These sourdough discard crackers are thin, crisp, and deeply satisfying with a pleasant tang and buttery finish. Made from just a handful of pantry staples, they are an easy and rewarding way to use up sourdough discard while creating a snack that pairs beautifully with dips, cheeses, or spreads.

Why You’ll Love This Recipe

These crackers are incredibly simple to make, requiring no dough resting, chilling, or rolling. The batter spreads easily, bakes quickly, and turns into light, crunchy crackers with very little effort. They are naturally flavorful, endlessly customizable with seasonings, and store well, making them perfect for meal prep, snacking, or entertaining.

Ingredients

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

200 grams sourdough discard (about 1 cup, unfed and stirred)
2 tablespoons unsalted butter, melted and cooled until lukewarm
1/4 teaspoon fine sea salt
Optional toppings: flaky sea salt, sesame seeds, sunflower seeds, chia seeds, dried herbs, or everything-style seed seasoning

Directions

Preheat the oven to 350°F (175°C). Line a standard baking sheet with parchment paper and set aside.

In a mixing bowl or large measuring cup, combine the melted butter, sourdough discard, and fine sea salt. Stir with a spatula until the mixture is smooth and fully blended.

Pour the batter onto the prepared baking sheet. Using an offset spatula, spread it into a very thin, even layer. The batter should be almost transparent in places, forming roughly a 13 by 11-inch rectangle.

Lightly sprinkle the surface with your chosen toppings, keeping the layer minimal to avoid overpowering the crackers.

Place the baking sheet into the oven immediately and bake for 10 minutes. Remove from the oven and, while still soft, score the surface into small squares or rectangles using a knife or pizza cutter.

Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the crackers are golden, dry, and crisp. If any areas are still soft, continue baking in short intervals until fully crisp.

Remove from the oven and allow the crackers to cool completely on the baking sheet. They will continue to crisp as they cool.

Servings and timing

This recipe yields approximately 25 small crackers.

Prep time: 5 minutes
Bake time: 25 minutes
Total time: 30 minutes

Variations

For a seeded version, sprinkle a mix of sesame, flax, chia, or sunflower seeds over the batter before baking.
For an herb-forward cracker, add dried rosemary, thyme, oregano, or basil.
For a savory boost, sprinkle finely grated hard cheese over the surface before baking.
For a rustic style, skip scoring and break the baked sheet into irregular pieces once cooled.

Storage/Reheating

Once completely cooled, store the crackers in an airtight container or glass jar at room temperature. They will stay crisp for up to 4 days. If they soften slightly, place them in a warm oven for a few minutes to restore their crunch, then cool again before storing.

FAQs

Can I use freshly fed sourdough starter instead of discard?

Yes, but the crackers will have a milder tang. Discard provides a stronger sourdough flavor.

Why do my crackers turn out chewy instead of crisp?

The batter may not have been spread thin enough or baked long enough. Thinner layers bake into crisper crackers.

Can I make these crackers dairy-free?

Yes, you can replace the butter with a neutral-flavored plant-based alternative.

Do I need to ferment the batter before baking?

No fermentation is needed. The discard is ready to use as-is.

Can I freeze sourdough discard crackers?

Freezing is not recommended, as it can affect their crisp texture once thawed.

What thickness should the batter be when spread?

It should be very thin, nearly transparent in spots, to ensure even baking and crispness.

Can I make these crackers without parchment paper?

Parchment is strongly recommended to prevent sticking. Without it, removal may be difficult.

Are these crackers good for dipping?

Yes, they are sturdy enough for hummus, spreads, and soft cheeses.

How do I prevent the crackers from burning?

Keep an eye on the edges during the final bake and rotate the pan if your oven heats unevenly.

Can I double the recipe?

Yes, simply use two baking sheets and bake them separately for best results.

Conclusion

Sourdough discard crackers are a simple, practical, and delicious way to reduce waste while creating something truly crave-worthy. With minimal ingredients and maximum flavor, they are proof that great snacks don’t have to be complicated. Once you try them, they’re likely to become a regular part of your sourdough routine.

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