If you’ve been baking sourdough, you know the bittersweet truth: your starter produces a lot of discard. Instead of tossing it away, smart bakers transform that discard into pancakes, muffins, brownies, and more — but one of the easiest and most delicious recipes you can make is Sourdough Discard Crackers.

These crackers are light, crisp, savory, and endlessly customizable. They taste like something you’d buy from an artisanal bakery or gourmet market, yet they require only a few pantry staples and minimal effort. The sourdough discard adds a wonderfully subtle tang, while olive oil gives them richness and that perfect snap.

Best of all? This recipe turns leftover discard into a polished, crowd-pleasing snack. Whether you enjoy them with cheese, dips, soups, charcuterie, or straight from the tray, these crackers instantly upgrade any pantry.

Why Sourdough Discard Crackers Are So Popular

1. Zero Waste Baking

You’re using discard that would otherwise go into the trash — turning it into something gourmet.

2. Quick and Simple

No rising. No kneading. No fermentation. Mix, roll, cut, bake.

3. Extra Crispy Texture

Perfect for dipping, spreading, snacking, and entertaining.

4. Totally Customizable

Flavors like rosemary, garlic, everything seasoning, sesame, parmesan — endless options.

5. Long Shelf Life

These crackers stay crisp for days when stored properly.

Ingredients

Basic Cracker Dough

• 1 cup sourdough discard (unfed, straight from fridge or fresh)
• 1 cup all-purpose flour
• ¼ cup olive oil
• ½ tsp salt

Optional Add-Ins

• 1 tsp dried rosemary
• ½ tsp garlic powder
• 1 tbsp sesame seeds
• 1 tbsp everything bagel seasoning
• 2 tbsp grated parmesan

Finish

• Olive oil for brushing
• Flaky salt

Instructions

1. Preheat Oven
   Heat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix the Dough
   Combine sourdough discard, flour, olive oil, and salt in a bowl. Stir until a firm dough forms. Add herbs or flavorings if desired.
3. Knead Lightly
   Knead 4–5 times until smooth. Do not overwork.
4. Divide and Roll Out
   Cut dough in half. Roll one half very thin — ideally 1⁄16 inch — between two parchment sheets.
5. Cut Into Crackers
   Use a pizza cutter or sharp knife to cut squares or rectangles. Transfer to baking sheet.
6. Brush and Salt
   Lightly brush the tops with olive oil and sprinkle with flaky salt.
7. Bake
   Bake 20–25 minutes, rotating halfway. Crackers should be golden and crisp.
8. Cool Completely
   Crackers crisp up more as they cool.
9. Store
   Keep in an airtight container for up to 5 days.

Sourdough Discard Crackers

Crispy, flavorful crackers made from leftover sourdough discard and simple pantry ingredients. Perfect zero-waste snacking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 50 crackers

Course: Appetizer, Snack

Cuisine: American, Baking

Calories: 28

Ingredients

  

Cracker Dough

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 0.25 cup olive oil
• 0.5 tsp salt

Optional Add-ins

• 1 tsp dried rosemary optional
• 0.5 tsp garlic powder optional
• 1 tbsp sesame seeds optional
• 1 tbsp everything seasoning optional
• 2 tbsp parmesan optional, grated

Finish

• olive oil for brushing
• flaky salt for topping

Equipment

• Mixing bowl
• Rolling Pin
• Baking sheet
• Parchment paper
• Pizza Cutter

Method

 

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix sourdough discard, flour, olive oil, and salt until a firm dough forms.
3. Knead lightly 4–5 times.
4. Roll out dough very thin between parchment sheets.
5. Cut into cracker shapes and transfer to baking sheet.
6. Brush with olive oil and sprinkle with flaky salt.
7. Bake 20–25 minutes until golden and crisp.
8. Cool completely before serving or storing.

Notes

For ultra-crispy crackers, roll dough extremely thin and bake until deep golden.

Tips for Ultra-Crispy Crackers

Roll the Dough Very Thin

Thin dough = crisp crackers. Thickness is the biggest factor.

Rotate the Pan

Some thin edges bake faster — rotating avoids burning.

Use Olive Oil for Flavor

Quality oil makes a noticeable difference.

Try Two Baking Trays

If you roll very thin, swap trays halfway through for even color.

Bake Until Golden

Pale crackers won’t stay crisp.

Flavor Variations

Rosemary Sea Salt Crackers

Add dried rosemary, finish with extra coarse salt.

Garlic Herb Crackers

Add garlic powder, onion powder, Italian seasoning.

Everything Bagel Crackers

Sprinkle seasoning before baking.

Parmesan Black Pepper Crackers

Mix parmesan into dough and crack black pepper on top.

Sesame Crunch Crackers

Press sesame seeds into the rolled dough before cutting.

Serving Ideas

• With hummus or dips
• With cheese boards
• With soups
• With smoked salmon
• With cream cheese and herbs
• With charcuterie
• Packed as lunchbox snacks

Fun Facts

• Sourdough discard still contains natural yeasts and bacteria — adding depth of flavor even without fermentation.
• Crackers are one of the oldest food items ever documented in human history.
• Artisan sourdough crackers often sell for $8–$12 per small box — making homemade ones a huge savings.