sourdough crackers

Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You&#x27;ll never want to throw away your sourdough discard after your taste these addictive crunchy crackers!

Sourdough Discard Crackers Recipe

sourdough starter (stirred down)

butter (melted)

fine sea salt

herbs (Herbs de Provence)

salt

Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.

Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.

Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)

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Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You can flavor with your favorite herb, parmesan cheese and more. You'll never want to throw away your leftover sourdough discard after your taste these addictive crunchy crackers. They are incredibly easy to make!

Sourdough Discard Crackers

Crispy homemade sourdough crackers with herbs are a delicious and crunchy snack or appetizer.

Sourdough Crackers

sourdough starter

AP flour flour

butter

herbs or

Knead the dough just until it comes together.

Roll out super flat and brush with butter/sprinkle...

Roll out super flat and brush with butter/sprinkle with more salt (optional)

Bake on parchment lined baking sheet at 350...

Bake on parchment lined baking sheet at 350 for 15 minutes

Instead of wasting your discarded sourdough starter, come learn how to make herb whole wheat sourdough crackers. They&#x27;re crispy, savory, and delicious - perfect for holidays, parties, or just as a healthy snack. We love to pack ours full of fresh herbs from the garden, but dried herbs can be used instead too.

Herb Sourdough Crackers (How to Use Sourdough Starter Discard)

Cup Whole wheat flour

Unbleached bread flour flour

Cup Sourdough starter* (see notes below)

herbs

Cup Coconut oil

Tsp Sea salt

Olive oil

Tsp Optional: garlic powder

In a mixing bowl, thoroughly combine the sourdough starter, flour, chopped herbs, salt, and coconut oil.

Divide the large dough ball into two equal sized balls.

Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.

Place the rectangular dough patties on their own plates and cover with plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes or up to a couple hours.

Preheat the oven to 350 degrees Fahrenheit.

Place the patties of dough each on their own piece of floured parchment paper and roll out with a floured rolling pin until dough is nice and thin, about 1/16th of an inch thick.

Lightly brush the dough with extra virgin olive oil, and lightly sprinkle salt over the top.

Cut the dough using a pasta/pastry cutter (or pizza wheel) into 1 to 2 inch squares. Next, use a fork to poke each cracker square several times. 

Place the parchment paper and the cracker squares on a baking sheet and place in the oven for 20 to 25 minutes. 

Rotate the baking sheets halfway through to help the crackers bake evenly.

Once finished baking, quickly remove the crackers to a cooling rack.

Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.

Homemade sourdough crackers flavored with Parmesan cheese, fresh herbs, and sea salt. They&#x27;re perfect for soups, salads, or as a tasty snack!

Parmesan Cheese Sourdough Crackers

Cup White Whole Wheat Flour (56 g)

Cup All-Purpose Flour (60 g)

Cup Unfed Sourdough Starter (227 g)

¼ Cup Grated Parmesan Cheese (25 g)

¼ Cup Fresh Thyme or Rosemary, finely chopped (7 g)

¼ Cup Olive Oil

½ Teaspoon Coarse Sea salt

Easy and adaptable homemade sourdough crackers are full of tangy wholesome flavor.  A perfect use for your sourdough discard! Add seeds and herbs or keep them simple! (Adapted from King Arthur Baking)

(113 grams) flour (AP,

(227 grams) sourdough discard starter, unfed

unsalted butter

sea salt

optional: whole spices like fennel seeds, sesame seeds, everything bagel spice, zaatar (see notes)

Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball.  Cut the dough in two pieces, and refrigerate for a half hour or up to a day.

Working with one portion of dough at a time, place on a piece of parchment paper.

Roll out evenly to about a 1/16 of an inch.

If adding spices and seeds, sprinkle on top of dough and lightly roll the rolling pin over to get them to stick.

Transfer dough and parchment to a baking pan.

Using a pizza cutter or knife score into desired shapes. Prick with fork.

