If you’re someone who bakes sourdough bread, then you’ve probably experienced the ongoing existential crisis of what to do with all that sourdough discard. You know the drill—feed your starter, throw half of it away, and shed a small tear because of the waste.
But what if I told you that you could take that discard and make crisp, tangy sourdough crackers that are so ridiculously good, people might think you bought them from an artisan bakery? They’re crunchy, slightly tangy, and customizable with herbs, seeds, and spices to match whatever flavor vibe you’re craving. The best part? They come together in no time and make you feel like a kitchen wizard.
So, buckle up, fellow flour enthusiast; we’re diving headfirst into the world of sourdough crackers!
Why Sourdough Crackers Deserve a Spot in Your Snack Arsenal
Before we get to the recipe, let’s chat about why sourdough crackers are worth the (minimal) effort.
- Ultimate no-waste flex. If you’ve ever felt bad about tossing sourdough starter, this recipe is basically guilt therapy. Discard becomes the hero here, not the trash.
- Easy to make. No fancy equipment or sourdough sorcery required. This is beginner-friendly and baker-approved.
- Insanely versatile. Customize the flavor with whatever’s hanging out in your spice cabinet—everything bagel seasoning, rosemary, cracked pepper, flaky salt, you name it.
- Perfect for all occasions. Whether you need a quick snack, something fancy for a charcuterie board, or a crunchy crouton alternative for your soup, sourdough crackers deliver every time.
And did I mention how much these elevate the basic I-need-a-snack-right-now mood? They’re essentially bougie chips without the guilt.
There’s also something deeply satisfying about knowing that the same sourdough starter you’re nurturing like a small, needy pet can also help keep your pantry (and stomach) well-stocked. Speaking of sourdough use cases, if you’re ready to take things up a notch, why not try your hand at The Ultimate Guide to Making Sourdough Hot Dog Buns?
Time to Raid Your Kitchen: Ingredients
This recipe uses pantry staples—and I mean staples. You likely have all of these hanging out already.
Base Ingredients for Sourdough Crackers:
- 100g sourdough discard (about ½ cup—don’t stress about exact measurements here).
- 60g all-purpose flour (~½ cup, give or take a tablespoon—flexibility is key).
- 1 tbsp olive oil (or melted butter for an extra rich flavor).
- ½ tsp salt (I’m partial to sea salt for a little crunch).
Customization Extras:
This is where things get fun. Choose any spices or toppings below, or mix and match for a flavor bomb:
- Flaky sea salt (a non-negotiable if you ask me).
- Fresh or dried herbs like rosemary, thyme, or oregano.
- Cracked black pepper.
- Everything bagel seasoning (literally perfect on… everything).
- Sesame seeds or poppy seeds for texture.
Grab Your Tools
Here’s everything you’ll need for this sourdough adventure:
- Large mixing bowl.
- Rolling pin (or an empty wine bottle—no judgment here).
- Baking sheet.
- Silicone baking mat or parchment paper.
- Sharp knife or pizza cutter for slicing.
- Pastry brush (optional, but it helps with oil application).
How to Make Sourdough Crackers
Alright, let’s go from sourdough discard to crunchy, snackable bliss.
1. Make the Dough
In a mixing bowl, whisk together sourdough discard, olive oil, and salt until smooth. Gradually add the flour, stirring with a fork or spatula until the dough comes together. It should be soft but not overly sticky—think Play-Doh consistency. If it feels too dry, add a tiny splash of water; if it’s too wet, sprinkle in a bit more flour.
2. Rest It Out
Wrap the dough in plastic wrap or pop it into a reusable bag and let it chill in the fridge for 30 minutes. Trust me, cold dough rolls out a hundred times easier. Go grab your coffee or catch up on your latest binge-watch while it rests.
3. Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
4. Roll and Shape
Take the chilled dough and roll it out super thin—like cracker-thin-about-to-be-a-pancake thin. The thinner you go, the crispier your crackers will be. Use a knife or pizza cutter to slice the dough into squares, rectangles, or whatever geometric vibe you’re feeling.
5. Add Flair
Brush the tops lightly with olive oil and sprinkle with flaky salt or your choice of toppings. Now’s the time to unleash your inner seasoning artist.
6. Bake to Perfection
Bake the crackers for 18–22 minutes, checking for crispness around the 15-minute mark. Thinner crackers will bake faster, so keep an eye on those edges—they’ll tell you when it’s time to pull them out. Once they’re lightly golden brown, they’re ready.
7. Cool—and Snack
Let the crackers cool completely on the baking sheet before snacking. (Okay, you’re allowed one sneaky warm cracker, but the texture improves as they cool.) Store them in an airtight container for up to a week, or longer if you’ve got self-control (teach me your ways).
Pro-Tips to Sourdough Snacking Nirvana
- Double the batch. Just trust me on this—these disappear fast.
- Get creative with dipping. Pair your crackers with hummus, a soft cheese, or even something sweet like whipped honey.
- Use scraps wisely. Leftover dough bits? Roll them out again and bake. Waste not, snack more!
If you’re feeling inspired, these sourdough crackers make for a fantastic addition to a charcuterie board. Imagine the pride of serving up crackers you MADE with your own starter—it’s a humble brag every dinner party needs.
Got Extra Sourdough Discard?
Now that you’ve rocked the sourdough cracker game, don’t stop there! Put that starter to more good use with:
- The Ultimate Guide to Making Sourdough Hot Dog Buns: Light, tangy buns that make the perfect base for any hot dog.
- Sourdough pancakes or waffles: Breakfast just got a tangy glow-up.
Final Thoughts on Sourdough Crackers
Honestly, who knew that the waste from one recipe could become the star of another? These sourdough crackers are proof that a little creativity (and some sourdough starter) can go a long way. Whether you’re pairing them with a fancy cheese board or just crunching on them during a Netflix sesh, they’re a winner every time.
So, what are you waiting for? Go rescue that sourdough discard from the trash and turn it into something truly snack-worthy. And don’t forget to let me know what wild topping combos you created—I’m always up for a good flavor experiment.
Happy baking (and crunching)!
