Sourdough Discard Crackers

This recipe is so easy, let's dive straight into the details!

1. Preheat your oven to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet. Melt the butter in a mixing bowl.

2. Weigh the sourdough starter discard in the mixing bowl with the melted butter and add the dried herbs and salt.

3. Stir until the ingredients are well combined.

4. Use an off-set spatula to spread a very thin, even layer of the mixture onto the parchment paper.

5. Place the parchment paper onto a baking sheet and sprinkle the top of the batter evenly with ½ teaspoon of salt.

6. Bake for 10 minutes, remove and score the crackers with a knife or a pizza cutter into squares. Return to the oven and bake an additional 40-50 minutes, making sure they don't over-bake.

7. Remove the crackers from the oven and let cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 7 days.

tips for success

Butter definitely gives the sourdough discard crackers the best flavor, but they can be made with other fats. I tested this recipe with olive oil but found that it tasted more oily than tangy. If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor.

Because this is a cracker recipe without added flour, the batter is very thin and spreadable. I use parchment paper to hold the batter while baking but you could also use a silicone baking mat.

The discard can be mixed with the other ingredients cold, right out of the fridge, or at room temperature.

The crackers can be scored after they have baked and "set-up" for about 10 minutes if you would like a uniform cracker. If you'd like a more "rustic" cracker, let them bake without scoring and simply break them apart after they have cooled completely.

Check your crackers around the 30-40 minute mark. Oven temperatures vary, so your crackers may be ready sooner!

These crackers can be seasoned in so many different ways. Any fresh or dried herbs will work. Think rosemary or thyme! You can also use hard cheeses like parmesan stirred into the mixture or sprinkled on top before baking.

how to store

Store the crackers in an air-tight container such as a mason jar with a tight lid, or a Weck jar. They can be stored at room temperature for up to a week.

We've got other recipes that you can make with your discard like sourdough pizza crust, sourdough chocolate chip cookies, sourdough cinnamon rolls and sourdough tortillas, so make sure to check them out too!

And don't forget to pin this recipe for later!

Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.

Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.

Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)