I fell in love with these homemade sourdough crackers the first time I made them: three ingredients, five steps, and a crunchy snack that uses up your discard. These thin, tangy crackers bake quickly and come out golden and shatteringly crisp — perfect for afternoon nibbling, a last-minute cheese board, or turning leftover discard into something brilliant.
Why you’ll love this dish
This recipe turns something many bakers toss — sourdough discard — into an economical, zero-waste snack. It’s fast (ready in about 20 minutes), requires only pantry basics, and yields crisp crackers with a gentle sour tang that complements savory toppings. Make them when you need a quick party nibble, a kid-friendly after-school snack, or an accompaniment to soups and salads.
“So simple and addictive — I made these between sourdough feeds and served them at a party. They disappeared first.”
They’re also flexible: use butter for richness or olive oil for a dairy-free swap. If you bake often, this recipe is a smart way to reduce waste and add texture to your meal spread.
How this recipe comes together
This is a short-process cracker: mix, spread, bake, cool, and break. You’ll mix discard with melted butter and salt until uniform. The mixture is spread very thin on a lined sheet so it bakes into a crisp sheet. Bake until edges brown and the center is dry. Let it cool fully so it snaps cleanly. Expect about 15 minutes in a steady oven; keep an eye after the 10–12 minute mark to avoid burning.
Key Ingredients
- Sourdough discard — the base of flavor. Either fed or unfed discard works; thickness affects how it spreads.
- Melted butter — adds richness and helps browning. Substitute mild olive oil or melted coconut oil for a dairy-free version.
- Salt — kosher or fine sea salt mixed into the dough; flaky finishing salt (like Maldon) is optional for sprinkling after baking.
Notes: If your discard is very runny, add 1–2 teaspoons of flour or cornstarch to help the mixture hold and crisp. For a tighter, cheesy cracker, fold in 1/3 cup grated Parmesan before spreading.
Directions to follow
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, stir the sourdough discard, melted butter, and salt until uniformly combined. Keep the mixture slightly spreadable but not soupy.
- Spoon the mixture onto the prepared sheet. Use an offset spatula or the back of a spoon to spread it into a very thin, even layer — about 1/16 to 1/8 inch thick. Score lightly into pieces if you prefer neat rectangles.
- Bake on the middle rack for about 12–16 minutes. Watch closely after 10 minutes; the crackers are done when edges turn golden and the center looks dry and lightly browned. Rotate the pan once for even color if your oven has hot spots.
- Remove from the oven and let the sheet cool completely on a rack. Break into pieces along your score lines or crack by hand. Serve with dips or cheeses.
Best ways to enjoy it
These crackers play well with lots of accompaniments. Try:
- A simple cheese board: aged cheddar, goat cheese, or a smear of ricotta.
- Dips: hummus, tzatziki, olive tapenade, or smoked trout pâté.
- Toppings: smoked salmon, thinly sliced cucumber, or a spoonful of fig jam and ricotta for a sweet-savory bite.
For plating: stack small piles, scatter crackers around a bowl of dip, and finish with a sprinkle of flaky salt or chopped herbs for color.
How to store & freeze
Store cooled crackers in an airtight container at room temperature for up to 4–5 days. To keep them crisp, add a dry paper towel to absorb any humidity. Avoid refrigeration — it softens the crackers. To freeze, layer crackers between parchment in a freezer-safe bag and freeze up to 2 months. Re-crisp in a 300°F (150°C) oven for 5–7 minutes if they lose crunch.
Food safety tip: always cool completely before sealing to prevent steam trapping and sogginess. Discard if you see mold or off smells.
Pro chef tips
- Spread very thin: thinner = crisper. Use an offset spatula for a uniform sheet.
- Score before baking for cleaner breaks. Break along the lines once cooled.
- Use parchment or a silicone baking mat to prevent sticking and ensure even browning.
- If your discard is watery, add a small binder like a teaspoon of flour or cornstarch to improve texture.
- Rotate the pan halfway through baking to avoid uneven browning from hot spots.
Creative twists
- Seeded: press sesame, poppy, or everything-bagel seasoning into the surface before baking.
- Cheesy: fold grated Parmesan or Asiago into the mix for savory, crisp bites.
- Herbed: add 1–2 teaspoons dried herbs (rosemary, thyme) or finely chopped fresh herbs.
- Sweet version: mix in 1–2 teaspoons sugar and sprinkle cinnamon-sugar on top before baking for a sweet crisp.
- Vegan: swap melted butter for olive oil or vegan butter.
Your questions answered
Q: Can I use fed discard?
A: Yes — both fed and unfed discard work. Fed discard may be milder; unfed discard can be tangier. Adjust for moisture: fed discard can be wetter, so thin with a dusting of flour if necessary.
Q: My discard is too wet. What should I do?
A: Stir in a teaspoon at a time of all-purpose flour or cornstarch until you reach a spreadable but not runny consistency. This helps the crackers crisp without adding much flavor.
Q: Can I make these gluten-free?
A: The basic recipe uses only discard, so if your discard is made from gluten-free flour, it should work. If you need to add a binder because the discard is too wet, use a gluten-free flour blend or cornstarch.
Q: How long does it take from start to finish?
A: Plan for about 20–25 minutes total: 5–10 minutes to mix and spread, 12–16 minutes to bake, and cooling time (important) of at least 10 minutes before breaking.
Conclusion
If you want more inspiration and techniques for sourdough discard crackers, check out this detailed take on thin, crunchy crackers at Sourdough Discard Crackers – Thin, Crispy and Tangy!. For a trustworthy, tested approach from a baking authority, see the method at Sourdough Crackers Recipe | King Arthur Baking.
Homemade Sourdough Crackers
Ingredients
Cracker ingredients
- 1 cup sourdough discard Can use either fed or unfed discard.
- 2 tablespoons melted butter Can substitute mild olive oil or melted coconut oil for a dairy-free version.
- 1 teaspoon salt Kosher or fine sea salt; flaky finishing salt is optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, stir the sourdough discard, melted butter, and salt until uniformly combined.
- Spoon the mixture onto the prepared sheet and spread it into a very thin, even layer — about 1/16 to 1/8 inch thick.
- Score lightly into pieces if you prefer neat rectangles.
Baking
- Bake on the middle rack for about 12–16 minutes. Watch closely after 10 minutes; the crackers are done when edges turn golden and the center looks dry.
- Remove from the oven and let the sheet cool completely on a rack.
- Break into pieces along your score lines or crack by hand.
