Let’s talk about that jar of sourdough discard sitting in your fridge. You know the one.

It feels wasteful to toss it, but you’re not always in the mood for a big baking project. Well, I have the most brilliant, simple solution for you. These sourdough discard crackers are a total game-changer.

The Beauty of a Three-Ingredient Snack

Honestly, the simplicity still surprises me every single time I make these. We’re talking about turning something you might normally compost into the most delicious, crispy, tangy cracker you’ve ever tasted.

And the process? There’s no waiting, no chilling dough, no complicated rolling. It’s almost magical how it comes together.

Ingredients Needed for the Recipe

Gathering what you need takes just a moment. Here’s what each one brings to your future crackers.

• Sourdough Discard: This is the star, providing that signature tang and all the flour for the recipe. Since the flour is already fermented, it can be easier on the stomach, which is a nice little bonus.
• Unsalted Butter: Melted butter binds everything and gives the crackers a rich, crisp texture. It helps that thin layer become perfectly golden.
• Fine Sea Salt: This works from within the dough to enhance all the other flavors, balancing the sourdough’s zest beautifully.
• Seasonings for Topping: This is your playground. A sprinkle on top customizes each batch, from simple flaky salt to a blend of everything you love.

Why This Recipe is a Family Favorite

Finding a snack that pleases everyone can feel like an impossible mission. The kids want something fun and crunchy, while I’m reading labels, trying to avoid lengthy ingredient lists.

This recipe ended that debate in our house. The homemade, real-food goodness won over the kids, and the incredible flavor won over the adults. It’s a rare and beautiful truce.

How to make Sourdough Discard Crackers Recipe ?

Seeing the process really helps, It shows just how straightforward this is, from bowl to crispy cracker in no time.

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Step 1- Preheat and Prep

Start by heating your oven to 350°F. This is key for the next steps.

Then, line your baking sheet with a piece of parchment paper. This little step guarantees easy release and even easier cleanup later.

Step 2- Combine Butter and Discard

Melt your butter in a large measuring cup or mixing bowl. Let it cool down until it’s just lukewarm—you don’t want it to cook the starter.

Now, add your sourdough discard and the quarter teaspoon of fine salt. Stir it with a spatula until it’s completely smooth and combined. The mixture will be loose and pourable.

Step 3- Spread It Thin

Pour that batter right onto the center of your prepared baking sheet. This is the most important step for crispiness.

Use an offset spatula to spread it into a large, very thin, even rectangle. Aim for nearly transparent. My usual spread is about 13 by 11 inches. Thin is what gives you that perfect snap.

Step 4- Add Your Seasonings

Lightly sprinkle your chosen toppings over the entire surface. A little goes a long way here.

Be a bit cautious with salt, since the crackers are so thin. You can always add more after baking if needed, but you can’t take it away.

Step 5- The First Bake and Score

Slide the pan into the preheated oven right away. Bake for just 10 minutes.

Pull it out—the surface will be matte and set. Now, use a pizza cutter, knife, or fun pastry wheel to score the dough into squares or rectangles. Don’t separate them, just cut the lines.

Step 6- Finish Baking to Crisp

Return the sheet to the oven for another 15 to 20 minutes. The crackers are done when they are uniformly golden and hard to the touch.

If you tap one with a fingernail, it should sound firm. Let them cool completely on the baking sheet. They’ll crisp up even more as they dry out.

Creative Topping Variations

This is where you can make the recipe new every single time. The base is so versatile, it welcomes all sorts of flavors.

• The Seedy One: A mix of sesame, flax, and poppy seeds, or a generous shake of Everything Bagel seasoning.
• The Herbal One: Crushed dried rosemary, thyme, or oregano adds a wonderful fragrance and earthy taste.
• The Cheesy One: A fine snow of grated parmesan or sharp cheddar before baking creates a deeply savory, umami cracker.

Tips

A few little insights can make your first batch, and every batch after, absolutely perfect.

