If you are looking for an easy sourdough recipe for using the discarded starter, this is the one for you! It comes together quickly and can be prepped ahead of time for flaky and crispy crackers. This recipe is made with 5 simple ingredients!
Jump to:
- Why this recipe works
- Ingredients for sourdough crackers
- How to make sourdough crackers
- Recipe
- CAN I USE ACTIVE SOURDOUGH STARTER FOR CRACKERS?
- How to store sourdough crackers
- Helpful tools for baking sourdough crackers
- What can you do with discarded sourdough starter after feeding your sourdough?
- How to make a sourdough starter
- Are sourdough crackers gluten-free?
- Variations for this sourdough cracker recipe
- a few quick tips
- Can I use active sourdough starter for crackers?
- Now you know a new way to use your discarded sourdough starter!
- More sourdough recipes you'll love!
- Comments
Why this recipe works
This fabulous recipe is hands down my favorite way to quickly use up sourdough starter discard. I can choose to bake the crackers immediately for a light and saltine-like cracker, or long ferment the dough in the refrigerator until I feel like firing up the oven. It truly works around my schedule!
These sourdough discard crackers are also the perfect addition to a cheese ball or charcuterie board. Add seeds or dried herbs and cut the crackers into a small rectangular shape or any shape you choose! So many creative possibilities!
Ingredients for sourdough crackers
- sourdough starter discard | The discard can be very old! If it has been sitting in your refrigerator for a week or two, it can still be used in this recipe! For a lighter, flakier cracker that resembles a saltine, you can use active starter if you choose.
- All-Purpose Flour | Use whatever flour you like! I have had great success using freshly milled flour, kamut, einkorn, whole wheat... once you've made this recipe a time or two, start experimenting! Once I even used Bobs 1:1 gluten-free flour blend to make a batch because it was all I had in the cupboard.
- Butter | If you or someone in your family has a dairy allergy or sensitivity, you can swap the butter for melted coconut oil and it will work perfectly fine.
- Salt | A little for in the dough, plus a generous sprinkle on top just before baking! I like a flaky salt, sea salt, French salt or other coarse varieties.
- Olive oil | This is just for brushing the top before baking. It doesn't take much, but really browns the crackers up really nice and gives the salt (and any optional spices) a good foundation to stick to.
How to make sourdough crackers
- In a medium sized bowl, combine the flour, sourdough starter, melted butter and salt. Start by using a wooden spoon, then use your hands to work the dough into a ball. It will start out messy, but once the ingredients blend, it will be a soft and pliable dough. Flatten the ball into a rectangular disc, a visual example would be like the lid of a small shoebox.
- Using two sheets of parchment paper, sandwich the dough between the sheets. I put a tea towel or silpat mat under the bottom layer to prevent it from slipping. Roll the dough with a rolling pin until it is about 1/16 of an inch thick. It will nearly touch the edges of the piece of parchment paper when it is thin enough. Thicker crackers will take longer to bake and could burn on the edges while remaining slightly doughy in the middle.
- Preheat the oven to 350°. Prepare the dough by removing then top layer of parchment and drizzling it with olive oil. Smooth the olive oil over the entire surface. I use my hands for this step! Cut the crackers into one inch squares using a knife, pizza cutter, cookie cutters or pastry cutter. Leave the dough exactly as it is, do not try to separate the crackers. Sprinkle the crackers with coarse salt, pepper and any additional seasonings you desire.
- Bake the sourdough starter crackers for 25-30 minutes. Once they are fully cooked, transfer the crackers to a cooling rack. Do not leave them on the parchment paper to cool, this will cause the bottoms to be soggy.
- Store the fully cooled homemade crackers in an airtight container. They will start to go stale after about three days, but don’t worry! They won’t last that long.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
easy sourdough crackers: how to use your discarded starter
Equipment
- Mixing bowl
- baking sheet
- parchments paper
- pastry wheel
Ingredients
- 1 cup sourdough starter discard 227 grams
- 1 cup All-Purpose Flour
- ¼ cup butter melted
- 1 teaspoon salt
- 1-2 tablespoons olive oil to drizzle
Instructions
- In a medium bowl, combine the flour, sourdough starter, butter and salt. Start by using a wooden spoon, then use your hands to work the dough into a ball. It will start out messy, but once the ingredients blend, it will be a soft and pliable dough. Flatten the ball into a rectangular disc, a visual example would be like the lid of a small shoebox.
- Using two sheets of parchment paper, sandwich the cracker dough between the sheets. I put a tea towel or silpat mat under the bottom layer to prevent it from slipping. Roll the dough with a rolling pin until it is about 1/16 of an inch thick. It will nearly touch the edges of then parchment paper when it is thin enough. Thicker crackers will take longer to bake and could burn on the edges while remaining slightly doughy in the middle.
- Preheat the oven to 350°. Prepare the dough by removing then top layer of parchment and drizzling the top of the dough with olive oil. Smooth the olive oil over the entire surface. I use my hands for this step! Cut the crackers into one inch squares using a knife, small cookie cutter, pizza cutter, or pastry wheel. Leave the dough exactly as it is, do not try to separate the crackers. Sprinkle the crackers with coarse salt, pepper and any additional seasonings you desire. Garlic power, everything bagel seasoning, parmesan cheese, flaky sea salt, or poppy seeds are all great options for more flavoring.
