Name: Sourdough Discard Crackers
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unfed sourdough starter (discard); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon garlic powder (optional); 1/2 teaspoon dried herbs (rosemary, thyme, or Italian seasoning – optional); Sea salt for sprinkling; Optional toppings: sesame seeds, poppy seeds, nutritional yeast

Crisp, savory, and incredibly simple, these sourdough discard crackers are one of my favorite ways to use up leftover sourdough starter. They bake up golden and crunchy—perfect for snacking or pairing with cheese, dips, or warm soups. Best of all, they’re made with just a handful of ingredients and minimal prep time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unfed sourdough starter (discard)

1 tablespoon olive oil

1/2 teaspoon garlic powder (optional)

1/2 teaspoon dried herbs (rosemary, thyme, or Italian seasoning – optional)

Sea salt for sprinkling

Optional toppings: sesame seeds, poppy seeds, nutritional yeast

Directions

I start by preheating my oven to 325°F (163°C) and lining a baking sheet with parchment paper.

In a medium bowl, I mix the sourdough discard, olive oil, salt, garlic powder, and herbs until everything is well combined.

I pour the mixture onto the prepared baking sheet and spread it into a very thin, even layer using an offset spatula.

Then I sprinkle sea salt and any optional toppings I want to use right over the top.

I bake the mixture for 10 minutes, take it out, and score it into cracker-sized pieces using a pizza cutter or knife.

After scoring, I return it to the oven and bake for another 30–40 minutes, or until the crackers are crisp and golden brown.

Once they’re out of the oven, I let them cool completely before breaking them apart along the scored lines.

Servings and timing

This recipe makes about 6 servings. It takes roughly 5 minutes of prep time and 45 minutes of baking time, for a total of 50 minutes. Each serving has approximately 120 kcal.

Variations

I like switching things up depending on my mood. Sometimes I add a pinch of chili flakes for heat, or swap the garlic powder for onion powder. Mixing in nutritional yeast gives the crackers a cheesy flavor without dairy. I’ve also tried different herbs like dill or za’atar for a twist. For a sweeter take, I skip the herbs and add a little cinnamon and sugar on top before baking.

Storage/Reheating

Once the crackers are completely cool, I store them in an airtight container at room temperature. They stay fresh and crisp for up to a week. If they soften over time, I just pop them back in a 300°F (150°C) oven for 5–10 minutes to re-crisp.

FAQs

What is sourdough discard?

Sourdough discard is the portion of starter I remove during the feeding process. It’s unfed and often tossed, but it’s still packed with flavor and perfect for recipes like these crackers.

Can I make these crackers gluten-free?

Yes, if I have a gluten-free sourdough starter, I can use it as a 1:1 replacement. Just make sure the starter is based on gluten-free flour like rice or buckwheat.

How thin should I spread the batter?

As thin as possible without creating holes. A very thin, even layer ensures the crackers turn out crispy and bake evenly.

Can I double the recipe?

Absolutely. I just use two baking sheets or bake in batches if I want more crackers.

Are these crackers healthy?

They’re a wholesome snack made with simple ingredients, and I like that they’re baked, not fried. Plus, they’re low-waste and customizable for different dietary needs.

Conclusion

These sourdough discard crackers are a staple in my kitchen whenever I have extra starter on hand. They’re easy, customizable, and packed with flavor. Whether I enjoy them on their own, with a dip, or alongside a bowl of soup, they never disappoint. Making something so tasty from leftovers is always a win.

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