The Best Sourdough Discard Crackers Recipe – No Waste, Big Flavour.

Last updated on February 5th, 2025 at 02:43 pm

These sourdough discard crackers are an easy, delicious way to use up extra sourdough starter while making something everyone will love. Crispy, tangy, and packed with flavour, they pair perfectly with cheese, dips, or even sweet spreads like peanut butter and jam. Plus, they’re highly customizable—you can add cheese, herbs, or spices to create your favourite flavour combination. If you’re looking for a wholesome snack that’s fun to make and reduces waste, this recipe is for you!

a handful of sourdough discard crackers

What is Sourdough Discard?

Sourdough discard is the by-product of maintaining a sourdough starter. When feeding your starter, you typically remove a portion of it to maintain balance and prevent it from growing too large—this removed portion is what’s known as discard.

Now, while you can absolutely reduce discard by working backwards and only feeding the exact amount you need (which is something I often do), from time to time, you’ll inevitably end up with extra. Instead of throwing it away, you can store your discard in the fridge and use it to make delicious recipes like these sourdough discard crackers.

close up shot of sourdough discard crackers

If you’re looking for more ways to use up sourdough discard, check out these other amazing recipes:

Storing discard in the fridge is a great way to reduce food waste and always have it on hand for recipes like these crackers. Plus, it’s fun to experiment with different recipes and discover new ways to use up that extra sourdough starter!

Why Make Sourdough Discard Crackers?

These sourdough discard crackers were a huge hit with my family! They’re crispy, delicious, and healthy enough that I feel great about packing them in my kids’ lunches or serving them as a snack. Not gonna lie—I ended up eating a lot of them myself because they’re just that good! 😄

There are so many reasons to love this recipe:

  • Reduce Waste: If you bake with sourdough, you know how quickly sourdough discard can pile up. Instead of tossing it, turning that discard into crunchy, flavorful crackers is a smart way to reduce waste.
  • Healthy, Homemade Snacks: Making your own crackers is a great way to reduce processed foods in your diet. You control exactly what goes into them—no preservatives, no artificial flavours—just wholesome ingredients.
  • Versatile and Customizable: You can easily switch up the flours or get creative with flavourings. Try adding cheese, fresh herbs, or spices to create endless flavour variations.
  • Fun to Make: There’s something satisfying about rolling out the dough and cutting it into little squares. Plus, homemade crackers always feel a little fancy when you serve them!

Whether you’re looking for a way to use up extra sourdough discard or just want to try making a snack from scratch, these crackers are an easy, delicious solution.

sourdough discard crackers in a bowl ready to be served

Ingredients for Sourdough Discard Crackers

WeightIngredientBakers %
58gAll-Purpose Flour50%
58gWhole Wheat Flour50%
240gSourdough Discard208%
17gSesame Seeds15%
24g + extra for brushingOlive Oil21%
3gSalt3%
To topFlakey Salt
ingredients for sourdough discard crackers

What are Baker’s Percentages?
This recipe uses baker’s percentages, which is a common method used by bakers to maintain consistency and scale recipes. It might sound complex at first, but once you understand the basics, it becomes second nature!
Want to learn more about how it works? Check out my detailed guide on Understanding Baker’s Percentages.

Equipment Needed

Step-by-Step Instructions for Making Sourdough Discard Crackers

Making these sourdough discard crackers is simple and fun! The process involves mixing a quick dough, rolling it out, cutting it into cracker shapes, and baking until golden and crispy. Follow the steps below to make your own batch of delicious, homemade crackers.

Step 1: Mix the Dough

In a medium bowl, combine the sourdough discard, olive oil, all-purpose flour, whole wheat flour, sesame seeds, and salt. Stir until all the ingredients are well incorporated. The dough should be soft but not sticky.

Tip: If the dough feels too sticky, add a little more flour (a tablespoon at a time) until it’s easier to handle.

Step 2: Roll Out the Dough

Divide the dough into two portions to make it easier to work with. On a lightly floured surface, roll out one portion into a 13×13-inch square, about 1/16 inch thick.

