Turn your extra starter into the most delicious crispy little snack with these easy sourdough discard crackers. Simple, rustic, and perfect for cheese boards, soups, or everyday nibbling. These sourdough discard crackers are thin, crispy, and incredibly easy to make with just a few simple ingredients.
(Made with either active starter or sourdough discard — your choice!)
There’s something wildly satisfying about pulling a tray of these crunchy, rustic, can’t-stop-eating-them crackers out of the oven. They feel like a little kitchen alchemy… or at least like the kind of frontier-level homemaking my grandmother would’ve mastered—minus the part where she had to haul water uphill both ways. These crackers are the delicious love child of “I don’t waste food” and “I deserve a snack that makes me feel like I live in a cabin with excellent lighting.” And honestly? They deliver. One bowl, one pan, and suddenly you’re the person who casually makes artisanal crackers on a weekday afternoon. No big deal.
What’s even better? These crackers work beautifully with either active sourdough starter or sourdough discard. If your starter is bubbly and fed, great — it’ll give you a slightly lighter, airier cracker with tiny blistered bubbles. But if you’re staring at a jar of sleepy discard and wondering what to do with it, this is your moment. Discard gives these crackers a deeper tang, a richer flavor, and that perfectly snappy texture that makes you say, “Okay fine, I’ll have just one more.” Either version mixes up the same way — the only difference is the attitude your starter brings to the party.
The magic starts when you mix the starter (active or discard — no judgment) with good olive oil, a handful of flour, herbs, and/or a sprinkle of sea salt. In seconds you have a silky dough that practically rolls itself. And once it’s spread thin on a sheet of parchment, it bakes into a mosaic of beautifully imperfect pieces, each with its own personality: “I’m the salty one,” “I’m the extra crispy one,” “I’m the one shaped like Nebraska.” These little golden beauties make any snack moment better — even if your only guests are you, your 9-year-old, and a wedge of cheddar.
And then there’s the smell — warm olive oil, herbs, and that whisper of sourdough tang drifting through the kitchen, whether your starter was bubbling with ambition or half-asleep in the fridge. It’s cozy in that home-is-my-favorite-place kind of way. These crackers pair effortlessly with dips, soups, cheese boards, or late-night pantry raids. And once you make a batch, you’ll start keeping discard on purpose… which is really just starter-speak for “I plan to make these again.”
Ingredients
- 100 g. active sourdough starter or discard (100% hydration)
- 25 grams olive oil
- 50 -60 grams all-purpose flour *If using sourdough discard instead of active starter, you may need slightly less flour (closer to 45–50g) depending on how thick your discard is.
- ½ tsp fine sea salt
- (optional) ½ tsp garlic powder
- (optional) ½ tsp dried herbs (rosemary, thyme, Italian blend — whatever feels good)
- (optional)Cracked black pepper, to taste
- Olive oil for brushing on top and Flaky sea salt for topping
Instructions
1. Make the dough
In a mixing bowl, stir together the sourdough discard, olive oil, flour, fine salt, and any herbs or spices you’re using. Mix until a shaggy dough forms, then knead lightly just until it comes together. You’re not going for smooth and perfect — rustic and cooperative is plenty.
2. Roll it out
Transfer the dough to a piece of parchment paper, place another piece of parchment paper on top, and roll it out as thin as you can (the thinner the dough, the crispier the crackers). Aim for somewhere between “pasta sheet” and “I can almost see the countertop through it.”
3. Cut and season
Carefully peel off the top layer of parchment paper and discard. Use a knife, pizza cutter, or your kid’s play-dough cutter — no judgment — to slice into squares, diamonds, or whatever shapes speak to your soul. Brush lightly with a smidge of olive oil and sprinkle with flaky salt.
4. Bake
Slide the parchment onto a baking sheet and bake at 350°F for 18–25 minutes, or until the crackers are deeply golden around the edges and crisp in the center. Keep an eye on them; thin spots bake faster.
5. Cool + store
Let them cool completely before breaking apart. Store in an airtight tin or jar for up to a week — though they never last that long.
Note: Active and discard work the same — discard simply gives a slightly tangier, more rustic flavor.
• Optional: 1–2 tsp dried herbs (rosemary, thyme, oregano) or a sprinkle of garlic powder
• Optional topping: flaky salt, sesame seeds, poppy seeds, or everything bagel seasoning
A little note from my kitchen to yours:
If your crackers come out shaped like random states, slightly too toasty on one edge, or completely gone within the hour… you did it right. This is one of those recipes that’s meant to be lived in, not perfected.
If you’re into slow, cozy, from-scratch living, you can find more of it over on Instagram and Pinterest—I’d love to have you there.
xo, Jeanne
Leave a Reply