There is something about making homemade crackers that just feels extra special. Crackers are a versatile, crunchy, and fun food, but unfortunately so many grocery store brands are full of extra ingredients that aren’t so lovely.

Enter the sourdough discard cracker. They are made with three simple ingredients and whip up quickly for the perfect salty snack alongside cheese, basil pesto, or munching alone.

These crackers are also one of my favorite ways to use up sourdough discard and I love to keep a batch of dough in the fridge to quickly bake up into crackers for lunches and snacks.

Today I’m going to teach you how to make sourdough discard crackers using three simple ingredients and they turn out perfect every time.

What are sourdough discard crackers?

Sourdough crackers are made with the discard that is left after feeding your sourdough starter. It is a great way to use up all that excess discard. The flavor possibilities are endless: make them with olive oil and salt, cheddar cheese, or even your favorite dried herbs or herb combinations. 

What is sourdough discard?

Sourdough starter should ideally be fed daily when it is not in the fridge. Opinions on how to feed a sourdough starter vary, but I generally discard about half of mine and then feed it equal parts flour and water. I always feed with fresh milled whole wheat flour or rye flour.

Each time I feed my sourdough starter I add my discard to a jar in the fridge and then pull it out when I am ready to cook or bake with discard. It’s important to note that sourdough discard is essentially unfed starter and it is not active so it will not be able to make bread rise, but it still has a wonderful flavor profile that can be used to achieve that sourdough flavor in things like tortillas, crackers, egg bakes, and pancakes. For more on feeding a sourdough starter, check out this blog post.

Simple ingredients For sourdough discard crackers

Unfed starter (discard) – This is the sourdough discard, or the portion that is left when you feed your sourdough starter. 

Flour – Use your favorite flour. I prefer to use whole wheat flour, but all purpose flour works well too. I have also used einkorn flour and they turned out great!

Unsalted Butter – Butter is the fat in these crackers that hold everything together and gives the crackers that lovely flaky, crunchy texture.

Salt – Of course it goes without saying that if you are making crackers, they must be salted. 

Olive oil – The top of the cracker dough is brushed with olive oil before baking to help them brown and get extra crispy.

Variations on sourdough discard crackers

The classic salty cracker is wonderful and versatile, but it’s also fun experimenting with different flavors and seasonings. You might just find a new favorite cracker variation. Here’s a few variations you might like to try.

• Shredded cheddar
• Garlic and parmesan
• Herbs such as rosemary or oregano

tools required for sourdough discard crackers

• Large bowl – Glass mixing bowls are my favorite, but use what works best for you. 
• Wooden spoon – You’ll need a wooden spoon or fork to mix the ingredients together. A fork works well to incorporate the butter into the flour and discard, but a wooden spoon is also nice to have on hand to really bring everything together. 
• Baking sheet – Go with your favorite here, I generally use a metal 9×13 inch baking sheet. 
• Parchment paper – You’ll roll the cracker dough out on parchment paper and then transfer the whole thing to your sheet pan for baking. This prevents the crackers from tearing as you try to transfer.
• Pizza cutter – This is optional, but I have found a pizza cutter to work really well for cutting the cracker dough before it is baked. If you don’t want to use a pizza cutter, a sharp knife works well too. 
• Plastic wrap – This is to wrap the dough in to chill it prior to rolling out and baking. 
• Rolling pin – You will need a rolling pin to roll the dough out nice and thin. 
• Extra flour – You’ll want to have some extra flour on hand to dust the parchment paper and rolling pin to prevent the dough from sticking. 
• Cooling rack – The longer the crackers cool and dry out, the more they will retain their crispy texture. 

How do you serve sourdough discard crackers

Honestly, we generally eat sourdough discard crackers warm, straight out of the oven. I rarely put them away because we eat them so quickly and they are just that delicious, but here’s a few ideas for how to use and eat sourdough discard crackers.

• With cheese and salami on a charcuterie board
• Alongside a bowl of fresh basil pesto
• With herbed cream cheese
• With your favorite soup

FAQ’s for Sourdough discard crackers

How do you store sourdough crackers?

Before you store your crackers you will want to make sure that they are good and cool. I usually leave mine open to air for 12+ hours to get all of the moisture out. Then you will store them in an airtight container or bag. I like to store mine in a glass jar because it looks pretty and keeps the air out. If you do not let your crackers cool long enough before storing, they will absorb moisture and become soft. 

​How do you make these crackers crunchy?

The key to crunchy crackers is two things: one, roll them as thin as possible and allow them to cook until they are golden brown. The thicker the dough is, the harder it will be to get a crunchy cracker. Two, allow your crackers to cool at room temperature for a couple of hours before storing. 

Conclusion

Homemade crackers have incredible flavor and are a delicious way to use up all that extra sourdough discard. Be sure and tag me if you try these, I’d love to see how they turn out!

If you enjoyed this recipe, you may also like:

• Basil pesto
• Creamy cucumber salad
• Fluffy sourdough pancakes

Be sure and grab your free copy of the Make Ahead Breakfast Guide for easy and delicious breakfast recipes and the system you need to prep a week’s worth of breakfast in under an hour.