Sourdough Discard Crackers are quick to make, tasty, and endlessly adaptable. Use your favorite toppings—poppy seeds, sesame seeds, everything bagel seasoning, fresh rosemary, or a sprinkle of sea salt—and cut them into any shape or size you prefer. This simple base recipe is an ideal canvas for personalizing the flavor and texture.
My first discard recipe and they are so good! I did everything bagel on half & cheese/rosemary on the other half. Quick and easy, but so good!
– Hevan
Why you’ll love this recipe
- These crackers are fast and simple—ready in under 30 minutes from start to finish.
- This recipe is very customizable; pick whatever toppings you enjoy.
- Classic options include everything bagel seasoning, flaky sea salt, sesame or poppy seeds, fresh chopped rosemary, or a bit of shredded parmesan.
- This is a vegan-friendly recipe that requires no eggs.
- You can shape the crackers any way you like—small squares, rounds, or one large sheet to break apart.
Ingredients
With sourdough discard on hand, you only need a few pantry staples to make these crackers.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter (equal parts flour and water); if your starter uses a different ratio, you may need minor adjustments.
- Toppings (optional): Sesame seeds, poppy seeds, everything bagel seasoning, flaky sea salt, chopped fresh herbs, cracked black pepper, or grated parmesan are all great choices.
See the full recipe card below for measurements and step-by-step instructions.
Substitutions & Variations
This recipe is flexible—here are a few easy swaps and variations to try.
- Active starter instead of discard: If you prefer, substitute active sourdough starter (200g) for the discard; no other ingredient changes are necessary.
- Different toppings: Try sea salt, sesame, poppy, everything seasoning, fresh rosemary, black pepper, or parmesan to vary the flavor.
- Different shapes: Cut them into any size or shape. Make small bite-sized crackers, larger squares, or bake an uncut sheet and break it into pieces for a rustic presentation.
How to Make Sourdough Discard Crackers
These crackers come together in a few straightforward steps.
- Step 1: In a large bowl or stand mixer, combine flour, sourdough discard, olive oil, and salt. With the mixer on low, add the water. Mix until a smooth, non-sticky dough forms; you can also knead by hand.
- Step 2: Divide the dough into two pieces and flatten each into a disk on parchment paper. Let them rest for 5 minutes.
- Step 3: Preheat the oven to 450°F (232°C).
- Step 4: Roll the dough as thin as possible—about 1/16 inch—so it nearly covers the parchment. Thin dough yields crisp crackers.
- Step 5: Sprinkle your chosen toppings over the dough and roll lightly once to press them in so they stay put during baking.
- Step 6: Cut the crackers to your preferred size with a pizza cutter or sharp knife, then prick each piece with a fork to prevent puffing. Transfer the parchment with the crackers to a baking sheet.
- Step 7: Bake for about 10–12 minutes, watching closely toward the end. Remove when the edges just begin to brown.
- Step 8: Let the crackers cool completely so they develop their full crunch, then break apart and serve.
Expert Baking Tips
- Roll very thin: Aim for about 1/16 inch for crisp, crunchy crackers. Thicker dough will produce a more bready texture.
- If the dough springs back: Let it rest a few minutes to relax the gluten, then roll again.
- Press toppings in: Rolling over the toppings once helps them adhere and prevents them from falling off after baking.
- Watch the oven closely: Thin crackers can go from browned to burnt quickly, so check in the final minutes.
- Cool completely: Crackers reach their peak crunch only after they have fully cooled.
How to Cut Sourdough Discard Crackers
Thin rolling is the key—once the dough is rolled thin, you can cut it any way you like.
Cutting options that work well:
- Grid pattern: Use a pizza cutter or ravioli cutter to score a uniform grid in the dough for square or rectangular crackers.
- Shaped crackers: Use cookie cutters or biscuit cutters to create rounds or fun shapes. Bake the scraps as well—they make great extra crackers.
- Full sheet: Leave the dough uncut, bake a full sheet, and break pieces off after baking for a rustic presentation.
Storage
Room temperature: Once completely cool, store the crackers in an airtight container at room temperature for up to 5 days to preserve their crunch. Do not refrigerate.
Recipe FAQs
Sourdough discard is the portion of your starter that you remove when feeding. Instead of throwing it away, use it in recipes like these crackers to add flavor and reduce waste.
If the dough springs back while rolling, let it rest a few minutes. The gluten needs time to relax before you can roll it thinner.
Use whatever you enjoy: flaky sea salt, sesame seeds, poppy seeds, everything bagel seasoning, fresh herbs like rosemary, cracked black pepper, or grated parmesan all work well.
More Sourdough Discard Recipes
- Sourdough Discard Pizza Dough
- Sourdough Discard Bagels
- Sourdough Discard Pretzel Bites
- Sourdough Discard Garlic Knots
If you tried these Sourdough Discard Crackers, please leave a star rating and share how they turned out in the comments. Happy baking!
Sourdough Discard Crackers
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale
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Parchment paper
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Half-sheet baking pans
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Pizza cutter or sharp knife
Ingredients
- 1 cup all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 Tablespoon water
- Toppings optional
Instructions
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Combine flour, sourdough discard, olive oil, and salt in a stand mixer bowl or large mixing bowl. With the mixer on low, add the water and increase to medium until a smooth dough forms. Knead by hand if preferred; the dough should not be sticky—add a pinch more flour if needed.
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Divide the dough into two pieces, place each on parchment, and press into disks. Let rest for 5 minutes.
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Preheat the oven to 450°F (232°C).
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Roll each disk to about 1/16-inch thickness so it nearly covers the parchment. Sprinkle with toppings and roll lightly to press them in.
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Cut to your desired size with a pizza cutter or sharp knife, then prick each cracker with a fork to prevent puffing. Transfer the parchment to a baking sheet.
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Bake for 10–12 minutes, watching carefully until the edges begin to brown. Remove and cool completely before serving.
Notes
To make this with active starter, swap in 200g active sourdough starter for the discard—no other changes needed.