If you’re a sourdough baker, you know the routine: feeding your starter always leaves you with extra discard. Instead of tossing it away or letting it pile up in the fridge, transform it into something incredibly delicious — sourdough discard crackers. These crackers are crisp, flavorful, and unbelievably easy to make using just a handful of pantry ingredients.

Sourdough discard is packed with natural flavor, making it the ideal base for homemade crackers. Its tanginess pairs perfectly with herbs, salt, spices, cheese, and seeds, giving you limitless flavor possibilities. Whether you want a crunchy snack, a party appetizer, or a way to elevate your charcuterie board, these crackers deliver every time.

In this full-length guide, you’ll learn exactly how to make sourdough discard crackers from scratch, how to customize flavors, tips for getting perfect crispiness, how to store them, and even how to meal prep them. By the end, you’ll have a no-waste recipe you’ll return to again and again.

Why Use Sourdough Discard?

1. It Adds a Complex, Naturally Tangy Flavor

Unlike store-bought crackers, homemade sourdough crackers have depth — a slight tang, a subtle fermented aroma, and a warm, deep flavor.

2. It Reduces Food Waste

Instead of throwing away perfectly good sourdough discard, you turn it into something useful and delicious.

3. It Creates the Perfect Cracker Texture

Sourdough discard helps the crackers bake up thin, crispy, and beautifully golden.

4. It’s Easy to Work With

The dough mixes quickly, rolls easily, and bakes fast — ideal for beginners.

Ingredients for Sourdough Discard Crackers

This recipe is wonderfully simple and requires only common kitchen staples. Feel free to add herbs, spices, or seeds to make different versions.

Basic Ingredients

• Sourdough discard (unfed, straight from the fridge works great)
• All-purpose flour (creates structure)
• Olive oil (adds richness and helps crispiness)
• Salt (for balanced flavor)

Optional Flavors

• Dried rosemary
• Garlic powder
• Sesame seeds
• Crushed red pepper
• Parmesan cheese
• Everything bagel seasoning

Every version tastes amazing — and you can customize by mood, season, or appetizer board theme.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 1 teaspoon salt
• Optional herbs or seasonings of choice

Instructions

1. Mix the dough.
   Stir together sourdough discard, flour, olive oil, salt, and any seasonings until a soft dough forms.
2. Knead lightly.
   Knead on a lightly floured surface for 1–2 minutes until smooth.
3. Roll out.
   Roll the dough very thin — the thinner, the crispier. Aim for 1/8 inch or thinner.
4. Cut into crackers.
   Use a knife, pizza cutter, or cookie cutter to shape the crackers. Arrange on a parchment-lined baking sheet.
5. Bake.
   Bake at 350°F (175°C) for 15–20 minutes, or until crisp and golden around the edges.
6. Cool and store.
   Let cool completely. Store in an airtight container for up to a week.

How to Get the Crispiest Crackers

Roll the Dough Thinly

This is the #1 key. Thick dough = chewy crackers.

Use Even Pressure

Keep rolling until the dough is uniformly thin across the entire sheet.

Don’t Underbake

Remove only when the edges are golden brown for maximum crunch.

Let Cool Completely

Crackers crisp up as they cool — do not store warm crackers.

sourdough discard crackers

Crispy, flavorful crackers made from leftover sourdough discard with simple ingredients and endless flavor options.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

Crackers

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 3 tbsp olive oil
• 1 tsp salt
• optional herbs or seasonings to taste

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Mix sourdough discard, flour, olive oil, salt, and seasonings to form a soft dough.
2. Knead lightly until smooth.
3. Roll dough thinly on a floured surface and cut into cracker shapes.
4. Transfer to a baking sheet and bake at 350°F (175°C) for 15–20 minutes until crisp.
5. Cool completely before storing or serving.

Notes

For extra crispy crackers, roll dough as thin as possible and bake until edges turn golden.

Flavor Variations

1. Rosemary Sea Salt Crackers

Add dried rosemary + flaky sea salt.

2. Parmesan Garlic Crackers

Mix grated parmesan and garlic powder into the dough.

3. Spicy Chili Crackers

Add chili flakes or smoked paprika for heat.

4. Herbed Italian Crackers

Use oregano, basil, and thyme.

5. Everything Bagel Crackers

Top the dough with everything bagel seasoning before baking.

Serving Suggestions

These crackers pair beautifully with:

• Hummus
• Cheese boards
• Cream cheese spreads
• Tapenade
• Soups
• Charcuterie platters
• Dips of all kinds

Perfect for snacking, entertaining, lunchboxes, or gifting.

Storage Tips

• Store at room temperature in an airtight container.
• Stays fresh for up to 7 days.
• To re-crisp, bake for 3–4 minutes at 300°F.

Why You’ll Love This Recipe

• Uses simple ingredients
• Zero-waste, uses sourdough discard
• Crispy and flavorful
• Customizable
• Quick to prepare
• Perfect for beginners

Once you try homemade sourdough discard crackers, you’ll never want supermarket crackers again!