Sourdough Discard Crackers

Why You’ll Love This Recipe

Sourdough Discard Crackers are the perfect way to use up leftover sourdough starter while creating a delicious, crispy, and flavorful snack. These crackers are easy to make, and they’re the ideal balance of savory, crunchy, and tangy, with the natural flavors of the sourdough starter shining through. Whether you enjoy them on their own or with cheese, dips, or spreads, these crackers are a fantastic way to repurpose your sourdough discard and reduce food waste. With just a few ingredients and a bit of time, you can enjoy homemade crackers that are far tastier than store-bought varieties.

Ingredients

• 1 cup sourdough discard (unfed starter)

• 1 cup all-purpose flour (or whole wheat flour for a heartier flavor)

• 1/4 cup olive oil (or melted butter)

• 1/2 teaspoon salt (plus extra for sprinkling)

• 1/2 teaspoon garlic powder (optional)

• 1/2 teaspoon dried herbs (such as rosemary, thyme, or oregano, optional)

• 1 tablespoon water (if needed for dough consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the dough: In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder (if using), and dried herbs. Stir until the mixture begins to come together. If the dough feels too dry, add a tablespoon of water at a time until the dough reaches a soft, pliable consistency.

3. Roll out the dough: Place the dough on a lightly floured surface and roll it out as thin as possible, about 1/8 inch thick. The thinner the dough, the crispier the crackers will be.

4. Cut the crackers: Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired shapes (squares, rectangles, or even circles). Arrange the cut dough pieces onto the prepared baking sheet.

5. Bake the crackers: Sprinkle the crackers with a little extra salt and bake them in the preheated oven for 12-15 minutes, or until they are golden brown and crisp. Keep an eye on them, as they can burn quickly once they’re near done.

6. Cool and serve: Let the crackers cool on a wire rack. Once cooled, they’re ready to enjoy!

Servings and timing

• Servings: About 20-25 crackers (depending on the size)

• Prep time: 10 minutes

• Cook time: 12-15 minutes

• Total time: 25-30 minutes

Variations

• Cheesy crackers: Add 1/4 cup grated Parmesan cheese or cheddar cheese to the dough for a cheesy, savory twist.

• Spicy crackers: Add a pinch of cayenne pepper, paprika, or chili flakes for a spicy kick.

• Seeded crackers: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top of the crackers before baking for extra texture and flavor.

• Herb variations: Experiment with different dried herbs such as basil, dill, or sage for a variety of flavor profiles.

• Sweet version: If you’re craving something sweet, add a tablespoon of sugar and a sprinkle of cinnamon to the dough for a sweeter version of the crackers.

Storage/Reheating

• Storage: Store the cooled crackers in an airtight container at room temperature for up to 1 week.

• Reheating: If the crackers lose some of their crispiness, you can reheat them in a 350°F (175°C) oven for 3-5 minutes to restore their crunch.

FAQs

Can I use whole wheat flour for these crackers?

Yes, whole wheat flour works great in these crackers, adding a nutty, hearty flavor. You can also use a mix of all-purpose and whole wheat flour for a balance of texture and flavor.

Can I freeze these crackers?

Yes, you can freeze the crackers for up to 3 months. Store them in a freezer-safe bag or container. To enjoy, simply thaw at room temperature or reheat them in the oven.

Can I use sourdough starter that has been fed?

Yes, you can use fed sourdough starter, but the crackers will have a slightly milder sourdough flavor. The discard works best for a more pronounced tang.

Can I add cheese to the dough?

Yes, you can add shredded cheese to the dough for a cheesy cracker. Parmesan, cheddar, or Gruyère work wonderfully in this recipe.

Can I make these crackers without olive oil?

Yes, you can substitute the olive oil with melted butter, coconut oil, or any neutral oil you prefer.

How do I make the crackers more uniform in shape?

For perfectly uniform crackers, you can roll out the dough between two sheets of parchment paper, which helps it stay even. Use a ruler to measure and cut the crackers into consistent shapes if desired.

Conclusion

Sourdough Discard Crackers are a delicious, simple way to make use of your sourdough starter discard while creating a tasty and crispy snack. Whether you enjoy them as a snack, appetizer, or side, these crackers are full of flavor and texture. They’re easy to make, customizable to your taste preferences, and a great way to reduce food waste. With their tangy sourdough flavor and satisfying crunch, these crackers are bound to become a favorite in your kitchen!

Sourdough Discard Crackers

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Sourdough Discard Crackers are a crispy, savory snack made from sourdough discard, flour, olive oil, and spices. These homemade crackers are easy to make, customizable, and a great way to reduce food waste while enjoying a flavorful treat.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25-30 minutes
• Yield: 20-25 crackers (depending on size)
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour (or whole wheat flour for a heartier flavor)
• 1/4 cup olive oil (or melted butter)
• 1/2 teaspoon salt (plus extra for sprinkling)
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried herbs (such as rosemary, thyme, or oregano, optional)
• 1 tablespoon water (if needed for dough consistency)

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the dough: In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder (if using), and dried herbs. Stir until the mixture begins to come together. If the dough feels too dry, add a tablespoon of water at a time until the dough reaches a soft, pliable consistency.
3. Roll out the dough: Place the dough on a lightly floured surface and roll it out as thin as possible, about 1/8 inch thick. The thinner the dough, the crispier the crackers will be.
4. Cut the crackers: Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired shapes (squares, rectangles, or circles). Arrange the cut dough pieces onto the prepared baking sheet.
5. Bake the crackers: Sprinkle the crackers with a little extra salt and bake them in the preheated oven for 12-15 minutes, or until golden brown and crisp. Keep an eye on them, as they can burn quickly once they’re near done.
6. Cool and serve: Let the crackers cool on a wire rack. Once cooled, they’re ready to enjoy!

Notes

Cheesy crackers: Add 1/4 cup grated Parmesan or cheddar cheese for a savory twist.Spicy crackers: Add a pinch of cayenne pepper, paprika, or chili flakes for an extra kick.Seeded crackers: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top before baking for texture and flavor.Sweet version: Add a tablespoon of sugar and a sprinkle of cinnamon for a sweeter snack.Storage: Store cooled crackers in an airtight container at room temperature for up to 1 week.Reheating: Reheat crackers in a 350°F (175°C) oven for 3-5 minutes if they lose crispiness.

Nutrition

• Serving Size: 2 crackers
• Calories: 80
• Sugar: 0g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg