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!
More Delicious Sourdough Discard Cracker Recipes Here:
Mixing 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.
Rolling 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!
Frequently Asked Questions
Do I need any special equipment to make crackers?
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!
How do I store leftover buttery sourdough discard crackers?
Let the crackers cool completely and then store in an airtight container or ziplock bag for 3-5 days.
What other seasonings can I add to these crackers?
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.
More Delicious Sourdough Discard Recipes:
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!
Notes
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Amy
Hi! I’m Amy. Sourdough lover and Kentucky based mama, sharing my best recipes and tips, one bake at a time. So glad you’re here!
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