Pro Tip: The thinner you roll the dough, the crispier your crackers will be. If you prefer slightly thicker, more rustic crackers, don’t worry about making it paper-thin—just be consistent with the thickness.

rolling out sourdough discard cracker dough with a rolling pin

Step 3: Cut and Season the Crackers

Using a sharp knife or a pizza cutter, cut the rolled-out dough into 1 1/2-inch squares. Transfer the squares to a baking sheet lined with parchment paper, leaving a little space between each cracker.

Brush the tops of the crackers lightly with olive oil and sprinkle them with flaky sea salt. You can also add other toppings like herbs, spices, or grated cheese for more flavour.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the crackers for about 20 minutes, or until they’re golden brown around the edges.

Note: Baking time may vary depending on how thinly you rolled the dough. Keep an eye on them around the 18-minute mark to avoid over-baking.

Once baked, let the crackers cool completely on the baking sheet. They will crisp up further as they cool. Enjoy them on their own or serve with your favorite dips and spreads!

One of the best things about making your own crackers is how easy it is to customize them with different flavours. Whether you’re in the mood for something cheesy, herby, or spicy, these sourdough discard crackers are incredibly versatile. Here are a few of my favourite flavour variations:

sourdough dicard crackers out on a piece of parchment

Flavour Variations for Sourdough Discard Crackers

One of the best things about making your own crackers is how easy it is to customize them with different flavours. Whether you’re in the mood for something cheesy, herby, or spicy, these sourdough discard crackers are incredibly versatile. Here are a few of my favourite flavour variations:

  1. Cheese Sourdough Crackers – For cheesy crackers, mix 30g of finely grated cheese (such as Parmesan, cheddar, or Gruyère) directly into the dough before rolling it out. You can also sprinkle a bit more cheese on top before baking for extra cheesy goodness.
    Tip: Hard, aged cheeses like Parmesan give the best flavour without adding too much moisture to the dough.
  2. Herbed Sourdough Crackers -To make herbed crackers, add 1-2 teaspoons of finely chopped fresh herbs or 1 teaspoon of dried herbs (such as rosemary, thyme, or oregano) to the dough during mixing. For extra aroma, sprinkle some additional herbs on top after brushing with olive oil. Pro Tip: A sprinkle of garlic powder or onion powder pairs really well with herbed crackers.
  3. Spicy Crackers with Chili Flakes – For a little heat, add 1 teaspoon of red chilli flakes to the dough when mixing. You can also sprinkle a few extra chilli flakes on top after brushing with olive oil for a spicier kick.
    Variation Idea: If you prefer smoky heat, try using smoked paprika instead of chilli flakes.
  4. Cumin-Spiced Crackers – To create cumin-spiced crackers, add 1 to 1 ½ teaspoons of ground cumin to the dough while mixing. If you want to enhance the cumin flavour further, sprinkle a few whole cumin seeds on top after brushing with olive oil before baking.
    Flavour Tip: Cumin pairs beautifully with sesame seeds, so this variation works especially well with the base recipe that already includes sesame!
sourdough discard crackers baked on the tray with a purple towel beside

    Tips for Perfect Sourdough Discard Crackers

    Making sourdough discard crackers is simple, but a few key tips can take them from good to great. Here’s how to ensure your crackers turn out perfectly crispy and full of flavour every time:

