If you maintain a sourdough starter, you know the drill: feeding day arrives, and you’re left with a bowl of discard that feels too precious to pour down the drain.
Enter these crackers—the most delicious solution to your “waste” problem. Made with unfed sourdough discard, a little butter, and a lot of flaky salt, these crackers are impossibly crispy, deeply tangy, and dangerously snackable. They roll out thin, bake up golden, and shatter with the most satisfying crunch.
Sesame seeds, poppy seeds, everything bagel seasoning—make them your own. They’re the zero-waste snack that tastes like a million bucks and costs almost nothing. And yes, you’ll be feeding your starter just to have discard again.
Instructions
Combine Dry Ingredients
In a medium bowl, whisk together the flour and fine sea salt. If using seeds or seasoning in the dough, add them now.
Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These bits of butter create flaky layers.
Add the Discard
Add the sourdough discard to the bowl. Mix with a spatula or your hands until a shaggy dough forms. It will look messy and not quite cohesive—that’s perfect. Don’t overwork it.
Bring Together and Chill
Turn the dough onto a lightly floured surface and gently bring it together into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling relaxes the gluten and makes rolling easier.
Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll the Dough
On a lightly floured surface, roll the chilled dough into a rectangle or rough circle, as thin as possible—about ⅛ inch thick or even thinner. The thinner, the crispier. Rotate and flip as needed to prevent sticking.
Dock and Cut
Using a fork, prick the dough all over (this is “docking”—it prevents bubbling). Cut into squares or rectangles using a pizza cutter, fluted pastry wheel, or sharp knife. You can also use cookie cutters for fun shapes.
Transfer to Baking Sheets
Carefully transfer the crackers to the prepared baking sheets, leaving a little space between them (they won’t spread much). They can be close, but not touching.
Add Toppings
Sprinkle generously with flaky sea salt and any other toppings you desire—sesame seeds, poppy seeds, everything bagel seasoning. Press gently to adhere.
Bake
Bake for 20–25 minutes, rotating the pans halfway through, until the crackers are golden brown and crisp. The edges will be slightly darker. Keep an eye on them—thin crackers can go from golden to burnt quickly.
Cool Completely
Let the crackers cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will continue to crisp up as they cool.
Store and Enjoy
Once completely cool, store in an airtight container at room temperature for up to 2 weeks. Serve with cheese, dips, pâté, or just eat them by the handful.
Pro-Tips for Perfect Sourdough Crackers
- Cold Butter Is Crucial: Just like pie crust, cold butter creates flaky layers. Work quickly and keep everything cool.
- Roll Thin, Roll Thin, Roll Thin: Thick crackers are tough and chewy. Aim for ⅛ inch or less. If you can see the counter through the dough when you hold it up, you’re there.
- Dock Thoroughly: Those fork pricks aren’t decorative—they prevent the crackers from puffing up into pillows. Prick every square.
- Customize Endlessly: These crackers are a blank canvas. Try rosemary and sea salt, cheddar and black pepper, za’atar, or cinnamon sugar for a sweet version.
- Watch Closely at the End: Ovens vary, and thin crackers can burn in seconds. Start checking at 18 minutes.
- Cool Completely Before Storing: Any residual warmth creates steam, which softens crackers. Patience here ensures lasting crispiness.
These Sourdough Discard Crackers turn “waste” into the most crave-worthy snack in your kitchen. Once you start, you’ll never look at discard the same way again.
