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Best Sourdough Discard Crackers

These sourdough discard crackers are so crunchy and delicious. This is the perfect way to use up the extra sourdough discard and make a tasty healthy snack.

Sourdough discard crackers can be made with a variety of toppings. Both sweet and savory toppings work really well with these crackers. Serve them up on a charcuterie board, or by themselves with a savory or sweet dip.

I have made multiple batches of these crackers and they get eaten up so quickly! One round of this recipe yields lots of yummy crackers.

Sourdough Discard Crackers With Pepper Jelly
Savory sourdough crackers served with pepper jelly

These delicious crackers are not difficult to make and are so easy to change to suit your taste. I have tried these a few different ways. My current favorite method is to brush them with salted butter and sprinkle cinnamon and sugar on top. These are also great when brushed with butter and topped with everything bagel seasoning and smoked paprika.

FAQ for Sourdough Discard Crackers

  1. What is sourdough discard?
    • Sourdough discard is a portion of the sourdough starter that is usually removed and discarded before feeding the starter with fresh flour and water. Instead of wasting this discard, it can be used to make delicious crackers.
  2. Why should I make crackers with sourdough discard?
    • Making crackers with sourdough discard is a great way to minimize waste and create a tasty snack. It adds a unique flavor to the crackers and utilizes the natural leavening properties of the sourdough.
  3. How do I collect and store sourdough discard for crackers?
    • Collect the discard when you feed your sourdough starter. Store it in a separate container in the refrigerator until you have enough for your cracker recipe. Discard can be accumulated for several days before using.
  4. Can I use active sourdough starter instead of discard?
    • Yes, you can use active sourdough starter in place of discard, but keep in mind that the cracker flavor and texture may vary slightly. Using discard is a great way to repurpose excess starter without affecting your main sourdough baking.
  5. Do I need to let the sourdough discard come to room temperature before making crackers?
    • It’s not necessary to bring the discard to room temperature. In fact, you can use it straight from the refrigerator, making the cracker-making process even quicker.
  6. Can I customize the flavor of the crackers?
    • Absolutely! You can experiment with various herbs, spices, and seasonings to add your preferred flavor profile. Consider options like rosemary, thyme, garlic powder, or even grated cheese.
  7. How thin should I roll out the cracker dough?
    • Aim for a thickness of about 1/16 to 1/8 inch (1.5 to 3 mm) for crisp crackers. Thinner crackers will be crispier, while slightly thicker ones will have a more substantial bite.
  8. How do I prevent the crackers from sticking to the baking sheet?
    • To prevent sticking, either use parchment paper or a silicone baking mat. You can also lightly grease the baking sheet with oil.
  9. Can I store the sourdough discard crackers?
    • Yes, store the cooled crackers in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them.
  10. Can I use whole wheat flour instead of all-purpose flour?
    • Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour. Keep in mind that this may affect the texture and flavor of the sourdough discard crackers.

Remember to have fun experimenting with different flavors and textures as you create your sourdough discard crackers!

Sourdough Discard Crackers

Tools for cutting the cracker dough:

There are several tools you can use to cut out crackers from the rolled dough. The choice of tool depends on your preference and the available kitchen equipment. Here are some common tools:

  1. Pizza Cutter:
    • A pizza cutter is a versatile tool that works well for cutting straight lines and creating even-sized crackers. It’s easy to handle and provides a quick and efficient way to cut the dough.
  2. Pastry Wheel:
    • A pastry wheel, also known as a pastry cutter or fluted wheel, is a rolling tool with a serrated edge. It’s excellent for creating decorative edges on your sourdough discard crackers and works well for both straight and curved cuts.
  3. Cookie Cutters:
    • Cookie cutters come in various shapes and sizes, allowing you to create fun and unique cracker shapes. Choose cookie cutters that suit your preference or the theme you’re aiming for.
  4. Sharp Knife:
    • A sharp kitchen knife can be used to cut the dough into squares or rectangles. Ensure the knife is sharp to achieve clean cuts without tearing the dough.
  5. Dough Docker:
    • A dough docker is a tool with multiple small spikes or pins that can be rolled over the dough before cutting. It helps prevent the dough from puffing up during baking and creates a more consistent texture.
  6. Ravioli Cutter:
    • Similar to a pizza cutter but with a decorative edge, a ravioli cutter can add a nice touch to your crackers. It’s also useful for creating straight or wavy edges.
  7. Bench Scraper:
    • A bench scraper, also known as a dough scraper, can be used to cut the dough into squares or rectangles. Its flat edge allows for easy lifting and transferring of the cut crackers to the baking sheet.
  8. Lattice Roller:
    • If you want to create a lattice pattern on your crackers, a lattice roller can be a handy tool. It typically has a patterned wheel that rolls over the dough, cutting it into a decorative lattice design.

Choose the tool that suits your desired cracker shape and design. Remember to clean the cutting tool between cuts to maintain neat edges and shapes.

Sourdough Discard Cracker Dough After Chilling

More Delicious Sourdough Recipes:

Sourdough Discard Crackers With Pepper Jelly
Yield: 130

Sourdough Discard Crackers

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Sourdough discard crackers can be made with a variety of toppings. Both sweet and savory toppings work really well with these crackers. Serve them up on a charcuterie board, or by themselves with a savory or sweet dip.


  • 1 cup sourdough discard
  • 1 cup unbleached all purpose flour
  • 4 tbsp unsalted butter (softened)
  • 1 tsp sea salt
  • 2 tbsp melted butter for brushing crackers
  • Seasonings of your choice:
  • cinnamon and sugar blend
  • everything bagel seasoning with smoked paprika
  • herb blend
  • flaked sea salt


  1. In a medium bowl add flour, sourdough discard, softened butter, and salt
  2. Stir with wooden spoon until ingredients form a rough dough ball
  3. Lightly flour a clean counter and knead the dough ball until it becomes smooth and pliable (about 5 minutes)
  4. Divide the dough in half
  5. Gently shape each dough ball into a flat square or rectangle.
  6. Cover in plastic wrap
  7. Chill in the fridge for 1 hour
  8. Remove the dough from the fridge
  9. Preheat oven to 350 F
  10. Roll dough out on countertop until it is very thin (thicker dough will result in chewy crackers) dough should be almost transluscent
  11. Place dough on parchment paper
  12. Use a cutter to cut your dough to desired shape (I made mine small rectangles)
  13. Transfer crackers to a parchment paper lined baking sheet
  14. Poke 2-4 small holes in each cracker
  15. Brush tops of crackers with melted butter
  16. Add seasonings of choice
  17. Bake for 18-20 minutes (rotating halfway through)
  18. Remove from oven when lightly browned and crispy (thicker crackers will take longer to cook)
  19. Store in airtight container for up to 1 week.


If you don't want to cook all of the crackers in one day, you can chill the extra dough for 1 day in the fridge. Just make sure it is wrapped plastic wrap

For thin flat crackers poke holes in the cracker dough before baking.

For puffy crackers, bake with no holes in the dough

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