    • Store in an Airtight Container – To keep your crackers fresh and crispy, store them in an airtight container at room temperature for up to 1 week. If they lose their crunch, you can re-crisp them in a low oven at 300°F (150°C) for a few minutes.
    • Roll the Dough Thinly and Evenly – The key to crisp crackers is rolling the dough thin—aim for about 1/16 inch thick. If the dough is too thick, the crackers may turn out chewy instead of crispy. Rolling evenly ensures they bake at the same rate, so you won’t end up with some burnt and others underdone.Pro Tip: If you’re having trouble rolling the dough evenly, try rolling it between two sheets of parchment paper.
    • Use Parchment Paper or a Silicone Baking Mat – Lining your baking sheet with parchment paper or a silicone mat prevents sticking and makes cleanup easier. It also helps distribute heat more evenly, which is crucial for uniform baking.
    • Don’t Overwork the Dough – Once the dough comes together, avoid over-kneading it. Overworking the dough can lead to tough crackers, and since these crackers don’t require a lot of gluten development, gentle handling is best.
    • Chill the Dough Before Rolling – Chilling the dough for 30 minutes to 3 hours makes it easier to roll out and handle. It also helps the dough firm up, resulting in cleaner cuts and a neater final product.
    • Customize the Flavours – Don’t be afraid to experiment with different flavours. Whether you want cheesy, herby, or spicy crackers, this base recipe is highly adaptable. See the Flavor Variations section for ideas!
    • Brush with Olive Oil for Extra Crispiness – Brushing the tops of the crackers with olive oil before baking helps them bake up golden and crispy. Plus, it adds a subtle richness and enhances any toppings you add, like flaky sea salt or herbs.
    • Keep an Eye on Baking Time – Since oven temperatures can vary, start checking your crackers around the 18-minute mark. You’re looking for a light golden colour around the edges. Overbaking can cause them to burn quickly, especially if they’re rolled thin.
    • Cool Completely Before Storing – Let the crackers cool completely on the baking sheet after baking. They’ll crisp up further as they cool. Storing them while they’re still warm can trap moisture and make them soft.
    sourdough discard crackers

    Serving Suggestions

    These homemade sourdough discard crackers are incredibly versatile and pair beautifully with a wide range of foods. Whether you’re serving them as part of a fancy charcuterie board or packing them in your kids’ lunchboxes, they’ll quickly become a favourite snack.

    Here are some of my favourite ways to enjoy them:

    • With Cheese: These crackers are a perfect match for any cheese platter—think sharp cheddar, creamy brie, or tangy goat cheese.
    • On a Charcuterie Board: Add them to a charcuterie board alongside cured meats, cheeses, olives, and pickles for an impressive spread.
    • With Dips:
      • Classic onion dip
      • Creamy hummus
      • Smoky baba ganoush
      • Flavourful red pepper dip
    • Sweet Spreads: They’re also delicious with sweet toppings like jam or peanut butter. One of my absolute favourites is with poached quince and cheese—its delicate, floral sweetness pairs perfectly with the crisp texture of these crackers. This is a huge hit with my kids—it’s a fun, crunchy snack they love!

    Whether you’re hosting a party or just looking for a wholesome snack, these sourdough discard crackers will be a crowd-pleaser.

    How to Store Sourdough Crackers

    To keep your sourdough discard crackers fresh and crispy, store them in an airtight container at room temperature. They’ll stay delicious for about 10-14 days, making them a great make-ahead snack for busy weeks.

    If you notice the crackers starting to lose their crispness, don’t worry—you can easily bring them back to life! Simply pop them in a 300°F (150°C) oven for 5-7 minutes to re-crisp them. Let them cool completely before enjoying or storing them again.

    Pro Tip: If you’re storing them for longer periods, add a small paper towel to the container to help absorb any excess moisture, which can keep the crackers from softening too quickly.

    sourdough discard crackers in a bowl ready to be served

    Can You Freeze Sourdough Crackers?

    Technically, yes—you can freeze sourdough crackers in a sealed, freezer-safe bag for up to 3 months. However, they’re so quick to make that I personally prefer baking them fresh when I need a batch.

    If you decide to freeze them, simply thaw the crackers at room temperature, and if they’ve softened during freezing, check out the storage tips above on how to re-crisp them in the oven.

    Common Questions about Sourdough Discard Crackers (FAQ)

    How thin should I roll the dough?
    Roll the dough to about 1/16 inch thick for perfectly crispy crackers. The thinner the dough, the crispier the crackers will be.

