If you’re a sourdough baker, you’re probably familiar with the challenge of dealing with sourdough discard — the portion of starter you remove during feedings to keep your starter healthy and manageable. Instead of tossing that tangy, bubbly discard in the trash, why not turn it into something delicious? Learning how to make sourdough discard crackers is one of the easiest and most satisfying ways to use up your extra starter.

Don’t have a sourdough starter yet? I started with this one which made it so easy and less intimidating!

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What Is Sourdough Discard?

Before we jump into the recipe, let’s clarify what sourdough discard is. When you feed your sourdough starter, you typically remove a portion of it — this is the discard. It contains flour, water, and natural yeast and bacteria but hasn’t been “fed” yet, so it’s less active. The discard tends to have a mild, tangy flavor because of the fermentation happening inside the starter.

Rather than waste this, sourdough bakers, like myself, have come up with many creative sourdough discard recipes — from pancakes and waffles to crackers and pizza crust. Making sourdough discard crackers is a quick way to put your discard to good use.

How to Make Sourdough Discard Crackers: The Basic Recipe

Close-up of sourdough discard crackers showing flaky texture and bubbles — Light, crisp, and full of flavor—these crackers are anything but boring.

One of the biggest questions many people ask is how to make sourdough discard crackers at home without complicated steps. The good news is, it’s easy! The recipe uses just a handful of pantry staples and your sourdough discard.

Ingredients:

1 cup sourdough discard (unfed or fed), don’t have a starter? try this!
1 cup all-purpose flour (or whole wheat for a nuttier flavor)
2 tablespoons olive oil (or melted butter)
½ teaspoon salt
Optional: herbs, spices, seeds, or cheese for flavor

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dough. Combine the sourdough discard, flour, olive oil, and salt in a bowl. Stir until it forms a soft, workable dough. Add a little more flour if it’s sticky or a splash of water if it feels too dry.
- I mix everything in these nesting glass bowls — easy to clean and microwave safe.
Add flavorings like dried rosemary, garlic powder, or seeds if you want.
Roll out the dough. Place the dough between two sheets of parchment and roll it out very thin, about 1/8 inch or thinner.
- (I love using these pre-cut parchment paper sheets so I’m not fighting with the roll every time)
Cut your crackers. Use a knife or pizza cutter to slice the dough into squares or your preferred shapes.
- I use a pizza cutter to quickly slice clean lines.

Rolled out sourdough discard cracker dough scored into squares before baking — Scored and ready—this is how the sourdough discard dough looks before hitting the oven.

Bake for 20-25 minutes until the crackers turn golden and crisp. Keep an eye on them to prevent burning.
Cool completely before breaking them apart.

What Do Sourdough Crackers Taste Like?

You might wonder, what do sourdough crackers taste like? The answer is: they have a subtle tanginess from the natural fermentation of the starter, which sets them apart from regular crackers. The flavor is mild and slightly sour with a crisp texture.

The great thing is you can customize the flavor profile. Add herbs like rosemary or thyme for earthiness, garlic powder for a savory bite, or cheese for richness. The tang from the sourdough discard balances well with savory and spicy seasonings, making these crackers a versatile snack.

Sourdough Discard Cracker Flavors

Overhead view of a full tray of sourdough discard crackers just out of the oven — Straight out of the oven—easy sourdough crackers made from discard.

If you’re ready to take your crackers to the next level, here are some popular sourdough discard cracker flavors you can try. These ideas will help you customize your crackers with herbs, spices, cheese, and seeds for every occasion:

Rosemary & Sea Salt: Incorporate 1 teaspoon dried rosemary into the dough and sprinkle coarse sea salt on top before baking for an aromatic, classic flavor.
Cheddar & Chive: Mix in ¼ cup grated sharp cheddar cheese and 1 tablespoon finely chopped fresh chives for a cheesy taste with a hint of freshness.
Garlic & Parmesan: Add 1 teaspoon garlic powder and 2 tablespoons grated Parmesan cheese to the dough for a savory, umami-packed flavor.
Everything Bagel: Sprinkle everything bagel seasoning over the rolled-out dough before baking to mimic the popular bagel topping — a flavorful combo of sesame seeds, poppy seeds, dried onion, and garlic.
Spicy Chili Lime: Mix ½ teaspoon chili powder and the zest of one lime into the dough for a zesty, spicy cracker that wakes up your palate.
Herb & Seed Mix: Combine dried oregano, thyme, sesame seeds, and flax seeds for a crunchy, herbaceous cracker loaded with texture.