- Bake the crackers for 25-30 minutes. Once they are fully cooked, transfer the crackers to a cooling rack. Do not leave them on the parchment paper to cool, this will cause the bottoms to be soggy.
- Store the fully cooled crackers in an airtight glass container. They will start to go stale after about three days, but don’t worry! These savory crackers won’t last that long.
Notes
CAN I USE ACTIVE SOURDOUGH STARTER FOR CRACKERS?
I try to use sourdough discard that is fairly fermented. I want it to be as gently on my gut as possible. It is absolutely fine to use fresh discard, though! You can also vary the amount of time the dough rests in the refrigerator. This recipe calls for letting it chill for thirty minutes, but it will be fine if it is left to ferment in the fridge for up to twenty four hours.How to store sourdough crackers
Place any extra crackers in an airtight container, such as a plastic bag, mason jar or even a bowl with plastic wrap on top. Store them at room temperature. Crunchy crackers do begin to go stale faster than store-bought crackers, and the easiest way to prevent this is simply by eating them faster!Nutrition
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Helpful tools for baking sourdough crackers
- Mixing bowl | I have two of these. One was a wedding gift, the other belonged to to my great-grandma. Bowls like this are great because they can go from microwave to fridge to dishwasher without fear of breaking.
- baking sheet | Get a good set of sheet pans! I didn't tag the ones I use, because I hate them. These are what I plan to get some day.
- bleached or unbleached parchment paper | It will make your life so much easier to just buy the sheets. You can cut them to any size you need, and the edges don't curl up like the rolled parchment from the grocery store does. A reusable silicon mat would also be a good option.
- pastry wheel | Before you buy this, ask yourself what you want your crackers to look like. If you love the decorative edges (I do!), get this wheel. If you like a more sleek and modern look, a regular pizza cutter would do the job just fine. And if you want something super cute, check out these goldfish cracker cookie cutters. Adorable, aren't they? They'd be perfect with the Cheesy Sourdough Cracker version of this recipe.
What can you do with discarded sourdough starter after feeding your sourdough?
If you have sourdough, then you also have a maintenance schedule of feeding and discarding that you are following. I wish the term 'discard' was something more inspirational, like "excess hungry starter" or something like that.
There are so many ways to use discard! These crackers are just one delicious example. I like to save my discard in a mason jar and refrigerate it until I have a big enough quantity to make a discard recipe.
There are several recipes for using up your extra discard, like these easy sourdough crackers! These crackers are crispy, salty and have just a hint of the tangy sourdough yumminess we love so much!
Other sourdough recipes you'll love:
- Sourdough Starter Discard Crepes
- Sourdough Pumpkin Muffins
- Panera Copycat Cinnamon Crunch Bagels with Sourdough
35 Minutes- 20 Minutes
- 22 Minutes
- 40 Minutes
How to make a sourdough starter
A sourdough starter is a fermented mix of flour and water containing wild yeasts and bacteria. When it is healthy and active, a sourdough starter makes your sourdough bread rise.
To make a sourdough starter at home, follow my step-by-step guide for How to Make a Sourdough Starter and then follow it up with How to Bake a Perfect Loaf of Sourdough Bread.
Are sourdough crackers gluten-free?
These sourdough crackers will never be gluten-free, but the fermentation process of sourdough does break down the gluten further than traditional yeas recipes.
People who are sensitive (but not allergic) to gluten can sometimes eat sourdough baked goods without experiencing sensitivity symptoms. Always consult your doctor to see what is right for you.
Variations for this sourdough cracker recipe
It is a very flexible recipe and I enjoy changing the flavor by adding different herb blends or seeds. Chia seeds, pepitas, flax seeds and sesame seeds all create an extra crispy texture and little hint of added flavor.
My children love goldfish crackers, and I occasionally add a tablespoon of nutritional yeast to the dough to create a naturally cheesier sourdough cracker. Follow this link for Cheesy Sourdough Starter Discard Crackers.
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
a few quick tips
Before you dive in, let me give you just a few tips that I think might be helpful. First, use parchment paper or a silpat baking mat. These sourdough crackers aren't very sticky, but it can be frustrating if they break when you try to release them from an unlined pan.
I also recommend cutting them into small shapes, less than an inch if possible. I used a zigzagged pastry wheel on these, but mini cookie cutters or a sharp knife will work just fine! My boys love when I use a puzzle shaped sandwich cutter.
Can I use active sourdough starter for crackers?
I try to use sourdough discard that is fairly fermented. I want it to be as gently on my gut as possible. It is absolutely fine to use fresh discard, though! You can also vary the amount of time the dough rests in the refrigerator. This recipe calls for letting it chill for thirty minutes, but it will be fine if it is left to ferment in the fridge for up to twenty four hours. Pretty neat, huh?
Now you know a new way to use your discarded sourdough starter!
Now you have one more trick up your sleeve, or maybe in your apron pocket, for the next time you feed and discard your starter! I love to see your delicious creations, so please tag me on instagram @ninnescahhomestead so I can drool and admire your photos!
If you'd like a little more inspiration, here are other sourdough recipes you'll love!
Simple Sourdough Focaccia Bread Recipe
How to Bake a Perfect Loaf of Sourdough: growing a sourdough starter at home, feeding and caring for a sourdough starter, baking a loaf of artisan bread and troubleshooting common sourdough issues
Cinnamon Crunch Bagels: A Panera CopyCat Recipe
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