Crispy Sourdough Discard Crackers Recipe

Most sourdough discard recipes promise “no waste” but still leave you with something that tastes like a compromise.

These crackers don’t. They’re crunchy, salty, flavorful, and honestly addictive in the way snack food should be.

They also happen to be one of the easiest ways to use up discard without turning your kitchen into a full baking project.

Once you make them once, you’ll start saving discard on purpose.

What Makes This Recipe Shine

The best thing about these sourdough discard crackers is that they taste like an actual snack, not like a “homemade health experiment.”

The sourdough discard gives them a subtle tang that makes them way more interesting than regular crackers, and that flavor gets even better once they bake into that crisp, toasted finish.

I also love how flexible this recipe is. You can keep it simple with salt and olive oil and they’ll still taste great, or you can dress them up with herbs, garlic, cheese, seeds, or spice blends and make them feel fancy enough for a charcuterie board.

Either way, you end up with crackers that feel like something you’d buy at an overpriced gourmet store.

The texture is what really seals the deal. These crackers bake thin, crisp, and shatter-y, not hard like a jaw workout.

They snap cleanly, and that’s exactly what you want when you’re scooping hummus or dragging them through some kind of dip you pretended you only made for guests.

Another reason this recipe shines is that it doesn’t require any complicated shaping. No rolling individual crackers, no cookie cutters, no perfection. You just spread the batter thin, bake it, break it, and suddenly you’re a person who makes crackers like it’s normal.

And let’s be honest, this is one of those recipes that makes you feel weirdly accomplished. You took “discard,” which sounds like garbage, and turned it into something that disappears in one sitting. That’s a win.

Ingredients You’ll Need

• 1 cup sourdough discard (unfed discard works perfectly, straight from the fridge is fine)
• 2 tablespoons olive oil (adds crispness and flavor, avocado oil also works)
• 1/2 teaspoon salt (use fine salt for even coverage)
• 1/2 cup all-purpose flour (helps create structure so they crisp up properly)
• 1/2 teaspoon garlic powder (optional, but highly recommended)
• 1/2 teaspoon dried rosemary or Italian seasoning (optional, adds a bakery-style vibe)
• 1 tablespoon sesame seeds or everything bagel seasoning (optional topping for extra crunch)
• Flaky salt for topping (optional, but makes them taste more “real cracker”)
• A splash of water if needed (only if the batter feels too thick to spread thin)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Set your oven to 325°F (163°C) and let it fully preheat because crackers need steady heat to dry out properly. Grab a large baking sheet and line it with parchment paper so nothing sticks or tears when you peel it off.

Avoid skipping the parchment because sourdough batter loves to cling like it pays rent. A silicone mat works too, but parchment makes it easier to lift and crack into pieces later.

Step 2: Mix the Batter Until Smooth

In a medium bowl, add your sourdough discard, olive oil, salt, and flour. Stir it well until the mixture looks smooth and thick, kind of like pancake batter but slightly heavier.

If you’re adding garlic powder, rosemary, or other seasonings, mix them in now so the flavor spreads evenly. This is the moment where your kitchen starts smelling like potential, which is always nice.

Step 3: Spread the Batter Thin (This Matters)

Pour the batter onto the parchment-lined baking sheet and spread it out as thin as you possibly can. Use a spatula, the back of a spoon, or even an offset spatula if you want to feel professional.

The thinner you spread it, the crispier your crackers will be. If you leave it thick, you’ll get chewy cracker bread instead, and nobody asked for that.

Step 4: Add Toppings Before Baking

Once the batter is spread thin, sprinkle your toppings over the top. Sesame seeds, everything seasoning, cracked pepper, flaky salt, chili flakes, all of it works here.

Press the toppings down gently with your hand or spatula so they stick. If you don’t press them in, half of them will fall off later and you’ll wonder why you even bothered.

Step 5: Bake Until Set, Then Score

Bake the sheet for about 15–18 minutes, until the surface looks dry and firm instead of shiny. Pull the tray out and use a knife or pizza cutter to lightly score the crackers into squares or rustic shapes.

This scoring step makes the final break easier and gives you crackers that look like actual crackers. If you skip it, you’ll still get tasty shards, but they’ll look like snack rubble.

Step 6: Bake Again Until Crispy

Put the tray back into the oven and bake another 20–30 minutes, depending on how thin you spread the batter. Keep an eye on the edges because they brown faster than the center.

When the crackers turn golden and feel dry to the touch, they’re close. You want them crisp, not pale and bendy, so don’t panic if they look a little toasted.

Step 7: Cool Completely Before Breaking

Remove the tray and let the cracker sheet cool for at least 10–15 minutes. This cooling time finishes the crisping process, and the texture gets noticeably better once the steam escapes.

After it cools, break along the scored lines or snap it into rustic pieces. Try not to eat half of them while standing over the counter, although realistically, good luck with that.

