Sourdough Discard Crackers are easy to make, delicious, and also extremely customizable. Add your favorite toppings - such as poppy seeds, sesame seeds, everything bagel seasoning, or a sprinkle of sea salt - and shape them however you want! This is a great base recipe to customize to suit your preferences.
If you're looking for more sourdough discard recipes, check out these Sourdough Discard Pretzels, Sourdough Discard Bagels, and Sourdough Discard Pizza Dough. They're delicious ways to use up some of your sourdough discard!
And if you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Why you'll love this recipe
- These sourdough discard crackers are easy to make and come together in under 30 minutes.
- This recipe is highly customizable and you can choose any toppings you prefer. Try everything bagel seasoning, fresh chopped rosemary, or even a sprinkle of shredded cheese or parmesan! You can also keep the crackers plain with just a sprinkle of sea salt.
- This is a vegan recipe that doesn't use any eggs.
- You can make these crackers into any size or shape that you like.
Ingredients
As long as you have sourdough discard, there are just a few pantry staples you'll need to make these Sourdough Discard Crackers.
- All-purpose flour: This will be the bulk of your cracker. You can also use a mix of all-purpose and whole wheat flour if you prefer a wheat cracker.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Olive oil: You will use just a bit of olive oil to help bind the crackers together and give a bit of flavor.
- Toppings: Toppings are optional, but feel free to sprinkle these with toppings such as sesame seeds, poppy seeds, everything bagel seasoning, or sea salt.
See full recipe below for detailed directions.
My first discard recipe and they are so good! I did everything bagel on half & cheese/rosemary on the other half. Quick and easy, but so good!
- Hevan
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter: If you'd rather use active sourdough starter instead of discard, you can, although it's not necessary (since the dough doesn't need to rise). To do so, replace the sourdough discard with active sourdough starter (1:1 substitute).
- Use different toppings: You can't go wrong with classic sea salt, but try sesame seeds, poppy seeds, everything bagel seasoning, fresh herbs (such as rosemary), cracked black pepper, and parmesan cheese.
- Use different shapes: You can cut these crackers into any shape, so have fun with it! Try bigger, smaller, or even baking the full sheet, and letting your guests break pieces off!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Crackers
You'll have these Sourdough Discard Crackers ready in just a few easy steps!
Combine the ingredients in large bowl or the bowl of a stand mixer. With the mixer on low, add the water.
Knead until you have a smooth dough. This should not be sticky.
Divide the dough into two pieces, flattening each into a disk on a piece of parchment paper. Let sit for 5 minutes.
Roll the dough out as thinly as possible (about 1/16th of an inch). It should cover nearly the entire piece of parchment paper.
Sprinkle with your chosen toppings. Then use the rolling pin to roll over the dough once, pressing the toppings into the dough.
Use a pizza cutter or sharp knife to cut the crackers to size. Then use a fork to prick holes in each cracker to prevent them from puffing up while baking. Transfer the parchment paper (with the crackers) to your baking sheet.
Bake until the edges of the crackers are just starting to brown.
Break the crackers apart, then serve.
Expert Baking Tips
- Make sure to roll the dough as thin as you can! Ideally, you're aiming for 1/16th of an inch to get a crispy, crunchy cracker.
- If your dough is thicker, the crackers will still be delicious, but they will have less crunch and will seem more "bready."
- If you have a pasta maker (or a pasta attachment for a stand mixer), you also can use that to roll your dough so it's uniform and thin!
- If the dough is "bouncing back" while you're rolling it, let it sit for a few minutes, then try again.
- Add your toppings, then roll once more. This presses the toppings into the dough and helps them stick to the cracker, rather than falling off.
- Watch carefully towards the end of baking time. Since the crackers are so thin, they will burn quickly!
- Let the crackers cool. They will develop their "crunch" once they're fully cooled!
How to cut Sourdough Discard Crackers
The most important thing is rolling the dough to be thin enough to give you a crispy cracker. If the dough is too thick, they will still be delicious, but the crackers will have less crunch.
Once you have your thinly rolled dough, you can cut these crackers into any size or shape that you like. A few options that work well:
- Use a pizza cutter or a ravioli cutter to roll a grid pattern over the dough in whatever size you'd like the crackers to be.
- Use cookie cutters or biscuit cutters to make crackers in round shapes, or any shape that you like! Make sure to also bake the dough "scraps" from outside the shapes you make - they'll still be delicious!
- Bake the crackers as a full sheet (without cutting at all), and then break off pieces once the cracker is already baked (or let your guests break them!). This is a very fun and interactive way to serve these crackers - great if you're making an appetizer for a crowd!
