Sourdough Discard Crackers
Light, crisp, and SO flavorful, sourdough crackers are a simple, yet thoughtful snack. My recipe is made with sourdough discard, which means you’ll get some of the health benefits from sourdough while at the same time reducing your food waste (I basically keep a zero-waste sourdough starter in my house, I use the discard in everything!). Win win! My sourdough discard crackers have a deep, unique flavor, and they are a healthier alternative to your standard cheese crackers. While they are perfectly fine to enjoy on their own (and a great snack for kids), you can also pair them with cheeses and meats on a charcuterie board, serve them alongside your favorite dip (I vote for spinach artichoke dip!), or crumble them over a bowl of soup.
3 things to love about my recipe:
Simple: just 7 ingredients! Flavorful: tangy and complex flavor, without the need for sugar. Nutritious: Thanks to whole wheat flour and sourdough discard.
What You Need
I love how simple and unassuming the ingredient list appears. Everything you need is so basic, but the flavor is really unparalleled (I like these even better than my cheddar-filled cheese crackers, so that’s saying something!). Just 7 simple ingredients:
Sourdough discard. This is what you discard before feeding your sourdough starter. Make sure you are using discard from a starter that is at least a week old; I don’t recommend using it before that time. Flour. I like to use a combination of whole wheat flour and regular all-purpose flour. This gives the crackers a lovely flavor, color, and some health benefits too! Oil. We’ll brush our sourdough crackers with olive oil before baking. This helps crisp them up and encourages a light golden brown finish. Butter. Melt your butter, then let it cool down a bit before adding it. Make sure to use unsalted butter, since we are adding table salt into the dough and kosher salt on top of the crackers before baking! I absolutely love the flavor that the butter adds to these crackers, I think it’s what sets them apart from every store-bought version I’ve ever tried.
SAM’S TIP: Don’t want to bake your sourdough crackers right away? You can let the dough chill in the fridge for 2 days without issue. Just know that if you do this, the dough will be quite firm and will likely need to sit at room temperature for at least 10-15 minutes before it’s soft enough to roll out. Note that this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Sourdough Discard Crackers
SAM’S TIP: Make sure to roll your dough to a consistent thinness so your sourdough crackers bake uniformly. Want to add even more flavor to your sourdough crackers? Swap the kosher salt topping with some everything bagel seasoning (recipe coming soon)! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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