Homemade Sourdough Crackers
Crispy, thin crackers made with sourdough discard that are perfect for snacking, cheese boards or as a side for soups and salads.
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.
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. Store cooled crackers in an airtight container for up to 4–5 days.