• For speed and fewer dishes, melt the butter right in a large glass measuring cup. Let it cool, then weigh your discard directly into the same cup.
• Have your oven fully preheated before you start spreading the batter. Getting it into the heat quickly helps prevent sticking to the parchment.
• Don’t toss the uneven, crispy edges after baking! Crumble them over a salad or soup for the best homemade crouton you’ve ever had.

Choosing Your Scoring Tool

You have options here, and each gives a slightly different look. A simple knife works perfectly well for straight, clean lines.

A pizza cutter is fantastic for speed and efficiency, gliding through the partially baked dough. My personal favorite is a fluted pastry wheel.

It gives the edges a lovely, scalloped detail that makes them look professionally made with zero extra effort.

Storing Your Homemade Crackers

Once your crackers are completely and totally cool, transfer them to an airtight container. A glass jar, a tin, or even a zip-top bag works wonderfully.

They’ll stay perfectly crisp for several days. For the absolute best flavor and texture, try to enjoy them within a week. They rarely last that long here, anyway.

Serving Ideas That Shine

A cracker this good deserves great company. They are, of course, the ideal foundation for a cheese board, paired with sharp cheddar, creamy brie, and some nuts and fruit.

For dipping, they’re stellar with hummus, a thick tzatziki, or a warm spinach and artichoke dip. My favorite lazy snack is just a few crackers with a swipe of good butter and a drizzle of honey.

The sweet, salty, and tangy combination is absolutely unforgettable. Go ahead, turn your discard into your next favorite snack.

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Print Recipe

Sourdough Discard Crackers Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Appetizers, Snack

Difficulty: easy Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Cooking Temp: 177  C Servings: 25 Estimated Cost: $ $ Calories: 15

Description

These homemade Sourdough Crackers are crisp and delicious, and one of our favorite discard recipes. They also have just three ingredients: sourdough discard, melted butter, and salt. It doesn’t get much simpler than that.

There’s no prep ahead, refrigeration, or rolling out the dough – and you end up with a crunchy cracker that keeps well and is perfect for dipping. Watch the video tutorial and see how easy this tasty snack is to make.

Ingredients

Servings

• 200 grams sourdough discard (1 cup stirred and unfed starter)
• 2 Tbsp unsalted butter (melted)
• ¹⁄₄ tsp fine sea salt
• Seasonings to taste – flaky sea salt (everything bagel seasoning, sesame seeds, etc.)

Instructions

1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
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2. Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Add sourdough discard and salt, and stir together with a spatula until well combined.
   Mark as complete
3. Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, my dough rectangle measured approximately 13×11 inches).
   Mark as complete
4. Lightly sprinkle the top with flaky salt and your seasonings of choice. Avoid adding too much salt since the crackers are thin and can quickly become overly salty.
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5. Transfer to the oven right away to prevent sticking to the parchment and bake for 10 minutes, then remove from the oven and use a pizza cutter to score your crackers into bite-size squares.
   Mark as complete
6. Return to the oven and bake for another 15–20 minutes, or until the crackers are golden and hardened. If the crackers are not firm, it may be due to not spreading them thinly enough. Continue to bake until they are firm when you tap the tops with your nail.
   Mark as complete
7. Remove from the oven and let the crackers cool on the baking sheet to allow them to fully dry out. Once completely cooled, store in an airtight container or zip bag.
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Nutrition Facts

Servings 25

Serving Size 5 crackers

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Amount Per Serving

Calories 15kcal

% Daily Value *

Total Fat 1g2%

Saturated Fat 1g5%

Trans Fat 0.04g

Cholesterol 2mg1%

Sodium 23mg1%

Potassium 0.3mg1%

Total Carbohydrate 2g1%

Dietary Fiber 0.1g1%

Sugars 0.001g

Protein 0.2g1%

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Calcium 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Seeds – sunflower, sesame, chia, flax, or poppy seeds
• Everything But the Bagel seasoning
• Salt and pepper – sea salt or herbed salt
• Cheese – finely grated cheddar or parmesan
• Dried herbs – rosemary, thyme, basil, or oregano

Keywords: Sourdough Crackers, sourdough discard crackers, Sourdough discard recipe