Easy Sourdough Crackers Recipe Made with Discard
Once you try this easy sourdough crackers recipe made with discard, you won’t return to store-bought. Thin, crispy, and delicious!
This is a simple sourdough cracker reciperecipe that’s a delicious way to use sourdough discard that you may have collected in your fridge.
Why You’ll Love Them
Sourdough crackers are a fantastic healthy alternative to store-bought crackers. They’re easy to make at home, and kids can help with rolling out the dough and cutting fun shapes. These homemade crackers are perfect for road trips and hikes, offering a delicious and nutritious snack option that everyone will enjoy. With simple ingredients and a bit of sourdough discard, you can create a crunchy treat that’s free from preservatives and packed with flavor.
I independently evaluate all of our recommendations. If you click on the links I provide, we may receive compensation.
Don’t have your own sourdough starter? No worries! Click here for my step-by-step guide to making your own starter.
What is Sourdough Discard?
Sourdough discard is the portion of the sourdough starter that is removed before feeding the remaining starter with fresh flour and water. This process helps maintain the right balance of wild yeast and bacteria in the starter, ensuring it stays active and healthy. Instead of wasting the discard, it can be used in various recipes like pancakes, biscuits, crackers, and more, adding incredible flavor and reducing food waste.
Ingredients
2 cups of all-purpose flour
1/2 cup of cold butter + 2 tablespoons melted
1 teaspoon salt
1 1/2 cups of leftover sourdough discard
Flaky salt for topping
Herbs & spices for flavor *optional
How To Make Sourdough Crackers Step-By-Step
Add 2 cups of all-purpose flour, 1/2 cup cold butter(chopped), 1 teaspoon of salt, and any dried herbs and spices you’d like to a food processor or even a blender and pulse until crumbly.
Next, add 1 1/2 cups of sourdough starter discard and pulse until it comes together.
Remove the dough from your food processor and form it into a disc-like shape. Wrap it in plastic wrap.
Chill the dough in the fridge for 30 minutes or so.
Take your dough from the fridge and lightly flour a work surface. Using a rolling pin, roll out your sourdough cracker dough super thin. You must get your dough thin so that it cooks properly. If it’s not thin enough, you will have pita-style chips instead of crackers.
Next, using a pizza wheel or a sharp knife, slice your dough into 1-inch squares or a small rectangular shape. This doesn’t need to be exact!
Poke some holes in each cracker using the tines of a fork and transfer your crackers onto a piece of parchment paper. Place parchment and crackers on a baking sheet.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Melt 2 tablespoons of butter in a saucepan and drizzle the melted butter over the crackers.
Lastly, sprinkle with flaky sea salt. Don’t skip this step!
Place your baking sheet in the oven and bake at 350°F for 25 minutes or until golden brown.
Store completely cooled crackers in an airtight container at room temperature.
Tips
With a little patience and creativity, you can make the most adorable crackers using a goldfish cookie cutter, adding a playful touch to your spread.
These crispy sourdough discard crackers are perfect for serving on a charcuterie board alongside a selection of meats, cheeses, and fresh fruit, creating a sophisticated appetizer.
Additionally, homemade sourdough crackers pair wonderfully with hummus or your favorite dip, making them a versatile snack that everyone will love. So, roll up your sleeves and enjoy the process of crafting these delicious and wholesome sourdough crackers!
Variations
Sourdough crackers are incredibly versatile, allowing you to experiment with various flavors and ingredients to suit your taste. You can incorporate herbs like fresh rosemary or thyme or add a sprinkle of grated Parmesan cheese or nutritional yeast for a cheesy cracker. Bagel seasoning is another delicious option in place of flaky salt. For a touch of heat, try mixing in some red pepper flakes or a dash of cayenne pepper. Sesame seeds, flax, or sunflower can add bothtexture and nutritional benefits.
You can even make sweet versions by adding cinnamon and a bit of sugar to the dough. With so many possible variations, sourdough crackers can be customized to fit any palate or occasion. Personally, I find that storing them in a glass jar such as a Weck brand jar is both practical and beautiful.
How to Store Sourdough Crackers
To keep your homemade crackers fresh and crisp, store them in an airtight container at room temperature. This prevents moisture from making them soggy and ensures they maintain their crunch. If you’ve made a large batch, consider using vacuum-sealed bags to extend their shelf life even further.
For longer storage, you can freeze the crackers in airtight containers or freezer bags, and simply re-crisp them in the oven at a low temperature before serving. Proper storage will help your homemade crackers stay delicious for days or even weeks.
Now that you’ve jumped on the sourdough bandwagon, here are a few more discard recipes you may love…
Sourdough Cinnamon Rolls
Homemade Poptarts
Be sure to pin this recipe for later!
Sourdough Discard Crackers
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of cold butter + 2 tablespoons melted
- 1 teaspoon salt
- 1 1/2 cups of leftover sourdough discard
- Flaky salt for topping
- Herbs & spices for flavor *optional
Instructions
- Add 2 cups of all-purpose flour, 1/2 cup cold butter(chopped), 1 teaspoon of salt, and any dried herbs and spices you’d like to a food processor or even a blender and pulse until crumbly.
- Next, add 1 1/2 cups of sourdough starter discard and pulse until it comes together.
- Remove the dough from your food processor and form it into a disc-like shape. Wrap it in plastic wrap.
- Chill the dough in the fridge for 30 minutes or so.
- Take your dough from the fridge and lightly flour a work surface. Using a rolling pin, roll out your sourdough cracker dough super thin. You must get your dough thin so that it cooks properly. If it’s not thin enough, you will have pita-style chips instead of crackers.
- Next, using a pizza wheel or a sharp knife, slice your dough into 1-inch squares or a small rectangular shape. This doesn’t need to be exact!
- Poke some holes in each cracker using the tines of a fork and transfer your crackers onto a piece of parchment paper. Place parchment and crackers on a baking sheet.
- Melt 2 tablespoons of butter in a saucepan and drizzle the melted butter over the crackers.
- Lastly, sprinkle with flaky sea salt. Don’t skip this step!
- Place your baking sheet in the oven and bake at 350°F for 25 minutes or until golden brown.
- Store completely cooled crackers in an airtight container at room temperature.
