Sourdough Discard Crackers are very easy to make and also very versatile. These are perfect for a quick snack or to enjoy with a bowl of soup (like this Butternut Squash and Red Pepper Soup) or fresh, homemade hummus. Top them with your favorite toppings - such as poppy seeds, sesame seeds, everything bagel seasoning, or a sprinkle of sea salt - and shape them however you want!
If you're looking for other 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!
Why you'll love this recipe
- These sourdough discard crackers are easy to make and require no rise time!
- This recipe is highly customizable and you can choose any toppings you prefer. A few that I love: 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.
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 1:1:1 ratio (when you feed your starter, you combine 1 part starter, 1 part flour, 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.
- Water: You'll need a little water in the dough, as well as some to brush the dough before adding any toppings.
- 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.
You'll have these Sourdough Discard Crackers ready in just a few easy steps!
Add dry ingredients to the bowl of a stand mixer or a large mixing bowl. Stir to combine.
Add sourdough discard and olive oil. With the mixer running on low, add the water. Mix until combined and a smooth dough forms.
You may find it easier to knead the dough by hand to fully mix it together.
Divide the dough into two pieces. On a floured surface, use your hands to flatten the dough. Let sit for 5 minutes.
Use a rolling pin to roll the dough to ⅛-inch thickness. Lightly brush or spray the dough with water, then sprinkle with your desired toppings. Lightly roll across the dough once more to press the toppings into the dough.
Use a ravioli cutter, pizza cutter or sharp knife to cut the dough into your desired cracker shape and size.
Transfer the cut crackers to a parchment paper-lined baking sheet. The crackers should not be touching, but you can crowd the baking sheet as they will not expand. Use a fork to prick holes in each cracker to help prevent them from puffing up.
Bake until lightly browned. Keep an eye out as thinner crackers will bake faster than thicker crackers.
Hint: Thinner dough will bake faster than thicker dough, so keep an eye out in the last few minutes. If needed, you can always remove the crackers that are fully baked, and then continue for a few minutes if others need more time.
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard this excess (in the trash or compost - I do not recommend putting this in your sink drain!), or use it in sourdough discard recipes.
It's important to know that every sourdough starter (and therefore, every sourdough discard) is different. This recipe is designed to be made with a sourdough starter that uses a 1:1:1 ratio (when you feed your starter, it's with 1 part starter, 1 part flour, 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
As you're making these crackers, you may find the dough seems too wet or too dry based on differences with your sourdough discard. Add more flour or water, 1 Tablespoon at a time, until you reach your desired consistency.
How to cut Sourdough Discard Crackers
These crackers leave a lot of room to make them into any shape you like. After you roll the dough, here are a few options that work well:
- Use a ravioli cutter or a pizza 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, 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!
The toppings on these Sourdough Discard Crackers leave a lot of room for variation, so feel free to try different things! Below are a few toppings that would work well:
- Sesame seeds or poppy seeds
- Everything bagel seasoning
- Sea salt
- Cracked black pepper
- Chopped fresh rosemary
- Shredded cheese or parmesan
Using the rolling pin to gently press the toppings into the dough helps adhere them to the cracker. If you skip this step, it's ok, but the toppings will fall off more easily once the crackers have baked.
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 ravioli cutter or pizza cutter to cut the crackers, but you can also use cookie cutters to create any shape you like! I also find that using a spray bottle to lightly spray the crackers works better than brushing.
Once cooled, these Sourdough Discard Crackers should be in an airtight container at room temperature for up to 5 days. This is to help them keep their "crunch."
When you're rolling the dough, if you find that it is "bouncing back" and not rolling out, let it sit for 5 minutes, then roll again. Letting the dough rest allows the gluten to relax and allow for more rolling.
Yes, this recipe is designed to be made with sourdough discard. Without it, you would need to modify several ingredients.
The toppings are optional, but I highly recommend adding at least some sea salt!
You can make them as thin or as thick as you like, but I recommend aiming for about ⅛-inch thickness when you roll the dough.
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 just needs a moment to relax!
No, you do not need to let the dough rise for this recipe. You'll be able to make these Sourdough Discard Crackers in about 30 minutes.
If your dough was rolled unevenly and you have crackers with different thicknesses, they will need different amounts of time to bake. That can be hard to manage, so try to roll the dough as evenly as possible. That way all the crackers will bake at the same time!
Sourdough Discard Crackers
- 1 cup all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 Tablespoons olive oil
- 1-2 Tablespoons water
- Toppings optional
- In the bowl of a stand mixer or large mixing bowl, combine flour, sugar and salt. Add sourdough discard and olive oil. With the mixer running on low speed, add the water 1 Tablespoon at a time. Increase speed until a smooth dough forms (you may also find it easier to knead the dough by hand to reach a smooth dough). The dough should not be sticky. If needed, add more water or flour 1 Tablespoon at a time, to reach your desired consistency.
- On a floured surface, divide the dough into two pieces. Use your hands to flatten the dough into a disk. Let sit for 5 minutes.
- Preheat oven to 450°F and line two baking sheets with parchment paper. Set aside.
- Use a rolling pin to roll the dough to ⅛-inch thickness. Lightly spray or brush the dough with water (too much water will make the dough sticky) and then sprinkle with your chosen toppings. Sesame seeds, poppy seeds, everything bagel seasoning and sea salt all work well. Lightly roll across the dough once more to press the toppings into the dough.
- Use a ravioli cutter, pizza cutter or sharp knife* to cut the crackers to your desired size and shape. Transfer the crackers with a spatula to the prepared baking sheets. The crackers should not be touching, but you can crowd the pan as they will not expand.
- Use a fork to prick holes in each cracker to help prevent them from puffing up while baking.
- Bake for 10-12 minutes, watching carefully in the last few minutes, until lightly golden and crispy. Thinner crackers will bake more quickly than thicker crackers. Remove from the baking sheet and let cool fully.