makes a big difference in the final crispness and texture!
Equipment You’ll Need
- Large mixing bowl – I like it because it holds all the ingredients easily and makes mixing simple.
- Rolling pin – helps you roll the dough out very thin and even for crispy crackers.
- Sharp knife or pizza cutter – makes clean cuts to score the dough into even squares or rectangles.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Baking sheet – provides a flat surface for baking the crackers evenly.
Flavor Variations & Add-Ins
- Herbs & seeds: Add rosemary, thyme, sesame, or poppy seeds to give your crackers extra flavor and crunch.
- Cheese: Sprinkle grated Parmesan or sharp cheddar on top before baking for cheesy bites.
- Spice it up: Mix in chili flakes, smoked paprika, or cumin for a little heat or smoky flavor.
- Sweet touch: Add a pinch of cinnamon and sugar for a sweet version, great with cream cheese or fruit spreads.
Crispy Sourdough Discard Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed or fed, discard is fine)
- 1 cup all-purpose flour (plus extra for rolling)
- 2 tablespoons olive oil
- ½ teaspoon salt (plus extra for sprinkling)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried herbs (such as thyme, rosemary, or oregano) (optional)
- Freshly ground black pepper, to taste (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. You’ll need a little extra time for the crackers to cool and crisp up, so plan for about 35-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to keep the crackers from sticking and make cleanup easy.
2. Make the Dough:
In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, dried herbs, and black pepper if using. Mix everything together until you have a stiff dough that holds together well.
3. Roll It Out:
Lightly flour your work surface and rolling pin. Roll out the dough very thin—about 1/8-inch thick or thinner if you can manage. Remember, the thinner you roll, the crispier your crackers will be!
4. Cut and Prep:
Use a sharp knife or pizza cutter to score the dough into squares or rectangles, whichever size you like. To help the crackers bake evenly and avoid bubbles, prick each piece a few times with a fork.
5. Bake:
Transfer the dough on the parchment to your baking sheet. Sprinkle a bit of extra salt on top if you want an extra flavor boost. Bake for 20-25 minutes, watching closely so the crackers turn golden brown and crispy without burning.
6. Cool and Store:
Take the crackers out of the oven and let them cool right on the baking sheet. They’ll get crispier as they cool. Once cool, break apart along the score lines and store in an airtight container.
Enjoy your crispy sourdough discard crackers as a tasty snack on their own or paired with your favorite cheese or dips!
Can I Use Frozen Sourdough Discard for These Crackers?
Yes! Just make sure to fully thaw the discard in the fridge overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.
How Should I Store Leftover Crackers?
Store any leftovers in an airtight container at room temperature. They stay crispy for up to a week. If they soften, re-crisp them in a warm oven for a few minutes.
Can I Add Other Flavors or Toppings?
Absolutely! Try sprinkling seeds like sesame or poppy on top before baking, or mix in spices like chili flakes or rosemary into the dough for extra flavor.
What If My Crackers Aren’t Crispy Enough?
Try rolling the dough thinner next time and bake a little longer, keeping an eye so they don’t burn. Cooling completely on the baking sheet also helps them crisp up better.