These Sourdough Discard Crackers are the perfect way to use up your unfed sourdough starter.

Ultra-thin and delightfully crispy, they’re baked with butter, seasoned to taste, and make an addictive snack or elegant addition to any cheese board.

Best of all? They come together with just a few pantry staples and minimal effort.

Why You’ll Love This Recipe

Waste-free – A smart way to use leftover sourdough discard.

Quick and easy – Just stir, spread, bake, and enjoy.

Customizable – Add your favorite toppings and seasonings.

Crispy & addictive – Think homemade gourmet crackers.

Naturally fermented – Adds depth of flavor from the sourdough.

What You’ll Need (Ingredient Highlights)

Sourdough discard – Use unfed starter for the base; it adds tang and structure.

Butter – Melted and mixed in for rich flavor and crispness.

Salt – Fine sea salt in the dough and flaky salt for topping.

Seasonings – Top with everything bagel seasoning, sesame seeds, herbs, or keep it simple with just flaky salt.

Pro Tips Before You Start

Use parchment paper – This ensures the crackers won’t stick.

Spread thinly – A nearly transparent layer gives the crispiest result.

Score after 10 minutes – This makes it easy to break them into clean squares after baking.

Don’t skip the cool down – Letting them cool fully helps the crackers crisp up perfectly.

Watch your salt – These bake thin, so over-salting is easy.

How to Make Sourdough Discard Crackers

Step 1: Prepare your baking sheet
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2: Mix the batter
In a mixing bowl or measuring cup, melt the butter and let it cool slightly.

Add the sourdough discard and fine sea salt.

Stir until fully incorporated into a smooth batter.

Step 3: Spread the dough
Pour the mixture onto the prepared baking sheet.

an offset spatula to spread it into an ultra-thin, even rectangle (about 13×11 inches).

Aim for almost transparent coverage.

Step 4: Add toppings
Sprinkle your desired seasonings evenly over the top.

Go light on the flaky salt, as the crackers are thin and bake down quickly.

Step 5: First bake and scoring
Place the sheet in the oven and bake for 10 minutes.

Then remove and use a pizza cutter or knife to lightly score into bite-sized squares.

Step 6: Final bake
Return the pan to the oven and bake for an additional 15–20 minutes.

They’re done when golden and crisp.

Tap a cracker—if it sounds firm and dry, it’s ready.

Step 7: Cool and store
Allow the crackers to cool completely on the baking sheet to finish drying out.

Store in an airtight container once fully cooled.

What to Serve It With

Cheese and charcuterie boards

Hummus, spinach-artichoke dip, or baba ganoush

Soups and stews as a crispy topper

Smashed avocado or soft-boiled egg

As a savory snack on their own!

Variations / Substitutions

Make it dairy-free – Swap butter with olive oil or vegan butter.

Add herbs – Mix dried rosemary, thyme, or Italian seasoning into the batter.

Go spicy – Sprinkle with chili flakes or smoked paprika.

Cheesy upgrade – Add finely grated parmesan into the batter or on top.

Use sesame or poppy seeds – Great for texture and flavor.

Storage & Leftovers

Store: Keep in an airtight container at room temperature for up to 1 week.

Refresh: If crackers soften, re-crisp in the oven at 300°F for 5–8 minutes.

Freeze: Not ideal—moisture may ruin the texture.

FAQs

Can I use active sourdough starter instead of discard?
Yes, but discard gives a stronger tang and is the traditional zero-waste option.

My crackers aren’t crispy. What went wrong?
They likely weren’t spread thin enough or didn’t bake long enough.

You can return them to the oven to crisp up.

Can I skip the butter?
Butter gives flavor and crispness.

You can substitute with oil, but the texture may change slightly.

How do I keep the crackers uniform in thickness?
Use an offset spatula and go slowly, spreading from center outward.

Do I need to refrigerate these?
No. Store in a sealed container at room temperature in a dry spot.

Can I make these gluten-free?
Not with traditional sourdough.

You’ll need a gluten-free starter and experiment with texture.

Can I double the recipe?
Yes! Just use two baking sheets and rotate halfway through baking for even crisping.

Final Thoughts

These homemade sourdough discard crackers are a brilliant way to reduce kitchen waste while creating something incredibly satisfying.

They’re golden, crisp, and flavorful—and completely customizable with your favorite toppings.

Whether you’re pairing them with dips or munching on them solo, they’ll quickly become a pantry favorite.