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A glass jar filled with small, square, seasoned crackers sits on a white lace tablecloth, with a few crackers scattered nearby. A plaid cloth and a glass lid are partially visible in the background.
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Sourdough Discard Crackers

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!
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Prep Time:5 minutes
Cook Time:20 minutes
Course: Snack
Cuisine: American
Keyword: crackers, sourdough, sourdough discard recipes
Servings: 100 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

  1. Preheat & Prepare: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. 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.
    A white bowl containing a ball of dough and a dough blender with a wooden handle, placed on a white marble surface.
  3. 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.
  4. 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.
  5. 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.
  6. 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.