Sourdough Discard Crackers
These sourdough discard crackers are buttery, flakey, and absolutely delicious. They only take minutes to mix up and are the perfect compliment to soups, salads, or spreads. Or just eat them plain like we do for a fun, healthy snack!
Why you’ll love these sourdough discard crackers
These homemade buttery sourdough discard crackers are the perfect use for your sourdough discard! You can use fed or unfed sourdough discard and adapt this recipe to your taste preferences for the perfect homemade crackers. We like to mix things up and add shredded cheddar, parmesan, diced sun dried tomato, or even homemade ranch seasoning. We add these crackers to soups and other dishes, but also my kids just love to eat them all by themselves. The flakey texture is just so perfect, you will never want another store bought cracker!
Sourdough discard cracker tips and tricks
- If you haven’t started your own sourdough starter yet, you can find directions, FAQ and my recipe in this post.
- The quality of baked goods depends a lot on the quality of your flour! Don’t skimp on the good stuff. Unbleached, organic flours have better flavor and are also more nutritious. I purchase bulk bags of Great River Organic Milling Flour and have been very happy with the results!
- Use a high quality extra virgin olive oil for the very best flavor results!
- If you use unfed starter, your sourdough crackers will have a stronger, tangier flavor due to the fermentation of the discard. Fed starter results in a milder, more traditional cracker with a mildly fruity sourdough flavor.
- The crackers crisp up better when you roll them out really thin! If you struggle with the dough sticking to your work surface, us a piece of parchment paper underneath.
Ingredients for sourdough discard crackers
You only need a couple staple ingredients to make these easy sourdough crackers!
- 1 Cup fed or unfed Sourdough Starter discard
- 3 Tbsp everything bagel seasoning
- 1 1/2 Cups All Purpose Flour
- 1/2 tsp salt
- 2 Tbsp Table Sugar
- 1/4- 1/2 Cup Olive Oil
- 4 Tbsp Butter
how to make sourdough discard crackers
To make these crackers, start by adding your flour into a medium size mixing bowl. Next, add in the salt, seasoning, and sugar. Stir the dry ingredients to mix them all together.
Then, add in the room temperature butter and sourdough starter discard.
Stir the mixture until it begins to come together. Then, slowly begin adding the olive oil until the mixture comes together into a cohesive ball of dough. You will need 1/4 Cup to 1/2 Cup. Work the oil into the dough with your hands, pressing it together into a cohesive ball of dough.
Once the dough has come together, begin rolling it out on a lightly floured surface. You want it to be thin- roughly 1/16″ in thickness. If you are struggling with it sticking, add more flour to the work surface or try rolling it on a piece of parchment paper.
Once the dough is rolled out, use a cookie cutter to cut out your crackers, or just cut it into squares using a pizza cutter or dough knife. Finally, place the crackers onto a cookie sheet and lightly brush them with olive oil. Add a sprinkle of salt to taste and bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden brown. Rotate the cookie sheet halfway through baking for more evenly baked crackers.
You can eat these warm right off the tray or allow them to cool and store them in an airtight container for up to one week. Hope you enjoy!
FAQ and substitutions for sourdough discard crackers
What is the difference between active sourdough starter and sourdough discard? Active starter is soursdough starter that has been fed and is used as levain in recipes requiring yeast. Sourdough discard is starter that has been “spent” and must be discarded from the starter. Discarded starter cannot be used as levain but it can be used in “discard” recipes.
Can I substitute whole grain flour for the white flour in this recipe? You make make these crackers with whole grains, just keep in mind that whole grain flour absorbs more moisture than white so you may need to adjust the recipe by using slightly more oil or butter.
Can I omit the sugar in this recipe? Yes. The sugar is just for flavor so you can omit it altogether.
How much cheese can I add to this recipe? You can add up to 1/4 cup of ingredients like cheese, chopped nuts, herbs, sun dried tomatoes, or seeds without having to adjust the other ingredients.
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Sourdough Discard Crackers
Ingredients
- 1 Cup fed or unfed Sourdough Starter discard
- 3 Tbsp everything bagel seasoning
- 1 1/2 Cups All Purpose Flour
- 1/2 tsp salt
- 2 Tbsp Table Sugar
- 1/4- 1/2 Cup Olive Oil
- 4 Tbsp Butter
Instructions
- To make these crackers, start by preheating the oven to 350* Then, add the flour into a medium size mixing bowl. Next, add in the salt, seasoning, and sugar. Stir the dry ingredients to mix them all together.
- Then, add in the room temperature butter and sourdough starter discard.
- Stir the mixture until it begins to come together. Then, slowly begin adding the olive oil until the mixture comes together into a cohesive ball of dough. You will need somewhere between 1/4 to 1/2 Cup. Work the oil into the dough with your hands, pressing it together into a cohesive ball of dough.
- Once the dough has come together, begin rolling it out on a lightly floured surface. You want it to be thin- roughly 1/16" in thickness. If you are struggling with it sticking, add more flour to the work surface or try rolling it on a piece of parchment paper.
- Once the dough is rolled out, use a cookie cutter to cut out your crackers, or just cut it into squares using a pizza cutter or dough knife. Finally, place the crackers onto a cookie sheet and lightly brush them with olive oil. Add a sprinkle of salt to taste and bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden brown. Rotate the cookie sheet halfway through baking for more evenly baked crackers.
- You can eat these warm right off the tray or allow them to cool and store them in an airtight container for up to one week. Hope you enjoy!
These are hands down the best crackers I’ve ever tasted. EVER. I rolled them a bit thick and they were perfect!
Hi Brittani!
Thanks so much! I’m so glad you liked them! ❤️
Any way to make these dairy free? Thanks! Can’t wait to try!
Hi Emily! Yes! You can substitute the butter for lard or tallow, or use an oil like coconut, olive or grapeseed oil. But if using a liquid oil, start out using half of what the recipe calls for and add more gradually until you get the right consistency!