Last updated on May 21st, 2026
Once you try your hand at these delicious and simple sourdough crackers, you’ll never throw out your sourdough discard starter again. Perfect for throwing on to a cheese platter, with a distinct tangy flavor that can never go unappreciated.
What We Have Today
We’re learning how to make crispy, tangy sourdough discard crackers using leftover sourdough starter.
The simple recipe requires sourdough discard, butter or olive oil, flour, salt, and optional herbs/spices. Bake at 325°F for about 60 minutes total.
Store in an airtight container for up to one week.
Why You’ll Love This Recipe
Never throw out your sourdough discard again!
These simple, delicious crackers feature a distinct tangy flavor that’s perfect for cheese platters and snacking.
They’re crisp, savory, and incredibly easy to make.
What are Sourdough Discard Crackers?
Sourdough discard crackers use the excess starter you’d normally throw away when feeding your sourdough and makes it into a delicious snack.
The discard creates a flavorful cracker base that’s enhanced with olive oil and herbs, delivering that unmistakable sourdough tang that pairs beautifully with cheese.
Ingredients You’ll Need
Base Ingredients
- Sourdough starter discard – Store in the fridge in a covered jar for up to one week
- Olive oil or butter – Provides flavor and texture (you can also use homemade butter!)
- Flour – Use whole wheat, rye, all-purpose, or plain white flour
- Sea salt – Mix into dough plus large flakes for topping
Optional Flavor Additions
- Dried rosemary
- Garlic powder
- Cayenne pepper
- Chili flakes
- Cumin seeds
- Za’atar
- Parmesan cheese
- Bagel seasoning
- Sesame seeds
How to Make Sourdough Discard Crackers
Preparation
- Preheat oven to 325°F
- Prepare baking parchment paper large enough to cover a baking sheet
- Melt butter in a mixing bowl
Mixing
- Weigh sourdough starter discard into the bowl with melted butter
- Add dried herbs and salt 6. Stir until thoroughly combined
Baking
- Use a spatula to spread a very thin, even layer of mixture onto parchment paper
- Place parchment on baking sheet and sprinkle with salt
- Bake for 10 minutes
- Remove and score into squares with a knife or pizza cutter
- Return to oven and bake for 50 more minutes (watch carefully to prevent over-baking)
Finishing
- Remove from oven and cool completely
- Break into pieces along scored lines
- Store in an airtight container at room temperature for up to one week
Storage Tips
Make-Ahead Option: Place rolled cracker dough in the fridge for up to 12 hours before baking.
Keeping Crackers Fresh: Store in an airtight container for up to one week. If they go stale, refresh them in the oven for a few minutes.
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Don’t Waste Burnt Crackers!
If some crackers burn or turn out harder than others:
- Blend them in a food processor to make flavored breadcrumbs
- Use for breading chicken or fish
- Sprinkle over salads, soups, and pasta dishes
- Add as a topping on lasagna
Pro Tips for Perfect Crackers
- Get creative with seasonings – Fresh or dried herbs all work beautifully
- Use butter for best flavor – Olive oil works but may mask the tangy taste
- Parchment paper is essential – This flourless recipe creates thin, spreadable batter
- Discard temperature doesn’t matter – Use straight from fridge or at room temperature
- Score after initial baking – Or wait until completely cooled
- Check early – Oven temperatures vary; check at 30-40 minutes
More Sourdough Discard Recipes
Sourdough Pizza Crust
A wonderfully crisp, chewy crust perfect for your favorite toppings.
Ingredients
- 100g sourdough discard
- 10g fine sea salt
- 30g olive oil
- 50g whole wheat flour
- 450g all-purpose flour
- 350g water
- 100g pizza sauce
- 50g homemade pesto
- 75g toppings
How to Make
- Mix discard, olive oil, salt, flours, and water until shaggy. Cover and ferment overnight at room temperature
- Perform stretch and folds, cover, and refrigerate until ready to bake
- Remove from fridge and rest 30 minutes at room temperature
- Divide into 4 balls, form, and let rest 30 minutes covered on floured surface
- Preheat broiler on high and cast iron skillet on stovetop over medium-high heat
- Press each ball into 8-inch circles (flour generously if sticky)
- Lay crust in hot skillet, add toppings, and cook 5-6 minutes
- Transfer to broiler briefly to finish
- Remove, slice, and serve
Full recipe here: Sourdough Pizza Crust Recipe
Speaking of pesto, I’ve got a pumpkin seed sourdough pesto bread recipe you may like!
Sourdough Chocolate Chip Cookies
Delicious cookies loaded with chocolate chips in every bite.
Ingredients
- 95g all-purpose flour
- 125g bread flour
- 5g sea salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 egg
- 125g sourdough starter discard
- 5g vanilla extract
- 100g unsalted butter
- 100g light brown sugar
- 100g white sugar
- 340g chocolate chips
Instructions
- Whisk together flours, baking soda, baking powder, and salt. Set aside
- Whisk egg, vanilla, and sourdough discard until smooth. Set aside
- Beat cubed butter and sugars in stand mixer on low until crumbly
- Add chocolate chips and mix 40 seconds. Scrape bowl
- Add dry ingredients and mix until crumbly
- Pour in egg mixture and mix until dough comes together
- Scoop 12 portions onto parchment-lined tray
- Chill 2 hours or overnight
- Bake at 375°F for 20 minutes until golden brown
Check out the blog here: Sourdough Chocolate Chip Cookies
Sourdough Naan
Plush, delicious flatbread perfect with soups, stews, and curries.
Ingredients:
- 300g flour
- 125g unfed sourdough starter
- 60g yogurt
- 120g milk
- 15g olive oil
- 7g salt
Instructions:
- Mix all ingredients together and cover
- Let rise at room temperature until doubled in size
- Divide into 8 equal pieces and form into balls
- Keep covered with tea towel
- Preheat cast iron skillet over medium-high heat
- Roll each ball into a round shape with rolling pin
- Cook on hot skillet 2 minutes per side (dough will bubble when ready to flip)
- Continue flipping until thoroughly cooked
- Repeat with remaining dough
Read more here: Sourdough Naan Flatbread Recipe
Sourdough Pancakes
Simple, delicious pancakes perfect for sourdough beginners.
Ingredients:
- 200g sourdough discard
- 240g buttermilk
- 2 eggs
- 50g sugar
- 5g vanilla extract
- 56g butter
- 240g flour
- 1 tsp baking soda
- 1 tsp baking powder
- 5g salt
Instructions:
- Combine sourdough starter, eggs, buttermilk, sugar, vanilla, butter, and flour
- Cover and rest overnight on counter
- When ready to cook, add baking soda, baking powder, and salt. Stir and let rest
- Heat and lightly grease pan
- Pour one cup of batter per pancake
- Cook until golden brown with bubbles on top
- Flip and cook 3 minutes per side
Related pancake posts on the blog:
- Sourdough Discard Pancakes
- Sourdough Pumpkin Pancakes
- Sourdough Blueberry Pancakes
- Sourdough Pancake Lasagna
- Sourdough Scallion Pancakes
Sourdough Crackers are a Must-Try!
Using sourdough discard in a variety of recipes, is a great way to ensure minimum waste.
From crackers to cookies, these recipes are perfect for family gatherings and parties. Simply form your dough, bake, and enjoy!
FAQs
Can You Eat Sourdough Starter Discard?
Sourdough discard is essentially unfed starter that contains bad bacteria meaning that it is potentially unsafe for you to consume.
What Can You do With Sourdough Discard?
You can keep your sourdough discard in a covered jar in the fridge, and use it to bake goods such as sourdough pizza crust, waffles, cinnamon rolls and more.
What Happens if You Bake Sourdough Discard?
When paired with another leavening agent such as baking powder or soda, sourdough discard can be added to make fluffy pancakes, cinnamon rolls, quick breads, muffins, naan, crackers and so much more.
Is Sourdough Discard Healthy?
While sourdough discard can be nutritious, its not as nutritious as sourdough bread, which has many health benefits, such as: Lower glycemic index, keeps you fuller for longer, and less likely to spike blood sugar.
Sourdough Discard Crackers
- Total Time: 70 mins
- Yield: approx 30–40 crackers 1x
Ingredients
- Sourdough starter discard (amount not specified in original recipe)
- Butter, melted (or olive oil)
- Sea salt
- Dried herbs (rosemary, thyme, or your choice)
Optional Toppings
- Large salt flakes
- Parmesan cheese
- Bagel seasoning
- Sesame seeds
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Melt butter in a mixing bowl.
- Add sourdough starter discard, dried herbs, and salt to the melted butter. Stir until thoroughly combined.
- Use a spatula to spread mixture in a very thin, even layer onto parchment paper.
- Place parchment on baking sheet and sprinkle top with salt.
- Bake for 10 minutes.
- Remove from oven and score into squares using a knife or pizza cutter.
- Return to oven and bake for 50 more minutes, watching carefully to prevent over-baking.
- Remove from oven and cool completely before breaking into pieces.
- Store in an airtight container at room temperature for up to 1 week.
Notes
- The thinner you spread the batter, the crispier your crackers will be
- Check crackers at 30-40 minutes as oven temperatures vary
- Burnt crackers can be blended into flavored breadcrumbs
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Appetizer, Side Dish, Snack
