Buttery Sourdough Discard Crackers
This post may contain affiliate links. Please read our disclosure policy.Ditch the store-bought crackers and make these homemade buttery sourdough discard crackers instead! This simple recipe requires only four ingredients, including that surplus sourdough discard lurking in your fridge. The perfect blend of buttery goodness and tangy sourdough flavor is truly delicious. Serve them with your favorite dip, pair them with cheese, or enjoy them on their own. These easy crackers come together quickly. Bake and enjoy sourdough discard crackers in less than an hour!
Ingredients in Buttery Sourdough Discard Crackers
- Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week.
- All-Purpose Flour: Use a good quality all-purpose flour for these crackers. The one I use is 11.5% protein content.
- Unsalted Butter: I always bake with unsalted butter. It gives me more control over the flavor of my baked goods. If you choose to use salted butter, decrease the salt a little bit in the recipe.
- Salt: Salt enhances flavor. Don’t forget to add it!
How to Make Buttery Sourdough Discard Crackers
Mix the Dough
To a medium-sized bowl, mix together the sourdough discard and melted butter. Whisk together until mostly incorporated and then add the all-purpose flour and salt. Continue mixing until it forms a ball. The dough will be tacky, but not overly sticky. If it feels too sticky, add a Tablespoon or more of flour until you get a tacky, not sticky texture. Cover the dough and let it rest for about 10 minutes to relax the gluten before rolling out the crackers and baking. At this point, if needed, you could wrap the dough and stick it in the refrigerator for up to 48 hours before rolling it out.
Roll Out Buttery Sourdough Discard Crackers
Lightly flour a countertop. You don’t want too much flour or else the crackers will absorb the flour and become dry, but you need enough to keep the dough from sticking to the countertop. Roll the dough into an 18 by 14 inch rectangle. Roll it fairly thin, adding a little bit of flour as needed throughout the rolling process so the dough doesn’t stick to the rolling pin. Use a pizza cutter to cut the dough into 4 rows of 15 crackers, making about 60 rectangular crackers. If you prefer more or fewer crackers, you can cut them smaller or larger.
Baking Buttery Sourdough Discard Crackers
Preheat the oven to 375 degrees F. Line two pans with parchment paper. Transfer the cut crackers to the pans, about 30 crackers per pan, leaving a little space between each cracker. Bake for about 15 minutes until puffed up and browned. Let cool completely so the crackers have time to crisp up. Store in an airtight container and enjoy!
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Frequently Asked Questions
I use a Danish Dough Whisk to mix the crackers, a rolling pin to roll them out and a pizza cutter to slice them. I love using these baking pans too. None of these are required though to make good sourdough crackers. Use what you have!
Let the crackers cool completely and then store in an airtight container or ziplock bag for 3-5 days.
These are pretty delicious on their own, but we love adding everything-but-the-bagel seasoning, a few Tablespoons of parmesan or any dried herbs. Check out this recipe for other inclusions you could add to your crackers.
Buttery Sourdough Discard Crackers
Ingredients
- 200 grams sourdough discard 100% hydration, about 3/4 cup
- 180 grams all-purpose flour about 1 1/3 cups
- 113 grams unsalted butter melted, about 1/2 cup
- 5 grams salt about 1 teaspoon
Instructions
- Preheat your oven to 375 degrees F.
- To a medium-sized bowl, mix together the sourdough discard, all-purpose flour, melted butter and salt. It will come together and form a ball.
- Cover the dough and let rest for about 10 minutes to relax the gluten.
- Lightly flour a countertop and roll the dough out into an 18 by 14 inch rectangle. The dough will be rolled fairly thin. Add flour as needed throughout the rolling process so the dough doesn't stick to your rolling pin.
- Using a pizza cutter, cut the rectangle into 4 rows of 15 crackers, about 60 rectangular crackers total.
- Line two pans with parchment paper. Transfer the cut crackers to the pans, about 30 crackers per pan, leaving a little space between each cracker.
- Bake for about 15 minutes until puffed up and browned. Let cool completely so the crackers have time to crisp up. Store in an airtight container. Enjoy!
A perfect snack! ❤️
These turned out really good. I used salted butter because we enjoy a saltier cracker. Thanks for a new discard idea! 💡
Thank you for the review! So glad you loved them 🥰
These were such a success! Really a delicious cracker and much easier to roll out than other recipes I’ve tried. Thank you for the detailed instructions.
How long do these last when stored in an airtight container at room temp? Have you tried freezing them?
So glad you enjoyed them. I store them a couple days at room temp. I haven’t tried freezing them but others have told me they have and it worked well.
HI! I’m new to sourdough… you ask for 100% hydration discard. How do I know the %?
It just means it’s been fed with equal weights of flour and water.
Just made these and they were delicious! I halved the recipe based on my discard weight. Will certainly be making again. I particularly liked the crunchiness of the thinner crackers so I may roll my dough a bit thinner next time. Thanks for sharing!
So glad you loved them! Thanks for the review!
These are a great, easy to make cracker. I halved the recipe as I didn’t quite have enough discard. I also prefer a crispier cracker and woukd roll them thinner next time. Once the were almost rolled out enough, I sprinkled them with some chicken seasoning and then rolled it in to the cracker dough. I would add more seasoning next time to really get that flavour hit.
Thanks for sharing!
I’ve made the crackers 2x now. They are delicious. The 2nd time I used half butter and half olive oil and they were del8cio7s both times. I’m fixing to try making them with fresh rosemary and garlic powder.
Oooh…that sounds like a yummy combination! So glad you are enjoying this recipe.
I used dry ranch mix on the crackers! Having a hard time not eating the entire batch!
That sounds amazing!
Thank you. I have enjoyed the discard recipes adding only butter and seasoning but felt that I would like adding flour so when I came across your recipe I was excited to try it. Adds more depth and flavor of course and is still an easy and wonderful use of discard.
I’m so glad you enjoyed these. Thanks for sharing.
Do you ever make whole wheat sourdough?
I haven’t but I think they would be great. I would probably use a soft white wheat for them.