Bake for 15-20 minutes at 350F.  Turning pan halfway through baking.

Let cool completely before storing in an airtight container.

I've just made these with rosemary and olive oil and they are delicious! So easy to make.

These were amazing! Making home snacky things was on my to do list and these were perfect for munching.I also love recipes that have room for a lot of improvisation. Hard to fail recipe and they taste great, I used them with soup too.

I made the rosemary with Meyer lemon zest crackers, nice flavor. To spread the dough very thinly without adding flour, I rolled the dough balls between 2 parchment papers, then removed the top paper and baked it. A tortilla press is also useful to flatten the dough balls between parchment papers.

So easy to make and so tasty. I have experimented with adding Parmesan cheese and various seeds. My daughter commented “these taste like gourmet crackers”. 
Just watch the crackers when baking as they can burn - depends on your oven.

I’ve made these twice - added homemade dukkah first time, then chopped fresh rosemary. Great way of using sourdough discard if I’m not baking. Love them - lovely and crisp and fabulous with cheese.

I make this recipe all the time now and it's really versatile. Highly recommend, sometimes I switch up the flour and herbs, etc.

These crackers came out so GOOD, They were easy to make, rolled out easily, baked quickly. I topped them with everything Bagel seasoning, sesame seeds. I used an organic BASIL-PARMESAN extra virgin olive oil. I will make these over and over!

These were very good. They rolled out easy + baked nicely. I used a little sesame oil and the flavor was nice with my choice of seasonings.

Super yummy super easy thanks for the recipe !!

Loved them! :-)
Used bread blend flour(wheat,rye, flax) Robin Hood w my white sour dough starter. 
Made poppyseed and chia!
Didn’t have any sesame seeds ;-(
Thyme rosemary basil garlic!

Great w my pinto/northern bean beet garlic hummus!! (Type A blood type-can’t eat chic peas)

Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so crave-worthy.

Sourdough Discard Crackers with Sesame Seeds

150 grams sourdough starter discard

olive oil

Italian seasoning

white sesame seeds

salt flakes

Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine using a silicone spatula.

Use the spatula to spread the mixture onto a piece of parchment paper, into a thin layer (1/8-inch) . Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top. Transfer the parchment paper onto a baking pan and bake for 10 minutes.

Remove the baking pan from the oven, and use a fork to lightly poke it all over. Then, score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.

Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, as per the scoring made earlier. 

So pleased with how these crackers turned out. It was such a great way to use my discard. I will be making this weekly!

Sourdough butter crackers are crispy, flaky and have a mild cheesy flavor! It&#39;s a quick and easy sourdough discard recipe that can be mixed and baked right away or long fermented in the fridge

Sourdough Butter Crackers

sourdough starter discard (stirred down)

flour (plus

sea salt

Preheat your oven to 375°F (190°C). In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour and salt. Use a spatula to stir until the ingredients are combined. The dough should be soft and pliable. It should not stick to your fingers. If the dough seems too sticky, mix in an additional 20 grams of flour.

Cover the bowl and let the dough to rest for 20-30 minutes for the flour to absorb the liquid. (or in the fridge for up to 2 days wrapped in plastic wrap for a long fermented cracker.)

Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out to a 1/16th inch thickness. Cut the dough into rectangles using a sharp knife. (You can also use bench-scraper or pizza cutter.)

Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)

Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool. Store in an airtight container.

https://content.jwplatform.com/videos/sxchgcI2.mp4

Sourdough butter crackers are crispy, flaky and oh so buttery! A quick and easy sourdough recipe that can be mixed and baked right away or long fermented in the fridge.  It's a great way to use sourdough starter discard. Crackers are delicious served on their own or with a warm bowl of soup!

A crisp, infinitely adaptable flatbread that puts discard starter to good use. Adapted from a recipe on the blog Love &amp; Olive Oil.

