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. These crispy sourdough crackers are one of my favorite ways to use up sourdough discard. Thin, crispy and light, sourdough discard crackers have the perfect tang that sets these apart from your regular crackers. If you’re looking for an easy way to use up sourdough discard, this is my go-to recipe. I hope you love it too.
Using Sourdough Discard in Crispy Crackers
I keep a jar of sourdough discard in my refrigerator that I add to throughout the week with the discard created from my sourdough starter. You can read all about the properties of discard and how I use it to bake with in my kitchen here. This recipe actually plays on the flavors of sourdough discard in the best way possible. You want the tang from the discard which enhances the flavor of the cheese in the crackers. If your discard has any hooch (gray liquid) on the top, pour it off before mixing up the crackers. I love this recipe because it uses up a significant amount of discard from my refrigerator and it tastes so good doing it. You could also use bubbly sourdough starter if you don’t have discard on hand.
10 Minute Mix, 40 Minute Bake
Crispy Sourdough Discard Crackers are so easy to make. It’s probably less than 10 minutes total. Preheat your oven. Mix together the discard, flour, melted butter, cheese and salt. Spread a thin layer on top of parchment paper and sprinkle with seasoning if desired (I like the Everything But the Bagel Seasoning). Bake at 300 degrees F for 40-50 minutes until crispy and brown. If you want to make more defined cracker shapes, take the crackers out at the 30 minute mark and use a pizza cutter to cut them into squares. Then stick them back in the oven for 10-20 more minutes. Let the crackers cool completely before breaking into small pieces and enjoying.
Looking for More Sourdough Discard Recipes?
Frequently Asked Questions
Leftover crackers can be put in an airtight container and stored at room temperature for a few days.
I like to use sourdough discard up until a week old. For more information about sourdough discard, read about it here.
Crispy Sourdough Discard Crackers
- 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
- 1/4 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
- Preheat your oven to 300 degrees and line a half sheet pan with a piece of parchment paper.
- Stir down your sourdough discard (if there is any “hooch” on the top, pour it off).
- In a small bowl stir together 135 grams sourdough discard, 20 grams of flour and 25 grams of melted butter.
- Add ¼ teaspoon salt and the 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. Using an offset spatula or a butter knife, spread the batter very evenly and thinly to cover the parchment paper. Sprinkle the top of the crackers with "everything but the bagel seasoning" if desired.
- 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.
- 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.