Sourdough Discard Crackers
These thin, crispy, and perfectly crunchy sourdough crackers are an easy, no-fuss way to use up sourdough discard—and they taste so much better than store-bought! Light, crisp, and packed with savory flavor, they’re perfect for snacking, dipping, or pairing with cheese.
If you’ve never made homemade crackers before, you’re in for a treat! This recipe is quick, simple, and endlessly customizable—and once you make a batch, you’ll wonder why you ever bought crackers from the store.
Homemade sourdough discard crackers are crispy, flavorful, and incredibly easy to make. They’re the perfect quick snack, cheese board addition, or lunchbox treat—and a great way to use up extra sourdough starter.
Not a fan of super tangy crackers? This recipe is for you! While some recipes bake discard on its own, I prefer a mellow sourdough tang that doesn’t overpower the flavor. This dough combines sourdough starter, flour, and seasonings for a perfectly balanced, lightly tangy cracker.
Why you’ll love this recipe
✔ Uses sourdough discard – No waste, just crispy, delicious crackers.
✔ Quick & easy – Simple ingredients and no long rise time.
✔ Customizable flavors – Add seeds, herbs, or spices for variety.
✔ Great for kids to help – Fun to mix, roll, and cut!
✔ Perfect for snacking & dipping – Enjoy with cheese, hummus, or your favorite spreads.
How to make crackers with discard
These crackers come together quickly and easily, making them a great baking project for all skill levels. Here is a brief overview of how to make this recipe. For the full set of directions, please scroll down to the recipe card below.
Step 1: Mix the dough
- In a large bowl, whisk together the dry ingredients.
- Add the wet ingredients and mix until a stiff dough forms.
Step 2: Knead & roll out
- Knead the dough briefly until it feels smooth and elastic (it will still feel slightly gritty from the seeds).
- Divide the dough in half, shaping each into a flat disc.
Step 3: Add toppings
- Sprinkle your work surface with seeds or seasoning.
- Roll the dough over the topping, flipping and rolling until it’s 1/8″ thick.
Want ultra-crispy crackers? Roll the dough as thin as possible!
Step 4: Cut & bake
- Transfer to a pizza stone or baking sheet.
- Use a pizza cutter to slice into 1.5” squares.
- Bake until golden and crispy.
Storage tips
✔ Room Temperature: Store in an airtight container for 7-10 days.
✔ Freezing: Not recommended—crackers can lose their crisp texture.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Discard Crackers
Crispy, flavorful sourdough discard crackers are the perfect way to use up extra starter! This easy, no-fuss recipe makes thin, crunchy crackers that are great for snacking, dipping, or pairing with cheese.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 12 servings 1x
- Category: Savory discard
- Method: Bake
- Cuisine: American
Ingredients
Sourdough Crackers:
- 1 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 1/2 cup ground flax seed
- 1/2 teaspoon salt
- 2/3 cup sourdough starter
- 1/3 cup water
- 1/4 cup olive oil
- 4 Tablespoons everything bagel seasoning
Instructions
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Preheat the oven to 400F.
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In a small bowl mix together the ingredients for the topping and set aside.
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In a large bowl whisk together the flour, cornmeal, flax seed and salt.
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Mix in the sourdough starter, water, and olive oil until you get a stiff dough.
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Knead the dough a few times until you achieve a soft, silky dough. It should only take a few rotations.
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Divide the dough in half and flatten each half into a round disc.
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Sprinkle your work surface with 1 TBSP of the “everything” topping.
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Place a disc of the dough on top of the seeds and roll out the dough until it is quite thin.
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Pick the dough up, scatter another TBSP of topping on your work surface and turn the dough over onto it (so the seeded side is now up).
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Roll the dough until it is about 1/8″ thick or less. The seeds should be firmly embedded into the dough but a few might fall off.
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Place the dough onto a pizza stone and use a pizza cutter to cut into squares about 1.5″.
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Bake for 7-9 minutes (mine took a little longer. You want your crackers to be brown and crispy but not burnt!
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Transfer the crackers to a wire rack to cool.
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Enjoy!
Notes
Store these crackers in an air tight container on the counter for 7-10 days.
