How to Turn Sourdough Discard into Delicious Crackers

Learn to use sourdough discard to make crispy, savory crackers. Perfect for snacks or pairing, this easy recipe turns waste into wonder!

Homemade sourdough crackers laid out on parchment paper.

Sourdough discard is the portion of sourdough starter that is removed before feeding the remainder with fresh flour and water. This process is essential for maintaining a healthy and active starter. Utilizing sourdough discard in recipes is an excellent way to reduce waste while adding a delicious tang and complexity to a variety of baked goods, from crackers and pancakes to breads and cakes, making it a cherished ingredient among environmentally conscious and flavor-seeking bakers alike.

There’s something deeply satisfying about transforming sourdough discard into something as delightful and crispy as these homemade crackers. This recipe is perfect for anyone looking to reduce kitchen waste without compromising on flavor. It stands out because it’s incredibly versatile, allowing for a myriad of flavor adaptations to suit any palate. Whether you’re a sourdough enthusiast or just looking for a savory snack alternative, these crackers are a must-try.

Key Ingredients and Equipment


To craft these savory sourdough discard crackers, you’ll need just a few ingredients most likely already in your pantry. Here’s a closer look at what you’ll need:

  • Sourdough Discard
  • All-Purpose Flour
  • Olive Oil
  • Salt
  • Optional herbs, spices, or cheese: Here’s where you can let your creativity and personal taste preferences take the lead. Whether you’re leaning towards the aromatic allure of rosemary or thyme, the punchy bite of garlic or onion powder, or the umami-rich addition of Parmesan cheese, these optional ingredients allow you to customize your crackers to fit any occasion or pairing.


Here’s a brief overview of what you’ll need and the role each piece of equipment plays in the recipe:

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin—my boyfriend bought me this rolling pin with guides and I love it!
  • Pizza Cutter or Sharp Knife
  • A Fork

How to Make Sourdough Discard Crackers

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, and salt. Mix well until a dough forms. If desired, add in any herbs, spices, or cheese for extra flavor.

Tip: Experiment with different herbs, spices, and cheeses based on your taste preferences or to complement dips and spreads.

Place the dough onto a lightly floured surface and roll it out thinly, aiming for about 1/8 inch thickness. You can divide the dough into smaller portions for easier rolling. Thinner crackers yield a more satisfying crunch. Aim for consistent thickness to ensure even baking.

Use a pizza cutter or a sharp knife to cut the rolled-out dough into desired shapes. Traditional rectangles work well, but feel free to get creative with shapes! Prick each cracker with a fork to prevent puffing.

Carefully transfer the cut-out crackers onto the prepared baking sheet, leaving a little space between each one. Place the baking sheet in the preheated oven and bake the crackers for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them towards the end to avoid burning.

Tip: Oven temperatures vary, so start checking your crackers around the 15-minute mark to avoid over-browning.

Once baked, remove the crackers from the oven and let them cool completely on a wire rack. They will become even crispier as they cool.

Recipe Variations

  • Cheese Lovers: Add 1/2 cup of grated Parmesan or your favorite cheese into the dough mix.
  • Herb Infusion: Incorporate 1 tablespoon of dried rosemary or thyme for an aromatic twist.
  • Spicy Kick: Mix in 1/2 teaspoon of red pepper flakes for crackers with a bite.
  • Garlic Parmesan: Combine garlic powder with grated Parmesan for a classic flavor profile.

For those who love experimenting with sourdough, incorporating it into sweet treats offers a delightful contrast, such as in my easy-to-make, cinnamon sugar donut hole recipe that’s perfect for any sourdough enthusiast.

Serving Suggestions

Frequently Asked Questions

Yes, you can substitute whole wheat flour for a nuttier, more wholesome cracker, though the texture may be slightly different.

Stored in an airtight container, the crackers can last for up to a week.

Yes, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out and baking.

How to Keep Your Crackers Fresh

Store your sourdough discard crackers in an airtight container at room temperature to maintain their crispness. They are best enjoyed within a week for optimal freshness.

If you’ve found value in this blog post and enjoyed reading it, why not share it with your Pinterest community? Pin the image below and spread the love!

A Pinterest-friendly graphic for my homemade sourdough cracker recipe that uses sourdough discard.

Making sourdough discard crackers is not only a fantastic way to minimize waste but also an opportunity to explore creative flavor combinations. Crispy, flavorful, and utterly satisfying, these crackers will quickly become a staple in your baking repertoire.

Homemade sourdough crackers made from discard on a sheet of parchment.
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Crispy Sourdough Discard Crackers

Transform your sourdough discard into crispy, savory crackers with just a few simple ingredients and steps. Perfect for snacking or pairing with your favorite dips and cheeses, these homemade crackers bring tangy sourdough flavor to life in a delightfully crunchy form.
Print Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Cooling Time:5 minutes
Total Time:35 minutes

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  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, blend the sourdough discard, flour, olive oil, and salt until dough forms.
    1 cup Sourdough Discard, 1 cup All-Purpose Flour, 1/4 cup Olive Oil, 1/2 teaspoon Salt
  • Stir in any additional herbs, spices, or cheese as desired.
    Herbs, Spices, Grated Cheese
  • Transfer the dough to a floured surface and roll to about 1/8 inch thickness. Divide the dough for easier handling if necessary.
  • Cut the dough into shapes with a pizza cutter or knife, then prick each cracker with a fork to prevent puffing.
  • Arrange crackers on the baking sheet and bake for 15-20 minutes until golden and crispy. Watch closely to prevent burning.
  • Let the crackers cool on a wire rack to crisp up further.


These crackers will last about 1 week when stored in an airtight container at room temperature.


Serving: 4crackers | Calories: 145kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 146mg | Potassium: 17mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 0.3IU | Calcium: 3mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Diet: Low Fat, Vegan, Vegetarian
Keyword: Crackers, Flour, Olive Oil, Sourdough
Servings: 8 servings
Calories: 145kcal

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