Equipment
I like to make my dough in a 5-Quart KitchenAid Stand Mixer, but you can also use a large mixing bowl and wooden spoon. Use a kitchen scale to measure the sourdough discard. You'll need a few baking sheets lined with parchment paper and a rolling pin.
I recommend using a pizza cutter to cut the crackers, but you can also use cookie cutters to create any shape you like!
kitchen essentials
My Favorite Parchment Paper
Pre-cut parchment paper makes transferring the dough to your baking sheet easy!
Storage
Room Temperature Storage: Once fully cooled, store the crackers in an airtight container at room temperature for up to 5 days. This will help them keep their "crunch." These crackers should not be refrigerated.
Recipe FAQ
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard this (in the trash or compost), or use it in sourdough discard recipes like this one.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Ideally, you're aiming for 1/16th-inch thickness. Thinner dough will give you crispier crackers!
If your dough is "bouncing back" when you're rolling, let it sit for a few minutes, then roll again. The gluten has activated and needs a moment to relax!
This is a very adaptable recipe. You can use classic sea salt, or try other toppings such as sesame seeds, poppy seeds, everything bagel seasoning, fresh herbs (such as rosemary), cracked black pepper, and parmesan cheese.
Sourdough Discard Crackers
Ingredients
- 1 cup all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 Tablespoon water
- Toppings optional
Instructions
- In the bowl of a stand mixer or large mixing bowl, combine flour, sourdough discard, olive oil and salt. With the mixer running on low speed, add the water. Increase speed to medium until a smooth dough forms (you may also find it easier to knead by hand until the dough is smooth). The dough should not be sticky. If it is, add a pinch more flour until you reach your desired consistency.
- Use a sharp knife to divide the dough into two pieces. Place each on a piece of parchment paper, then flatten the dough into a disk using your hands. Let sit for 5 minutes.
- Preheat oven to 450°F.
- Use a rolling pin to roll the dough to 1/16-inch thickness. This should nearly cover the full piece of parchment paper. Sprinkle the dough with your chosen toppings, and lightly roll across the dough once more to press the toppings into the dough.
- Use a pizza cutter or sharp knife* to cut the crackers to your desired size and shape. Use a fork to prick holes in each cracker to prevent them from puffing up while baking. Transfer the entire sheet of parchment paper, with the dough, onto your baking sheet.
- Bake for 10-12 minutes, watching carefully in the last few minutes, until just beginning to brown at the edges. Remove from the baking sheet and let cool fully before serving.
Sam says
If adding salty toppings like parmesan cheese should the salt be modified in the dough at all?
Jessica Vogl says
You could certainly reduce the salt (or remove it) if you're planning on adding a salty topping!
Tesia says
So, do you make two sheets of these? Instead of one. Confused a little when u divide the dough.
Jessica Vogl says
Yes, you will make two sheets of the crackers!
Marah says
Saw your YT short and had to check out your recipe! I just started baking bread, and have recently been delving into sourdough, so naturally, I have way too much discard than what I know what to do with, ha!
I measured 200g of my discard in the fridge and set it out to cool down to room temp, but is there any particular reason why it can't be used straight out of the fridge?
Best,
your neighborhood-friendly baker
Jessica Vogl says
Woohoo! Welcome! Letting the ingredients (the discard, and sometimes other ingredients like eggs or milk, etc.) come to room temperature is important for getting dough to rise properly. When cold, very little rising will happen, so we just want to help that along!
Valerie says
First time making crackers. We liked them, Will make again. Chose truffle salt & Italian spices, the other batch a Diablo spice. Definitely a recipe you can experiment with. Thanks!
Jessica Vogl says
Love that toppings combo! Sounds great!
Hevan says
My first discard recipe and they are so good! I did everything bagel on half & cheese/rosemary on the other half. Quick and easy, but so good!!
Jessica Vogl says
Amazing! So glad to hear it!
Brett says
Mine turned out more flatbread like. Is there a way to make the crackers crispy/crunchy?
Jessica Vogl says
They should be crispy and crunchy! I'd try to roll them out even flatter (really as thin as you can get them) - if they're thick, they tend to puff up (which I'm guessing is what happened here).
Kim says
Tastes very good! I folded in shredded cheese at the end. Yum!
Jessica Vogl says
That sounds delicious!
Diane says
Great recipe and used up plenty of my discard.... doubled the recipe, so I divided in half. missed the part about dividing (regular size recipe) in half. My crackers were a bit thicker; adjusted the time to bake. Great for dipping and not having the crackers break so easily. Used everything Bagel, garlic black sesame, onion white sesame seed. Will be making more soon and adding cheeses too
Thanks
Ana says
They are AMAZING!