Learn how to make delicious homemade crackers with this sourdough soup cracker recipe! Perfect for using up sourdough discard, these crispy crackers add the perfect crunch to your soups and stews and make a perfect snack. Simple ingredients, quick to make, and full of flavor—try them today for a wholesome, homemade snack!

sourdough soup crackers on a baking sheet

It’s cozy season, which means soup’s on the menu! There’s something so comforting about a bowl of hot soup once the time changes and the weather gets cool. Growing up, that meant opening a can of Campbell’s from the grocery store, but now, I prefer to make my soups with pantry staples.

Sourdough soup crackers make the perfect addition to soups and stews and also make an easy snack recipe for the kids. They’re easy to make with the sourdough discard I keep on hand and taste so much better than the crushed-up saltines made with preservatives and vegetable oil of my childhood.

Why You’ll Love Them

Homemade sourdough soup crackers are wonderfully crispy with a tangy flavor from the sourdough discard, making them the perfect complement to any soup or stew.

With just a few simple ingredients, you can whip up a batch of these crackers in no time!

Homemade crackers are customizable. You can easily adjust the flavor by adding your favorite herbs, spices, or cheese, making each batch of crackers unique and tailored to your taste.

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Ingredients

The ingredients are simple and wholesome…

Sourdough Discard
Salt
All-Purpose Flour
Cold Butter
Optional Herbs, Spices, or Cheese
Water

Print the full recipe below at the bottom of this post.

How To Make Sourdough Soup Crackers

Make the Dough:

In a food processor, combine the flour, salt, and any herbs, spices, or cheese you wish to add. Pulse until everything is well mixed.
Next, cut the cold butter into cubes and add it to the processor. Pulse until the mixture becomes crumbly.
Add the sourdough discard and pulse until fully incorporated.
Gradually add cold water, one tablespoon at a time, pulsing after each addition until the dough begins to come together.
Shape the dough into 2 disk shapes and cover with plastic wrap. Chill for at least an hour or up to 2 days. The longer it sits, the tangier the crackers will become.

Note: If you don’t have a food processor, you can easily make the dough by hand. Start by mixing the flour, salt, and any herbs, spices, or cheese in a large bowl. Cut the cold butter into small cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. Then, stir in the sourdough discard and slowly add the cold water, one tablespoon at a time, until the dough comes together.

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cracker dough rolled out with a rolling pin on top

Roll and Shape:

Take the dough from the fridge and roll it out on a floured surface to 1/8 of an inch thick for a crispy cracker. Thin crackers will crisp up better. Use a pizza cutter or shape cutter (affiliate link) to cut the dough into the desired shape.
Place the crackers in a single layer on a piece of parchment paper on a baking sheet.

soup cracker dough being cut into round shapes

Bake & Enjoy:

Preheat your oven to 375°F and bake crackers for about 15-17 minutes or until the edges begin to turn golden brown. Cool on the pan completely before serving with your favorite bowl of soup.

Tips for Perfect Soup Crackers

Thickness matters. The thinner the dough, the crispier the cracker.
Involve the kids and make them into fun shapes! My kids love it when I add about 8 ounces of shredded sharp cheddar and shape them like goldfish! They could eat an entire batch.
You may want to make a double batch so that you can have little crackers for soups but also for a handy snack.
Add them to charcuterie boards or serve a big bowl on game day.
Store leftovers in an airtight container at room temperature for up to a week.

close up of seasoned sourdough soup crackers

Variations

For seasoned oyster crackers…

Garlic Parmesan: Parmesan cheese, garlic powder, salt. Great creamy soups like tomato or a cream vegetable soup.
Old Bay: Parmesan cheese, Old Bay seasoning, and a pinch of salt. These are perfect with clam chowder or oyster stew.
Italian Herb: Parmesan cheese, Italian seasoning, garlic powder. Serve with vegetable soup or minestrone.
Garlic & Herb: Garlic powder, Italian seasoning, Parmesan cheese, salt.
Homemade Ranch: Homemade ranch seasoning, Parmesan cheese, garlic powder. You could always use a ranch dressing mix in a pinch. Maybe even add red pepper flakes or a little bit of cayenne pepper for a spicy ranch seasoning. Serve alongside creamy potato or chicken noodle soup as a nice addition.

These homemade sourdough soup crackers are the perfect topping to a warm bowl of soup, especially when paired with my sourdough bread bowls! If you’re looking for a quick yeast bread recipe, try my soup bread recipe for a hearty, rustic bread that will hold your soup beautifully. Together, the crackers and bread bowls bring a delicious, cozy touch to any meal, all made with the goodness of sourdough. Enjoy the perfect balance of crunch and comfort!

If you’re new to cooking from scratch and looking for simple, delicious ways to make meals at home with real ingredients, Nourished Home is a great resource for meal planning and wholesome recipes. Whether you’re looking for family-friendly dinner ideas or tips on how to use your sourdough starter, you’ll find easy-to-follow guidance that fits into your busy lifestyle.

For those who want to focus on healthier snacks, Snacks from Scratch offers a variety of simple snack recipes that you can make from scratch, using natural ingredients—perfect for busy parents and kids alike.

These resources will help you build a foundation of healthy, homemade meals that nourish both body and soul.

Sourdough Soup Crackers

Make these crispy sourdough discard crackers and add them to all of your soups and stews.

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Prep Time 5

Cook Time 17

Chill Time 1

Total Time 1 22

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons cold butter cubed
1/2 cup sourdough discard
1-2 tablespoons cold water

Instructions

Make the Dough:

In a food processor, combine the flour, salt, and any herbs, spices, or cheese you wish to add. Pulse until everything is well mixed.
Next, cut the cold butter into cubes and add it to the processor. Pulse until the mixture becomes crumbly.
Add the sourdough discard and pulse until fully incorporated.
Gradually add cold water, one tablespoon at a time, pulsing after each addition until the dough begins to come together.
Shape the dough into 2 disk shapes and cover with plastic wrap. Chill for at least an hour or up to 2 days. The longer it sits, the tangier the crackers will become.

Roll and Shape:

Take the dough from the fridge and roll it out on a floured surface to 1/8 of an inch thick for a crispy cracker. Thin crackers will crisp up better. Use a pizza cutter or shape cutter (affiliate link) to cut the dough into the desired shape.
Place the crackers in a single layer on a piece of parchment paper on a baking sheet.

Bake:

Preheat your oven to 375°F and bake crackers for about 15-17 minutes or until the edges begin to turn golden brown. Cool on the pan completely before serving with your favorite bowl of soup.

Notes

Note: If you don’t have a food processor, you can easily make the dough by hand. Start by mixing the flour, salt, and any herbs, spices, or cheese in a large bowl. Cut the cold butter into small cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. Then, stir in the sourdough discard and slowly add the cold water, one tablespoon at a time, until the dough comes together.