Looking for another great recipe to use up your sourdough discard? Then I know you’ll want to save this recipe for sourdough discard crackers!
Estimated reading time: 5 minutes
Whether you already have a sourdough starter or you want to start one, you’ll soon make a discovery. When you learn how to make sourdough starter, you'll find that you throw a lot of sourdough starter to keep it growing and healthy.
Yet as I'm baking my way through a ton of unique sourdough bread recipes, (duh) when you discard your sourdough starter base, that doesn't mean you have to throw it away. It just means that it needs to be removed from the jar.
Luckily rather than wasting it, there are a ton of yummy ways you can use the discard. For example, you could make sourdough discard banana muffins, like I did last month.
We even tried a new sourdough discard chocolate chip muffin recipe!
Or you could try sourdough discard biscuits.
Other ideas include pancakes, fritters, cookies, tortillas, quick breads, and this delicious homemade sourdough discard cracker recipe.
Sourdough Discard Crackers
Use this sourdough cracker recipe as a base.
Then, choose different herbs and seasonings depending on what’s in your herb garden to create new flavor profiles.
The sourdough starter gives your crackers a lovely tangy flavor.
Plus, sourdough discard crackers taste even better than store-bought crackers for cheese, dips, and appetizer bases. We love them with crockpot apple butter.
The kids like to dip them in soups. Try them with turmeric lentil soup. However they also make a delicious snack. Try topping them with peanut, almond, or this delicious macadamia nut butter.
Want to save this recipe for your family binder or recipe box? You'll find the printable recipe card at the bottom of this post. ⬇️⬇️
Supplies Needed
Here’s what you’ll need to make this recipe for sourdough discard crackers:
- 1 cup sourdough starter
- 1 cup unbleached all purpose flour
- ¼ cup butter, melted
- 1 teaspoon salt
Directions
Preheat oven to 350 degrees.
Combine flour dough starter, flour, melted butter, and salt in your bowl and mix until just well combined.
Spray nonstick cooking spray onto a piece of parchment paper large enough to hold your dough rolled out thin.
Flip dough onto parchment paper.
Spray another piece of parchment paper with nonstick cooking spray on one side.
Place sprayed side down on the dough mixture and roll it out thinly, around ⅛”.
At this point, I topped mine with some everything bagel seasoning.
Then I put the parchment paper back on top, did a quick roll to press it lightly into the dough, and then removed the paper again.
Transfer rolled dough to the baking pan and remove the top layer of parchment paper.
Bake for 10 minutes or until the edges are golden.
Remove from the oven and cool for a few minutes, you can then cut into cracker shapes or break into smaller pieces for a rustic cracker (and then you don’t have to wash a knife).
Store in an airtight container for up to 7 days. Mine never last that long, though!
Instead of topping them with bagel seasoning, you could sprinkle the tops with sea salt to make them even saltier.
Recipe
Sourdough Discard Crackers
Ingredients
- 1 cup sourdough starter
- 1 cup unbleached all purpose flour
- ¼ cup butter melted
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Combine flour dough starter, flour, melted butter, and salt in your bowl and mix until well combined.
- Spray nonstick cooking spray onto a piece of parchment paper large enough to hold your dough rolled out thin.
- Flip dough onto parchment paper.
- Spray another piece of parchment paper with nonstick cooking spray on one side.
- Place sprayed side down on the dough mixture and roll it out thinly, around ⅛”.
- At this point, I topped mine with some everything bagel seasoning.
- Then I put the parchment paper back on top, did a quick roll to press it lightly into the dough, and then removed the paper again.
- Transfer rolled dough to the baking pan and remove the top layer of parchment paper.
- Bake for 10 minutes or until the edges are golden.
- Remove from the oven and cool for a few minutes, you can then cut into cracker shapes or break into smaller pieces for a rustic cracker (and then you don’t have to wash a knife).
- Store in an airtight container for up to 7 days. Mine never last that long, though!
Notes
Nutrition
Like this post? Save it, share it, and read it!
Or, if you mix a few teaspoons of your favorite herbs right into the dough before spreading it out, you could also top it with a generous sprinkle of freshly grated parmesan cheese before baking.
Other herbs to try include black pepper, rosemary, chili, or cumin.