These quick sourdough discard crackers are perfectly crisp and slightly tangy. They are so easy to make because unlike most cracker recipes they require no kneading or rolling.
These crackers are made with sourdough discard and are perfect for dips, topped with slices of cheese, or just eating by the handful.
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Why you will love this recipe
- These crackers are so easy to make. The batter is nice and thin so you simply spread it across a sheet of parchment paper, no rolling or kneading necessary.
- The best part about making your own homemade crackers is that they are a blank canvas. You can keep them plain or flavor them with a variety of herbs, spices, or cheeses.
These sourdough crackers are one of my favorite sourdough discard recipes. You probably have all of the items in your pantry already, they are endlessly customizable, and they take just minutes to mix up. They taste delicious alongside this creamy oven-roasted tomato soup.
What are sourdough discard crackers?
Sourdough discard crackers are simply crackers made with sourdough discard. Sourdough discard is the part of your sourdough starter that you usually throw away when you feed it.
Sourdough discard is a 1:1 mix of flour and water. Theoretically, you could use it in any recipe that calls for flour and a liquid by making a few adjustments. In fact, I am using my sourdough starter for more discard recipes than loaves of bread.
This recipe uses sourdough discard that is at 100% hydration (fed with equal parts flour and water) from any step in the sourdough starter process. It can be bubbly and freshly fed, dormant from sitting in your refrigerator, or anywhere in between. It also doesn’t matter what type of flour your starter has been fed with. All-purpose, whole wheat, or any variety of flour will work.
Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
What do sourdough crackers taste like?
These crackers are thin and crispy with that signature sourdough twang. You can add a variety of ingredients like cheese, seeds, herbs, and spices to change their flavor.
These crackers are so easy to make. There are only four main ingredients plus whatever herbs and seasonings you decide to add.
These sourdough crackers are super simple to make.
I have tried a few other cracker recipes that required rolling out the dough but I always struggled to get my dough thin enough and an even thickness, which meant all of my crackers were cooking at different rates.
This is a very liquidy batter that spreads easily using an offset spatula or by simply tilting the baking sheet.
Move your oven racks to the top and middle positions and preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.
Stir the sourdough discard, melted butter, baking powder, and salt in a bowl until they are well combined. If adding additional seasonings, fold them into the batter.
Pour half of the batter onto each baking sheet.
Use an off-set spatula to spread the batter into an even thin layer.
Bake for 50 to 60 minutes rotating the baking sheets 180 degrees and moving the top pan to the bottom rack and the bottom pan to the top rack halfway through the baking time. The exact bake time will depend on how thinly the batter was spread and variations in ovens. Be careful to not over-bake and burn the crackers. When they are finished baking the crackers will be golden-brown in color with a dull finish.
Remove the crackers from the oven and let them cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 14 days.
- Garlic Powder
- Dried Herbs like basil, oregano, Italian seasoning, etc
- Cheddar Cheese Powder or Finely Shredded Sharp Cheddar Cheese
Black Pepper Parmesan
- Black Pepper
- Parmesan Cheese
- Chili Powder
- Onion Powder
- ½ teaspoon garlic powder
What if you don't have any sourdough discard?
If you don't have any sourdough discard you can make a poolish. A poolish is simply a one-to-one mixture of flour and water. For this recipe, I would combine ½ cup (120g) of flour with ½ cup (120g) of water plus a pinch of yeast (active or instant is fine). To replicate the sourdough flavor, allow the poolish to ripen at room temperature for at least 12 hours before continuing with the sourdough cracker recipe.
If you would like to make your own sourdough starter, there are several tutorials online that teach you how to create and care for a sourdough starter. Some of my favorites can be found at King Arthur Flour or Feasting at Home.
If you have questions about maintaining your sourdough starter, watch this super helpful video from Baker Bettie.
As you get to know your starter you can adjust your process to suit your routine. Because I wanted to reduce the amount of discard I generate I have actually converted my starter to a micro starter which you can read more about at Cooks Illustrated.
- This is a very liquidy batter that spreads easily using an offset spatula or by simply tilting the baking sheet. I use parchment paper to line the baking sheet but you could also use a silicone baking mat.
- Check your crackers around the 45-minute mark. Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
Once your sourdough crackers have cooled completely store them in an air-tight container at room temperature for up to one week. Limiting their exposure to air will help them to remain crispy longer.
If your crackers do begin to taste stale, pop them into a 225 degrees Fahrenheit oven for 15 minutes to dry them out again.
If you are new to sourdough starters, I've created a sourdough gift guide which lists all of my favorite sourdough products.
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