Crispy Sourdough Discard Crackers Recipe

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This sourdough crackers recipe makes light, crisp, and flavorful crackers with discard. Perfect for snacking, cheese boards, or dipping!

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When I decided to ditch store-bought snacks for my kids and go fully homemade, sourdough crackers recipe were first on my list. We all love a good crunchy snack, and I was surprised at just how well these turned out. None of us—kids included—miss the packaged kind anymore. Made with simple, wholesome ingredients and the natural tang from sourdough discard, these crackers are light, crisp, and full of flavor.
One of the best parts? You can change them up each time with different herbs, spices, or toppings. They’re delicious on their own, but they also shine alongside cheese, dips, or even a charcuterie board. This is a discard recipe I find myself making again and again.

sourdough crackers in a jar

Why You’ll Love This Recipe

  • Homemade Goodness – No preservatives, no fillers—just simple ingredients you probably already have in your kitchen. They’re wholesome, flavorful, and way better than the boxed kind.
  • Crunch Factor – These sourdough crackers recipe bake up perfectly crisp and satisfying. Thin, golden, and full of that classic cracker snap—exactly what a good cracker should be.
  • Endless Variety – Change things up with herbs, spices, or toppings like sesame or poppy seeds. Just like how I enjoy giving new life to leftovers with recipes like sourdough breadcrumbs and sourdough croutons, you can make these crackers your own every time.
  • Family Favorite Snack – My kids ask for these sourdough crackers recipe on repeat, and they’re just as good for lunchboxes as they are on a snack board for adults. They’ve become a staple in our home.

What You’ll Need

  • Sourdough discard – Use unfed sourdough starter for that signature tangy flavor. No starter yet? Grab my Free Sourdough Starter Ebook and make your own today!
  • Salt – A little unrefined sea salt balances the flavors.
  • Flour – Whole wheat flour is my favorite for a nutty depth, but all-purpose or spelt flour also work beautifully.
  • Butter – Unsalted butter adds richness. If possible, go for grass-fed and bring it to room temperature before mixing.
  • Oil – Brushed on before baking for extra crispness. Olive oil or coconut oil both work well.
  • Herbs – Oregano, rosemary, thyme, or basil add variety. Garlic or onion powder can give a savory twist.
  • Coarse salt – Optional, but a light sprinkle on top before baking enhances crunch and flavor.

Tools


crackers in a jar

Instructions

  • Mix the Dough: In the bowl of a stand mixer, combine the flour, sourdough discard, salt, butter, and herbs. Knead with the dough hook until the dough is smooth and holds together without sticking.
  • Divide and Chill: Split the dough into two equal parts (use a scale if you want precision). Shape into rectangles, wrap in plastic, and refrigerate for 30 minutes until firm.
  • Preheat & Roll: Preheat oven to 350°F (180°C). Roll each dough piece on a floured surface until very thin (about 1/16-inch).
  • Cut & Dock: Transfer to a parchment-lined baking sheet. Slice into squares with a pizza cutter and prick each cracker with a fork to prevent puffing.
  • Bake: Bake for 20–25 minutes, watching closely. Remove when the edges turn golden and fragrant.
  • Cool: Let crackers cool on a wire rack before storing or serving.
a close up view of sourdough crackers overflowing in a jar

FAQ

Aim for about 1/16-inch thick—similar to the thickness of a dime. If they’re rolled too thick, you’ll end up with chewy crackers instead of crisp ones.

Absolutely. The recipe works just fine without herbs. If you want a little extra flavor, you could add a pinch of garlic powder, onion powder, or smoked paprika instead.

A pizza cutter works great for making quick, straight lines, but you can also use a sharp knife and ruler if you want perfectly even squares. Keeping them uniform helps them bake more evenly.

Just sprinkle in a little flour, one teaspoon at a time, and knead it until the dough is smooth and no longer sticks to your hands or the bowl.

Yes, you can lightly grease your baking sheet with butter or oil. Just keep in mind that parchment (or a silicone baking mat) makes cleanup easier and prevents sticking.

Use a 1:1 gluten-free flour blend in place of wheat flour, and make sure your starter is also gluten-free. The texture might turn out slightly different, but they’ll still be tasty.

Two common reasons—either the dough wasn’t rolled thin enough or they didn’t bake long enough. Make sure they’re thin before baking and keep them in the oven until the edges are golden.

Yes! Stir in about ¼–½ cup of finely grated Parmesan or cheddar with the dry ingredients. It makes a delicious cheesy cracker.

About an hour—10 minutes to mix, 30 minutes to chill, 10 minutes to roll and cut, and around 20–25 minutes to bake.

