Sourdough Discard: Crispy Crackers

When I started my sourdough journey many years ago, I initially thought, “What do I do with all this waste?” I felt like I was constantly feeding and then throwing out a lot of the discard every day. I didn’t realize at the time that discard is actually pretty amazing in its own right and can be used in a variety of recipes. This is especially nice right now when we are doing our best to use up every little bit of flour we can.

I keep my discard in a Tupperware in my fridge. Remember to stir it before using it.

I keep one (sometimes two) Tupperware in my fridge and every time I feed my sourdough starter I “discard” about 80 percent of it into my Tupperware. If I’m feeding my starter once a week and keeping it in the fridge I don’t end up with very much discard. If I’m feeding my starter daily, the discard really piles up and I have plenty to use in special “discard” recipes. 

I’ve been experimenting with different recipes for “discard” crackers for the past month and this recipe turned out even better than I anticipated. When I set them out for my family to try all of my kids said, “Mom, these are AMAZING!” And that is high praise coming from some pretty picky eight-year-olds. The wonderful thing about this recipe is how adaptable it is to what you have in your pantry. You can add in your favorite herbs or choose to sweeten them up with a little cinnamon and sugar. We like them with our favorite cheese baked in too. These crackers are thin, crispy, light and have the perfect tang that sets these apart from your regular crackers.

So I’m here to tell you don’t throw away that discard! This recipe is so simple, so delicious and can be made today. You will want to keep a sourdough starter going just so you can make these crackers…they are that good! My kids devoured them.

Yield: 1 half sheet pan of crackers

Time: 10 minute mix, 40 minute bake

Ingredients: Pick one of the recipes below

Herb Seasoned Discard Crackers

  • ½ cup sourdough discard (about 135 grams)
  • 2 Tablespoons all purpose flour (about 25 grams)
  • 2 Tablespoons (about 25 grams) unsalted butter, melted
  • 1 teaspoon “everything but the Bagel” seasoning (or dried herbs)
  • ¼ teaspoon salt

Cinnamon Sugar Discard Crackers

  • ½ cup sourdough discard (about 135 grams)
  • 2 Tablespoons all purpose flour (about 25 grams)
  • 2 Tablespoons (about 25 grams) unsalted butter, melted
  • 1 Tablespoon white sugar, plus another 1 Tablespoon for sprinkling on top
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Cheesy Discard Crackers

  • ½ cup sourdough discard (about 135 grams)
  • 2 Tablespoons all purpose flour (about 25 grams)
  • 2 Tablespoons (about 25 grams) unsalted butter, melted
  • 1 Tablespoon grated Asiago cheese (or other hard, strong-flavored cheese)
  • ¼ teaspoon salt
Front to back: Herb seasoned, Asiago, Cinnamon Sugar crackers

Directions:

  1. Preheat your oven to 300 degrees and line a half sheet pan with a piece of parchment paper.
  2. Stir down your sourdough discard (if there is any “hooch” on the top, pour it off). 
  3. In a small bowl stir together 135 grams sourdough discard, 2 Tablespoons of flour and 2 Tablespoons of melted butter. 
  4. Add ¼ teaspoon salt and your seasoning of choice. Mix together with a spatula. The dough will resemble a thick batter.
  5. Pour the batter into the middle of the parchment paper. Using an offset spatula or a butter knife, spread the batter very evenly and thinly to cover the parchment paper.
  6. If you are making the cinnamon-sugar crackers sprinkle the top with 1 Tablespoon of cinnamon.
  7. Bake for 40-50 minutes at 300 degrees. Check your crackers around the 30 minute mark to make sure they are not getting too brown. Oven temperatures do vary, so your crackers may need a little less or a little more time. I find 40 minutes to be perfect in my oven.
  8. 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.

Recipe Notes: If you use salted butter, leave out the salt in the recipe. We love the “Everything But the Bagel Seasoning” in place of dried herbs in the Herb Seasoned Discard Crackers. If you want to “cut” the crackers into squares, pull the pan out after 10 minutes of baking. Use a pizza cutter to cut into shapes and then continue baking. 

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Only posting the best recipes to make you a rockstar in the kitchen.

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Amy

Only posting the best recipes to make you a rockstar in the kitchen.

3 thoughts on “Sourdough Discard: Crispy Crackers

  1. Those look delicious!! I love that you can easily create so many different flavors!! Thanks for sharing!! 😋

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