You are going to be in for a treat when you try these crispy, buttery sourdough discard crackers with just a hint of tang. If you’ve got a jar of sourdough starter in the fridge, chances are you’ve poured out more discard than you’d like to admit. Instead of tossing it, try turning it into something you’ll actually be excited to eat.
These just take a few minutes to mix, and you don’t even need flour. Just discard, melted butter, and a pinch of salt along with some optional seasonings. They bake up golden, crisp, and totally snack worthy.
What is Sourdough Discard
Sourdough discard is a portion of the starter removed before the feeding. It’s not bad, it just hasn’t been refreshed. And while it’s not strong enough to bake bread with on its own, it still has tons of flavor. That tangy fermented taste adds a delicious punch to crackers, pancakes, muffins, cookies, and more.
Why You’ll Love These Sourdough Discard Crackers
These sourdough discard crackers are the perfect use for that extra discard. Not only are they quick and easy, but they use basic pantry staples. They can easily be customized with your choice of herbs and spices. To top it off, the crisp up beautifully in about 20 to 25 minutes.
Ingredients for Sourdough Discard Crackers
- Sourdough discard
- Melted butter
- Sea salt
- Optional: herbs, spices, flaky sea salt for topping
How to Make Sourdough Discard Crackers
Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
Mix discard, melted butter, and sea salt in a bowl until smooth.
Pour onto a prepared baking sheet (as you can see had foil for this baking sheet, but I recommend parchment paper) and spread evenly into a thin layer (about 1/16″ thick).
Sprinkle with herbs, spices, or flaky sea salt (optional). I used Everything Bagel Seasoning for this batch, and it did not disappoint.
Bake for 10 minutes, then remove from oven to cut into squares with a dough cutter or dough cutter wheel (you can also just use a knife).
Return to oven and bake for another 10 to 15 minutes or until golden brown and crisp.
Let cool completely.
Tip: Keep an eye on the edges. They tend to brown first. If the center isn’t done yet, you can remove edges early and finish baking the middle.
Flavor Ideas for Sourdough Discard Crackers
- Everything Bagel Seasoning
- Rosemary and Sea Salt
- Cracked Pepper and Parmesan
- Garlic Powder and Parmesan
Storage for Sourdough Discard Crackers
Let crackers cool completely before storing. Keep them in an airtight container at room temperature for up to a week. I like to keep mine in a mason jar on the countertop where everyone can see them (and try them). I think they are just as beautiful as they are delicious.
Final Thoughts
I keep a jar of discard on hand every week thanks my low-maintenance feeding routine. It keeps things simple and gives me just enough to make snacks like this.
Sourdough Discard Crackers
Ingredients
Method
- Pre-heat oven to 350 degrees
- Line baking sheet with parchment paper
- In a bowl, mix together starter, melted butter, and sea salt
- Pour on to baking sheet and spread into a thin layer (about 1/16" thickness)
- Sprinkle on optional seasonings or herbs
- Bake for 10 minutes and then remove from oven. Cut into squares with dough wheel or dough cutter
- Return to oven and bake for additional 10 to 15 minutes or until golden and crisp
- Cool completely and store in airtight container at room temperature for up to a week
Notes
- Everything Bagel Seasoning
- Rosemary and Sea salt
- Garlic and Parmesan
- Cracked Pepper and Parmesan
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
