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This recipe for sourdough discard crackers is the tastiest snack you will ever make. It’s made with only 3 ingredients, and its versatility and infinite flavor possibilities will have you making it time and time again.
Why settle for store-bought crackers when you can whip up these irresistibly crispy ones right at home? It makes me so mad when I open a bag of crackers from the store and it’s half-full as the price always continues to go up. That’s why I decided to make these instead! I’ve made these crackers countless times myself and always try a new flavor every time and have yet to be disappointed.
They’re perfect for parties, afternoon snacking, or an easy addition to soups and salads. And the best part is they’re ready in under an hour and keep fresh for up to a week. Anytime you have sourdough discard on hand, it’s the perfect excuse to bake up a batch! (And if your jar is overflowing, my sourdough discard cinnamon rolls are the sweet way to use up the rest.)
Plus if you are new to sourdough baking, this recipe is the perfect place to start. Unlike a loaf of small batch sourdough bread, it doesn’t require an insanely precise fermentation or shaping techniques. Just mix, spread, and bake! And now you won’t have to worry about any waste that will just sit there in your fridge!
Table of Contents
Key Ingredients
Here are the ingredients you will need to make these homemade crackers. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Sourdough Starter Discard: provides a tangy base flavor for the recipe. You can make your own using flour and water using my sourdough starter recipe here!
- Melted Butter: Contributes richness and flavor while helping the crackers crisp up beautifully.
- Salt: enhances the overall flavor and balances the tang.
Why homemade Vs. Store bought?
- Sustainability: Reduce food waste by using sourdough discard instead of throwing it away. It’s the same idea behind my sourdough discard biscuits and my fluffy sourdough discard pancakes.
- Cost-Effective: Store-bought crackers are often overpriced for the small quantity you get. Making your own ensures better value for money.
- Healthier: No preservatives, additives, or artificial flavorings. You control the quality of ingredients.
- Flavor Customization: With homemade crackers, you can experiment with endless flavor combinations that suit your taste buds.
How to Make Sourdough Discard Crackers
- Prep and add the butter. Preheat your oven and line a baking sheet with parchment paper or a silicone mat. Pour the melted butter over the sourdough discard.
- Stir it together. Stir the sourdough discard and melted butter until fully combined and smooth.
- Spread it thin. Pour the mixture onto the baking sheet and spread it into an even layer, about 1/8 inch thick. The thinner the layer, the crispier the crackers. Sprinkle with a pinch of salt and your favorite seasonings.
- Bake, then score. Bake for a few minutes so the dough dries out a bit. Pull it out and score lines into your desired cracker shapes or sizes, then return it to the oven and bake until golden brown.
- Cool and break. Let the crackers cool completely on the baking sheet. They get crispier as they cool. Then break them apart along the score lines.
Expert Tips
- Use an offset spatula to spread the raw mixture out so you can get it as thin as possible for extra crunchy crackers.
- Let the crackers cool completely to room temperature on the baking sheet before breaking them apart.
- Use a more expensive, high-quality butter brand to elevate the flavor of your sourdough crackers.
Serving Suggestions
These sourdough discard crackers are incredibly versatile. Try them with:
- Dips: Hummus (my bright pink beet hummus is a favorite with these), guacamole, spinach-artichoke dip, or tzatziki.
- Spreads: Cream cheese, pâté, or a smear of your favorite jam.
- Cheese Pairings: Brie, aged cheddar, gouda, or goat cheese.
- Salads: Crush the crackers for a crunchy topping.
- Soups: Use as a garnish for tomato soup, chowder, or French onion soup. They’re also so good crumbled over my butternut squash apple soup.
- Breakfast: Top with avocado slices, smoked salmon, or a poached egg for a quick morning snack.
Flavor Variations
Here are some exciting flavor ideas to elevate your sourdough discard crackers. Craving something sweet instead? The same discard goes into my fudgy sourdough discard chocolate cake and my chewy sourdough chocolate chip cookies.
| Flavor Theme: | Ingredients: |
| Herbaceous | Rosemary, thyme, sage, oregano, basil |
| Spicy | Smoked paprika, cayenne, chili flakes |
| Cheesy | Parmesan, cheddar, or gruyere |
| Savory Seeds | Sesame seeds, flaxseeds, poppy seeds, za’atar, fennel |
| Everything Bagel | Everything bagel seasoning mix |
| Sweet Cinnamon | Cinnamon sugar (sprinkle before baking) |
| Garlic & Onion | Garlic powder, onion powder |
Troubleshooting Tips
If you’re experiencing issues with your crackers, here’s how to fix them:
- Breaking Apart: Lightly score the dough midway through baking to avoid breaking crackers during cutting.
- Uneven Baking: Spread the mixture as evenly as possible to ensure even baking. Use an offset spatula for precision.
- Soggy Texture: Ensure the crackers are fully baked before removing them. They’ll crisp up more as they cool.
- Difficulty Spreading: If the dough feels too thick, add 1–2 teaspoons of water to thin it slightly.
Sourdough Discard Crackers FAQs
Of course! Butter gives a preferable flavor and richness, but you could realistically use any kind of oil or fat substitute. Olive oil or avocado oil are great vegan and dairy-free choices but the flavors won’t be the same!
Using a sharp knife or pizza cutter is the best way to cut the crackers. What you cut them with doesn’t matter as much as long as you score them between baking so they don’t crack or break their shape when they’re done.
Keep your crackers in an airtight container at room temperature for up to 7 days. Add a silica gel packet to maintain crispness if you’re going to store them for longer. To freeze, let the crackers cool completely, then freeze them in a zip-top bag for up to 1 month. They should stay pretty crispy, but if you want to re-crisp them a little more, bake at 350°F for 2 to 3 minutes.
More Sourdough Discard Recipes
If you baked these sourdough discard crackers, tell me which flavor you went with! Leave a ⭐ star rating and a comment below, and let me know if they made it to the dip bowl or got eaten straight off the pan. Happy baking!!
How to Make the Best Sourdough Discard Crackers with Just 3 Ingredients
Ingredients
- 1 cup sourdough discard
- 3 tablespoons melted butter
- salt for topping
- dried herbs such as rosemary or thyme (optional)
Instructions
- Preheat your oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside
- In a medium bowl, combine the sourdough discard, and melted butter,1 cup sourdough discard, 3 tablespoons melted butter
- Pour the mixture into the prepared baking pan. Spread it out into an even layer, about 1/8-inch thick. The thinner you spread it, the crispier the crackers will be. Sprinkle a little salt on top and your seasoning of choicesalt, dried herbs
- Bake the crackers in the preheated oven for 10 minutes, then pull them out from the oven and score them into whatever shape or pieces your live. Bake for another 20-45 minutes or until the crackers are golden brown. Cool completely before breaking into smaller pieces.
- Let the crackers cool completely on the baking sheet. They will continue to crisp up as they cool. Store in an airtight container at room temperature for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The biggest thing with these is spreading the discard really thin and evenly. I’ve found that 1/8-inch is about right, but even a little thinner gives you that really crisp, snappy texture. I also like scoring them after the first 10 minutes while the mixture has started to set but is still easy to cut.