Name: Sourdough Discard Crackers Recipe for Beginners
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup 100% hydration sourdough discard (room temp or cold); 1 cup all-purpose flour; 2 tablespoons cornstarch (optional, for extra tenderness); 3 tablespoons olive oil; 1/2 teaspoon salt; Optional: 1–2 teaspoons dried herbs (rosemary, thyme, oregano, or Herbs de Provence); Optional toppings: flaky salt, sesame seeds, cracked pepper, or parmesan

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This Sourdough Discard Crackers recipe is one of the easiest—and tastiest—ways I use up extra starter from my sourdough baking routine. With a simple mix of olive oil, flour, discard, and seasonings, I turn leftovers into crisp, golden crackers perfect for snacking, scooping dips, or pairing with cheese. These crackers have a delicate crunch and tangy flavor that make them seriously addictive.

Why You’ll Love This Recipe

I love how practical and delicious this recipe is. Instead of tossing out my sourdough discard, I turn it into something gourmet with very little effort. These crackers are customizable with herbs, sturdy enough to dip, and elegant enough for a snack board. Plus, the recipe is naturally vegan, super affordable, and perfect for beginner bakers who want to make the most out of their starter. Sourdough Discard Crackers Recipe for Beginners

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup 100% hydration sourdough discard (room temp or cold)
1 cup all-purpose flour
2 tablespoons cornstarch (optional, for extra tenderness)
3 tablespoons olive oil
1/2 teaspoon salt
Optional: 1–2 teaspoons dried herbs (like rosemary, thyme, oregano, or Herbs de Provence)
Optional toppings: flaky salt, sesame seeds, cracked pepper, or parmesan

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, cornstarch (if using), salt, and herbs. Then I stir in the sourdough discard and olive oil until the dough comes together.
I knead briefly until smooth, then divide the dough in half to make it easier to roll.
I roll each portion of dough out on parchment paper until it’s about 1/16 inch thick—super thin for maximum crispness.
Using a knife or pizza cutter, I score the dough into cracker shapes (squares or rectangles). I don’t separate them yet; they’ll break cleanly after baking.
I transfer the parchment to the baking sheet and sprinkle with flaky salt or seeds if I want a garnish.
I bake for 25–30 minutes or until the crackers are golden and crisp. I rotate the tray halfway through for even baking.
Once cool, I snap them apart and enjoy!

Servings and timing

This recipe yields about 50 small crackers, depending on thickness and shape.

Prep time: 20 minutes
Bake time: 30 minutes
Total time: 50 minutes

Variations

Cheesy version: I add 2 tablespoons of finely grated parmesan to the dough.
Spicy crackers: I mix in a pinch of chili flakes or cayenne for heat.
Seed-topped: Before baking, I sprinkle sesame seeds, poppy seeds, or flaxseeds on top.
Everything-style: I top with an “everything bagel” spice mix for a savory twist.
Whole wheat: I replace half the flour with whole wheat flour for a nuttier flavor.

storage/reheating

I store the cooled crackers in an airtight container at room temperature for up to 1 week. If they lose crispness, I re-crisp them in the oven at 300°F (150°C) for 5–7 minutes. They also freeze well—just be sure to thaw uncovered to avoid sogginess.

FAQs

Do I need to feed my discard first?

No. I use unfed sourdough discard straight from the fridge. It adds tang and structure without needing to be active.

Can I make these gluten-free?

Yes, I can use a gluten-free all-purpose blend, though the texture may be slightly different. Adding 1/2 teaspoon xanthan gum can help with structure.

Can I roll the dough thicker?

I can, but thicker dough may need a longer bake time and will yield more cracker-like biscuits than crispy crackers.

Can I double this recipe?

Absolutely. I just divide the dough into more batches to make rolling easier and bake in multiple trays if needed.

What’s the purpose of the cornstarch?

Cornstarch lightens the dough and gives the crackers a more tender, crisp finish. I love using it, but it’s optional if I want a slightly sturdier texture.

Conclusion

These Sourdough Discard Crackers are proof that nothing in my kitchen has to go to waste. With just a few pantry staples and a little sourdough starter, I get a batch of golden, crunchy crackers that taste far better than anything store-bought. Once I started making these, I found myself baking sourdough just for the discard.