Don’t let that sourdough discard go to waste! This Crispy Sourdough Discard Crackers Recipe transforms a seemingly insignificant byproduct into an incredibly delicious, tangy snack. You will love how easy it is to make these perfectly crispy crackers with minimal effort. Get ready for a flavorful, no-waste treat that’s ideal for any occasion.
Why You’ll Love These Crispy Sourdough Discard Crackers
Making these crackers is a delightful way to use your discard and create a snack everyone will adore.
- Perfectly Tangy Flavor: The sourdough discard gives these crackers a unique, irresistible tanginess you won’t find in store-bought options.
- Addictive Crispy Texture: Achieving that satisfying snap is simple with our easy no-roll method.
- Minimal, Simple Ingredients: You likely already have most of the ingredients in your pantry.
- Effortless No-Roll Recipe: Forget the rolling pin; just spread and bake for perfect results every time.
- Excellent for Discard Utilization: This recipe is a fantastic, flavorful solution for using up your leftover sourdough starter discard.
Ingredients
Here’s everything you need for your batch of delightful Crispy Sourdough Discard Crackers Recipe:
- 135 grams sourdough discard (about 1/2 cup)
- 20 grams all-purpose flour (about 2 Tablespoons)
- 25 grams unsalted butter, melted (about 2 Tablespoons)
- 30 grams hard, strong-flavored cheese, grated (about 1/4 cup, like Asiago, Parmesan, or Gruyere)
- 2 grams salt (about 1/4 teaspoon)
- Sprinkle of seasoning, as desired
Notes & Substitutions
You can use either young or old sourdough discard for this sourdough discard crackers recipe. Older discard, with more hooch, yields a tangier cracker. For a dairy-free option, substitute melted coconut oil or olive oil for the butter. Feel free to swap the specified cheese for any other hard cheese you enjoy. Experiment with seasonings like garlic powder, dried herbs, or paprika. You can also omit the flour for a slightly crispier, more delicate cracker, but the flour helps with structure.
Equipment
You won’t need many fancy tools to make these crackers.
- Half sheet pan
- Parchment paper
- Small mixing bowl
- Spatula or whisk
- Offset spatula or butter knife
- Pizza cutter or sharp knife
Instructions
Creating this Crispy Sourdough Discard Crackers Recipe is straightforward and fun! Follow these steps for perfect results.
Step 1: Prepare the Oven & Sheet Pan
Preheat your oven to 300ºF (150ºC). Line a half sheet pan with a piece of parchment paper. This ensures your crackers won’t stick and makes cleanup a breeze.
Step 2: Mix the Cracker Dough
If your sourdough discard has any hooch (liquid) on top, you can pour it off for a milder tang or stir it in for a more pronounced sour flavor. In a small bowl, combine 135 grams of sourdough discard, 20 grams of all-purpose flour, and 25 grams of melted unsalted butter. Add ¼ teaspoon of salt and 30 grams of grated hard cheese. Mix everything together with a spatula until just combined. The mixture will resemble a thick, pourable batter. Do not overmix.
Step 3: Spread the Batter Thinly
Pour the cracker batter into the middle of the prepared parchment paper. You can remove the parchment from the baking sheet for easier spreading if needed. Using an offset spatula or a butter knife, spread the batter very evenly and as thinly as possible to cover the parchment paper. A thinner layer creates crispier crackers. Sprinkle your desired seasoning on top, such as “everything but the bagel seasoning” or any other favorite. Carefully place the parchment paper with the cracker batter back onto the baking sheet.
Step 4: First Bake & Scoring
Bake the crackers for 20 minutes at 300ºF. After 20 minutes, carefully remove the sheet pan from the oven. While still warm, use a pizza cutter or a sharp knife to score the crackers into approximately 40 small squares. Scoring now prevents breakage later and helps them crisp up evenly.
Step 5: Second Bake & Cool
Return the scored crackers to the oven. Continue baking for another 10-20 minutes, or until they are golden brown and crisp. Keep a close eye on them during this second bake, as oven temperatures can vary, and they can brown quickly. Once baked, let the crackers cool completely on the pan for at least 10 minutes. This final cooling stage allows them to achieve their ultimate crispness. Break them apart along the scored lines. If you desire a little extra flavor, sprinkle a tiny bit more salt on top. Enjoy your delicious homemade sourdough discard crackers!
Pro Tips for the Crispiest Crackers
Achieving that perfect crunch for your sourdough discard crackers is simple with these tips.
- Spread Batter Very Thinly: This is the most crucial step. The thinner you spread the batter, the crispier your final crackers will be.
- Use Quality Parchment Paper: Good parchment prevents sticking and allows the crackers to bake evenly.