You can mix and match these flavors or experiment with your own combinations to find your perfect sourdough discard cracker flavor.

How Long Do Sourdough Discard Crackers Last?

Wondering how long do sourdough discard crackers last? When stored in an airtight container at room temperature, these crackers will stay fresh and crunchy for up to a week. Be sure to let them cool completely before storing, as any trapped moisture can make them soggy.

If your crackers soften over time, simply reheat them in a 300°F oven for 5 minutes to bring back the crunch.

Why Make Sourdough Discard Crackers?

Reduce waste: It’s an excellent way to avoid throwing away sourdough discard.
Quick and easy: Unlike sourdough bread, these crackers don’t need long fermentation or rising times.
Customizable: Mix in your favorite flavors, herbs, and seeds.
Healthy and tasty: They make a wholesome, healthy snack that is great for kids.
Perfect for beginners: Great for those just starting with sourdough who want to use their discard creatively.

Tips for Making the Best Sourdough Discard Crackers

Roll the dough thin: For crispiness, roll the dough as thin as possible (1/8 inch or less).
Uniform thickness: Keep the dough thickness even to avoid some crackers burning while others stay soft.
Use parchment paper: Rolling and baking between parchment helps prevent sticking.
Watch baking time: Crackers can burn quickly once golden; check frequently after 15 minutes.
Store properly: Keep crackers in an airtight container to maintain crispness.

Frequently Asked Questions About Sourdough Discard Crackers

Pile of homemade sourdough discard crackers with golden brown edges — Baked until perfectly crisp—sourdough discard crackers with deep, nutty flavor.

Q: Can I use either fed or unfed discard?
A: Yes! Both types work well. Fed discard may produce slightly sweeter crackers, while unfed discard offers a tangier flavor.

Q: What flour works best?
A: All-purpose flour is easiest, but whole wheat adds a nuttier flavor. Gluten-free blends can work but may change texture.

Q: Can I add seeds or nuts?
A: Absolutely! Incorporate sesame, flax, sunflower seeds, or finely chopped nuts for extra crunch and nutrition.

Q: How long do sourdough discard crackers last?
A: Stored in an airtight container, they stay fresh for up to two weeks.

Q: Can I freeze these crackers?
A: Yes! Freeze in an airtight bag and thaw at room temperature when ready to eat.

Making sourdough discard crackers is a fantastic way to transform what would otherwise be wasted starter into a delicious, crunchy snack. Whether you’re new to sourdough or a seasoned baker, this easy sourdough discard crackers recipe will quickly become a favorite in your kitchen.

They’re perfect for snacking on their own, serving with cheese or dips, or adding a crunch to your salads and soups. Plus, the tangy flavor from the sourdough starter gives them a unique twist you won’t find in store-bought crackers.

Tools I Use for This Recipe

Print Recipe

Sourdough Discard Crackers

Crispy, tangy crackers made with sourdough discard—perfect for snacking or serving with dips. This easy recipe helps you reduce waste and create a crunchy, customizable treat in under 30 minutes.

Ingredients

1 cup sourdough discard unfed or fed
1 cup all-purpose flour or whole wheat
2 tablespoons olive oil or melted butter
½ teaspoon salt
Optional: herbs spices, seeds, cheese (for added flavor)

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine sourdough discard, flour, olive oil, and salt. Stir until a dough forms. If too sticky, add a touch more flour; if too dry, add a splash of water.
Add any optional flavorings like rosemary, garlic powder, seeds, or cheese, and knead gently to combine.
Place the dough between two sheets of parchment paper and roll out very thin—about 1/8 inch or thinner.
Remove the top layer of parchment and transfer the rolled dough (on the bottom sheet) to your baking sheet.
Cut the dough into squares or desired shapes using a pizza cutter or knife.
Bake for 20–25 minutes, or until the crackers are golden brown and crisp. Check toward the end to avoid over-baking.
Let cool completely before breaking apart and storing.

Notes

For best flavor, try adding everything bagel seasoning, Parmesan, or dried herbs before baking.

Store cooled crackers in an airtight container for up to 2 weeks.

To re-crisp, bake for 5 minutes at 300°F if they soften.

Next time you feed your starter, save that discard and turn it into a batch of homemade sourdough crackers. Your taste buds — and your starter — will thank you!

Check out this Sourdough Bread in a Bread Machine Recipe!

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.