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Homemade sourdough discard crackers stacked on a wooden surface
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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.