If you’ve been nurturing a sourdough starter, you’re likely familiar with the dilemma of what to do with the excess discard. While sourdough bread may be the star of the show, sourdough crackers are the underrated gem your kitchen and recipe book are missing. They’re simple to make, incredibly versatile, and the perfect way to put your healthy sourdough discard to good use. Let’s turn it into a snack everyone will love!
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In this post, we’ll explore why sourdough crackers are a must-try, how to make them, and some creative variations to keep your snack game strong.
Why Make Sourdough Crackers?
- Zero-Waste Cooking: Sourdough discard is the portion of starter removed during feedings to keep the balance of yeast and bacteria. Instead of tossing it, you can transform it into something delicious. I feed my starter as needed and never have extra discard, so when im craving some crackers, I feed my starter extra so I can have some discard.
- Healthy and Natural: Sourdough crackers are made with simple ingredients and don’t rely on artificial flavors or preservatives.
- Customizable: From herbs and spices to cheese and seeds, you can easily tailor the flavor profile to your liking.
Tools needed:
- Mixing bowl
- Measuring cups
- Measuring spoons
- Or Kitchen scale
- Rolling pin
- Parchment paper or silicone baking mat
- Sharp Knife, pizza cutter, or pastry wheel
- Baking sheet
- Cooling rack
Ingredients
• 1 cup (240g) sourdough starter discard (unfed is fine)
• 1 cup (120g) all-purpose or whole wheat flour
• 3 tbsp melted and cooled off butter
• 1/2 tsp salt
• Optional: Herbs (rosemary, dil, thyme), spices (onion or garlic powder), sesame seeds, grated cheese, or sunflower/pumpkin seeds
How to Make Sourdough Crackers
1. Prepare the Dough:
• In a mixing bowl, combine the sourdough discard, flour, melted butter, salt, and additives if your using any, some popular options include garlic powder, rosemary, or a mix of seeds like sesame and poppy. Mix until the dough comes together. It should be smooth but not sticky.
2. Rest the Dough: (optional)
• Wrap the dough in plastic or cover it with a damp towel and let it rest for 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.
3. Roll and Cut:
• Preheat your oven to 350°F (175°C).
• Divide the dough into two pieces. Roll each piece out on a silicone baking mat or parchment paper until it’s very thin—about 1/8 inch or less. The thinner, the crispier!
• Cut the dough into squares, triangles, or any shape you like. A pizza cutter or knife works well for this. Using a fork poke a few holes on each cracker.
4. Add Toppings: (optional)
• Brush the dough lightly with olive oil and sprinkle with your chosen toppings like flakey salt.
5. Bake:
• Bake for 15–20 minutes, or until the edges are golden brown. Keep a close eye on them, as they can go from perfect to burnt quickly.
6. Cool and Store:
• Let the crackers cool completely on a wire rack. 
• Store them in an airtight container for up to a week—if they last that long!
Creative Variations
1. Cheesy Goodness: Mix 1/4 cup of grated Parmesan or sharp cheddar into the dough for an extra-savory snack.
2. Rosemary and Garlic: Mix rosemary and minced garlic into the dough for a delicious savory flavor.
3. Everything Bagel-Style: Sprinkle the crackers with an everything bagel seasoning mix before baking for a bold, familiar flavor or mix the seasonings straight into the dough.
4. Herby Delight: Knead chopped fresh rosemary, thyme, or basil into the dough for a fragrant twist.
Serving Suggestions
Sourdough crackers pair perfectly with a variety of dips and spreads. Try them with hummus, guacamole, or a creamy cheese dip. They’re also excellent alongside a bowl of hearty soup or as part of a charcuterie board.
Additional Tips:
• If it’s too dry, add a teaspoon of water at a time until the consistency is right.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Crackers
Ingredients
- 1 cup 240g sourdough starter discard (unfed is fine)
- 1 cup 120g all-purpose or whole wheat flour
- 3 tbsp melted and cooled off butter
- 1/2 tsp salt
- Optional: Herbs rosemary, dil, thyme, spices (onion or garlic powder), sesame seeds, grated cheese, or sunflower/pumpkin seeds
Instructions
Prepare the Dough:
- In a mixing bowl, combine the sourdough discard, flour, melted butter, salt, and additives if your using any, some popular options include garlic powder, rosemary, or a mix of seeds like sesame and poppy. Mix until the dough comes together. It should be smooth but not sticky.
Rest the Dough: (optional)
- Wrap the dough in plastic or cover it with a damp towel and let it rest for 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.
Roll and Cut:
- Preheat your oven to 350°F (175°C).
- Divide the dough into two pieces. Roll each piece out on a silicone baking mat or parchment paper until it’s very thin—about 1/8 inch or less. The thinner, the crispier!
- Cut the dough into squares, triangles, or any shape you like. A pizza cutter or knife works well for this.
Add Toppings: (optional)
- Brush the dough lightly with olive oil and sprinkle with your chosen toppings like flakey salt.
Bake:
- Bake for 15–20 minutes, or until the edges are golden brown. Keep a close eye on them, as they can go from perfect to burnt quickly.
Cool and Store:
- Let the crackers cool completely on a wire rack.
- Store them in an airtight container for up to a week—if they last that long!
