Sourdough Discard Crackers Recipe for Beginners
Sourdough Discard Crackers are a crisp, tangy, and addictive way to use up leftover sourdough starter. Made with just flour, olive oil, discard, and seasonings, they’re easy for beginners and endlessly customizable with herbs, seeds, or cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 50 small crackers
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American, Sourdough
- Diet: Vegan
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
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Whisk flour, cornstarch, salt, and herbs in a bowl. Stir in sourdough discard and olive oil until dough forms.
- Knead briefly until smooth, then divide dough in half.
- Roll dough portions out on parchment to 1/16 inch thick.
- Score into cracker shapes with a knife or pizza cutter (do not separate).
- Transfer parchment to baking sheet and sprinkle with flaky salt or seeds.
- Bake 25–30 minutes, rotating tray halfway, until golden and crisp.
- Cool completely, then snap into crackers and serve.
Notes
- Add parmesan to the dough for a cheesy version.
- Mix in chili flakes or cayenne for a spicy kick.
- Top with sesame, poppy, or flaxseeds before baking.
- Sprinkle with everything bagel seasoning for extra flavor.
- Swap half the flour with whole wheat flour for nuttiness.
Nutrition
- Serving Size: 10 crackers
- Calories: 120
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