    2. Can I use only all-purpose flour?
    Yes, you can! Using a mix of all-purpose and whole wheat flour adds more flavour, but all-purpose flour works perfectly if that’s what you have on hand.

    3. How do I keep the crackers crispy?
    Store the crackers in an airtight container at room temperature. If they soften over time, you can re-crisp them in a 300°F (150°C) oven for a few minutes.

    4. Can I freeze the crackers?
    Yes, you can freeze the crackers for up to 3 months. See the Can You Freeze Sourdough Crackers? section for more details.

    sourdough discard crackers

    Final Thoughts on Sourdough Discard Crackers

    These sourdough discard crackers are a quick, delicious way to use up extra sourdough starter while making something wholesome and homemade. They’re versatile, kid-friendly, and perfect for serving with cheese, dips, or even sweet spreads like peanut butter and jam.

    If you’re looking for more creative ways to use sourdough discard, I’ve got you covered! Here are some of my favourite discard recipes:

    If you’re more of a visual learner and want to see sourdough techniques in action, be sure to check out my YouTube channel, where I share step-by-step videos and tips on baking with sourdough.

    If you try this recipe or any of the others, I’d love to hear how they turned out! Feel free to leave a comment below or tag me on social media—I always enjoy seeing your sourdough creations. Happy baking!

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    a handful of sourdough discard crackers

    The Best Sourdough Discard Crackers Recipe – No Waste, Big Flavour


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    • Author: MJD
    • Total Time: 1 hour 5 minutes
    • Yield: About 60-70

    Description

    These sourdough discard crackers are crispy, tangy, and the perfect way to use up extra sourdough starter. They’re quick to make, versatile, and pair well with cheese, charcuterie, dips, or even sweet spreads like peanut butter and jam. Plus, they can be customized with different flavours like cheese, herbs, or spices to suit your taste!


    Ingredients

    • All-Purpose Flour – 58g
    • Whole Wheat Flour – 58g
    • Sourdough Discard – 240g
    • Sesame Seeds – 17g
    • Olive Oil – 24g (plus extra for brushing)
    • Salt – 3g
    • Topping – Olive oil and flaky sea salt for brushing and sprinkling

    Instructions

    1. Mix the Dough: In a medium bowl, combine the sourdough discard, olive oil, all-purpose flour, whole wheat flour, sesame seeds, and salt. Stir until everything is well combined.
    2. Knead and Shape: Gently knead the dough to bring it together, but don’t overwork it. Divide the dough into two portions and shape each into a rectangular brick.
    3. Chill the Dough: Wrap the dough bricks in plastic wrap and chill them in the refrigerator for 30 minutes to 3 hours.
    4. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
    5. Roll Out the Dough: On a lightly floured surface, roll out each dough brick into a 13×13-inch square, about 1/16 inch thick.
    6. Cut the Crackers: Use a sharp knife or a pizza cutter to cut the dough into 1 1/2-inch squares. Transfer the squares to the prepared baking sheets.
    7. Brush and Season: Brush the tops of the crackers lightly with olive oil and sprinkle with flaky sea salt.
    8. Bake: Bake the crackers in the preheated oven for about 20 minutes, or until golden brown around the edges.
    9. Cool and Serve: Let the crackers cool completely on the baking sheets. They’ll crisp up further as they cool. Serve and enjoy!

    Notes

    • Storage: Store the crackers in an airtight container at room temperature for 10-14 days. If they start to soften, re-crisp them in a 300°F (150°C) oven for a few minutes.
    • Freezing: You can freeze the crackers in a sealed freezer-safe bag for up to 3 months. Thaw at room temperature and re-crisp in the oven if needed.
    • Customization: These crackers are highly versatile! Try adding grated cheese, fresh herbs, or spices like cumin or chilli flakes to the dough for different flavour variations. See the blog post for more flavour ideas.
    • Prep Time: 45 minutes
    • Cook Time: 20 minutes
    • Category: Snack, Appetizer
    • Method: Baking
    • Cuisine: American



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