What are sourdough discard crackers made of?

Sourdough discard crackers are made using leftover sourdough starter that hasn’t been fed. The base usually includes sourdough discard, flour, olive oil, salt, and optional seasonings or add-ins like herbs, seeds, or cheese. They’re baked until crispy and make a delicious, waste-free snack.

Can I use discard straight from the fridge?

Yes, you absolutely can! Sourdough discard straight from the fridge is perfect for making crackers. In fact, slightly cold discard makes mixing the dough easier and helps maintain the dough’s structure. Just give it a quick stir before using if it has separated.

How do I make them extra crispy?

To get the crispiest crackers , roll the dough as thin as possible—about 1/16 inch or thinner. Make sure to bake them until the edges are golden brown, and allow them to cool completely on a wire rack. You can also pop them back in a 300°F oven for 5–7 minutes if they soften over time.

Are sourdough crackers healthy?

Yes, they can be a healthy snack depending on the ingredients. They’re typically lower in sugar than packaged snacks and may offer more digestible nutrients due to fermentation. Using whole grain flours and seeds can boost fiber and minerals like iron and magnesium.

Can I freeze sourdough discard crackers?

While baked crackers aren’t ideal for freezing (they may lose crispness), you can freeze the unbaked dough. Just wrap it tightly in plastic wrap or place it in an airtight container. It’ll keep for up to 2 months. Thaw in the fridge overnight before rolling and baking.

What flour is best for sourdough discard crackers?

All-purpose flour is the most common, but you can also use whole wheat, spelt, or rye flour for added flavor and texture. Just note that whole grain flours absorb more liquid, so adjust your water amounts accordingly. Mixing flours can also create a balanced flavor.

Sourdough Discard Crackers – The Best 5-Minute Recipe to Stop Food Waste

Description

These sourdough discard crackers are a crispy, tangy, and eco-friendly snack made with leftover sourdough starter. Simple to prepare and endlessly customizable with herbs, cheese, or spices, they’re the perfect way to reduce kitchen waste and create a delicious homemade treat.

Ingredients

Scale

1 cup sourdough discard (100% hydration)
1 cup all-purpose flour
2 tablespoons olive oil
½ teaspoon salt
1–2 tablespoons water (as needed)
Optional add-ins:
- Grated cheese (e.g. parmesan or cheddar)
- Seeds (flax, sesame, poppy)
- Herbs (rosemary, thyme, oregano)
- Spices (paprika, garlic powder, chili flakes)

Instructions

Mix Dough: Combine discard, flour, salt, and olive oil. Mix until a shaggy dough forms. Add water a little at a time if needed.
Rest Dough: Let dough rest for 20 minutes, covered, at room temperature.
Roll Thin: Roll out the dough on a floured surface or between two sheets of parchment paper until very thin (1/16 inch).
Cut & Prep: Cut into squares or rectangles using a pizza cutter. Transfer to a parchment-lined baking sheet. Poke each cracker with a fork.
Bake: Preheat oven to 350°F (175°C) and bake for 18–22 minutes until golden and crisp.
Cool & Store: Let cool completely. Store in an airtight container for up to 2 weeks.

Notes

For extra flavor, brush with olive oil and sprinkle with coarse salt or cheese before baking.
To re-crisp crackers, place in a 300°F oven for 5–7 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baked
Cuisine: American, Rustic

Nutrition

Serving Size: 6-4
Calories: easy
Fat: 5g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 140mg

Keywords: Sourdough starter, herbs de provence, butter, top, sea salt,Unfed sourdough starter, everything bagel seasoning, rye