Sourdough Discard Crackers are thin, crispy and have a fantastic flavor that you can only get with sourdough. This recipe is an excellent base and you can add whatever you like best. Any dried herbs work well, as do fresh herbs or cheese, for example.
Once you’ve tried these addictive, crispy discard crackers, you’ll never want to throw away any of your sourdough discard. Keep a separate jar in your fridge for the discard. Instead of throwing it away after a feeding, put the discard in the jar until you have enough to make another sourdough recipe.
Tools & Equipment
- Large baking sheet
- Medium bowl
- Offset spatula
- Parchment paper
- Sharp knife
- Silicone spatula
- Small bowl
- Wire rack
Recipe Tips
Seasoning: You can season your crackers in many different ways. Any fresh or dried herbs will do. I used a mixture of herbs de Provence and Italian herbs for 1st batch of crackers and sesame seeds for the 2nd batch. Try what tastes best to you. Rosemary or thyme are good choices as well. You can also use hard cheese like parmesan stirred into the mixture or sprinkled on top before baking.
Parchment Paper: This cracker recipe contains no flour, which makes the batter very thin and spreadable. I used parchment paper to hold the batter while baking, but you can also use a silicone baking mat if you have one.
Scoring: You can score the crackers after baking them for about 10 minutes if you want a more uniform cracker. For a rustic cracker, let them bake without scoring and simply break them apart after they have cooled completely.
Ingredients for Sourdough Discard Crackers
Directions – How to Make Sourdough Discard Crackers
Preheat the oven to 160°C/325°F. Melt the butter and let cool.
Herb Crackers: Add the melted butter, discard starter, dried herbs and salt to a medium bowl an mix thoroughly until well combined.
Sesame Crackers: Add the melted butter, discard starter and salt to a medium bowl an mix thoroughly until well combined.
Line a large baking sheet with parchment paper. Spread the mixture in a thin and even layer onto the parchment paper by using an offset spatula.
Herb Crackers: Sprinkle the top with salt.
Sesame Crackers: Sprinkle the top with sesame seeds and salt.
Bake for 10 minutes. Remove from the oven and score the crackers. Bake for an additional 20-30 minutes or until crackers are golden brown, flipping crackers halfway through baking.
Remove from the oven and let the crackers cool completely on a wire rack. Break into squares and store in an airtight container.
Storing Instructions
Storage: Keep your crackers in an airtight container, such as a mason jar with a tight-fitting lid or a weck jar. You can store them at room temperature for up to 1 week.
My Summary for Sourdough Discard Crackers
Difficulty: Simple.
Taste & Texture: These sourdough discard crackers are so flavorful. They are tangy and have an almost cheesy flavor. The crackers are thin and crispy. They are great as a snack.
Time: Prep time for the crackers is only 10 minutes and baking time is between 30-40 minutes, depending on your oven and your preferred browning level.
More “DISCARD” Recipes
- Country Sourdough Discard Bread
- Pain de Campagne
- Pumpkin and Sunflower Sourdough Discard Bread
- Rye Sourdough Discard Bread
- Spelt Sourdough Discard Bread
