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Sourdough Discard Crackers Recipe

Thin, crispy crackers made from sourdough discard that are quick to prepare and customizable with your favorite seasonings.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 25 servings

Ingredients

  • 200 grams sourdough discard (stirred, unfed starter) about 1 cup
  • 2 Tbsp unsalted butter melted
  • 1/4 tsp fine sea salt
  • seasonings to taste — flaky sea salt, everything bagel seasoning, sesame seeds, etc.

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Melt the butter and let it cool until just lukewarm. In a bowl or large measuring cup, stir together the lukewarm melted butter, sourdough discard, and fine sea salt until fully combined.
  • Pour the mixture onto the prepared parchment and use an offset spatula to spread it into a very thin, even layer (about a 13×11-inch rectangle); it should be almost transparent.
  • Lightly sprinkle your chosen seasonings over the surface, using flaky sea salt sparingly so the crackers do not become too salty.
  • Bake immediately for 10 minutes to set. Remove from the oven and score into bite-size squares with a pizza cutter or sharp knife.
  • Return the scored crackers to the oven and bake for an additional 15–20 minutes, or until golden and firm when tapped.
  • Let the crackers cool completely on the baking sheet so they fully dry out before breaking along the score lines and storing.

Equipment

  • Baking Sheet
  • Parchment Paper
  • measuring cup or mixing bowl
  • spatula or offset spatula
  • Oven
  • pizza cutter or sharp knife

Notes

  • Use thin even spreading for crisp crackers.
  • Season sparingly to avoid over-salting.
  • Try seeds or everything bagel seasoning for variety.
  • Grated hard cheese can be sprinkled for extra flavor.
  • Use fine sea salt in the dough and flaky salt on top.