Sourdough isn’t just for bread or pizza. Enjoy its tangy flavor in this crunchy, crispy Sourdough Discard Crackers Recipe. These thin crackers use just four simple ingredients and a few easy steps to produce a delightful snap. They’re perfect for snacking, topping dishes, and filling appetizer boards.
Sourdough is one of my favorite breads: tangy, tender, slightly chewy, and—thanks to long fermentation—often easier to digest and more nutritious. When I bake sourdough at home, caring for and feeding the starter is part of the routine. That process creates discard, which can pile up. Rather than waste it, I like turning discard into tasty recipes, and these crackers are one of my favorites.
This sourdough discard cracker recipe is quick, easy, and nutritious. It takes less than 15 minutes to mix and roll out; the refrigerator and oven do the rest. Using whole spelt or whole wheat flour boosts fiber and plant protein, while the discard gives the crackers a tangy, almost cheesy flavor. A light brush of oil and a sprinkle of flaky salt before baking yields crisp, crunchy crackers that disappear fast.
Table of Contents
- Baking with Discard
- Ingredients
- Recipe Variations
- How to Make Sourdough Discard Crackers
- Jenné’s Recipe Pro-Tips
- Serving Suggestions
- More Healthy Snack Recipes
- Sourdough Discard Crackers Recipe
Baking with Discard
For best results, remove the discard before feeding your starter. This recipe needs one cup of unfed discard. Store it in a covered jar in the refrigerator and make crackers once you have enough. The discard contributes a tangy, almost cheesy note—my family says they taste like vegan Cheez-Its.
Ingredients
Sourdough Discard: Use 1 cup of unfed starter, cold or room temperature.
Whole Grain Flour: 1 cup whole spelt or whole wheat for extra fiber and protein; all-purpose works too.
Salt: Fine sea or Himalayan salt for the dough, and flaky or coarse salt for topping.
Extra Virgin Olive Oil: 1/4 cup for richness and crunch; substitute melted vegan butter for a buttery version.
Recipe Variations
Customize these crackers with any of the following:
Seeds: Add up to 1/4 cup pumpkin, sunflower, flax, or sesame seeds (chop pumpkin or sunflower seeds first).
Shapes: Use a round cutter, diamond cuts, or long strips for a different presentation.
Herbs: Add 1–2 tablespoons dried rosemary, thyme, basil, or oregano for herb crackers.
Butter: Swap 1/4 cup melted vegan butter for olive oil for a richer flavor.
Everything Bagel: Sprinkle everything bagel seasoning instead of flaky salt.
Nutritional Yeast: Stir in 1–2 tablespoons for extra cheesy flavor. Add 1–2 teaspoons Italian seasoning and a pinch of rubbed sage for an herb-and-cheese twist.
How to Make Sourdough Discard Crackers
- Combine: In a large bowl, mix 1 cup sourdough discard, 1 cup whole spelt or whole wheat flour (plus extra for dusting), 1/2 tsp sea salt, and 1/4 cup extra virgin olive oil.
- Stir: Stir with a wooden or plastic spoon until the dough comes together.
- Chill: Divide the dough in half. Flatten each half into a roughly 1-inch disk, wrap in plastic, and refrigerate at least 30 minutes or up to 3 days.
- Prepare: Preheat the oven to 350°F (175°C). Lay a sheet of parchment on the counter and dust with flour.
- Roll Out: Remove one dough disk and place on the floured parchment. Dust a rolling pin and roll the dough to about 1/16-inch thickness.
- Oil and Cut: Lightly brush the dough with oil, then cut into a grid with a pizza cutter or sharp knife. If you forget to oil first, you can brush after cutting—it’s not ideal but it works.
- Score: Use a fork to poke holes in each cracker to prevent bubbling.
- Bake: Transfer the parchment sheet to a baking tray, sprinkle with flaky salt, and bake 20–25 minutes until golden and crisp.
- Cool: Move crackers to wire racks and cool to room temperature, about 30 minutes. They will crisp further as they cool.
Jenné’s Recipe Pro-Tips
- Chill the dough: Chilling enhances flavor, prevents spreading, and makes rolling easier.
- Score the crackers: Scoring releases moisture so crackers bake flat instead of bubbling.
- Watch the oven: Ovens vary—check periodically after 20 minutes and remove when center crackers are golden and crisp.
- They crisp as they cool: Don’t overbake; crackers firm up while cooling.
- Storage: Once fully cooled, store crackers in an airtight container at room temperature for up to one week.
Serving Suggestions
Eat them plain by the handful or use crushed crackers to add crunch to soups, salads, and chilis. They pair particularly well with smooth bisques, vegan Caesar salads, lentil soups, and hearty chili.
More Healthy Snack Recipes
- Roasted Chickpeas
- Tamari Almonds
- Sweet Potato Hummus
- Beet Black Bean Dip
Sourdough Discard Crackers
Ingredients
- 1 cup (227g) sourdough starter discard, unfed
- 1 cup (113g) whole spelt flour or whole wheat flour, plus more for dusting
- 1/2 tsp sea salt or Himalayan salt
- 1/4 cup (59mL) extra virgin olive oil, plus more for brushing
- Flaky or coarse salt for topping
Instructions
- Add the sourdough starter, flour, salt, and oil to a large mixing bowl.
- Stir until well combined.
- Halve the dough, flatten each half into a 1-inch disk, wrap in plastic, and chill at least 30 minutes or up to 3 days.
- Preheat oven to 350°F. Place parchment on the counter and dust with flour.
- Roll one dough disk to about 1/16-inch thickness on the parchment.
- Brush lightly with oil, cut into a grid, and poke holes in each cracker with a fork.
- Transfer parchment to a baking sheet, sprinkle with flaky salt, and bake 20–25 minutes until golden and crispy.
- Cool on wire racks to room temperature (about 30 minutes) before storing in an airtight container for up to one week.
Notes
- Chill the dough: Develops flavor and prevents spreading.
- Score the crackers: Prevents bubbling by allowing moisture to escape.
- Monitor baking: Remove when center crackers are golden; they crisp further as they cool.
- Storage: Store cooled crackers in an airtight container at room temperature for up to one week.