These sourdough discard crackers are crisp, buttery, and the perfect way to use up leftover starter. Easy to make and endlessly customizable, they’re a delicious homemade alternative to store-bought snacks!
A Personal Note
As we work toward cutting out processed and prepackaged foods from our diet, I’ve found that school snacks have been one of the trickiest things to replace. Oliver’s snacks are fairly healthy, but there were a few I knew I needed to swap out. Since vegetable crackers are one of his favorites, I had to come up with a tasty alternative to get his approval.
These crackers have officially earned a thumbs-up from the kids!
Why You’ll Love This Recipe
- Uses Up Sourdough Discard: A great way to reduce waste and make something delicious with leftover starter.
- Crispy & Flavorful: Thin, crunchy, and perfect for snacking, dipping, or pairing with cheese.
- Easy to Customize: Add your favorite seasonings, from everything bagel seasoning to herbs or cheese.
- Simple & Minimal Ingredients: Made with pantry staples—no fancy ingredients required.
- Make-Ahead Friendly: Stays crispy for days, making it a great snack to prep in advance.
- Budget-Friendly: Homemade crackers cost less than store-bought versions and taste even better.
Recipe Tips
Roll Thin: The thinner the dough, the crispier the crackers. Aim for about 1/8 inch thick.
Use Parchment Paper: Rolling the dough between two sheets of parchment prevents sticking and makes transferring easier.
Even Scoring: Score the dough with a pizza cutter before baking to make it easier to break into uniform pieces.
Customize the Flavor: Try garlic powder, dried herbs, black pepper, or grated cheese for extra flavor.
Watch for Browning: Crackers on the edges may brown faster—remove them early if needed and continue baking the rest.
Storage: Keep in an airtight container at room temperature for up to a week. Refresh in the oven if they soften.
Equipment
- Mixing bowl: To combine the ingredients and form the dough.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: To mix the dough.
- Rolling pin: To roll the dough thin for crisp crackers.
- Parchment paper: To prevent sticking and ensure even baking.
- Baking sheet: To bake the crackers evenly.
- Pizza cutter, pasta cutter or knife: To score the dough before baking.
- Pastry brush (optional): To brush water on the dough for better seasoning adherence.
Ingredients
- Sourdough starter: stirred and unfed
- Flour: all-purpose flour
- Butter: unsalted butter, melted
- Fine sea salt
- Water: as needed
- Seasonings to taste: flaky sea salt, vegetable seasoning, everything bagel seasoning, sesame seeds, etc.
How to Make Flakey Sourdough Discard Crackers
Preheat & Prepare: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Mix the Dough: In a bowl, combine the sourdough starter, all-purpose flour, melted butter, and fine sea salt. Mix until a stiff dough forms, adding water 1 tablespoon at a time if needed to bring the dough together.
Roll Out: Transfer the dough to a lightly floured surface and roll it out as thin as possible (about 1/8 inch thick). Move the dough onto the prepared baking sheet.
Add Seasonings & Score: Lightly brush the surface with water, then sprinkle your desired seasonings. Use a knife or pizza cutter to score the dough into squares or rectangles.
Bake Until Crisp: Bake for 25–30 minutes or until golden brown and crisp. If the edges brown faster, remove them and continue baking the center pieces.
Cool & Store: Let the crackers cool completely before breaking them apart. Store in an airtight container for up to a week.
More Snack Recipes
Sourdough Discard Crackers
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Rolling Pin
- Parchment Paper
- baking sheet
- Pizza cutter or knife
- Pastry brush (optional)
Ingredients
- 1 cup stirred and unfed sourdough starter
- 1 cup all-purpose flour
- 3 Tbsp unsalted butter melted
- 1/4 tsp fine sea salt
- 2 –4 Tbsp water as needed
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a bowl, combine the sourdough starter, all-purpose flour, melted butter, and fine sea salt. Mix until a stiff dough forms, adding water 1 tablespoon at a time if needed to bring the dough together.
- Roll Out: Transfer the dough to a lightly floured surface and roll it out as thin as possible (about 1/8 inch thick). Move the dough onto the prepared baking sheet.
- Add Seasonings & Score: Lightly brush the surface with water, then sprinkle your desired seasonings. Use a knife or pizza cutter to score the dough into squares or rectangles.
- Bake Until Crisp: Bake for 25–30 minutes or until golden brown and crisp. If the edges brown faster, remove them and continue baking the center pieces.
- Cool & Store: Let the crackers cool completely before breaking them apart. Store in an airtight container for up to a week.
Notes
- Roll Thin: The thinner the dough, the crispier the crackers. Aim for about 1/8 inch thick.
- Use Parchment Paper: Rolling the dough between two sheets of parchment prevents sticking and makes transferring easier.
- Even Scoring: Score the dough with a pizza cutter before baking to make it easier to break into uniform pieces.
- Customize the Flavor: Try garlic powder, dried herbs, black pepper, or grated cheese for extra flavor.
- Watch for Browning: Crackers on the edges may brown faster—remove them early if needed and continue baking the rest.
- Storage: Keep in an airtight container at room temperature for up to a week. Refresh in the oven if they soften.
