Sourdough Discard Crackers: A Crispy, Delicious Way to Use Up Leftover Starter

Introduction

If you’re an avid sourdough baker, you likely face the common dilemma of excess sourdough discard. Instead of throwing it away, why not turn it into Sourdough Discard Crackers? These crispy, flavorful, and easy-to-make crackers are a fantastic way to use up discard while creating a delicious snack.

In this ultimate guide, we’ll walk through everything you need to know about sourdough discard crackers, from ingredients and step-by-step instructions to expert tips, variations, and serving ideas. Let’s dive into the world of homemade crackers!

Why Make Sourdough Discard Crackers?

• Reduces waste – No need to throw away valuable sourdough discard.
• Easy to make – A simple recipe with minimal ingredients.
• Customizable – Add your favorite herbs, spices, and seeds.
• Healthier than store-bought crackers – No preservatives or artificial flavors.
• Pairs well with dips, cheeses, and spreads – A perfect snack for any occasion.

Ingredients for Sourdough Discard Crackers

Basic Ingredients:

• 1 cup sourdough discard (unfed starter)
• ½ cup all-purpose flour (or whole wheat flour for a nuttier taste)
• 2 tablespoons olive oil (or melted butter)
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional, for extra flavor)
• ¼ teaspoon onion powder (optional)
• ½ teaspoon dried herbs (rosemary, thyme, or oregano)
• 2 tablespoons sesame seeds, flaxseeds, or sunflower seeds (optional, for crunch)

Toppings (Optional):

• Coarse sea salt
• Cracked black pepper
• Grated parmesan cheese
• Everything bagel seasoning

How to Make Sourdough Discard Crackers

Step 1: Preheat and Prepare

• Preheat your oven to 325°F (163°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dough

• In a bowl, combine sourdough discard, flour, olive oil, salt, and seasonings.
• Stir until a smooth dough forms.
• If the dough feels too sticky, add a little more flour; if too dry, add a teaspoon of water.

Step 3: Roll Out the Dough

• Place the dough between two sheets of parchment paper.
• Roll it out to ⅛-inch thickness for extra crisp crackers.
• Carefully remove the top parchment sheet.

Step 4: Cut and Score

• Use a sharp knife or pizza cutter to cut the dough into squares or rectangles.
• For a rustic look, leave the edges uneven.
• Poke small holes in each cracker with a fork to prevent bubbling.

Step 5: Add Toppings and Bake

• Lightly brush the dough with olive oil.
• Sprinkle with coarse salt, seeds, or other toppings.
• Bake for 20-25 minutes, rotating the tray halfway through.
• Remove when golden brown and crisp.

Step 6: Cool and Store

• Let the crackers cool completely on a wire rack.
• Store in an airtight container at room temperature for up to a week.

this PIN FOR LATER

Variations of Sourdough Discard Crackers

1. Cheesy Sourdough Crackers

• Mix ¼ cup grated parmesan or cheddar cheese into the dough.
• Sprinkle extra cheese on top before baking.

2. Spicy Crackers

• Add ¼ teaspoon cayenne pepper or red pepper flakes for heat.

3. Herb and Garlic Crackers

• Mix in fresh or dried rosemary, thyme, or oregano for extra flavor.

4. Everything Bagel Crackers

• Sprinkle with everything bagel seasoning before baking.

5. Whole Wheat Crackers

• Swap all-purpose flour with whole wheat flour for a healthier, nuttier taste.

Expert Tips for the Best Crackers

1. Roll the dough thin – The thinner the dough, the crispier the crackers.
2. Use parchment paper – It prevents sticking and makes rolling easier.
3. Score before baking – This makes it easier to break the crackers apart.
4. Check for even baking – Rotate the tray to ensure even crispness.
5. Cool completely – This prevents sogginess and keeps crackers crunchy.
6. Experiment with flavors – Try adding cheese, spice blends, or different seeds.

Serving Suggestions

These homemade sourdough crackers pair well with:

• Cheese boards – Serve with brie, gouda, or sharp cheddar.
• Dips – Perfect with hummus, guacamole, or tzatziki.
• Soups – Add crunch to tomato soup or creamy bisques.
• Nut butters – Spread almond or peanut butter on top.
• Yogurt and honey – A surprising but delicious sweet-salty combo.

How to Store & Keep Crackers Fresh

Short-Term Storage:

• Store in an airtight container at room temperature.
• Best consumed within 5-7 days.

Long-Term Storage:

• Freeze crackers in a sealed bag for up to 3 months.
• Reheat in the oven for 5 minutes at 300°F to restore crispness.

Frequently Asked Questions (FAQ)

1. Can I use any type of sourdough discard?

Yes! Whether your discard is from a whole wheat, rye, or all-purpose flour starter, it works well for crackers.

2. Do I need to feed the sourdough discard before using it?

No, unfed discard is perfect for crackers since no fermentation is required.

3. How do I make my crackers extra crispy?

Roll the dough as thin as possible and bake until golden brown.

4. Can I add sweet flavors?

Yes! Try adding cinnamon and a touch of honey for a sweet version.

5. Why did my crackers turn out soft?

They may have been too thick or underbaked. Try baking a little longer.

Conclusion

Making Sourdough Discard Crackers is one of the best ways to reduce waste while creating a delicious, crunchy snack. With simple ingredients, endless flavor variations, and easy preparation, these homemade crackers are a must-try for any sourdough baker.

Whether you enjoy them with cheese, dips, or straight from the jar, these crackers will quickly become a household favorite. Try this recipe today and elevate your snack game!

Print