Easy Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)

Looking for ways to use sourdough starter discard? Come learn how to make delectable, crispy, savory crackers with our easy sourdough discard crackers recipe, including step-by-step photos. You can bake the crackers the same day, let the dough sit overnight, or use active starter if you wish.

This sourdough discard crackers recipe is very flexible so you can easily customize them to your liking. Keep the crackers plain, or add in optional herbs, cheese or other seasonings. I’ve included a list of some of my favorite add-ins, as well as tips on how to make your sourdough discard crackers extra crispy. Have fun experimenting, and happy snacking!

Note: This post was originally published in June 2019.

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RELATED: Looking for more sourdough discard recipes? Don’t miss our delicious chunky sourdough granola! We also have a recipe for gluten-free sourdough discard crackers.

Supplies

• Mixing bowl
• Two cookie sheets (or bake the sourdough discard crackers in two batches)
• Parchment paper and/or silicone baking sheet liner
• Rolling pin
• Pastry roller, pizza cutter, or knife. We love to use this pastry/pasta cutter to get fun wavy edges!
• Basting brush, to lightly brush the top of the crackers with olive oil before baking

Ingredients

• 1 cup of flour. For added nutrition and depth, I personally like to use 1/2 cup unbleached bread flour along with 1/2 cup whole wheat flour, though all purpose flour works as well.
• 1 cup of sourdough starter, discard or active. If using discard, it’s best if it was fed within the last week or two. Using extra old, neglected discard will make your sourdough crackers very sour-tasting.
• ¼ cup (4 tablespoons) of coconut oil, butter, or olive oil. I find that coconut oil helps to make the sourdough discard crackers extra crisp!
• Olive oil, for brushing on top
• Coarse sea salt, for sprinkling on top

Optional Additions

Here are a few tasty additions we often add to our sourdough discard cracker recipe. Try just one, or combine a couple. I personally love to add fresh herbs from the garden, everything bagel seasoning, and/or sharp cheddar cheese.

• 2 Tbsp dried herbs, or ¼ cup fresh chopped herbs. I love a mix of rosemary, sage, oregano, and thyme from the garden.
• 1/4 to 1/2 cup of finely grated firm cheese, such as cheddar or parmesan
• 2 Tbsp everything bagel seasoning
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup sunflower seeds or pumpkin seeds
• 1 to 2 Tbsp of nutritional yeast
• 1/2 tsp onion powder or garlic powder (not garlic salt)
• A sprinkle of paprika over the top, but wait to add until after baking (or near the end)

Instructions

1) Mix Dough

• In a large mixing bowl, combine flour, sourdough starter, salt, and coconut oil or butter. Also add any optional herbs, cheese, or other seasonings at this time.
  
  
• The coconut oil or butter should be slightly softened so it can easily mix into the dough. Lightly heat it first as needed, just until it barely starts to melt.
  
  
• Thoroughly mix the dough until it forms a uniform ball. 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.

2) Split, Form, and Cover

• Next, divide the large dough ball into two roughly equal-size smaller balls.
  
  
• Using your hands, form each ball into a flattened rectangle. (We’ve been vegetarian for a loooong time, but this reminds me of forming hamburger patties, lol…) Mine generally end up a little larger than my flattened hand, and about half an inch thick. Repeat for the second ball.
  
  
• Now cover or wrap each rectangle of sourdough cracker dough to prevent it from drying out. You can use compostable parchment paper, reusable beeswax wrap, plastic wrap or a ziplock bag. If you plan to bake your crackers within the next hour or two, you could simply set the dough on a plate with a lightly dampened towel draped over the top.

3) Cool Dough

Refrigerate the covered cracker dough for at least 30 minutes, up to a couple hours. You can also let the dough sit in the fridge overnight, but be sure it is well-wrapped or even tucked inside an airtight container to prevent it from drying out.

TIP: The longer the dough sits in the fridge, the more it will ferment (and become more gut-healthy!) 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 it out.

4) Roll Thin

• Preheat the oven to 350°F.
  
  
• Cut a piece of parchment paper to the size of a cookie sheet, or use a silicone baking sheet liner. Lightly dust the parchment paper or liner with flour.
  
  
• Unwrap one piece of the sourdough cracker dough, place it in the center of the floured parchment paper, and lightly flour the top of the dough too. (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. It’s okay if the edges are a bit ragged. Work the rolling pin back and forth and side to side, helping the dough spread as evenly as possible while still maintaining a relatively rectangular shape.

TIP: The thinner you can roll the dough, the more crisp your finished sourdough discard crackers will be!

5) Oil, Slice and Poke

• Once the dough is rolled out, lightly brush the surface with olive oil with a basting brush. Don’t drench it! Just enough for a light coating. Then sprinkle some coarse salt over it as well.
  
  
• Next, use a pastry wheel or pizza cutter to cut the dough into rows of square or rectangular crackers. The smaller you cut them, the more sourdough discard crackers you’ll get from this recipe. I usually like mine in about 1.5 to 2 inch squares.
  
  
• Finally, poke the top of each cracker section with a fork a couple of times.
  
  
• Repeat Steps 4 and 5 for the second piece of dough.

6) Bake

• Slide the parchment paper and cracker dough onto a baking sheet. Each section will need its own baking sheet. We bake two trays at one time, but if you only have one cookie sheet, bake them in batches.
  
  
• Bake on 350°F for 20 to 25 minutes, until the crackers turn light golden brown. Rotate the baking sheets halfway through.
  
  
• Once they’re done baking, immediately transfer the finished sourdough discard crackers on to a cooling rack.

Enjoy!

These sourdough discard crackers are dang good on their own, as a healthier alternative to most other types of crackers or chips. I love eating them with cheese and olives, cream cheese and cowboy candy, dunked in hummus and other dips, or alongside homemade soup.

Sourdough discard crackers have also become one of our go-to’s for holiday or party platters, charcuterie boards, or even as a little edible DIY gift idea. They are a huge hit, and people are always impressed to learn they’re homemade!

RELATED: Looking for more easy, crowd-pleasing healthy snack ideas? Don’t miss this goat cheese stuffed dates recipe or our popular sweet and salty rosemary roasted mixed nuts.

Storage and Shelf Life

Once fully cooled, store sourdough discard crackers in an air-tight container with a lid at room temperature to maintain maximum freshness and crunch. Ours get a tad stale by day 5 or so, but they usually don’t last in the house that long!

Don’t miss our simple no-knead sourdough bread recipe or easy sourdough focaccia. And if you’re looking for other ways to use discard, see 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 and leaving a review!

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• 20 Best Sourdough Add-Ins and Topping Ideas
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• 9 Ways to Make Sourdough Starter More Active (Strengthen Starter)
• Delicious Sourdough Zucchini Bread Recipe (Optional Walnuts or Chocolate)