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Stack of crispy golden sourdough discard crackers topped with sea salt and herbs on a baking tray, with a bowl of cheese dip

Crispy Sourdough Discard Crackers Recipe

These crispy sourdough discard crackers are a delicious and easy way to use up your unfed sourdough starter. With a hint of cheese and your favorite seasoning, they make a perfect snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Crackers
  • 135 grams sourdough discard see recipe notes
  • 20 grams all purpose flour about 2 Tablespoons
  • 25 grams unsalted butter melted, about 2 Tablespoons
  • 1/4 cup hard, strong-flavored cheese (Asiago/Parmesan/Gruyere) about 30 grams (or more as desired), grated
  • 2 grams salt about 1/4 teaspoon
  • seasoning as desired, sprinkle

Equipment

  • Half sheet pan
  • Parchment paper
  • Small bowl
  • Spatula
  • Offset spatula or butter knife
  • Pizza cutter or sharp knife
  • Airtight container

Method
 

Preparation
  1. Preheat the oven to 300ºF and line a half sheet pan with parchment paper.
  2. Stir down your sourdough discard and combine it with flour, melted butter, salt, and cheese in a small bowl to form a thick batter.
  3. 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.
  4. 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.
  5. 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

For the sourdough discard, you can either pour off the hooch for a tangier cracker or stir it in. Oven temperatures vary, so monitor crackers closely during the final baking stage to prevent burning. For extra flavor, sprinkle more salt after cooling. Store any leftover crackers in an airtight container for a few days.