Flaky sea salt or everything bagel seasoning sprinkled on top before baking adds a quick, flavorful twist without extra steps.

crackers inside a closed jar with some pieces beside it

Tips

1. Check the Dough Texture

You want your dough to be smooth and easy to handle, not sticky or crumbly. If it sticks to your hands, sprinkle in a little more flour. If it feels too dry, add just a drop of water. Adjust slowly until you get a soft, workable dough.

2. Chill Before Rolling

Resting the dough in the fridge for about 30 minutes makes it easier to roll out thin and cut into neat shapes. Cold dough behaves better and gives you more control.

3. Roll Nice and Thin

Crackers need to be rolled very thin, about 1/16-inch, to bake up truly crisp. Take your time here—thicker dough will give you a softer cracker.

4. Dock the Dough

Don’t skip the step of poking each cracker with a fork. This prevents air bubbles from forming and helps them bake flat and crunchy.

5. Bake Carefully

All ovens run a little differently, so start checking your crackers at the 20-minute mark. You want golden edges, not burned ones, so watch closely.

6. Cool Completely

Once baked, let the crackers cool on a wire rack. This helps them firm up properly and stay crunchy when you store them.

Storage

Once your crackers have completely cooled, store them in an airtight container—like a glass jar or resealable bag—at room temperature. They’ll keep their crisp texture for up to 2 weeks.

For longer storage, place the cooled crackers in a freezer-safe container or bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature for a few hours; they’ll still be perfectly crunchy without reheating.

Make sure the crackers are fully cooled before sealing them up. Any leftover warmth can create moisture that softens their texture. If you live in a humid climate, consider slipping a food-safe silica packet into the container to help them stay extra crisp.

sourdough crackers in a jar

Crispy Sourdough Discard Crackers Recipe

This sourdough crackers recipe makes light, crisp, and flavorful crackers with discard. Perfect for snacking, cheese boards, or dipping!
Prep Time 15 minutes
Cook Time 20 minutes

Equipment

  • Large mixing bowl
  • Measuring cups/spoons or kitchen scale
  • Fork
  • Wooden spoon or spatula
  • Stand mixer with dough hook
  • Rolling Pin
  • Pizza Cutter
  • Parchment paper and baking sheet

Ingredients

  • 220 g 1 cup sourdough discard, unfed
  • ½ tsp sea salt
  • 120 g 1 cup whole wheat flour
  • 60 g 4 tbsp unsalted butter, room temp
  • Oil for brushing
  • 2 tbsp dried herbs your choice
  • Coarse salt for sprinkling

Instructions

  • Mix the Dough: In the bowl of a stand mixer, combine the flour, sourdough discard, salt, butter, and herbs. Knead with the dough hook until the dough is smooth and holds together without sticking.
  • Divide and Chill: Split the dough into two equal parts (use a scale if you want precision). Shape into rectangles, wrap in plastic, and refrigerate for 30 minutes until firm.
  • Preheat & Roll: Preheat oven to 350°F (180°C). Roll each dough piece on a floured surface until very thin (about 1/16-inch).
  • Cut & Dock: Transfer to a parchment-lined baking sheet. Slice into squares with a pizza cutter and prick each cracker with a fork to prevent puffing.
  • Bake: Bake for 20–25 minutes, watching closely. Remove when the edges turn golden and fragrant.
  • Cool: Let crackers cool on a wire rack before storing or serving.

Notes

Tips for Success

  • Check the Dough Texture – You want your dough to be smooth and easy to handle, not sticky or crumbly. If it sticks to your hands, sprinkle in a little more flour. If it feels too dry, add just a drop of water. Adjust slowly until you get a soft, workable dough.
  • Chill Before Rolling – Resting the dough in the fridge for about 30 minutes makes it easier to roll out thin and cut into neat shapes. Cold dough behaves better and gives you more control.
  • Roll Nice and Thin – Crackers need to be rolled very thin, about 1/16-inch, to bake up truly crisp. Take your time here—thicker dough will give you a softer cracker.
  • Dock the Dough – Don’t skip the step of poking each cracker with a fork. This prevents air bubbles from forming and helps them bake flat and crunchy.
  • Bake Carefully – All ovens run a little differently, so start checking your crackers at the 20-minute mark. You want golden edges, not burned ones, so watch closely.
  • Cool Completely – Once baked, let the crackers cool on a wire rack. This helps them firm up properly and stay crunchy when you store them.
Storage
  • At Room Temperature: Once your crackers have completely cooled, store them in an airtight container—like a glass jar or resealable bag—at room temperature. They’ll keep their crisp texture for up to 2 weeks.
  • In the Freezer: For longer storage, place the cooled crackers in a freezer-safe container or bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature for a few hours; they’ll still be perfectly crunchy without reheating.
  • Keeping Them Dry: Make sure the crackers are fully cooled before sealing them up. Any leftover warmth can create moisture that softens their texture. If you live in a humid climate, consider slipping a food-safe silica packet into the container to help them stay extra crisp.

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