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Crispy homemade sourdough discard crackers served with dip on a wooden board.
Sonia Khan

Crispy Sourdough Discard Crackers (Easy, Homemade & Irresistible)

These crispy sourdough discard crackers are the perfect way to use up leftover sourdough starter. They are thin, crunchy, and packed with flavor, making them an easy homemade snack for any time of the day. Quick to prepare and highly customizable, this recipe turns food waste into a delicious, budget-friendly treat.
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Prep Time 10 minutes
Cook Time 20 minutes
cool time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard unfed starter
  • 2 tbsp olive oil or melted butter
  • ½ tsp salt adjust to taste
  • ½ tsp garlic powder optional
  • ½ tsp dried herbs oregano, rosemary, or thyme
  • Optional toppings: sesame seeds everything bagel seasoning, chili flakes, grated cheese

Equipment

  • Mixing bowl
  • Rolling Pin
  • Parchment paper
  • Baking sheet
  • Pizza cutter or knife
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine sourdough discard, olive oil, salt, and seasonings. Mix until smooth and well combined.
  3. Spread the mixture thinly onto the parchment paper using a spatula. Try to make it as even and thin as possible for extra crispiness.
  4. Lightly score the dough into cracker shapes using a pizza cutter or knife.
  5. Sprinkle your desired toppings evenly over the surface.
  6. Bake for 18-22 minutes, or until golden brown and crispy around the edges.
  7. Remove from oven and allow to cool completely before breaking into crackers. They will crisp up more as they cool.

Notes

  • Roll or spread the dough very thin for the crispiest crackers.
  • Baking time may vary depending on oven and thickness.
  • Store in an airtight container for up to 5-7 days.
  • You can experiment with flavors like cheese, chili flakes, or Italian herbs.
  • If crackers are soft after cooling, return them to the oven for a few extra minutes.