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Sourdough Discard Crackers

Delicious and crispy Sourdough Discard Crackers, perfect for snacking, dipping, or as a party appetizer that utilizes leftover sourdough starter.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup flour (1/2 cup whole wheat + 1/2 cup unbleached bread flour) Brings a nutty, hearty depth.
  • 1 cup sourdough starter, active or discard Adds tangy flavor and crispiness.
  • 1/4 cup softened coconut oil, butter, or olive oil Choose based on desired richness.
  • 1/2 tsp sea salt Enhances flavors beautifully.
  • 1/4 cup fresh herbs of choice (e.g., rosemary, sage, thyme, oregano) or 2 Tbsp dried Lifts the flavor of the crackers.
  • 1/2 cup finely grated firm cheese (optional) Adds creamy richness.
  • 2 Tbsp everything bagel seasoning Enhances flavor and visual appeal.
  • 1/4 cup sun-dried tomatoes, finely chopped (optional) Brings in sweet and tangy flavor.
  • 1/4 cup sunflower seeds or pumpkin seeds Adds nutty crunch and texture.
  • 1 to 2 Tbsp nutritional yeast Imparts cheesy flavor without dairy.
  • 1/2 tsp onion powder or garlic powder Provides savory depth.
  • N/A paprika (for sprinkling after baking) Adds color and a hint of smokiness.

Method
 

Preparation
  1. In a mixing bowl, combine the sourdough starter, flour, salt, and softened coconut oil or butter. If adding optional ingredients like herbs or cheese, mix them in now.
  2. Form the mixture into a solid ball.
  3. Separate the dough ball into two equal pieces.
  4. Flatten each dough ball into a rectangular shape, about the size of your hand and half an inch thick.
  5. Wrap each piece of dough and chill for at least 30 minutes to overnight.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Allow chilled dough to warm slightly (15-30 minutes) before rolling out.
  3. Roll out the dough between parchment paper to about 1/16th of an inch thick.
  4. Brush rolled dough lightly with olive oil and sprinkle with salt.
  5. Cut dough into 1 to 2-inch squares, using a fork to poke holes in each cracker.
  6. Transfer to a baking sheet and bake for 20-25 minutes, rotating halfway through.
  7. Remove from the oven and transfer to a cooling rack.

Notes

Store the crackers in an airtight container for up to a week or freeze for three months. Experiment with different herbs and spices for variety.