If you’ve ever found yourself with a surplus of sourdough starter wondering what to do with it, then you’re going to love this easy and addictive Sourdough Discard Crackers Recipe. These crisp, golden crackers transform that leftover sourdough discard into a beautifully flaky snack that’s bursting with flavor and perfect for everything from cheese boards to solo munching. With just a handful of simple ingredients, you’ll be rewarded with a crunchy treat that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
Gathering your ingredients is the first delightful step, and the simplicity here is truly what makes these crackers shine. Each component plays its role: the sourdough discard brings a subtle tang and contributes structure, butter adds richness and flakiness, and a touch of sea salt enhances all the flavors while perfect seasonings give them a personalized kick.
- 200 grams sourdough discard (1 cup stirred and unfed starter): This is the heart of the cracker, giving it that unique tangy flavor and a lovely texture.
- 2 Tbsp unsalted butter (melted): Adds richness and helps create a tender, flaky cracker.
- 1/4 tsp fine sea salt: Balances the flavors without overpowering the crackers’ delicate crust.
- Seasonings to taste (flaky sea salt, everything bagel seasoning, sesame seeds, etc.): Personalize your crackers with your favorite toppings to add texture and bursts of flavor.
How to Make Sourdough Discard Crackers Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple prep ensures your crackers bake evenly and won’t stick, giving you an easy cleanup later on.
Step 2: Combine Butter, Sourdough Discard, and Salt
Melt your butter gently and allow it to cool to just lukewarm—this prevents any unwanted cooking of the starter. Stir in your sourdough discard along with the fine sea salt until the mixture is smooth and evenly blended, setting the foundation for those perfectly balanced crackers.
Step 3: Spread the Dough Thinly and Evenly
Pour the mixture onto your parchment-lined tray and use an offset spatula to spread it as thin as possible—aim for a layer that is almost transparent, roughly 13 by 11 inches. This thinness is crucial for producing that satisfying crunch in every bite.
Step 4: Season and Sprinkle
Lightly dust the top of your cracker dough with flaky sea salt and your choice of seasonings. Keep it moderate, since thin crackers can get overly salty if you’re not careful. This step is where you can get creative and play with flavors!
Step 5: First Bake and Score
Pop the tray straight into the oven—doing this immediately helps prevent the dough from sticking. Bake for 10 minutes, then take them out to score your crackers into bite-sized squares using a pizza cutter. The scoring will make snapping them apart after baking a breeze.
Step 6: Final Bake to Golden Perfection
Return the baking sheet to the oven for another 15 to 20 minutes. Bake until the crackers are a gorgeous golden-brown and feel firm when you lightly tap their surface. If they’re still soft, it might mean your dough needs to be spread a bit thinner next time.
Step 7: Cool and Store
Once out of the oven, let the crackers cool fully on the baking sheet. Cooling allows them to dry out completely and reach their signature crispiness. After cooling, store your Sourdough Discard Crackers in an airtight container or zip bag to maintain their crisp texture.
How to Serve Sourdough Discard Crackers Recipe
Garnishes
You can elevate these simple crackers by adding fresh herbs like rosemary or thyme just before baking, or finish with a drizzle of olive oil and a sprinkle of flaky sea salt after baking to make them shine even more. The garnishes add wonderful aromatics and a pop of color, making your snack both beautiful and delicious.
Side Dishes
Sourdough Discard Crackers pair beautifully with an array of dips like hummus, guacamole, or a creamy herb cheese spread. They also make excellent accompaniments to hearty soups and salads, offering a crunchy contrast that enhances every bite.
Creative Ways to Present
For a fun twist, try layering your crackers with slices of cheese, cured meats, and fresh fruit on a charcuterie board. Or, use them as a crunchy garnish on top of creamy avocado toast or your favorite salad for an extra textural element that surprises and delights guests.
Make Ahead and Storage
Storing Leftovers
If you have any crackers left after indulging (though it’s hard to resist), keep them in an airtight container at room temperature. Stored properly, they’ll stay crisp and delicious for up to one week—perfect for snacking or entertaining.
Freezing
You can freeze these crackers by placing them in a zip-lock bag with the air pressed out. Freezing helps keep them fresh for longer periods, up to 2 months, and they thaw quickly at room temperature without losing their crunch.
Reheating
If your crackers lose a bit of their crispness, simply pop them in a 300°F oven for 5 minutes to bring back that fresh-baked crunch. Avoid microwaving as it can make them chewy instead of crunchy.
FAQs
Can I use any type of sourdough starter for this recipe?
Yes! Any unfed sourdough discard works wonderfully in this recipe, whether it’s from your regular bread starter or homemade. The flavor and texture will stay beautifully consistent.
What are the best seasonings to add to these crackers?
Classic options like everything bagel seasoning, sesame seeds, poppy seeds, or rosemary are fantastic. Feel free to experiment with spices like smoked paprika or garlic powder for varied flavors.
Do I have to use butter, or can I substitute it?
Butter adds flavor and helps achieve that flaky texture, but you can substitute melted coconut oil or olive oil for a dairy-free version. Keep in mind that the flavor and texture may vary slightly.
How thin should I spread the dough?
Aim for a nearly translucent layer about 1 to 2 millimeters thick. Spreading too thickly will result in softer crackers that don’t crisp up as well.
Can I make this recipe gluten-free?
Since sourdough discard contains gluten from the flour used, this recipe isn’t naturally gluten-free. However, if you have a gluten-free sourdough starter discard, you could potentially try it with some experimentation.
Final Thoughts
There is something truly rewarding about turning your sourdough discard into these crisp, flavorful crackers. This Sourdough Discard Crackers Recipe is not only a brilliant way to reduce waste but also delivers a snack that’s simple, customizable, and downright addictive. Give it a go—you’ll likely find yourself baking these again and again to delight family and friends!
Print
Sourdough Discard Crackers Recipe
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- Total Time: 25-35 minutes
- Yield: 25 crackers
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Discard Crackers are a crispy and flavorful snack made by repurposing leftover sourdough starter. With a thin, crisp texture and customizable seasonings, they provide a delicious way to reduce waste and enjoy a homemade treat in under 30 minutes.
Ingredients
Cracker Dough
- 200 grams sourdough discard (1 cup stirred and unfed starter)
- 2 Tbsp unsalted butter (melted)
- 1/4 tsp fine sea salt
Seasonings (optional)
- Flaky sea salt
- Everything bagel seasoning
- Sesame seeds
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Then add the sourdough discard and fine sea salt, stirring with a spatula until fully combined into a smooth mixture.
- Spread the Dough: Pour the mixture onto the parchment-lined baking sheet. Use an offset spatula to spread the dough into a very thin, even layer, almost transparent in thickness. For reference, aim for a slab about 13 by 11 inches.
- Add Seasonings: Lightly sprinkle the top with flaky sea salt and any other seasonings you prefer, such as everything bagel seasoning or sesame seeds. Be careful not to over-salt since the crackers will be thin and saltiness can quickly become overwhelming.
- Initial Bake: Place the baking sheet immediately into the oven to prevent the dough from sticking. Bake for 10 minutes until the dough has set but not fully baked through.
- Score the Crackers: Remove the baking sheet from the oven and use a pizza cutter or sharp knife to score the dough into bite-sized squares. This will make it easier to break apart after baking.
- Final Bake: Return the tray to the oven and bake for an additional 15-20 minutes, or until the crackers are golden brown and crisp. If they are still soft, it may be because the dough wasn’t spread thin enough — continue baking until firm when lightly tapped.
- Cool and Store: Remove the crackers from the oven and allow them to cool completely on the baking sheet. This step dries them out fully and ensures crispness. Once cooled, store in an airtight container or resealable bag to keep fresh.
Notes
- Ensure the dough is spread very thinly for crispy crackers; thicker layers may remain soft or chewy.
- Feel free to customize the seasoning with herbs, spices, or seeds to suit your taste.
- Store leftover crackers in an airtight container at room temperature for up to one week.
- These crackers are a great way to use up sourdough discard, reducing waste in your kitchen.