- Score Mid-Bake: Scoring the partially baked dough helps create neat, individual crackers and ensures even crisping throughout.
- Troubleshoot Uneven Baking: If your oven bakes unevenly, rotate the pan halfway through the second bake for uniform crispness.
- Seasoning Intensity: For bolder flavor, sprinkle seasonings both before baking and immediately after the second bake while warm.
Serving, Storage & Variations
These savory sourdough discard crackers are incredibly versatile!
Serving Suggestions
Serve these delightful crackers with a variety of accompaniments. They are excellent alongside creamy dips like hummus or spinach dip, or with your favorite hard and soft cheeses for a quick snack. Enjoy them crumbled over soups or salads for added crunch and tang. They also make a wonderful addition to any charcuterie board or appetizer spread.
Storage Guidelines
Allow your crispy sourdough discard crackers to cool completely before storing them. Place the cooled crackers in an an airtight container at room temperature. They will retain their crispness and fresh flavor for up to 3-5 days. If they lose some crispness, you can briefly reheat them in a low oven (250ºF/120ºC) for 5-10 minutes to refresh their texture.
Variations
Get creative with your Crispy Sourdough Discard Crackers Recipe! For a sweet treat, sprinkle cinnamon sugar onto the batter before baking. You can also mix in different savory additions, such as red pepper flakes for a spicy kick, sesame seeds for a nutty flavor, or dried rosemary for an aromatic touch. For a gluten-free option, use a gluten-free all-purpose flour blend in place of regular flour.
Nutrition Information
Enjoying your delicious sourdough discard crackers recipe can be part of a balanced diet.
Per serving (approx. 1 cracker, based on 40 servings):
| Nutrition | Value |
|---|---|
| Calories | 12 kcal |
| Carbohydrates | 1 g |
| Protein | 0.4 g |
| Fat | 1 g |
| Saturated Fat | 0.4 g |
| Polyunsaturated | 0.02 g |
| Monounsaturated | 0.2 g |
| Trans Fat | 0.02 g |
| Cholesterol | 2 mg |
| Sodium | 30 mg |
| Potassium | 1 mg |
| Fiber | 0.04 g |
| Sugar | 0.01 g |
| Vitamin A | 21 IU |
| Calcium | 8 mg |
| Iron | 0.03 mg |
These estimates can vary based on specific ingredients and preparation. Sourdough fermentation generally improves nutrient availability and digestibility, making these a flavorful and potentially healthier snack option. Studies indicate that sourdough fermentation enhances the nutritional and functional value of baked goods.
Frequently Asked Questions (FAQ)
What makes these crackers tangy?
The tanginess comes directly from the sourdough discard. As the wild yeasts and bacteria in your starter ferment, they produce organic acids, giving the discard its characteristic sour flavor.
How long is sourdough discard good?
Sourdough discard can be stored in the refrigerator for several days to a couple of weeks. Older discard tends to yield a more intense, tangy flavor in your crispy sourdough discard crackers recipe.
Can I make these dairy-free?
Yes, you absolutely can! Simply substitute the melted butter with an equal amount of melted coconut oil or olive oil. Skip the cheese or use a plant-based shredded cheese alternative.
How to prevent soggy crackers?
The key to preventing soggy crackers is to spread the batter as thinly and evenly as possible. Also, ensure you bake them long enough during the second bake until they are golden brown and fully crisp.
Can I freeze sourdough discard cracker dough?
No, we do not recommend freezing the raw cracker batter. The texture might change upon thawing, affecting the crispness. It’s best to bake them fresh.
Conclusion
This Crispy Sourdough Discard Crackers Recipe offers a wonderfully simple and delicious way to use up your sourdough discard. You’ve transformed something that might have gone to waste into a crispy, tangy, and utterly addictive snack. We encourage you to try this easy recipe and discover your new favorite homemade cracker. Let us know how yours turned out by commenting below and rating the recipe!
Crispy Sourdough Discard Crackers Recipe
Ingredients
Equipment
Method
- Preheat the oven to 300ºF and line a half sheet pan with parchment paper.
- Stir down your sourdough discard and combine it with flour, melted butter, salt, and cheese in a small bowl to form a thick batter.
- Pour the batter onto the parchment paper, spread it very thinly and evenly, then sprinkle with your desired seasoning before placing it back on the baking sheet.
- Bake for 20 minutes, then cut the crackers into approximately 40 small squares using a pizza cutter or sharp knife, and return them to the oven to bake for another 10-20 minutes until crisp.
- Allow the crackers to cool for 10 minutes before breaking them into pieces; optionally sprinkle with extra salt for more flavor, and store any leftovers in an airtight container.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
