Go Back

Sourdough Discard Crackers

This quick and easy recipe transforms sourdough discard into crisp, flavorful crackers. They’re perfect for charcuterie boards, after-school snacks, or as a base for cheese and dips.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings: 2 sheet pans
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g sourdough discard
  • 56 g rye or wheat flour
  • 56 g all-purpose flour
  • 3 g salt
  • 57 g butter room temperature
  • Olive oil for brushing
  • Everything seasoning or your favorite seasoning blend

Equipment

  • Mixing bowl & spatula
  • Digital kitchen scale
  • Plastic wrap
  • 2 sheets parchment paper
  • Rolling pin
  • Baking sheet(s)
  • Pastry brush (for oil)
  • Pizza/pasta cutter or sharp knife
  • Cooling rack (optional)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the sourdough discard, flours, salt, and butter. Mix well until a smooth dough forms.
  3. Divide the dough into two equal pieces. Shape each piece into a disk and wrap in plastic wrap. Refrigerate for 30–40 minutes.
  4. Place one piece of dough between two sheets of parchment paper. Roll the dough out as thin as possible.
  5. Remove the top parchment, brush with olive oil, and sprinkle with seasoning.
  6. Slice into cracker-sized pieces using a pasta cutter or knife.
  7. Transfer the parchment with dough to a baking sheet.
  8. Bake 20–25 minutes, until golden brown and crisp.
  9. Cool completely before breaking apart.

Notes

Roll super thin: The thinner the dough, the crispier your crackers.
Season creatively: Try sesame seeds, rosemary salt, parmesan, or za’atar instead of everything seasoning.
Storage: Keep in an airtight container for up to a week.
Batch-friendly: Double the recipe and freeze one dough disk to bake later.