How to Make Crunchy Sourdough Discard Crackers from Leftover Starter

You throw away sourdough starter discard every week, right? Stop—those leftovers make the best crunchy sourdough discard crackers. This quick recipe turns discard into snack-time gold, saving waste and giving you a simple, crispy treat.

You’ll learn how to mix, roll thin, bake, and store crunchy sourdough discard crackers. Follow the steps and you’ll have crisp crackers in under 30 minutes of hands-on time and about 20–30 minutes in the oven.

What You'll Need (ingredients + tools)

Ingredients:

• 150 g all-purpose flour (about 1 1/4 cups)
• 100–125 g sourdough discard (about 1/2 cup) — room temperature
• 50 g olive oil (about 3 tbsp)
• 1/2 tsp salt, plus extra for sprinkling
• 1–2 tsp dried herbs or 1 tbsp fresh chopped herbs (rosemary, thyme)
• Optional: 1/4 tsp garlic powder or 1 tbsp grated Parmesan

Tools:

• Rolling pin
• Parchment paper
• Baking sheet
• Sharp knife or pizza cutter
• Ruler (optional for even squares)

Prep tip: weigh ingredients for consistency. You’ll get the crispiest results when the dough is rolled very thin.

Preparing Your Ingredients

Make sure your sourdough discard is at room temp. Cold discard tightens the dough and resists rolling. If you saved discard in the fridge, take it out 30–60 minutes before starting.

• If your discard is very runny, add a tablespoon more flour to reach a tacky, workable dough.
• Measure flour by weight for best results.
• Mix herbs or spices directly into the dough for even flavor.

Quick variation: swap half the olive oil for melted butter for a richer taste. Keep hydration similar—too wet and crackers will puff, not crisp.

Step-by-Step Instructions (mixing, rolling, cutting)

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. In a bowl, combine 150 g flour and 1/2 tsp salt. Add 100–125 g discard and 50 g olive oil.
3. Stir until a rough dough forms. Turn out and knead 10–15 seconds until smooth. Dough should be soft, not sticky.
4. Divide dough in half. Place one portion between two sheets of parchment. Roll to 1/16–1/8 inch (1.5–3 mm) thick.
5. Peel top parchment; score into squares with a ruler and pizza cutter. Transfer (parchment and all) to baking sheet.
6. Brush lightly with olive oil and sprinkle sea salt and herbs. Repeat with second portion.

Baking tips:

• Bake 12–18 minutes, rotating pan halfway. Watch edges—they brown first.
• For extra crispness, flip crackers after 12 minutes and bake 3–6 more minutes.
• Thicker crackers need longer bake time; thinner ones crisp faster.

Warning: don’t skip the parchment transfer. Thin dough can tear if moved without support.

Serving and Storage Tips (cooling, storing, variations)

Serve warm or at room temperature. Crunchy sourdough discard crackers pair with cheese, hummus, or a simple olive oil dip.

Storage:

• Cool completely before storing to avoid sogginess.
• Store in an airtight container at room temperature for up to 7 days.
• For longer storage, freeze in a sealed bag for up to 3 months.

Common problems and fixes:

• Too soft? Bake a few extra minutes and cool fully.
• Puffy crackers? Roll thinner and dock (poke) dough with a fork before baking.
• Too salty? Reduce sprinkled salt and taste test next batch.

You made crunchy sourdough discard crackers from leftovers — nice work. They’re crisp, flavorful, and perfect for snacking or entertaining. Pin this guide for your next snack prep session, save it for later, and share with friends who bake. Which flavor twist will you try first? Ready to make this happen? Let's do it!