These sourdough crackers are the perfect way to turn your discard into something crispy, flavorful, and utterly addictive. With a golden, flaky texture and a hint of tanginess, they’re a snack that feels both rustic and refined. In just 25 minutes of prep and 20 minutes of baking, you’ll have a batch of crackers that are light, airy, and perfect for pairing with cheese, dips, or enjoyed on their own.
Chilling the dough for 30 minutes ensures they bake up perfectly crisp, while the subtle sourdough flavor adds a unique depth. At just 25 calories per cracker, they’re a guilt-free treat that’s as wholesome as it is delicious. Whether you’re hosting a gathering or simply craving a savory bite, these crackers are sure to impress.
Ingredients for Sourdough Crackers (Made with Discard)
- 1 cup (220 g) sourdough discard (unfed starter works perfectly)
- ¾ cup (95 g) all-purpose flour (plus extra if dough is sticky)
- ½ cup (60 g) whole wheat flour (can substitute with all-purpose flour if needed)
- 6 Tablespoons (85 g) unsalted butter, melted (salted butter works too, but reduce added salt)
- 1 scant teaspoon table salt
- Olive oil, for brushing
- Kosher salt, for sprinkling
Step-by-Step Instructions
- In a large mixing bowl, combine sourdough discard, all-purpose flour, whole wheat flour, melted butter, and table salt. Stir until well combined. If the dough is very sticky, add a bit more flour until it is manageable.
- Divide the dough into two equal pieces and shape each into a disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Set aside.
- Remove one disk of dough from the refrigerator and unwrap. Place it on a lightly floured surface and use a rolling pin to roll the dough to be under ⅛” thick (less than 3mm). While rolling, occasionally use a spatula to scrape under the dough to prevent sticking.
- Transfer the rolled dough to the prepared baking sheet. Use a fork to pierce the dough all over (this helps prevent bubbles).
- Lightly brush the dough with olive oil, then use a pizza wheel or pastry cutter to cut it into 2” squares (no need to separate the crackers).
- Sprinkle the dough liberally with kosher salt. Transfer the baking sheet to the center rack of the oven and bake until the crackers are light golden brown, about 20 minutes.
- Repeat steps 4-7 with the second disk of dough.
Creative Toppings for Your Sourdough Crackers
While kosher salt is a classic choice, try sprinkling your crackers with everything bagel seasoning, garlic powder, or grated Parmesan before baking. For a sweet twist, brush with honey and sprinkle with cinnamon sugar or sesame seeds.
Perfect Pairings: Serving Suggestions
These crackers are versatile! Serve them with cheese boards, hummus, or dips like spinach artichoke or roasted red pepper. They also pair beautifully with soups or salads for a crunchy side.
Keep Them Fresh: Storage Tips
Store your crackers in an airtight container at room temperature for up to a week. If they lose their crispness, pop them in a 350°F (175°C) oven for 5 minutes to revive their crunch.
Time-Saving Hacks for Busy Bakers
Skip the rolling pin by using a pasta machine to roll the dough thinly and evenly. Alternatively, prepare the dough ahead of time and chill it overnight for a quicker bake day.
Common Questions Answered
Can I use active sourdough starter?
Yes, but the flavor will be milder.
Can I make these gluten-free?
Swap the flours for a gluten-free blend, but the texture may vary slightly.
Why pierce the dough?
It prevents air bubbles and ensures even baking.
Sourdough Crackers (Made with Discard)
Ingredients
- 1 cup sourdough discard (220 g)
- ¾ cup all-purpose flour (95 g)
- ½ cup whole wheat flour (60 g)
- 6 Tablespoons unsalted butter (85 g) melted
- 1 scant teaspoon table salt
- Olive oil for brushing
- Kosher salt for sprinkling
Instructions
- In a large mixing bowl, combine sourdough discard, both flours, melted butter, and table salt.
- Stir until well combined. If dough is very sticky, add a bit more flour until it is manageable.
- Divide dough into two pieces and form each into a disk. Wrap each half in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375F (190C) and line two baking sheets with parchment paper. Set aside.
- Remove one disk of dough from refrigerator and unwrap.
- Place on a lightly floured surface and use a rolling pin to roll dough to be under ⅛” thick (<3mm). While rolling, occasionally use a spatula to scrape under the dough to keep it from sticking too much to your countertop. Transfer sheet to prepared baking sheet and use a fork to pierce dough all over (to help prevent bubbles).
- Lightly brush all over with olive oil, then use a pizza wheel or pastry cutter to cut into 2” squares (no need to separate the crackers).
- Sprinkle liberally with kosher salt. Transfer to center rack of 375F (190C) oven and bake until light golden brown, about 20 minutes.
- Repeat steps 5-8 with second disk of dough.