Sourdough Discard Crackers with Herbs and Edible Flowers

200 g discard sourdough starter ((100% hydration))

g all-purpose flour

whole wheat flour

g rye flour

tbsp (32 g) extra virgin olive oil

tsp fine sea salt

herbs flowers

Maldon or other flaky sea salt, (for topping)

In a large bowl, combine the discard starter, flours, olive oil, and salt. Mix everything together, and then knead the dough until it forms a smooth ball. (About 3-5 minutes of kneading by hand.) Wrap the dough in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 24 hours.

Preheat the oven to 350 F. Line two large baking sheets with parchment paper.

Remove the dough from the refrigerator, divide it in half, and place one half back in the fridge. Divide the other half into four roughly equal pieces.

Place one of the four pieces of dough on a lightly floured surface, and roll it into a thin rectangle. Then, if you have a pasta machine or KitchenAid pasta maker attachment, roll the dough even thinner by sending it through the pasta machine until you get to setting 6 (out of 8).

Place the thin, rolled out sheet of dough on a lightly floured surface, and scatter herbs and edible flower petals over half the sheet. Fold the other half of the dough over the herb-covered portion, encasing the herbs and flowers. Using your hands and/or a rolling pin, gently press and/or roll the dough halves together, so that the herbs and flowers do not fall out.

Send the piece of dough, now filled with herbs and flowers, through the pasta machine again, starting at setting 4, and going up to setting 6. (If you don&#x27;t have a pasta machine, just use a rolling pin to roll the dough out as thinly as possible.)

Transfer the the rolled out cracker to the parchment-lined baking sheet. If it is too long to fit, use a knife or dough scraper to trim the cracker, then roll out the scraps, using the method described above.

Repeat with additional pieces of dough until you have filled the first baking sheet.

Spritz the rolled out crackers with water, then sprinkle with Maldon.

Place in the preheated oven and bake for 12-15 minutes, turning the pan halfway through, until the crackers are crisp and starting to turn a light golden brown. When done, remove the baking sheet from the oven, and gently transfer the crackers to a wire rack to cool.

While the first pan is baking, repeat the process above to fill the second baking sheet, and bake as described above.

Continue forming crackers, filling each baking sheet, and baking, until you have used the first four pieces of dough. And then repeat with the dough left in the refrigerator.

Sourdough crackers are so easy to make! This is a copy-cat recipe of Rustic Bakery&#39;s crackers but healthier with no sugar or canola oil.

flour

TBSP chopped fresh rosemary

tsp sea salt

To a non-reactive bowl add 1 cup of flour, 1 cup of sourdough starter (or discard), ¼ cup of olive oil, 1 tablespoon of fresh chopped rosemary, and ½ teaspoon of salt.

Mix all the ingredients until you have a smooth dough that is not sticky. If it is still sticky, you can gradually add a bit more flour until it comes together.

Loosely cover the dough and let it rest in the refrigerator for at least 30 minutes or up to 2 hours.

Preheat your oven to 375˚F.

Take the dough out of the refrigerator and with a rolling pin, roll it out on a silicone baking mat as thin as possible. Lifting and turning the dough every so often will help getting the dough very thin. Don&#39;t worry about uneven edges. If you don&#39;t have a silicone mat, you can use parchment paper, too.

With a serrated pastry cutter or simply a knife, cut the dough into long strips. Then cut the dough perpendicular to make squares or rectangles.

Using a fork, prick each square or rectangle twice. This will allow air to escape during baking. Otherwise, your crackers will look like little pillows.

Place the silicone mat on a cookie sheet, place it in the oven, and bake for 20-25 minutes or until golden brown.

When done, remove the crackers from the cookie sheet and let cool down. For best results, we like to store the sourdough crackers in an airtight container.

Enjoy plain, with some homemade butter, hummus, cheese, or your favorite spread!

Cold butter and chilled dough are the secret to these easy, homemade sourdough crackers made with sourdough discard. So thin and crispy! Recipe adapted from my book: Artisan Sourdough Made Simple.

Easy Sourdough Discard Crackers with Gruyere and Thyme

(120-125 g) all-purpose flour

garlic powder

(appx. 60 g) sourdough discard

unsalted

Parmesan cheese

You will need a mini cookie cutter to cut the dough

fresh rosemary for thyme

Add all of the ingredients to the bowl of a food processor, with only 1 tablespoon of water. Pulse until tiny crumbs form. Add more water, 1 tablespoon at a time, to bring the dough together if needed. Flatten the dough into a disc, cover with plastic wrap (or a reusable wrap of your choice), and chill for 30 minutes and up to 2 days. Note: you can make the dough by hand too, with a pastry cutter if you have one.

Preheat your oven to 325 F. Line a baking sheet with parchment paper.

Divide the dough in half. With a rolling pin, roll the dough out as thin as possible, about 1/8-inch thick. Do this on parchment paper to prevent sticking.

Cut the dough using a 1 1/2-inch mini cookie cutter. Alternatively, use a sharp knife. Place onto the lined baking sheet spaced one finger-width apart. Dock the center with a toothpick or the tip of a skinny toothbrush, or leave undocked if you prefer. Chill for 5-10 minutes before baking. Gather the scarps, re-roll and shape again. 

Bake the sourdough crackers on the center rack until puffed and light golden brown, about 15-18 minutes or more, depending on thickness. Cool directly on the sheet pan; they will continue to crisp as they cool. If the crackers are slightly soft in the center due to the thickness of the dough, return to a low oven set to 250 F and bake until crisp.

Sprinkle with extra thyme leaves to serve.

Once completely cool, store the crackers in an air-tight container for up to 3 days.

Emilie, I made these and not only do I love them, but my kids LOOOOOve them too!!  Super recipe!

These were great. the whole family loved them.
Thank you for the recipe.

We had some sourdough discard to use and, having tried the thin and crispy style crackers, wanted to try a “puffy” one. These hit the spot! We eat gluten free, so used our gluten free sourdough starter and Sams choice gluten free all purpose flour. No gruyere, but used a little  sharp cheddar, some pimento provolone, and some seriously sharp white cheddar in its place. 1/4 t dried thyme and 1 t fresh Rosemary replaced the thyme called for in the recipe. We had 3/4 c starter discard. Instead of using water to bring the dough together we simply included the whole amount of the discard in place of the 1/4 c. Super, super tasty, and definitely will be a staple when we have discard to use!! Thank you!

I have been making crackers for maybe 6 years, sourdough discard crackers for 3 years ... made these as a change-up and they are super-super-super delicious and the dough is a dream to work with.  I had some other things going so made 1/2 the dough one day and the 2nd half the next ... but as time was an issue, on the 2nd day, I made 1/2 (1/4 recipe) into crackers and used the rest for a ham and swiss hand pie.  Holy Cow!! the crackers are great, but the dough is also usable for hand pie, savory galette ... i think an apple galette/hand pie would be wonderful.  GREAT recipe.  FWIW, I was working from the book for this ... a book I love in addition to this site.  Thank you!!!

Found this recipe recently and gave it a try. These are seriously good crackers!! Will be making these again with cheese and herb variations. Will also try as galette and expect it will be superb. Thank you for posting.

Just found this recipe and so glad I did! Amazing, scrumptious crackers and can't wait to try the dough for a galette as suggested. Any suggestions for delicious fillings?

Made a double batch of these amazingly light and puffy crackers. One batch with gruyere &amp; fresh thyme and the second batch with swiss cheese &amp; thyme. Both were delicious.

Was pleasantly suprised at how light yet flavorful these crackers were. Will definitely be adding these to my sourdough discard rotation.

I just tried this recipe with gluten free flour and used diary free cheese and butter... and... came out delicious... I am the only one at home eating gluten &amp; dairy free and I sneaked them into my husband and son's snacks and they didn't even notice it :).... that's speaks loud of this recipe. Super quick to make and tasteful! Saved it in my archive of recipes :)

I used your recipe to make dough for a quiche and it came out so good I almost ate the whole thing before adding the eggs ha. Thank you for sharing.

The recipe says '2 tbsp. (20 g) grateS Parmesan cheese' instead of 'grated'...

The crackers are fabulous! Is there any way to see the nutrition content?

Made to accompany Hot Pepper Jelly from last vestiges of summer Jalapeños. Perfect together!

They turned out great! I used sharp cheddar, and my partner says they are better than Cheez-Its, a BIG seal of approval :)

Not sure where I went wrong, but could not get these to turn out—possibly because I used shredded instead of grated cheese?

All I can say is "Will someone please hide these from me?"  They are totally delicious!!
I didn't want to drive to the store so I used sharp cheddar and pepper jack.  They are buttery, cheesy and puffy.  This batch disappeared almost right out of the oven. Going out now to buy parmesan and gruyere, gotta try that next.  Thank you for your awesome recipes!  Oh yeah, gotta buy the book now too LOL

Can this recipe be made without any cheese at all? How should it be adapted to ensure the consistency is right? 

Asking because a family member can't stand the taste of cheese (dairy-free cheese alternatives aren't suitable as they still taste too "cheesy" to them). Thank you!

I live at a high elevation in Colorado and have had trouble getting my starter to really puff the dough.....Then I remembered the warming oven over my auntie's stove where she kept potatoes fermenting to make the next batch of bread.  I now use the fermenting potato water, instead of plain water, to give my starter the extra lift it needs to make successful bread at high altitude.
Do you think I am in danger of poisoning anyone?

Mad these by hand.  Came out great.   

Wondering if these can be made as a twist?

I made them few times and last time I tried  GF flour and vegan butter and tasted amazing as well. Question: can you freeze the dough to bake at later time?

Mine turned out really poofy. What am I doing wrong?

Tangy, crispy, and perfectly salty, these homemade, cheesy, herb-seasoned sourdough crackers are a super fun and delicious way to use up leftover sourdough discard.

sourdough discard (active starter will also work)

parmesan cheese (shredded)

sage

Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking.

In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings. Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.

Bake for 15 minutes, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.

Continue baking for 20-25 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. Enjoy!

These crackers were not good. Nobody liked them. I know taste differs so there is that. I see that there is an older recipe. I might try that soon.  Thanks for sharing your recipes.

I love both cracker recipes! The batter one is a lot quicker to mix up. Thank you for the options!

I was also searching for this, as well, but because I couldn’t find it, I re-created it from memory…thanks to having memorized the ingredients and amounts from having made it so much in the past.  💖🤣

Just a helpful hint…

Because this is so popular, I would so publish the original recipe once again.  PLEASE and THANK YOU!  💖

Gluten Free Sourdough Discard Crackers are a delicious way to repurpose excess gluten free sourdough starter and reduce food waste. These crackers, made from the discarded portion of a sourdough starter, boast a unique tangy flavor and a satisfying crunch. You may never want to eat store-bought crackers again - yes, these gluten-free crackers are that good.

Gluten Free Sourdough Discard Crackers

gluten free sourdough starter,

oil (olive oil, grapeseed oil)

Whole Psyllium Husks (2 grams)

dark brown sugar

paprika

Toppings as needed (I use Everything Bagel Seasoning)

Preheat your oven to 325F. Line a baking...

Preheat your oven to 325F. Line a baking sheet with a piece of parchment paper and set aside.

In a microwave safe bowl carefully melt the...

In a microwave safe bowl carefully melt the unsalted butter. Remove the bowl from the microwave and add the oil to the melted butter. Set aside and allow to cool for a few minutes.

In the meantime, add the room temperature sourdough...

In the meantime, add the room temperature sourdough discard, sugar, Whole Psyllium Husks, kosher salt and if using a ⅛th of a teaspoon of smoked paprika. Stir the ingredients together until fully incorporated.

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The most viewed sourdough crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine