Sourdough Discard Crackers

Crispy sourdough discard crackers are so ridiculously easy and seriously delicious. Mix up some sourdough discard with spices, salt, and olive oil to make the most addicting and healthy crackers.

When I first had the idea about trying to create crackers I just kept thinking about how it would probably be really hard and then my family would just demolish them in 3 seconds flat making me question my sanity to try so hard to make something that would last seconds.

But then I kept thinking, hmmm “what would happen if I just baked sourdough starter really thinly…” 

Honestly, the most magical thing happened. It created the best cracker recipe. Super yummy and healthy.

Still may be inhaled in 3 seconds, but at least it took minimal effort.

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 flaky crackers.

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Recipe Highlights:

Super easy: Just mix together, pour, and bake. No need to roll them out, or knead dough.

Naturally long fermented: This is really a grab and go type of recipe. You don’t need to add all purpose flour, ferment it overnight, etc. 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. Way better than store-bought.

Easy snack or appetizer: Sourdough starter crackers are the perfect thing to serve with a charcuterie board.

Tips For Making This Recipe:

• You can use olive oil or melted butter. I usually use olive oil because it is easier than having to melt some butter.
• Use parchment paper or a silicon baking mat for easy removal.
• Switch up the seasonings if you like. Add a bit of garlic powder or even some everything bagel seasoning would be yum!
• If you are totally new to sourdough, check out 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: Could also use active starter, but it wont have that deep sourdough flavor. Great way to use up leftover starter.

Olive oil: Could also use melted butter. I like to use olive oil because I’m lazy and it is easier.

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 well.

Pour cracker batter onto a baking sheet. 

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, etc.

Place into the oven and bake for 40-50 minutes. Depending on how thin you spread your crackers will depend on 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 into squares using a knife or a pizza cutter (aka pizza wheel), and place back into the oven to finish cooking for 25-35 more 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, of your favorite dip.

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:

Why is sourdough the healthier choice?

Regular wheat contains phytic acid, which is an anti-nutrient that binds to nutrients and inhibits the absorption of them. 

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.

Are sourdough crackers healthy?

Yes. Not only do they contain healthy fermented grains, but they are also made with healthy fat (olive oil) and spices. Simple and natural ingredients.

What is the benefit of sourdough crackers?

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.

What are sourdough crackers made of?

Sourdough discard, olive oil (or butter), salt, and herbs (optional)

Does sourdough discard have health benefits?

Since it is fermented, it contains more nutrients and is easier to digest than unfermented grains.

How do you use sourdough discard?

There are many ways to use excess starter. Making crackers, scones, muffins, and quick breads like sourdough banana bread are a few of my favorite.

Find more delicious snacks:

• 10 Healthy Smoothie Recipes
• Gluten Free Apple Muffins
• Watermelon Popsicles
• Brownie Batter Hummus
• Homemade Frozen Yogurt

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.