These Sourdough Discard Crackers are wonderfully thin, delightfully crispy, and packed with that unmistakable tangy flavor that only comes from real sourdough! They’re my favorite way to transform would-be waste into an addictive snack that disappears faster than chocolate chip cookies at a bake sale. With just four simple ingredients, these crackers have quickly become my secret weapon for impressive charcuterie boards and afternoon snacking. The best part? You’ll feel like a kitchen genius for turning your sourdough discard into something so deliciously crave-worthy!
Why You’ll Love These Sourdough Discard Crackers
- Distinctive tangy flavor that mimics an aged cheese
- Incredibly crispy texture that shatters perfectly with each bite
- Super simple recipe with only 4 basic ingredients
- Perfect sustainable solution for sourdough discard
- No special equipment needed—just a bowl and baking sheet
- Endlessly customizable with different herbs and seasonings
- Makes an impressive addition to any charcuterie board
I’ve become completely obsessed with these crackers! That sourdough tang creates an almost cheesy flavor profile that pairs beautifully with everything from soft cheeses to hearty dips. If you enjoy the depth of flavor in quick cheese bread, you’ll absolutely fall in love with these crackers. They’re remarkably thin and crispy too—achieving that perfect cracker “snap” that makes them so satisfying. Trust me when I say these aren’t just good, they’re utterly addictive. I’ve started keeping a dedicated jar of sourdough discard in my refrigerator specifically for making these crackers whenever the craving strikes (which is embarrassingly often)!
Ingredients Overview
When I first experimented with sourdough discard crackers, I was amazed that something so flavorful could come from just four simple ingredients! Each component plays a crucial role in creating that perfect crispy, tangy bite. Let me walk you through what you’ll need:
- Sourdough Starter Discard (1 cup): The star of our show! Your discard brings that distinctive tangy flavor that makes these crackers irresistibly addictive. The natural fermentation creates complex flavor notes that store-bought crackers simply can’t match. I find that discard that’s been in the fridge for up to a week works beautifully, developing even deeper flavor profiles than fresh discard.
- Melted Butter (4 tablespoons): Butter adds richness and helps create that perfect crisp texture. The fat in butter also carries flavors beautifully across your palate. If you’re feeling adventurous, try using browned butter for a nutty dimension that pairs wonderfully with the tanginess of the sourdough, similar to how it enhances baked seafood casserole.
- Dried Herbs (1-2 teaspoons): This is where you can get creative! I love using Italian seasoning, but rosemary, thyme, or even a touch of smoked paprika work beautifully. The herbs infuse throughout the dough, complementing the tangy notes of the sourdough. The fat in the butter helps distribute these flavors evenly.
- Salt (1/2 teaspoon): Don’t underestimate the importance of salt! It enhances all the other flavors and creates that irresistible savory quality that keeps you reaching for more. I prefer using kosher or fine sea salt for even distribution.
Success Tips & Tricks
After countless batches (and a few memorable failures), I’ve gathered some foolproof tips to help you achieve cracker perfection:
- Keep a dedicated discard jar: Instead of tossing your discard during feedings, store it in a separate glass container in your refrigerator. This ensures you always have discard ready to go when the cracker craving strikes! I’ve successfully used discard that’s been refrigerated for up to two weeks.
- Roll the dough ultra-thin: The secret to perfectly crispy crackers is rolling the dough as thin as humanly possible – we’re talking nearly translucent! I recommend using parchment paper both underneath and on top of your dough, then rolling with even pressure. Think of how thin homemade pappardelle pasta gets when rolled properly – aim for that level of thinness.
- Score before baking: Use a pizza cutter or sharp knife to score your dough before it goes into the oven. This makes breaking the crackers into pieces much easier after baking and creates those beautiful rustic edges.
- Watch like a hawk during baking: These crackers can go from perfectly golden to burnt in a flash! I recommend checking them at the 15-minute mark and then every 2-3 minutes thereafter. The thinner edges will brown faster than the center, which is completely normal.
- Cool completely: Patience is key! These crackers crisp up significantly as they cool, so resist the temptation to judge their texture straight from the oven. Give them at least 15 minutes on the baking sheet before breaking apart and enjoying.
Step-by-Step Instructions
Making these sourdough discard crackers couldn’t be easier! You’ll be amazed at how quickly you can transform that jar of discard into something absolutely delicious. Let me walk you through the process step by step.
Preparing the Dough
Here’s what you’ll need to do first:
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine 1 cup (about 240g) of sourdough discard with 3 tablespoons of melted butter. The warm butter will help everything mix together smoothly.
- Add 1 teaspoon of your favorite dried herbs (I love using rosemary or Italian seasoning) and 1/2 teaspoon of salt.
- Whisk everything together until you have a smooth, thick batter. It should be the consistency of pancake batter – not too thick, not too thin.
The dough will be slightly sticky, but don’t worry! That’s exactly how it should be. Trust the process here – this sticky dough transforms into perfectly crisp crackers.
Shaping and Baking the Crackers
Now for the fun part – turning that dough into beautiful crackers!
- Pour your batter onto the parchment-lined baking sheet. Using an offset spatula or the back of a spoon, spread the dough as thinly and evenly as possible. Aim for about 1/16 of an inch thickness – the thinner, the crispier!
- Take your time with this spreading step. The more even your layer, the more evenly your crackers will bake. I find that an offset spatula gives me the best control.
- Optional: Sprinkle a little extra salt, herbs, or even some grated parmesan on top for extra flavor.
- Use a pizza cutter or sharp knife to score the dough into your desired cracker shapes. Don’t worry about making them perfect – rustic looks charming!
- Bake for 30-40 minutes, watching carefully after the 25-minute mark. The crackers should be golden brown and completely dry to the touch.
