Sourdough Discard Crackers
Crispy sourdough discard crackers are so ridiculously easy and seriously tasty. This easy recipe only takes a few ingredients and is a delicious way to put your extra discard to good use. Mix up some sourdough discard with spices, salt, and olive oil to make the most addicting and healthy crackers.
The first time I had the idea about trying to create homemade crackers, I just kept thinking about how it would probably be really difficult and my family would just demolish them in 3 seconds flat. Then I would question my sanity for trying so hard to make something that would last seconds.
But then I wondered “what would happen if I just baked sourdough starter really thinly…”
Honestly, the most magical thing happened. It created the best cracker recipe. Savory, crispy, and healthy!
They still may be inhaled in 3 seconds, but at least it didn’t take too much of my own time.
Since we’ve been doing so many sourdough recipes this month, like these chocolate chip muffins, scones, banana bread, and cookies, that also means I’ve had to feed and discard a lot of starter.
I’m not one to be wasteful, so I keep the extra discard in the fridge to make pancakes, pizza, or these homemade crackers.
The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link.
Recipe Highlights:
Super easy: Just mix, pour, and bake. No need for a rolling pin or kneading dough.
Naturally long-fermented: This is a grab-and-go type of recipe. You don’t need to add all-purpose flour or ferment it overnight. Since it is made with just sourdough discard (you could also use an active starter if desired), it is already fermented.
Tasty: These crunchy crackers are so delicious and have an incredible flavor. The tanginess from the sourdough almost makes them taste a little cheesy.
Healthy: Fermented grains, real ingredients, uncomplicated. Way better than store-bought.
Easy snack or appetizer: Sourdough starter crackers are the perfect thing to serve with a charcuterie board or just as a quick snack. There are so many different ways to enjoy these crispy crackers!
Tips For Making This Recipe:
- You can use olive oil or melted butter. I usually use olive oil because it saves me the step of having to melt butter.
- Use a piece of parchment paper or a silicone baking mat for easy removal.
- Switch up the seasonings if you like. There are so many options for different flavors! Add a bit of garlic powder, flaky sea salt, or even some everything bagel seasoning!
- If you are totally new to sourdough, I got you! You can make your own sourdough starter with this recipe “how to make a no-fail sourdough starter in 2 days.“
Tools you may need:
Liquid measuring cup
Baking sheet – I use a stainless steel baking sheet like this one.
Silicon baking mat or parchment paper
Silicon spatula
Ingredient List:
Sourdough starter discard: You could also use active starter, but it won’t have that deep sourdough flavor. This is a great way to use up leftover sourdough discard.
Olive oil: You could also use melted butter. I like to use olive oil because I’m lazy…ahem… efficient with my time and energy.
Salt: I like to use sea salt or kosher salt.
Extras: Sprinkle the top with herbs (like fresh rosemary), parmesan cheese, nutritional yeast, etc.
How To Make Homemade Sourdough Crackers
Preheat the oven to 350 degrees. Line the baking sheet with parchment paper or a silicone baking mat.
In a medium bowl (or right in a liquid measuring cup), add all of the ingredients.
Stir well, making sure all the ingredients are incorporated.
Pour the cracker batter onto a baking sheet.
For best results, smooth out the batter, making sure it goes to all of the edges and is mostly even. If there are any thicker spots, they will not get as crispy as the thin spots.
Add to the top of the dough your favorite toppings, if desired: fresh herbs, kosher salt, sesame seeds, nutritional yeast, parmesan cheese, black pepper, chili flakes, etc.
Place into the oven and bake for 40-50 minutes. How thin you spread your crackers will determine how long they will need to bake. The thinner the cracker, the less baking time needed.
You can either break them after they are done baking or, if you want more even, square pieces, you can pull them out of the oven after about 15-20 minutes, cut them into squares using a knife or a pizza cutter (aka pizza wheel), and place back into the oven to finish baking for 20-30 minutes.
Once they have started to turn golden brown, take them out of the oven and allow them to cool for 10 minutes.
Enjoy! Eat by themselves or serve with hummus, cheesy Mexican black bean dip, or whatever your favorite dip is.
How To Store These Crackers:
Place them in a glass jar or airtight container. They will stay fresh and crispy for at least 3 days. The thicker pieces will stay crispy for a very long time, and I recommend eating those pieces right away.
FAQ:
Regular wheat contains phytic acid, which is an anti-nutrient that binds to nutrients and inhibits their absorption by our bodies.
The lactic acid present in sourdough bread helps decrease the amount of phytic acid present, therefore allowing our bodies to absorb more nutrients (1) and increase the level of other nutrients present (like folate). (2)
The fermentation process also helps break down some of the gluten, making it easier to digest for some people. (3)
Those with celiac disease will still not be able to tolerate sourdough, because it still contains gluten.
Yes. Not only do they contain healthy, fermented grains, but they are also made with healthy fat (olive oil) and spices. They are made with only simple and natural ingredients.
They contain fermented grains which have more vitamins and minerals, less phytic acid (an anti-nutrient), and a lower glycemic index compared to store-bought crackers.
Sourdough discard, olive oil (or butter), salt, and herbs or spices (optional).
Since it is fermented, it contains more nutrients and is easier to digest than unfermented grains.
There are many ways to use excess starter. Making crackers, scones, muffins, and quick breads, like sourdough banana bread, are a few of my favorites.
Find more delicious snacks:
- 10 Healthy Smoothie Recipes
- Sourdough Apple Muffins
- Sourdough Oatmeal Breakfast Cookies
- Easy Sourdough Banana Muffins With Discard
- Watermelon Popsicles Recipe
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you.
Sourdough Crackers
Equipment
- Measuring cup and spoons
Ingredients
- 1 cup sourdough starter discard
- 2.5 tbs olive oil or melted butter
- 1/2 tsp salt
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 350. Line baking sheet with parchment paper or silicon baking mat.
- In a bowl or right in a liquid measuring cup, add all of the ingredients.
- Stir well, making sure all the ingredients are incorporated well.
- Pour cracker batter onto baking sheet. Smooth out the batter making sure it goes to all of the edges and is mostly even.
- Place into the oven and bake for 40-50 minutes. You can either break them after they are done baking or if you want more even square pieces you can pull them out of the oven after about 15 minutes, cut into squares using a knife or a pizza cutter, and place back into the oven to finish cooking for 25-35 more minutes.
- Once they have started to turn golden, take them out of the oven and allow them to cool for 10 minutes.
Yummy and crunchy!
I like them. This is a great thing to do with discard. Zero brain damage. If you’re going to throw away your discard anyway, try these crackers. I don’t like store-bought crackers anymore. It’s different than store bought but nice on the belly and crunchy if made thin. Nice snack!
Wonderful! Glad you enjoyed them and how easy they are.
This is my favorite way to make discard crackers! I usually don’t bother with the seasoning, just discard, olive oil and salt. I do add nutritional yeast from time to time to a a bit of umami..
Also, I bake for 30 minutes, flip the giant cracker and leave to cool in the oven. This crisps up the “soft spots”.
I should try to flip them over to get them even more crispy. Thanks for sharing and so glad you enjoy the recipe.
Wonder if you could dehydrate them (like I do for dog cookies) to get the crispier dryer product… Thanks for recipe. Gonna try it today with my discard.
Ohh I don’t know, I’ve never tried it. Let me know how it goes.