Tangy, crispy, and perfectly salty, these homemade, cheesy, herb-seasoned sourdough crackers are a super fun and delicious way to use up leftover sourdough discard.
As you know, we’re a sourdough household and I’m baking with my starter constantly. That leaves me with a decent amount of discard that I will certainly not throw away. In case you didn’t know, sourdough discard is a highly useful ingredient for many recipes!
If you also consistently find yourself with lots of discard, keep it in a glass jar in the refrigerator and use it in some of our favorite discard recipes. Many of these are recipes that either require no rising agent or utilize commercial yeast, baking soda, or baking powder.
Recipes such as these quick sourdough discard pancakes or sourdough discard cinnamon rolls make for a special breakfast any day of the week. And discard recipes like sourdough naan and soft sourdough discard dinner rolls are just what you need to complete your main course perfectly.
There are endless possibilities for using up sourdough discard, from our favorite pancakes, sourdough waffles, easy pizza crust, blueberry cobbler, and apple pie to chocolate cake, banana bread, sourdough biscuits, and blueberry muffins.
Using discard in recipes means less food waste, but also better nutrition because you’re incorporating long-fermented grains. If you’re new to sourdough, you can read more about how to make your own sourdough starter and how to maintain a starter, but the best benefits of long-fermented grains are their better digestibility and more readily absorbed nutrients because of the fermentation process.
I often find myself turning to these herb-seasoned sourdough discard crackers because the kids love them, they’re easy and quick to prepare, and it’s the perfect way to use up a lot of discard.
These crunchy crackers are fun to make, easy to customize with a variety of herbs and different flavors, require only basic ingredients, and are a feel-good snack to serve on their own or as part of a charcuterie board.
Why You’ll Love This Recipe
Delicious and easy recipe – Tangy, cheesy, and irresistible, these delicious sourdough crackers are a great snack. They are packed with flavor and simple to mix up and bake.
No preservatives – Who doesn’t love crackers? Unfortunately, most of the ones sold in your local grocery store are full of preservatives and questionable additives. Not when you make your own, though! These homemade crackers are made with simple ingredients that deliver excellent flavor.
Great use for discard – Sourdough adds tangy, sharp flavor to these crackers, easily complementing your favorite seasonings and add-ins. Everything Bagel Seasoning is a very popular choice! Plus, your discard doesn’t go to waste!
Ingredients
Sourdough starter discard – Active starter will work, but sourdough discard gives the tangiest flavor and best nutrition since the grains are fully fermented.
Olive oil – Avocado oil or melted butter are great substitutes.
Parmesan cheese – Use freshly grated parmesan for best results.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
Cheese crackers – This version! I add freshly grated parmesan cheese along with salt, sage, and Italian seasoning right into the batter.
Chopped herbs and spices – Add one or more for your favorite combination of rosemary, sage, oregano, thyme, basil, dill, garlic powder, etc. You can use fresh or dried.
Seed crackers – Add in pumpkin, poppy, flax, sunflower, or sesame seeds. For larger seeds, chop if needed.
For a sweet version – Add cinnamon and sugar to the batter according to taste, while also sprinkling the top with cinnamon and sugar.
How to Make Sourdough Discard Crackers
Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking. In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings
Step 2: Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.
Step 3: Bake for 15 minutes, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.
Step 4: Continue baking for 20-25 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. Enjoy!
Tips
- Parchment paper is a must! It keeps the crackers from sticking, and it’s part of what makes this recipe so easy.
- Take care to spread the batter out thinly and evenly for a consistent bake and crispy crackers.
- Bake time may vary depending on the thickness of the batter and your particular oven.
- Sprinkle the tops of the crackers with additional sea salt or seasonings for added flair.
- Cracker rollers are available, allowing you to pre-cut a standard cracker pattern over the batter after the first baking period. These make more typical-looking crackers, though you can also simply cut and shape with a knife or pierce with fork tines for a similar look.
- You don’t need to waste your discard by throwing it in the trash. Instead, use it in healthy sourdough discard recipes.
- Do you bake by weights? Check out my new baking conversion chart.
Recipe FAQs
Leftover crackers store well in an airtight container at room temperature for up to a week. Make sure to allow them to cool completely before storing. I usually use a glass mason jar with a swing-top lid.
Homemade kefir ranch dressing, homemade pesto, or homemade cheese sauce.
Sliced cheese, like homemade farmer’s cheese, and deli meat.
Fresh tomato slices, fresh mozzarella, and basil for caprese crackers.
Onion dip, hummus, or seasoned homemade cream cheese.
Goat cheese and honey. Add a little sliced fig to be extra fancy.
Dip in homemade cottage cheese for a tasty, savory snack.