Your kitchen will fill with the most incredible savory aroma as these bake! It’s one of my favorite parts of making these crackers – that and the satisfying snap when they’re done.
Visual cue: Look for an even, golden-brown color across the entire tray. Any pale spots might indicate undercooked areas that won’t be crispy.
Once baked, let them cool completely on the baking sheet. They’ll continue to crisp up as they cool. When completely cool, break along your score lines and store in an airtight container.
If you’re looking for another delicious finger food to serve alongside these crackers, my potsticker soup makes a surprising and delightful pairing!
Recipe Variations or Uses
These crackers are wonderfully versatile – both in how you make them and how you serve them. Let me share some of my favorite variations!
Flavor Variations
- Everything Bagel: Sprinkle everything bagel seasoning on top before baking for a savory, oniony cracker that’s absolutely addictive.
- Cheesy: Add 1/4 cup of finely grated parmesan or sharp cheddar to the dough and a sprinkle on top for an extra savory treat.
- Spicy: Mix in 1/2 teaspoon of cayenne or red pepper flakes for crackers with a kick – perfect with cooling dips!
- Sweet & Savory: Try a pinch of cinnamon and sugar on top for a surprising twist that pairs beautifully with certain cheeses.
- Seed Mix: Sprinkle sesame, poppy, and flax seeds on top for extra crunch and nutritional boost.
Serving Suggestions
These crackers are the star of any snack spread! Here are my favorite ways to enjoy them:
- Arrange them on a charcuterie board with a variety of cheeses, meats, and fruits. They pair particularly well with soft cheeses like brie or chèvre.
- Serve alongside hummus, tzatziki, or my personal favorite, a creamy sushi-inspired dip with avocado for contrasting flavors.
- Use them as a base for tiny appetizers – top with a smear of cream cheese and smoked salmon or cucumber.
- Crumble them up for a unique salad topper in place of croutons.
- Pack them for lunch with sliced meats and cheeses for a homemade “Lunchable” that’s infinitely better than store-bought!
Storage Tips
To keep your crackers perfectly crisp, store them in an airtight container at room temperature. They’ll stay fresh for up to a week (if they last that long!). For longer storage, they freeze beautifully for up to 3 months.
If your crackers lose their crispness, simply pop them in a 325°F oven for 5 minutes to refresh them. This works wonders, especially if you live in a humid climate!
These crackers are so versatile that I sometimes make a double batch and serve them alongside hearty dishes like Italian stromboli for a complete feast that will impress any guest. The contrast between the warm stromboli and crisp crackers is absolutely divine!
Frequently Asked Questions
Sourdough discard can be stored in a covered container in the refrigerator for up to 2 weeks. I keep a special “discard jar” in my fridge and add to it whenever I feed my starter. The older your discard gets, the more sour and tangy your crackers will be – which is actually delicious! Just make sure there’s no mold or off-smells before using.
Absolutely! While this recipe is perfect for using up discard, you can definitely use active, bubbly starter too. The crackers might have a slightly milder flavor but will still be delicious. I’ve made these crackers with both, and they turn out great either way!
The secret to crispy crackers is rolling the dough very thin (about 1/16 inch) and baking them until they’re completely dry. If your crackers aren’t crisping up, they’re likely too thick or need a few more minutes in the oven. You can also leave them in the turned-off oven with the door cracked open to finish drying out.
Yes! You can substitute olive oil for the melted butter in equal amounts. This creates a slightly different texture but is just as delicious. I’ve even made them with coconut oil for a subtle sweet undertone that pairs wonderfully with certain cheeses.
If your dough is extremely sticky, your discard might be on the wetter side. Try mixing in a tablespoon of flour at a time until it reaches a spreadable consistency. Using slightly damp fingers or an offset spatula lightly coated with oil can also help spread sticky dough without it clinging too much.
Sourdough Discard Crackers: The Perfect No-Waste Snack
I still remember the first time I made these crackers—I was about to toss my discard when I decided to try something new. One bite of these crackers and I was hooked! The way they shatter with that perfect crispiness and tantalize your taste buds with their subtle sourness is simply magical.
What I love most about this recipe is how it transforms something you’d normally throw away into perhaps the most addictive snack in your kitchen arsenal. These aren’t just “good for using discard”—they’re legitimately delicious crackers that stand on their own merit.
Next time you’re planning a gathering, pair these sourdough crackers with my easy authentic churros for a surprising but delightful sweet and savory contrast that will have your guests raving.
Don’t be surprised if you find yourself feeding your starter more often just to have extra discard for these crackers! I’ve certainly been guilty of that particular sourdough crime. The tangier your discard, the cheesier these crackers will taste—without a speck of actual cheese!
So save that discard, spend the few minutes it takes to whip these up, and prepare to discover your new favorite snack. Trust me when I say, once you start making these crackers, you’ll never look at sourdough discard the same way again!
Baker’s Note: These crackers will continue to crisp as they cool, so don’t be tempted to over-bake them. When they’re golden brown around the edges with just a slight softness in the very center, they’re ready to come out of the oven. That residual heat will finish the job perfectly!
Ingredients
- 3/4 cup discarded sourdough starter stirred down
- 2 tablespoons butter melted
- 1/4 teaspoon fine sea salt
- 2 teaspoons dried herbs Herbs de Provence
- 1/4 teaspoon salt for sprinkling on top
Instructions
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.3/4 cup discarded sourdough starter
- Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)
Notes
- Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
- The discard can be used either, cold, right out of the fridge or at room temperature.
- Store in an air-tight container for up to one week at room temperature.
- Fresh herbs and grated hard cheeses can be added to create different flavors.
- Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
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