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Crispy, thin and tangy, these Sourdough Crackers are the real deal – delicious sourdough discard crackers that will leave you never throwing away your sourdough discard! Addictive and oh so crunchy, this easy sourdough cracker recipe requires no rolling (or rolling pin!) and comes together in no time.
Packed with sourdough flavor, these sourdough crackers are crispy AND tangy and the best part is there are made with just a few simple ingredients. You’re going to love adding these crackers to a cheese board or just munching on them throughout the day for a quick snack. They are sure to become a favorite in your kitchen!
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Why You’ll Love Sourdough Crackers
- Tangy and Flavorful – These crackers are tangy like my favorite Sourdough Cheddar Biscuits, and the discard really shines in the flavor department.
- Crispy and Crunchy – You’ll love the crisp crunch that these crackers have, just like the crispy edges of my Sourdough Focaccia Bread.
- Simple Ingredients – Sourdough discard makes up the bulk of the ingredients in these super simple crackers. Adding some parmesan or asiago cheese, dried herbs or any favorite mix-ins make them just as easy and tasty as my Sourdough Discard Butter Crackers.
- Easy No-Roll Recipe – Just like my Easy Sourdough Bread there are just a few simple steps to make these simple and delicious discard crackers.
Tip: Keep a jar in your refrigerator to store discarded starter. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes, like these discard crackers, where it adds moisture and great flavor.
Important Ingredients
- Sourdough Discard – I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter (less sour) or discard that’s been in your refrigerator for a week or longer (more sour).
- Seasoning – I like to use everything bagel seasoning, but you can experiment with your favorite flavors. Any spices or seasonings (garlic powder would be yummy!) work.
See the recipe card for full information on ingredients and quantities
Substitutions
- Unsalted Butter: Use salted butter or a non-dairy alternative – olive oil or avocado oil would also work well.
- Cheese: Use a hard, flavorful cheese for best results – my favorite is parmesan or asiago. You could also leave the cheese out completely for a dairy-free option.
- Seasonings: There are many options! I have tried and enjoyed everything bagel seasoning, oregano, rosemary, thyme, sesame seeds, flaky sea salt, etc…
- Flour: I like the addition of a little bit of all-purpose flour in these crackers, but you can make them without! Just leave the flour out and mix up the rest of the ingredients. You can also substitute freshly milled or whole wheat flour.
Sourdough baking is adaptable, fun and delicious! If you’re interested in baking sourdough bread and aren’t sure where to start, use my free guide to make a sourdough starter from scratch, or start with my Beginner Sourdough Bread recipe. You’ll be baking delicious sourdough in no time and using all your discard in incredible recipes like these sourdough crackers!
How to Make Sourdough Crackers
Mix and Spread the Batter
Step 1: Combine all the ingredients in a mixing bowl using a dough whisk or a kitchen spoon.
Step 2: Stir until ingredients are fully incorporated and well combined. It will be sticky.
Step 3: Spread the mixture on a piece of parchment paper using an offset spatula. The key is to make the batter very thin and even.
Step 4: Transfer the crackers to a baking sheet pan and sprinkle your favorite seasonings on top of the thinly-spread cracker batter.
Note: Use an off-set spatula to spread the cracker batter on the parchment paper. The dough may be a little thick, but will spread if you go back and forth over it a few times. Sourdough discard can vary in the amount of liquid it has, so you can add a splash of water to the batter if you want it a little thinner.
Bake Sourdough Crackers
Step 5: Bake crackers for 20 minutes at 300ºF. After 20 minutes, use a pizza cutter or sharp knife to cut crackers into small squares. Cutting the crackers while they are still baking makes it easier to break the crackers apart once baked.
Step 6: Bake for an additional 10-20 minutes until crisp. Let crackers cool for 10 minutes before breaking into pieces. Sprinkle extra salt or seasoning if desired.
How to Store Leftovers
Leftover crackers should be cooled completely and then stored in an airtight container at room temperature. Crackers can last for 5-7 days.
Amy’s Recipe Tips
- Spread the batter out thin – A thin layer of cracker batter is going to result in a really crispy cracker!
- Use Good Quality Parchment Paper – There’s nothing worse than crackers that stick to your parchment paper! I like to use the Kirkland brand of parchment paper from my local Costco for this recipe.
- Use a pizza cutter to cut into pieces – One of the things that makes this recipe unique is pulling the crackers out of the oven halfway through and slicing them. This makes them break apart easier once they are baked through. A pizza cutter makes this quick and easy!
Frequently Asked Questions
A sourdough starter goes through a fermentation cycle every time it is fed fresh flour. When the cycle begins, the wild yeast and bacteria have a lot of flour to consume but as they start to run out of “food” acid is produced. The more acid that is produced and then used in recipes, the more sour flavor you will taste in your sourdough bread or sourdough crackers.
Sourdough discard can stay in the refrigerator indefinitely as long as it doesn’t have mold on it. It can last that way for a very long time. My preference, however, is to use sourdough discard frequently. The longer it sits in the refrigerator, the more acetic acid it produces which makes it very, very sour/vinegary.
In savory recipes like sourdough discard crackers, I use discard that is about 1-2 weeks old. For sweeter sourdough discard recipes, like my sourdough snickerdoodle cookies, I prefer to use young/fresh discard or active starter for no sour flavor. There is no right or wrong way – it’s up to personal preference.
These crackers use almost all fermented flour (sourdough discard) in the batter, so they have all the benefits of long-fermented sourdough. Check the nutrition facts in the recipe card for specific nutrition information.
Easy Sourdough Recipes
If you tried these Sourdough Crackers or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Cracker Recipe – Crispy & Tangy
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Equipment
- off set spatula
- pizza cutter
Ingredients
- 135 grams sourdough discard, see recipe notes, 1/2 cup
- 20 grams all purpose flour, about 2 Tablespoons
- 25 grams unsalted butter, melted, about 2 Tablespoons
- ¼ cup hard, strong-flavored cheese (Asiago/Parmesan/Gruyere), about 30 grams (or more as desired), grated
- 2 grams salt, about 1/4 teaspoon
- sprinkle of seasoning, as desired
Instructions
- Preheat the oven to 300ºF and line a half sheet pan with a piece of parchment paper.
- Stir down your sourdough discard (if there is any “hooch/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers). To a small bowl stir together 135 grams sourdough discard, 20 grams of flour and 25 grams of melted butter. Add ¼ teaspoon salt and 30 grams of cheese. Mix together with a spatula. The dough will resemble a thick batter.
- Pour the batter into the middle of the parchment paper (take off the baking sheet if needed). Use an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper. Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired. Place the parchment paper with the cracker batter back on top of the baking sheet.
- Bake for 20 minutes at 300ºF. After 20 minutes, pull the crackers out of the oven. Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total. Put the crackers back into the oven and bake for another 10-20 minutes until crisp. Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or more time.
- Let the crackers cool for 10 minutes and then break into pieces. If you want them a little more flavorful, sprinkle a little extra salt on top. Enjoy! If you have any leftovers, store in an airtight container for a few days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great and easy way to use discard and just like Amy says in the post you can change things up with spices etc! I’ve made them SO many times! Just did a batch this am and was lazy so grated the butter since I was grading asiago and added a little garlic powder and fresh thyme I needed to use up! my house smells like heaven and they taste so good! Thank you Amy!
Thanks for the review!
Serves… only me. I’m not sharing. What an amazing return for so little work.
No need to share! Thanks for the review and enjoy!
So much easier than the discard recipes where you have to roll out the dough. And delicious!
Thanks for the review! We love this quick and easy method too!