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A bowl of sourdough starter discard crackers in a white bowl

easy sourdough crackers: how to use your discarded starter

Meg Austin
If you are looking for easy sourdough discard recipes, this is the one for you! It comes together quickly and is fairly quick and can be prepped ahead of time for flaky and crispy crackers. This recipe is made with 5 simple ingredients!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 152 kcal

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

Calories: 152kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 337mgPotassium: 18mgFiber: 1gSugar: 0.05gVitamin A: 177IUCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!