Common Mistakes to Avoid

The biggest mistake people make with sourdough discard crackers is spreading the batter too thick. It’s tempting because it feels easier, but thickness equals chewiness, and chewiness is the enemy of a good cracker.

If the batter feels hard to spread thin, don’t fight it like you’re in a baking competition. Add a tiny splash of water and loosen it just enough to glide across the parchment smoothly.

Another common problem is underbaking. Crackers need time to dry out, and if you pull them too early, they might seem crisp at first but turn soft after they cool. If they feel even slightly flexible, they’re not done yet.

People also forget that ovens have personality issues. Some ovens run hot, some run cold, and some just enjoy ruining snacks. Rotate the tray halfway through baking so the crackers brown evenly and you don’t end up with burnt edges and soggy centers.

Over-salting is another sneaky one. If you’re using salty toppings like everything bagel seasoning or parmesan, go easy on the salt in the batter. Otherwise the flavor goes from “savory snack” to “why is my mouth drying out.”

And finally, don’t break them while they’re still warm. Warm crackers feel softer than they actually are, and you’ll think they’re underdone even if they’re perfect. Let them cool first, then judge.

Alternatives & Substitutions

If you want to make these crackers a little more wholesome, you can swap half of the all-purpose flour with whole wheat flour. The flavor gets nuttier and slightly heartier, which works really well if you’re pairing them with cheese or dips.

For a gluten-free version, things get a little trickier but still possible. You’ll need a gluten-free sourdough discard and a gluten-free flour blend, and the texture won’t be exactly the same. It can still be crisp, but it’s more delicate and breaks easier.

If you don’t have olive oil, avocado oil works great and keeps the flavor neutral. Melted butter also makes amazing crackers, but it gives them a richer taste and slightly more browning, so keep an eye on them.

You can also play with the seasoning in endless ways. My personal favorite is garlic powder with rosemary and flaky salt because it tastes like something you’d get at a wine bar. Smoked paprika and black pepper is another solid combo if you want something snacky and bold.

If you like cheesy crackers, add finely grated parmesan directly into the batter. It makes them extra crispy and gives that salty, umami hit that feels unfairly good for something made from discard.

And if you want a little heat, chili flakes or cayenne works beautifully. Just don’t go wild unless you want your crackers to taste like punishment.

FAQ

Can I use sourdough discard straight from the fridge?

Yes, and I do it all the time because I’m not trying to make my life harder than it needs to be. Cold discard mixes fine, and it bakes up the same way as room temperature discard.

If your discard is super thick, let it sit for a few minutes or add a tiny splash of water to make spreading easier. The goal is thin batter, not arm workouts.

How thin should I spread the batter?

As thin as you can without tearing the parchment or losing your sanity. If you can see the parchment faintly through the batter in some spots, you’re doing it right.

Thin batter equals crisp crackers, while thick batter gives you something closer to flatbread. Both are edible, but only one scratches that crunchy snack craving.

Why are my crackers chewy instead of crispy?

Chewy crackers almost always mean one of two things: they were spread too thick or they weren’t baked long enough. Crackers need time to dry out completely, especially in the center.

If they cool and still feel soft, just toss them back in the oven for 5–10 minutes. They’ll crisp right up and pretend nothing happened.

Can I make these crackers without flour?

You can try, but they won’t hold together the same way. Flour adds structure and helps the batter bake into a stable sheet instead of something fragile and uneven.

If you want to reduce flour, you can use less, but don’t remove it completely unless you’re okay with a more delicate, crumbly result.

How do I store sourdough discard crackers?

Once they cool completely, store them in an airtight container at room temperature. They usually stay crisp for about 4–5 days, although in my house they barely survive one.

If they soften, just bake them again for a few minutes at 300°F. They come back to life like magic.

Can I freeze these crackers?

You technically can, but I don’t think it’s worth it. Crackers freeze fine, but they can lose some crispness when thawed unless you re-toast them.

If you do freeze them, store them in a freezer-safe bag and reheat in the oven for a few minutes. They’ll taste fresh again pretty quickly.

What dips go best with these crackers?

They work with basically anything, which is part of why they’re dangerous. Hummus, spinach dip, guacamole, whipped feta, tuna salad, even peanut butter if you’re feeling chaotic.

My favorite combo is a salty sourdough cracker with something creamy like herbed cream cheese. It’s simple, but it tastes like a snack you’d pay way too much for at a café.

Final Thoughts

These crispy sourdough discard crackers are one of those recipes that makes sourdough life feel actually practical. They’re easy, customizable, and way more satisfying than tossing discard into another random pancake recipe.

Once you get the hang of spreading the batter thin and baking it long enough, it becomes almost effortless. And honestly, having a jar of discard in the fridge feels a lot more exciting when you know it can turn into a crunchy snack anytime.