Sourdough Discard Crackers Recipe for Beginners

If you’ve been baking sourdough at home, you already know the bittersweet struggle of dealing with leftover sourdough discard. But instead of tossing it, transform that extra starter into crisp, delicious Sourdough Discard Crackers. These homemade crackers are incredibly easy to make, wonderfully flavorful, and perfect for pairing with cheeses, dips, soups, or enjoying straight off the pan. With just a handful of pantry staples—olive oil, flour, herbs, and your discard—you’ll create a snack worthy of any artisan bakery. This beginner-friendly recipe is vegan, vegetarian, and endlessly customizable.

Why You’ll Love This Recipe

• Zero waste: The perfect way to use up sourdough discard.
• Crispy & flavorful: Thin, golden, and perfectly seasoned crackers every time.
• Beginner-friendly: Simple ingredients, easy steps, no special technique required.
• Customizable: Change the herbs and spices for endless flavor variations.
• Pairs with everything: Ideal for cheese boards, dips, or snacking.

Ingredients

• 1 cup (135 g) unbleached all-purpose flour – Provides structure and crispness.
• 2 tsp cornstarch – Helps achieve a tender, snappy texture.
• 1/2 tsp fine sea salt – Enhances flavor (plus extra for finishing).
• 1½–2 tbsp Herbs de Provence – Adds aromatic, savory flavor.
• 3 tbsp + 2 tsp (45 g) extra virgin olive oil – Softens the dough and helps browning.
• 3/4 cup (240 g) sourdough discard, 100% hydration – The star ingredient, providing tang and depth.
• Extra olive oil – For brushing the dough.

How to Make Sourdough Discard Crackers

1. Prepare Equipment & Oven

• Line two large sheet pans with parchment paper.
• Arrange an oven rack in the center (or one in center + one in lower third for two pans).
• Preheat oven to 325°F (163°C).

2. Mix the Dry Ingredients

• In a mixing bowl, whisk together flour, cornstarch, sea salt, and Herbs de Provence.
• Drizzle in the olive oil and mix with a spatula, pressing to combine.
• The mixture should look crumbly — stop when it holds together when squeezed.

3. Add the Sourdough Discard

• Pour in the sourdough discard.
• Mix with a spatula, then gently knead by hand until a soft, tacky dough forms.
• Divide into two equal balls; cover one with a damp towel while working with the other.
  Tip: No chilling required—roll immediately.

4. Roll Out the Dough

• Place one dough ball on parchment paper.
• Roll into a thin rough rectangle about 1/16 inch (1.5 mm) thick.
• Dust lightly with flour if sticking occurs.
• Let the dough rest for 1 minute, then roll again to ensure even thinness.

5. Cut the Crackers

• Using a pizza cutter and ruler, cut dough into 1¼-inch (3.18 cm) squares.
• Dock each square with a fork or chopstick tip.
• Brush lightly with olive oil and sprinkle sea salt on top.

6. Bake

• Slide parchment and dough onto a sheet pan.
• Bake 28–32 minutes until edges are lightly browned and most crackers are golden.
• Crackers will puff slightly and crisp as they cool.
• Cool completely on the sheet pan.
• Repeat with the second dough ball.
  Tip: If baking two pans at once, rotate them halfway for even browning.

7. Store

• Keep in an airtight container at room temperature for up to 4 days.

Tips for Success

• Roll thinly: Thicker dough = softer crackers; thin dough = crisp, snappy texture.
• Weigh ingredients: For consistent results, especially the flour and discard.
• Use parchment paper to prevent sticking and help with easy transfer.
• Season to taste: Herbs de Provence is delicious, but adjust based on preference.
• Let them cool fully: They crisp up significantly during cooling.

Equipment Needed

• 2 sheet pans
• Parchment paper
• Rolling pin
• Mixing bowl
• Silicone spatula
• Pizza cutter or pastry wheel
• Ruler (optional but helpful)
• Pastry brush

Recipe Variations

• Simple Sea Salt: Omit herbs and use only oil, salt, and discard.
• Rosemary & Black Pepper: Add 1–2 tbsp chopped fresh rosemary + 1/8 tsp pepper.
• Garlic Crackers: Add 1/4 tsp garlic granules to the dry mix.
• Everything Bagel: Brush dough with oil, sprinkle everything seasoning before baking.
• Sesame Crackers: Add sesame seeds on top + garlic granules in dough.

Serving Suggestions

• Serve with cheese boards or charcuterie.
• Enjoy with hummus, salsa, dips, or spreads.
• Pair with soups for added crunch.
• Pack as a quick on-the-go snack.

FAQs

Can I use sourdough discard straight from the fridge?
Yes—cold or room-temp discard works.

Why is my dough sticky?
Sourdough discard hydration varies; add 1–2 tsp extra flour if needed.

Can I make the dough ahead?
Yes, refrigerate up to 24 hours. Bring to room temp before rolling.

Can I freeze the crackers?
They freeze well for 1–2 months in an airtight container.

My crackers are soft—why?
They may be too thick or underbaked. Return to oven for 3–5 minutes to re-crisp.

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Conclusion

These Sourdough Discard Crackers are a delicious, resourceful way to use leftover starter while creating an addictively crispy snack. With endless flavor options and a straightforward process, they’re perfect for beginners and seasoned bakers alike. Pair them with your favorite dips and cheeses, pack them for lunches, or snack on them all week. Once you try homemade crackers, you’ll never want store-bought again!