These Sourdough Discard Crackers are the best way to prevent food waste and put your sourdough discard to use. Naturally tangy and flavored with fresh herbs and parmesan, they’re a must on any charcuterie board or for a quick snack!
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About this recipe
I have great news for all of the sourdough bread makers: your sourdough starter discard can be used for SO much more than just homemade bread.
Take these Sourdough Discard Crackers for example. They’re a quick and easy snack you can make week after week, AKA every time you need to discard some of your starter. The flavors are impeccable; naturally tangy and savory from the discard, and completely delicious thanks to fresh herbs and parmesan cheese.
Making crackers from sourdough discard is easy, too. Simply mix all of the ingredients into a dough, let it chill, roll out the dough and cut it into fun shapes, then bake the crackers! They stay crispy and fresh for up to 1 week.
These sourdough starter crackers will quickly become a new favorite snack. They go so well on a charcuterie board, can be topped with blueberry goat cheese, or dipped into hummus, lemon herb tahini dip or fresh ricotta cheese for a healthy snack. One try and you’ll never want to settle for store-bought crackers again.
What is sourdough starter discard?
It’s the bit of sourdough starter that needs to be removed in order to make room for more flour when it’s feeding time. Discarding some of the starter is necessary because it helps it thrive and avoid an acidic taste (a sign of bad bacteria).
The discard can be saved in a clean jar in the fridge and used in other recipes, like these homemade crackers. If you have more than enough discard to use up, put it to use in these sourdough discard pancakes or banana bread.
Ingredient & substitutions
You need a short list of baking staples, savory ingredients, and sourdough starter to make this homemade sourdough crackers recipe:
- All purpose flour - The best option for bringing the cracker dough together.
- Unfed sourdough starter - If you’re as obsessed with making homemade sourdough or bread from scratch as I am, then chances are you have excess starter to use up. Just grab some of the starter from the fridge and add it right into the dough. No feeding necessary!
- Parmesan cheese - Grate the cheese yourself very finely. It’s mixed into the cracker dough for extra salty and cheesy flavor. Feel free to add more on top of the finished crackers on a charcuterie board or snack platter for a lovely presentation.
- Fresh herbs - Like basil, parsley, thyme, dill, fresh rosemary, or oregano. Use any combination of fresh herbs you like to customize the flavor, or use dried herbs if you're in a pinch.
- Olive oil - To help the crackers crisp in the oven.
Equipment
- Kitchen Scale - Crackers can be finicky, and it’s easy to make a batch that’s too thin (and burnt) or too thick (and chewy). A kitchen scale will help you measure each ingredient more accurately than measuring cups, leaving you with crispy crackers that have a perfect snap.
- Mixing Bowl - All you need is one medium-sized mixing bowl to mix the dough.
- Rolling Pin - Used to roll out the dough until it’s very thin.
- Cooker Cutter - A small cookie cutter is best for forming the cracker shapes of your choosing. Alternatively, use a sharp knife or pizza cutter to make your own custom shape.
- Baking Sheet - Any size cookie sheet works, depending on how many crackers you plan to make.
How to make sourdough discard crackers
Step 1: Mix all of the ingredients. Add all of the ingredients into a large bowl. Carefully mix until just combined, then cover the bowl with plastic and leave the dough to chill in the fridge for 1 hour.
Step 2: Roll out the dough. Use a rolling pin to roll out the ball of dough on a lightly floured surface or with a large piece of parchment paper or plastic wrap.
Step 3: Cut into shapes. Use a small cookie cutter or knife to cut out your chosen shapes.
Step 4: Bake Crackers. Line the crackers on a baking sheet pan. Brush each one with olive oil (or melted butter) and sprinkle salt on top of the dough. Bake the crackers until they’re golden brown and crisp, then enjoy.
Optional variations
- Get creative with the mix-ins. The crunchy crackers will taste naturally savory thanks to the sourdough flavor, but you can complement these flavors with alternative mix-ins. Add inclusions like black or white sesame seeds, flax seeds, ground black pepper, lemon zest, fennel, or cheddar cheese to your sourdough cracker dough.
- Add cheese on top. You can sprinkle extra parmesan on top of the crackers before they go into the oven for an extra cheesy bite.
Expert tips
- Don’t skip the chill. Once the dough is in the fridge, the cold temperature will bind the dough together and prevent it from crumbling.
- Dock the crackers. AKA prick each cracker a few times with a fork before they go into the oven. This will encourage steaming, preventing the crackers from becoming too soft.
- They don’t have to look perfect. Rustic-looking crackers are just as tasty as the perfect ones! Don’t feel like each one has to be a neat shape.
- Check on the crackers at the 20-minute mark. All ovens vary in temperature, which means your crackers may take longer or less time to bake.
- Did some of the crackers burn? Sourdough starter discard recipes are all about lessening food waste, so take those burnt crackers and pulse them into breadcrumbs using a food processor.
Storage
The crackers will stay fresh for up to 1 week when kept in an airtight container at room temperature.
More sourdough discard recipes
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Sourdough Discard Crackers
Equipment
- Cooker Cutter
Ingredients
- 1 Cup (120 g) All-Purpose Flour
- 1 Cup (227 g) Unfed Sourdough Starter
- ⅔ Cup (25 g) Grated Parmesan Cheese
- ⅓ Cup Fresh Herbs, finely chopped
- ¼ Cup Olive Oil , with an extra tablespoon for brushing prior to bake
Instructions
- Combine all ingredients in a medium sized bowl - then wrap in plastic and allow to chill in the fridge for about one hour.1 Cup All-Purpose Flour, 1 Cup Unfed Sourdough Starter, ⅔ Cup Grated Parmesan Cheese, ⅓ Cup Fresh Herbs, ¼ Cup Olive Oil
- Preheat the oven to 350 F.
- On a lightly floured surface, roll out the dough until ⅛ inch thick. With a small cookie cutter or a knife, cut out the shapes of your choosing. Place on a baking sheet and brush with olive oil and a sprinkle of salt.
- Bake for 25 minutes until golden brown and enjoy!
Notes
- Don’t skip the chill. Once the dough is in the fridge, the cold temperature will bind the dough together and prevent it from crumbling.
- Dock the crackers. AKA prick each cracker a few times with a fork before they go into the oven. This will encourage steaming, preventing the crackers from becoming too soft.
- They don’t have to look perfect. Rustic-looking crackers are just as tasty as the perfect ones! Don’t feel like each one has to be a neat shape.
- Check on the crackers at the 20-minute mark. All ovens vary in temperature, which means your crackers may take longer or less time to bake.
- Did some of the crackers burn? Sourdough starter discard recipes are all about lessening food waste, so take those burnt crackers and pulse them into breadcrumbs using a food processor.
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