Buttery Sourdough Discard Crackers

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!

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.

Buttery Sourdough Discard Crackers

Amy
The perfect blend of buttery goodness and tangy sourdough, these buttery sourdough discard crackers are crispy and delicious. We love serving them with dip or eating them plain. Use up the sourdough discard in your refrigerator by making these delicious crackers!
4.86 from 7 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 60 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

Sourdough Discard: I use 100% hydration sourdough discard in this recipe. You can also use bubbly sourdough starter. The older the discard, the more sour your crackers will taste. 
Butter: I always bake with unsalted butter so I can adjust the salt in the recipe. If you want to use salted butter, decrease the added salt a little bit. 
Inclusions: These crackers are delicious plain, but we also love adding in some dried herbs, everything-but-the-bagel seasoning and shredded parmesan cheese.
 
Flour: You can substitute 50% of the all-purpose flour for whole wheat flour. You may need to add a Tablespoon or two of water to the dough if substituting flour. Also reserve a little all-purpose flour for rolling out the crackers.
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17 Comments

  1. These turned out really good. I used salted butter because we enjoy a saltier cracker. Thanks for a new discard idea! 💡

  2. 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?

    1. 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.

  3. 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!

  4. 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.

  5. 5 stars
    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.

  6. 5 stars
    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.