Sourdough Discard Crackers

These simple and decadent sourdough discard crackers are made with 3 ingredients including fermented dough, butter, and salt resulting in a piquant and buttery cracker. A lovely go-to snack option or an artisanal addition to a charcuterie board. These crackers taste like Cheez-Its, but better! Kids like to snack and Mama likes to nourish their gut biomes while they munch.

This post contains affiliate links, which means I’m eligible to make a small commission at no extra cost to you, learn more here.

Below is the printable version of this recipe. For a closer, in-depth look at each step and for frequently asked questions, scroll down!

Sourdough Discard Crackers

Sourdough discard crackers are tangy, thin and savory. They beat any store bought cracker with just 3 ingredients & 5 minutes of preparation.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Ingredients

  

• 2 Cups/350g. Sourdough Starter Active or Discard
• 4 Tbsp./55 g Melted Butter Preferably Grass fed and/or cultured
• 1 tsp./5g. Salt Good quality like Himalayan or Sea Salt
• 1 tbsp. Everything Bagel Seasoning Optional
• 1 tsp. Fleur De Sal Optional

Instructions

 

• Begin by getting the oven preheated to 325℉. In a mixing bowl, bring together the sourdough starter, melted butter, and salt. Mix until well incorporated.
• Divide equally between 2 parchment paper lined sheet pans. With a rubber spatula spread evenly throughout the whole pan. Paying attention to move the batter out to each side and corner of the sheet pan. Do not allow the batter to stay thick in the middle of the pan. Taking a few extra moments to make sure that it’s spread evenly is the key to nice crackly crackers!
• Optionally: Sprinkle the top of the batter evenly with either 1/2 tablespoon of Fleur De Sal or Everything Bagel Seasoning.
• After the cracker batter is spread evenly, place the sheet pans into the preheated oven. After 5 minutes take them out and score them if you would like. I use a pizza cutter to make little squares.

  Another option: after they have fully baked, break the crackers up by hand. This gives the crackers a more rustic look. They're both beautiful cracker.
• After 30 minutes I start to check for doneness. They might start to look and smell before they are. Test by cracking the crackers in a few different places, if they're still soft in spots, they are not done. Just keep on baking my friend! ,
• When they're crackly, remove them from the oven.
• Let them cool on the sheet pans, then transfer into a quart size mason jar with a lid, or Ziploc sandwich bags.
• These sourdough discard crackers will last up to three months stored in a cool, dry place. Truthfully they won't last more than a day because you will binge eat every last one of them. And you don't even have to feel bad about it.
• Bon Appétite!

Notes

• Sometimes I will turn the oven off and leave them in the oven for another 30 minutes to finish baking and dehydrating. 
• The baking time varies depending on the thickness of the batter, keeping a watchful eye and knowing they are not done until they crackle, is key!
• I’ve made a recipe so you would have something to follow, but most of the time I just dump my discard,  melted butter, and a few pinches of salt together. I’m telling you this so you know there is room for error, and that these crackers are meant to be simple and easy!

Below is a list of equipment that you may need to make these crackers:

• 1- 12 by 17-inch sheet pan lined parchment paper
• Kitchen Scale
• Rubber Spatula
• Medium Sized Mixing Bowl
• Pizza Cutter

Ingredients to make Sourdough Discard Crackers:

• 2 Cups/350 grams Sourdough Starter– Active or Discard
• 4 Tablespoons Butter– Melted, Preferably Grass fed & cultured
• 1 tsp. Salt– Good quality like Himalayan or Sea Salt
• Everything Bagel Seasoning– Optional
• Fleur De Sal– Optional

Step One: Mix Ingredients:

Begin by getting your oven preheated to 325 degrees Fahrenheit. In a mixing bowl, bring together the sourdough starter, melted butter, and salt. Mix until well incorporated.

Step Two: Pour & Spread:

Divide equally between 2 parchment-lined sheet pans. With a rubber spatula spread evenly throughout the whole pan. Paying attention to move the batter out to each side and corner of the sheet pan. Do not allow the batter to stay thick in the middle of the pan. Taking a few extra moments to make sure that it’s spread evenly is the key to nice crackly crackers! Say that 5 times fast…

Step 3: Bake:

After you have properly spread the batter, place the sheet pans into the preheated oven.

After 5 minutes take them out and score them if you would like. Breaking them up at the end is the more rustic option. They’re both beautiful crackers. I will do either method depending on what I have time for, and if I remember to open the oven and score them after five minutes…because homegirl doesn’t always remember to do this step. I have a lot of balls in the air, okay?!

Step 4: Continue Baking:

After 30 minutes I start to check for doneness. They might start to look and smell before they are. Test by cracking the crackers in a few different places, if they are not cracking, they are not done. Just keep on baking my friend! If they are not finished and I need to leave the house, I will turn the oven off and leave them in the oven. This way, they are still baking and dehydrating. Just don’t forget they are in the oven! I have done that too. Recently I forgot I had crackers in the oven and turned the oven to 400 to preheat for dinner, but luckily I started to smell them and opened the oven and they were perfectly fine. WHEW!

When they are all the way crackly, take the crackers out of the oven.

Step 5: Cool & Store

Let them cool on the sheet pan, and then transfer them into a quart-size mason jar with a lid, or Ziploc sandwich bags.

If the crackers are properly stored in a cool, dry place these sourdough discard crackers will last up to three months. But truthfully they won’t last more than a day because your family or you will binge eat every last one of them. And you don’t even have to feel bad about it.

Bon Appétite!

Frequently Asked Questions:

Is Sourdough a healthy Snack?

Yes! The short answer is, yes. We all crave something salty and crunchy from time to time. Reaching for a sourdough cracker that is made with fermented flour, healthy grass-fed or cultured butter, and a good quality salt is reaching for a snack full of healthy fats, minerals, and gut-friendly probiotics.

Is Fermented Flour good for you?

Fermented flour or sourdough is the best way to consume flour products for a few reasons:

• Fermentation breaks down the antinutrients found in the grains of flour. There is a thick shell-like coating on the outside of the grains of flour, this shell (antinutrient) is difficult for our systems to digest. It’s like an assault on the digestive system to try and process unfermented grains. Sourdough works to eat away at these antinutrients making it easier for you to digest.
• When that shell-like coating is no longer present, the nutrients found in the grain, are now readily available for your body to absorb and use to feed every cell in your body.
• The dough develops a unique sour character and a thicker more artisanal-like flavor profile.

Why are my homemade crackers soft?

• They’re not done baking yet- keep them in the oven longer and let them get crackly.
• The batter is too thick- make sure that your cracker batter is not too thick, and evenly spread across the sheet pan. If you notice this issue in the midst of baking your crackers, just keep them in the oven longer, at a low temperature until they crackle!

-Give this recipe a 5-star review after you try it and love it!

-Here’s another favorite snack from the farmhouse:

• Dead Simple and Delicious Beef Jerky
• Homemade Sourdough Granola Bars

♥ ALL THE LOVE ♥