Yes, sourdough discard contains natural yeasts and good bacteria that help break down the anti-nutrients and gluten in flour, making the grains more digestible and the nutrients more readily absorbed. Using discard in crackers means you have a fully fermented grain mixed with other simple ingredients, yielding a wholesome product without added preservatives or artificial flavors or colors.
It is unfed. Discard is the portion of the sourdough starter that is removed before feeding your starter. While this portion may be tossed out, I would always rather put it to use in discard recipes.
Yes, as long as the starter has been fed within the last day or two it is fine to use straight from the fridge.
More Sourdough Recipes from the Farmhouse
- Sourdough Dutch Baby Pancake
- Cinnamon Maple Sourdough Apple Pie
- Sourdough Discard Scones
- Sourdough Crepes Recipes
- Sourdough Discard Double Chocolate Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Crackers
Ingredients
- 1 cup sourdough discard, active starter will also work
- 3 tablespoons olive oil
- ⅓ cup parmesan cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon ground sage
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking.
- In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings. Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.
- Bake for 15 minutes, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.
- Continue baking for 20-25 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. Enjoy!
Notes
- Parchment paper is a must! It keeps the crackers from sticking, and it’s part of what makes this recipe so easy.
- Take care to spread the batter out thinly and evenly for a consistent bake and crispy crackers.
- Bake time may vary depending on the thickness of the batter and your particular oven.
- Sprinkle the tops of the crackers with additional sea salt or seasonings for added flair.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tired making these tonight, but the cracker dough stuck to both sides of the parchment paper so I had to toss it out. Next time I’ll flour the bottom parchment and maybe grease the top parchment?
In her notes, Lisa recommends greasing the parchment paper to make it easier to remove
Hi there do you put the butter into the dough while kneading and use some more butter on the top or do you just mix the flour with the discard and no butter in the dough?
I’d like to know the answer to this as well. Is the butter added in the dough, used only to brush the top of the dough or both?
I actually just baked these, melted the butter and mixed it into the dough. They rolled out super thin – way too thin actually. Baked up more like a potato chip, but tasted great!
Next time I think I will just brush the top.
I use different recipe and add the butter softened at room temperature to the flour mix, roll out to 1/16 in, or pretty thin. I poke holes in the dough to prevent puffing and then cut in squares. I also lightly brush olive or avoyoil on top, add flavorings then score and cut. I do want to make these for sure. But i will add butt to mix
Can’t wait to make these
You did it again, Lisa! I pop into your blog to see what’s new, and subsequently I alter my menu plan for the week, as in . . . “what night am I making crackers now?” I’m with you on my inability to toss the discard. After all, the price of flour alone has doubled in our area in the past year. I’m not about to throw anything away! Thanks again for a fabulous recipe. Can’t wait to hear what your new animals are!
I made these with Fire Cider Salt( made with discard from Fire Cider) and Cheddar Cheese.Delicious!!!!
Sounds delicious!
These are delicious! I used softened, salted butter and AP flour. I left out the herbs and I doubled the batch. For the second batch, I split the dough in two and baked two sheets of it for a few less minutes. The first round, following the directions, was too thick as I couldn’t get them any thinner and still fit on my pan.
I just pulled the last tray out of the oven. For this one, I used one sheet of parchment and my silicone mat. I hated to keep wasting parchment paper. It worked well! I also cut the crackers with a pizza cutter before baking. They’re now neat squares ☺️ I’ll definitely be using this recipe again.
Hi, I’m 81 & have been using my discard for crackers for a long time & my family, friends & relatives all love them. I make a thickish batter & spread it on a baking tray with a spatula to desired thickness. Everyone’s favourites are the ones I add fennel seeds sparsely to the batter, sometimes it’s caraway seeds.
Just thought you’d like to try them yourself.
I’m in Australia & can’t get einkorn here, would love to try it, but it’s too expensive to get the imported one. I don’t know why it’s not grown here.
Love your site.
Lucia, I like the idea of a batter rather than rolling. Makes sense you could get a thinner cracker.
Its awesome that you, at 81 are making great recipes and sharing ideas via the internet.
I just made these sourdough crackers — mixed them up yesterday afternoon and let the dough sit overnight in a covered bowl on the counter. I didn’t get around to rolling them out and baking them until nearly 24 hours later. They are tasty and crisp and worked perfectly even when adding that long ferment time. Thanks for a good recipe!
Made these for the first time today and loved them! I used organic 6 grain flour instead and sprinkled with salt flakes and they are delicious. I also precut them right on the baking sheet with a small wavy cutting wheel before baking, and the result is clean, evenly cut pretty crackers!
These were so yummy!! Thank you so much for sharing these. I baked it in two batches but I think I’ll split it into three next time to help get it so thin like you said! They were so yummy this go’round, though. Just going to experiment with it and get em perfecttt in my oven and climate 🙂