5 Easy Sourdough Discard Crackers Recipes
Sourdough discard piles up fast, and throwing it away feels like wasting something that could’ve been a snack. The good news is discard makes crackers ridiculously well, and it doesn’t need fancy ingredients or complicated baking skills.
The real win is how flexible these recipes are, because you can make them salty, cheesy, herby, spicy, or even slightly sweet depending on what you’re craving.
Once you make your first batch, you’ll probably stop thinking of discard as “extra” and start treating it like a secret weapon.
1. Classic Sea Salt Sourdough Discard Crackers
Some snacks just hit differently when they’re simple, crunchy, and salty in the most basic way possible.
These crackers are the kind you can eat straight off the baking tray like you have zero self-control, and honestly, that’s normal. They taste clean and tangy, with that sourdough flavor coming through without being overpowering.
I love these because they don’t try too hard, and they work with literally anything. Hummus, cheese, peanut butter, soup, or just plain snacking while standing in the kitchen pretending you’re “just tasting.”
These are the starter crackers that make you realize sourdough discard might be more useful than the actual loaf sometimes.
Ingredients
- 1 cup sourdough discard
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper (optional)
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper so the crackers don’t stick.
- In a bowl, mix the sourdough discard, olive oil, and salt until smooth and spreadable.
- Pour the mixture onto the parchment paper and use a spatula to spread it into a very thin layer, almost like you’re frosting the pan.
- Sprinkle a little extra sea salt on top because that’s where the flavor pops.
- Bake for 10 minutes, then remove the tray and score the surface with a pizza cutter into cracker-sized squares.
- Put it back in the oven for 20–30 minutes, until the crackers turn golden and feel dry and crisp.
- Let them cool fully before breaking them apart, because they crisp up even more as they cool.
Why You’ll Love It
These crackers taste like the purest version of sourdough crunch, and they go with anything. They also make you feel like you’re being productive while snacking.
Tips
For extra crispiness, spread the batter as thin as possible and don’t rush the bake time. Serve them with whipped cream cheese and honey if you want a salty-sweet combo that feels weirdly fancy.
2. Cheesy Parmesan Sourdough Discard Crackers
If you’ve ever eaten crackers and thought, “This needs cheese,” then this recipe is basically made for you. Parmesan takes sourdough discard crackers from simple snack to something you’d serve on a charcuterie board and pretend you planned it. The flavor comes out sharp, salty, and kind of addictive.
These are my go-to when I want something crunchy that feels like it has actual personality. Parmesan also helps the crackers brown better, so they get that toasted edge that tastes like the best part of baked cheese. And yes, they smell amazing while baking, which is both a blessing and a problem.
Ingredients
- 1 cup sourdough discard
- 2 tablespoons melted butter
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Stir sourdough discard, melted butter, parmesan, salt, and seasonings in a bowl until fully mixed.
- Spread the mixture thinly on the parchment paper, keeping it even so it bakes consistently.
- Bake for 10 minutes, then pull it out and score it into squares or rectangles.
- Bake another 20–30 minutes until golden brown and crisp, rotating the pan halfway through.
- Let them cool completely before snapping into crackers, because hot crackers can still feel soft.
Why You’ll Love It
They taste like cheesy breadsticks in cracker form, which is honestly dangerous. They also pair insanely well with soups and creamy dips.
Tips
If you want deeper flavor, use aged parmesan instead of the basic shaker kind. These are perfect with tomato soup or marinara dip, especially if you want a snack that feels like a mini meal.
3. Everything Bagel Sourdough Discard Crackers
Everything bagel seasoning makes anything taste like you know what you’re doing in the kitchen. It’s salty, garlicky, oniony, and has that little crunch from sesame seeds that just works. When you add it to sourdough discard crackers, it basically turns them into the snack version of brunch.
These are the crackers I make when I want something bold but still easy. They taste like something you’d buy at a fancy grocery store for way too much money, except you made them with leftover discard. And they disappear fast, so don’t expect leftovers unless you hide them.
Ingredients
- 1 cup sourdough discard
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 tablespoons everything bagel seasoning
- 1/4 teaspoon smoked paprika (optional)
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix sourdough discard, olive oil, salt, and smoked paprika in a bowl until smooth.
- Spread the batter thinly onto the parchment paper, aiming for an even layer.
- Sprinkle everything bagel seasoning evenly across the surface, pressing lightly so it sticks.
- Bake for 10 minutes, then score into cracker shapes using a pizza cutter.
- Bake another 20–30 minutes until crispy and lightly browned around the edges.
- Cool completely before breaking apart, because they firm up as they cool.
Why You’ll Love It
These taste bold and savory without needing extra effort. They’re perfect when you want a snack that actually has flavor.
Tips
Add extra seasoning after scoring so every cracker gets a fair amount. Serve them with cream cheese or smoked salmon dip if you want full bagel energy without the commitment.
4. Spicy Chili Lime Sourdough Discard Crackers
Sometimes plain crackers feel boring, like they’re just a vehicle for dip. These crackers don’t need dip, because they bring heat, tang, and a little punch of citrus flavor all on their own. Chili and lime together just works, and sourdough discard adds that slight fermented bite underneath.
I like these when I’m craving something snacky but not sweet, especially when chips feel too greasy. They’re crispy, slightly spicy, and they leave that “one more cracker” feeling that gets out of control quickly. If you love bold snacks, this is the batch you’ll end up making again.
Ingredients
- 1 cup sourdough discard
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Zest of 1 lime
- 1 teaspoon lime juice
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a bowl, whisk sourdough discard, olive oil, salt, chili powder, cayenne, lime zest, and lime juice until smooth.
- Spread the mixture thinly onto the parchment paper, smoothing it out as evenly as you can.
- Bake for 10 minutes, then remove and score into cracker shapes.
- Return to the oven and bake 20–30 more minutes until crisp, checking the edges so they don’t burn.
- Cool completely before breaking them apart, because the spice flavor settles as they cool.
Why You’ll Love It
These taste like a spicy snack you’d buy in a bag, except fresher and crunchier. The lime makes the flavor pop instead of just tasting like heat.
Tips
For a stronger punch, sprinkle a tiny pinch of salt and lime zest on top right after baking. Serve them with guacamole or salsa, because spicy lime crackers and avocado are a power couple.
5. Rosemary Garlic Sourdough Discard Crackers
Rosemary garlic crackers feel like something you’d get at a restaurant before the meal, and then you end up filling up on them like an idiot. The flavor is earthy, savory, and slightly fancy without being weird. Rosemary gives that sharp herbal taste, and garlic makes everything better because garlic is basically a life philosophy.
These are my favorite crackers for cheese boards because they don’t taste bland next to strong flavors. They also make your kitchen smell like you’re baking something impressive, which is always fun even if you’re just using discard. If you like bold herbs and crunchy snacks, this one’s a must.
Ingredients
- 1 cup sourdough discard
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Flaky salt for topping (optional)
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix sourdough discard, olive oil, salt, rosemary, garlic powder, pepper, and flaky salt in a bowl until smooth.
- Spread the mixture very thinly across the parchment paper, smoothing out any thick spots.
- Bake for 10 minutes, then remove and score into cracker pieces.
- Bake again for 20–30 minutes until golden and crisp, rotating the tray if needed.
- Cool fully before breaking into pieces, because warm crackers can trick you into thinking they aren’t done.
Why You’ll Love It
They taste like a fancy appetizer but take almost no effort. They’re also sturdy enough to hold dips without snapping.
Tips
If you want stronger flavor, rub in a tiny bit of fresh minced garlic instead of powder. Pair these with brie, goat cheese, or olive tapenade for that “I totally host dinner parties” vibe.
Final Thoughts
Once you start making sourdough discard crackers, it’s hard to stop because they’re honestly too easy for how good they taste. You can go basic with sea salt, or you can get dramatic with spicy chili lime, and they all still feel like a win.
The best part is that you don’t need perfect discard or special ingredients, just a baking tray and a little patience. If you make one batch this week, you’ll probably end up making three more without even planning to.
