This simple sourdough discard cracker is thin, crisp, and slightly nutty with a toasty edge. Add cheese for a savory bite or fresh herbs for a bright, fragrant snack. It’s special because it turns leftover starter into something crunchy and useful no waste, lots of flavor. Try this when you want an easy snack, a party nibble, or a quick way to stretch pantry staples. If you love quick recipes made from basics, you might also enjoy these 10 cheesy rigatoni recipes for pasta lovers.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes (hands-on time is short)
- Uses sourdough discard so nothing goes to waste
- Customizable: cheese, herbs, seeds, or sun-dried tomatoes
- Great for snacks, soup toppers, or party platters
Ingredients for Sourdough Discard Crackers Recipe
- 1 cup flour, (I like 1/2 cup whole wheat + 1/2 cup unbleached bread flour)
- 1 cup sourdough starter, active or discard*
- 1/4 cup softened coconut oil, butter or olive oil
- 1/2 tsp sea salt
- Olive oil for brushing
- 1/4 cup Fresh herbs of choice, e.g. rosemary, sage, thyme, oregano, (Or 2 Tbsp dried)
- 1/2 cup finely grated firm cheese, such as cheddar or parmesan
- 2 Tbsp everything bagel seasoning
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 to 2 Tbsp nutritional yeast
- 1/2 tsp onion powder or garlic powder
- A sprinkle of paprika over the top, but wait to add until after baking (or near the end) of Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)
Step-by-Step Instructions of Sourdough Discard Crackers Recipe
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk the flour and sea salt in a bowl to combine.
- Fold in the sourdough starter and softened oil until a stiff dough forms.
- Stir in seeds, sun-dried tomatoes, herbs, nutritional yeast, onion/garlic powder, and half the grated cheese (if using).
- Place the dough between two sheets of parchment and roll very thin about 1/16 to 1/8 inch thick. Thin dough makes crisp crackers.
- Transfer the rolled dough (on the bottom parchment) to the baking sheet and peel off the top parchment.
- Score the dough into squares or desired shapes with a knife or pizza cutter so crackers break evenly after baking.
- Brush lightly with olive oil and sprinkle with everything bagel seasoning and remaining cheese, if desired.
- Bake for 12–18 minutes, watching closely near the end. Pull crackers when edges are golden and centers feel set.
- Sprinkle paprika after baking or return to oven for 1–2 minutes if you want toasted paprika flavor. Cool fully on the pan, then break along the scored lines.
Tips for Success
- Roll the dough very thin dough equals crisp crackers.
- Score before baking so crackers snap cleanly once cool.
- Watch the oven after 10 minutes; crackers go from golden to burnt fast.
- Let crackers cool completely on the pan so they finish crisping.
Substitutions & Variations of Sourdough Discard Crackers Recipe
To Make It Vegan/Gluten-Free: Use vegan cheese or skip cheese; swap oil for vegan butter. For gluten-free, use a gluten-free flour blend that includes xanthan gum and expect a different texture roll a bit thicker to avoid crumbling.
Variations:
- Herb & Sea Salt: Omit cheese and add extra fresh chopped rosemary and flaky sea salt.
- Cheddar & Paprika: Add sharp cheddar and a little smoked paprika for a bold flavor.
- Seed Lover’s: Increase sunflower or pumpkin seeds and add chia for crunch.
- Spicy: Add a pinch of cayenne or chili flakes to the dough.
Storage Instructions of Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)
Refrigerator: Store in an airtight container for up to 5 days. If crackers soften, re-crisp in a 300°F (150°C) oven for 5–7 minutes.
Freezer: Freeze in a sealed bag for up to 3 months. Thaw at room temperature and re-crisp if needed.
Make-Ahead: Mix dough and refrigerate up to 24 hours. Roll and bake fresh when you want crackers.
Frequently Asked Questions (FAQ) of Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)
Can I use any sourdough discard?
Yes. Active or discard both work. Discard may give a slightly tangier flavor.
How thin should I roll the dough?
Aim for about 1/16 to 1/8 inch thick. Thinner gives crispier crackers.
Can I make these without cheese?
Absolutely. Omit the cheese and add herbs or seeds for flavor.
Final Thoughts
These Sourdough Discard Crackers Recipe save leftovers and turn them into a snack that’s crunchy, flavorful, and quick to make. They’re great for a last-minute appetizer or a kitchen snack that makes the house smell wonderful like bread and sunshine. Give the recipe a try, then drop a comment and a star rating to let others know how you tweaked it.
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Sourdough Discard Crackers
These crunchy crackers are made from sourdough discard, perfect for a quick snack or party appetizer.
- Total Time: 28 minutes
- Yield: 4 servings
Ingredients
- 1 cup flour (1/2 cup whole wheat + 1/2 cup unbleached bread flour)
- 1 cup sourdough starter (active or discard)
- 1/4 cup softened coconut oil, butter or olive oil
- 1/2 tsp sea salt
- Olive oil for brushing
- 1/4 cup fresh herbs of choice (e.g. rosemary, sage, thyme, oregano) or 2 Tbsp dried
- 1/2 cup finely grated firm cheese (such as cheddar or parmesan)
- 2 Tbsp everything bagel seasoning
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 to 2 Tbsp nutritional yeast
- 1/2 tsp onion powder or garlic powder
- A sprinkle of paprika over the top (added after baking)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk the flour and sea salt in a bowl to combine.
- Fold in the sourdough starter and softened oil until a stiff dough forms.
- Stir in seeds, sun-dried tomatoes, herbs, nutritional yeast, onion/garlic powder, and half the grated cheese (if using).
- Place the dough between two sheets of parchment and roll very thin (about 1/16 to 1/8 inch thick).
- Transfer the rolled dough (on the bottom parchment) to the baking sheet and peel off the top parchment.
- Score the dough into squares or desired shapes with a knife or pizza cutter.
- Brush lightly with olive oil and sprinkle with everything bagel seasoning and remaining cheese, if desired.
- Bake for 12–18 minutes, watching closely, until edges are golden and centers feel set.
- Sprinkle paprika after baking or return to oven for 1–2 minutes for toasted flavor. Cool on the pan before breaking along scored lines.
Notes
Roll the dough very thin for crisp crackers. Watch closely while baking to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian