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!

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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