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Herb Sourdough Crackers Recipe: How to Use Discarded Starter!

Last Updated on August 3, 2023

I’ll admit it. The process involved with maintaining a healthy sourdough starter and baking hobby can get a little wasteful. All that feeding and dumping, feeding and dumping… But it doesn’t have to be a waste! There are a number of ways you can put that discarded sourdough starter to good use.  Most often, we feed ours to the compost or chickens, but another great way to use discarded starter is in other baking recipes – like these delectable, crispy, savory sourdough crackers!

Come learn how to make healthy, whole wheat sourdough crackers with your discarded sourdough starter*. You won’t regret it! These are perfect for holidays, parties, or simply as a healthier cracker snack option for your family. We love to pack ours full of fresh herbs from the garden, but dried herbs can be used instead too. The beautiful thing is, you can use any combination of herbs that are available to you. Have fun making them your own!

Speaking of making them your own, I have to add a disclaimer here: this recipe is loosely based off the popular King Arthur version – but with our personal twists! For example, they call for butter. We opt to make these vegan and use coconut oil instead, which also provides for an extra crispy texture! We also love to use fresh herbs, and a variety of them, rather than dried. The flours used are also different. I hope you love our take on this classic! Also note that we now have a gluten-free version of this treasured cracker recipe.

*If you need help getting a sourdough starter culture going, check out our simple instructions to make your own – using only three ingredients! Or, if you aren’t up for making a starter from scratch, feel free to pick up a dry (but alive!) organic sourdough starter the Homestead and Chill shop. All it needs a little water, flour, and few days to get active again.

An active bubbly sourdough starter in a flip top jar with the lid open. It is surrounded by cut herbs placed around the jar, the herbs are oregano, sage, thyme, and rosemary.


  • ½ cup whole wheat flour
  • ½ cup unbleached white wheat flour. We used our unbleached bread flour.
  • 1 cup unfed, active sourdough starter. Meaning, take the starter at the time you would usually discard it – several hours after feeding, not just-fed. We store our starter in the fridge during the week, and choose not to make this recipe with the very first cold discard. Instead we feed it, let it get active and happy, then use the discard from the next feeding session.
  • ½ teaspoon sea salt
  • ¼ cup (4 tablespoons) coconut oil. Butter or olive oil also work as good substitutes in this sourdough cracker recipe.
  • ¼ cup fresh chopped herbs, or 2 tablespoons dried. We most often use a combination of fresh rosemary, sage, oregano, and thyme from the garden – as shown below.
  • Olive oil, for brushing
  • Coarse sea salt, for sprinkling on top
  • Optional: garlic powder


1) Mix dough

In a large mixing bowl, combine whole wheat flour, white flour, sourdough starter, fresh chopped or dried herbs, salt, and coconut oil. The coconut oil should be slightly softened and easy to work with. If it is hard, you may need to lightly heat it until it just barely starts to melt. If you have only one type of flour available, you can just use whole wheat or white on their own. We personally love the balance of both! Sometimes we like to add 1/8 tsp of our homemade garlic powder to this step too.

Thoroughly mix the dough until it is uniform. I usually start mixing with a fork or spoon, but then finish mixing with my hands. It should not be sticky, especially with the coconut oil.

A four way photo collage. The first picture shows two types of flour and the sourdough starter in a white mixing bowl. The second image is a stainless steel ¼ cup measuring cup hovering over the bowl, overflowing with chopped fresh green herbs, rosemary, oregano, thyme and sage. The third photo shows the additional ingredients added which consists of coconut oil, fresh chopped herbs, and salt. The final picture shows the dough once it has been thoroughly mixed and is in a nice ball, held in a hand over the bowl.

2) Split, Squish & Cool

Divide the large dough ball into two roughly equal smaller balls. Using your hands, form each ball into a flattened rectangle. We have been vegetarian for a loooong time, but this step definitely reminds me of forming hamburger patties, if that helps… Mine generally end up a little larger than my flattened hand, and maybe about half an inch thick. Repeat for the second ball.

Place each squished dough rectangle on a plate, and cover/wrap with parchment paper. King Arthur calls for plastic wrap, but this is a slightly more sustainable option (the parchment paper we use is compostable). Better yet, wrap the dough in a reusable beeswax wrap! The goal is to not allow the dough to dry out. I cut a piece just larger than the dough and tuck it in around the edges.

Refrigerate the dough for at least 30 minutes, up to a couple hours. You could even let the dough sit overnight if needed, but be sure it is well-wrapped or even tucked inside an airtight container to prevent it from drying out. The longer it sits in the fridge, the more it will ferment (and become easier to digest!) yet it will also become increasingly cold and firm – and more challenging to roll out thin. Therefore, if the dough is refrigerated for more than a couple of hours, I suggest allowing it to warm up at room temperature for 15 to 30 minutes before rolling out.

A four way picture collage that shows hands forming the two dough balls into two small rectangles that are about a 1/2 inch in thickness. Once the rectangles are formed they are placed on their own plates and then wrapped in brown parchment paper to retain moisture while they are place in the refrigerator for the dough to harden.

3) Roll Out

Preheat the oven to 350°F.

Once they’ve had their time to chill, remove the cracker dough from the fridge. Cut a piece of parchment paper to about the size of a cookie sheet, or use a silicone baking sheet liner. Lightly dust the parchment paper/liner with flour. Carefully unwrap one chunk of flattened dough, place it in the center of the floured parchment paper, and lightly flour the top of the dough. I like to do this on a large cutting board, which makes it easy to transfer onto a cookie sheet.

Using a floured rolling pin, roll out the dough until it is nice and thin. The goal is about 1/16th of an inch thick – or as thin as you can make it. The edges will be a little ragged. That is okay. Just work it back and forth and side to side to get it spread as evenly as possible while still maintaining a relatively rectangular shape.

A three way picture collage that shows the dough being place on a freshly floured piece of parchment paper. The next shows hands with a rolling pin, spreading the dough until it is about 1/16th of an inch thick.

4) Oil, Slice, & Poke

Once the dough is rolled out, lightly brush the surface with olive oil. Don’t drench it! Just enough for a light coating. Then sprinkle some coarse salt over it as well.

Next, cut the dough into rows of square crackers. Anything from 1 to 2 inches is good! The use of a rolling pizza cutter works well for this. We love to use a pastry/pasta cutter to get fun wavy edges.

Finally, poke the top of each cracker with a fork a couple of times.

Repeat Steps 3 and 4 for the second piece of dough.

A four way picture collage showing the rolled out do being brushed with olive oil and  sprinkled with salt. Next is a close up of the sheet of dough, now cut 1 to 2 inch squares using a wavy edge pastry cutter and finally the individual squares are then poked with the tines of a fork, creating dots on the top of the crackers.

5) Bake

Slide the parchment paper with cut and poked cracker dough onto a baking sheet. Each batch will need its own cookie sheet. We bake two trays at one time, but if you only have one cookie sheet to work with, have them take turns.

Bake on 350°F for 20 to 25 minutes, until the crackers turn light golden brown. Rotate the cookie sheets halfway through.

When they are done baking, immediately transfer the finished sourdough crackers on to a cooling rack.

A side by side photo of the crackers ready to go into the oven. There are two cookie sheets shown from above, with the raw dough all cut and poked as previously described. The second image shows the crackers immediately after done baking, cooling down on a cooling rack. They are slightly more golden brown and fluffy now.
Sourdough crackers, before and after baking.

6) Enjoy!

The moment we’ve all been waiting for! You’ve probably already sampled a few by now… I always snack on those irregular outer pieces right away. They’re too irresistible, and “not pretty” enough to make it to the plate anyways, right?! Right. Of course.  

After fully cooling, store your sourdough crackers in an air-tight container to maintain maximum freshness and crunch. Ours get a tad stale by day 5 or so, but they usually don’t hang around that long!

These herb sourdough crackers are damn good on their own, as a healthier alternative to most other types of crackers or chips. You can enjoy them with cheese and olives, or dunked in hummus and other dips. We had them with soup just last night. So good! Sourdough crackers are our new go-to for holiday and party platters. They are a huge hit, and people are always impressed to learn they’re homemade!

A three way photo collage of the finished crackers. One photo is a close up picture of 4 rows of crackers stacked neatly in a line, the 2nd photo shows a close up of a single cracker being held above the assemble plate. It has obvious specks of coarse salt, green flecks of herbs, a light brown color, and nice wavy edges. The final photo is of the crackers on an appetizer plate with carrots, cauliflower, humus, and cashew dip.
The finished product. The Hors d’oeuvre plate shown on the bottom right was from last Thanksgiving, served with hummus, garden carrots, cauliflower, and a cashew “queso” dip. I believe we made the crackers with 100% whole wheat that time!

Now get to baking, so you can see for yourself how tasty these are!

If you haven’t yet checked out our tried-and-true simple sourdough bread recipe, be sure to! You may also love our cast iron whole wheat sourdough pizza crust recipe or these baked sourdough tortilla corn chips as well. They’re pretty drool-worthy! Looking for other ways to use discarded starter? See our list of the 15 Best Sourdough Discard Recipes here.

I hope you love these sourdough crackers just as much as we do. Let me know if you have any questions, and please spread the love by sharing this article with friends. Come back and let us know if you make ’em!

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4.86 from 84 votes

Herb Sourdough Crackers (How to Use Sourdough Starter Discard)

Instead of wasting your discarded sourdough starter, come learn how to make herb whole wheat sourdough crackers. They're crispy, savory, and delicious – perfect for holidays, parties, or just as a healthy snack. We love to pack ours full of fresh herbs from the garden, but dried herbs can be used instead too.
Prep Time30 minutes
Cook Time23 minutes
Resting Time30 minutes
Course: Appetizer, Party Food, Side Dish, Snack
Keyword: Sourdough Crackers, Sourdough Recipe, Sourdough Starter Discard, Sourdough Starter Recipe
Servings: 6 Dozen


  • Rolling pin
  • Pastry Wheel or Pizza Cutter
  • Mixing bowl
  • Parchment Paper
  • Basting Brush


  • 1/2 Cup Whole wheat flour
  • 1/2 Cup Unbleached bread flour or white all-purpose flour
  • 1 Cup Sourdough starter* (see notes below)
  • 1/4 Cup Fresh herbs of choice, e.g. rosemary, sage, thyme, oregano (Or 2 tbsp dried)
  • 1/4 Cup Coconut oil
  • 1/2 Tsp Sea salt
  • Olive oil for brushing
  • 1/4 Tsp Optional: garlic powder


  • In a mixing bowl, thoroughly combine the sourdough starter, flour, chopped herbs, salt, and coconut oil.
  • Divide the large dough ball into two equal sized balls.
  • Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.
  • Place the rectangular dough patties on their own plates and cover with plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes or up to a couple hours.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the patties of dough each on their own piece of floured parchment paper and roll out with a floured rolling pin until dough is nice and thin, about 1/16th of an inch thick.
  • Lightly brush the dough with extra virgin olive oil, and lightly sprinkle salt over the top.
  • Cut the dough using a pasta/pastry cutter (or pizza wheel) into 1 to 2 inch squares. Next, use a fork to poke each cracker square several times. 
  • Place the parchment paper and the cracker squares on a baking sheet and place in the oven for 20 to 25 minutes. 
  • Rotate the baking sheets halfway through to help the crackers bake evenly.
  • Once finished baking, quickly remove the crackers to a cooling rack.
  • Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.


* You can use the starter at peak activity (recently fed, as you would add it to bread) for a more fluffy cracker. Or, you can use older “hungry” discarded starter that hasn’t been fed in a while, for a more sour-tasting cracker.

DeannaCats signature, Keep on Growing


  • Gina

    5 stars
    I absolutely loved using my discard to make these crackers, and getting to use herbs from my garden ALWAYS makes me super joyful 🙂 These are delicious, hassle free crackers. I used discard from after taking it out of the fridge the night before, and topped it off with discard from before my second feeding (soooo not high maintenance is my thing), then stuck the dough in the fridge overnight because I was too tired to make them that day, and they came out perfect the next day. My kids devoured them on the cooling rack, and my husband ate the rest while making dinner, so I know this is a keeper of a recipe. Thank you so much, we loved this recipe as much as your others!

  • Jamie

    I plan on making these for the first time tomorrow as I make my first sourdough loaf. I don’t have whole wheat flour (just AP and Bread flour). Are any adjustments needed or will they still turn out fine even with the more delicate flour?

    • DeannaCat

      Hi Jamie! They’ll be just fine. We just happen to like using whole wheat in most of our sourdough recipes for the added nutritional value. Enjoy!

      • Danielle

        5 stars
        These crackers are nothing short of amazing. I was blown away when I tried them, one batch with just salt and the other jazzed up with a bit of parm! I’m planning to make these again along with the sourdough tortilla chips for new years and I had a quick question. Instead of taking the sourdough starter from the fridge, feeding it and then waiting for it to settle to use the discard, can I just take out my starter from the fridge the night before and use the discard once it comes to room temp?

        • Aaron (Mr. DeannaCat)

          Hello Danielle, you can absolutely use the starter without feeding it first. We usually end up feeding our starter first because we don’t usually have enough reserved for a full recipe. Hope that helps and have fun baking!

  • Jennifer Visser

    Hi! Just wondering how long do you think I could safely leave the prepared dough in the fridge for? I got the dough made up but then had company and didn’t get it made. Thanks for all that you share!

    • Aaron (Mr. DeannaCat)

      Hi Jennifer, you should be fine to use it within 24 hours, it will just continue to ferment and as long as it is wrapped up properly it won’t dry out. Enjoy those crackers!

  • Angela

    5 stars
    I have made these several times and friends and family rave about them. I would like to try some variations e.g adding parmesan cheese. Not sure how much to add and if I should adjust any other ingredients. Do you have a Parmesan cheese variation recipe?

    • DeannaCat

      Hi Angela, we have added extra sharp cheddar and parmesan on occasion and it is quite delicious. We don’t typically measure the cheese portion, we normally go by the way it looks and how it incorporates into the dough. You should be able to start off with a 1/2 cup cheese and assess the dough once it is mixed through. The crackers are fairly forgiving so feel free to experiment, try new things, and let us know how it worked out. Thanks a bunch and have fun!

  • Leah

    5 stars
    These were amazing! I thought I burnt them a little but they were golden and still very tasty. I’m saving the recipe and will keep my sourdough starter going just to make crackers (the bread making has had varying success). Thank you so much!

  • Jenn walker

    5 stars
    Wow.. delicious! Can’t stop eating these.. trying to save some for my hubby.. barely even cooled. Should have made more with ragged edges.. those ones don’t count!

  • Kate

    5 stars
    OH MY GOODNESS DEANNA! I am not new to making sourdough crackers, but this is the first time I used your recipe and I am never using any other recipe again. Other recipes were fine, although they required long rest times that were hard for me to coordinate in my schedule (the recipe I used to use required six hours from mixing the dough to baking is tough for me to juggle).

    These were quick, easy, and so delicious I’m probably going to eat the entire batch before my partner makes it home to try some! I used chives, oregano, parsley, basil, and nasturtium flowers from my garden and added garlic powder and nutritional yeast. They taste like Cheez-its’s sophisticated older brother. THEY ARE SO GOOD.

  • Nicolle

    5 stars
    Earlier this week, I got my sourdough starter going just so I could make these. I just made my first batch and they are absolutely delicious! So much better than any store-bought crackers. Not to mention our house smells amazing now. These are definitely going to be a staple in our kitchen from now on.
    Thank you for sharing this wonderful recipe with us.

  • Sandrea

    5 stars
    This turned out so good! MI was wondering what would happen if I did use the sourdough discard form the fridge when it was cold? Would it not work with this recipe?

    • DeannaCat

      Hi Sandrea – It would technically work, yes! Our starter sometimes sits for two weeks in the fridge without being fed, so it is usually very very sour when it comes out. Your crackers will be more or less sour depending on the flavor and age of the starter. Also, a starter used at peak activity will result in fluffier, flakier crackers while an unfed discard portion of the starter may be less so. Again, you can do either – feel free to experiment!

  • Celeste

    5 stars
    This is by far the best sourdough crackers recipe I have ever tried. My family absolutely loved it, I even tried it with oat flour and it was a success.

    • Rachel

      5 stars
      These are fantastic! I’m so glad I have a good and easy way to keep from wasting all the sourdough starter discards. These are crisp and so easy to adjust what flavors you want in each batch. This recipe is a keeper, for sure!

      • Jeremy Ladd

        5 stars
        I can’t even describe how delicious these are. Very fun and easy to make and so customizable! I will definitely be making lots and lots of these with my sourdough discard!

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