Sourdough Discard Crackers: A Crispy Snack Made from Leftovers
Sourdough discard crackers are a fantastic way to turn what would otherwise be waste into a delicious, crispy snack. These homemade crackers are perfect for any time of day, whether you’re looking for a quick bite or a savory treat to enjoy with a drink.
If you’ve been baking sourdough bread for a while, you might have a stash of sourdough discard in your fridge. Instead of throwing it away, why not use it to make something tasty? While it’s possible to make these crackers with just discard and oil or butter, adding flour and a few extra ingredients can really elevate the texture and flavor.
These crispy crackers are one of my family’s favorite ways to use up sourdough discard. We often make a big batch and keep them on hand for easy snacking. They’re also great for sharing with guests or as a simple appetizer.
Ingredient Notes
Here are the basic ingredients you’ll need. For exact measurements, check out the printable recipe card at the bottom of the post.
- Sourdough discard – What’s left after feeding your starter.
- All-purpose flour
- Butter – Adds rich flavor, but olive oil can be used as an alternative.
- Parmesan cheese – Finely shredded.
- Seasonings – Sea salt, Italian seasoning, and herbes de Provence.
- Flaky salt – For topping.
How to Make Sourdough Discard Crackers
Start by mixing the ingredients in a stand mixer using a dough hook. Once combined, divide the dough into three sections, flatten each into small rectangles, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
After chilling, roll each section into a thin rectangle. Use a pizza cutter to cut the dough into squares. Sprinkle flaky salt over the top and use a fork to poke holes in each cracker. Bake for about 20 minutes, turning the tray halfway through. Let the crackers cool before serving.
Recipe Tips
- If using parchment paper instead of silicone mats, cut the parchment to fit the baking sheets beforehand. You may also want to lightly flour the parchment to prevent sticking.
- Unbaked cracker dough can be stored in the refrigerator for up to two days.
Storage
Once cooled, store the crackers in an airtight container at room temperature. They will stay fresh for up to two weeks. We keep ours in a large container on the counter, so they’re always ready for a quick snack.
Variations
You can easily customize the flavor by using different seasonings or spice blends. Rosemary, garlic, and other cheeses are also great additions. Instead of cutting the dough into rectangles, you can use cookie cutters to create fun shapes.
Sourdough Discard Crackers
These savory homemade crackers are thin, crispy, and perfect for snacking!
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 100 crackers
Calories: 13 kcal
Equipment: Stand mixer
Ingredients:
– 1 cup sourdough discard
– 1 cup all-purpose flour
– ½ teaspoon sea salt
– 2 teaspoons Italian seasoning
– 1 teaspoon herbs de Provence
– ½ cup grated parmesan cheese
– 4 tablespoons butter (softened)
– Flaky sea salt (for topping)
Instructions:
1. Add the sourdough discard, flour, seasonings, parmesan cheese, and butter to the bowl of a stand mixer.
2. Mix with a dough hook on medium speed until fully combined and the dough has formed.
3. Divide the dough into thirds and shape each section into a small rectangle.
4. Cover each dough rectangle with plastic wrap and chill for at least 30 minutes in the refrigerator.
5. Preheat oven to 350°F (175°C).
6. Roll one dough slab on a silicone baking mat until it is 1/16″ thick.
7. Use a pizza cutter to trim any ragged edges and create a large, even rectangle. Set aside scraps to re-roll later.
8. Cut the dough into 2-inch squares using a pizza cutter.
9. Pierce each cracker twice with a fork.
10. Top with flaky sea salt.
11. Transfer the silicone baking mat to a baking sheet and bake for 20–25 minutes, turning the tray halfway through cooking.
12. Repeat with the remaining dough slabs and scraps until all the dough is used.
Notes:
– This recipe can be made without a stand mixer by mixing the ingredients together in a bowl with a spatula, though a stand mixer makes the process much easier.
– Combine all the dough scraps from trimming the edges into a new rectangle and roll again for more crackers.
– If using parchment paper instead of silicone mats, precut the parchment to fit the baking sheets before rolling the cracker dough. You may also need to lightly flour the parchment to prevent the dough from sticking.
– Unbaked cracker dough can be stored in the refrigerator for up to 2 days.
Nutrition:
– Calories: 13 kcal
– Carbohydrates: 2 g
– Protein: 0.4 g
– Fat: 1 g
– Saturated Fat: 0.4 g
– Polyunsaturated Fat: 0.03 g
– Monounsaturated Fat: 0.2 g
– Trans Fat: 0.02 g
– Cholesterol: 2 mg
– Sodium: 24 mg
– Potassium: 3 mg
– Fiber: 0.1 g
– Sugar: 0.01 g
– Vitamin A: 19 IU
– Vitamin C: 0.01 mg
– Calcium: 6 mg
– Iron: 0.1 mg
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