These homemade, herb-seasoned, sourdough crackers are deliciously tangy, crisp, and buttery. The perfect way to use up excess starter or discard, this whole wheat cracker recipe makes a great snack or appetizer.
This has been a big week here at the farm. We tore down the cottage garden, the barn got a little face-lift, and we are preparing for some new animals.
Now, let me explain. The cottage was basically built on a dirt floor, which resulted in lots of decay, termite damage, and mold. Plus, it wasn’t even original, but appears to have been built in the 50’s.
Now that it is gone, I have a beautiful view of the barn. We also have the space to plant a much larger garden, since the sunniest spot on the property now stands free.
Also, since the cottage had running water, we can now add a watering spigot for the garden.
The barn also got a little update. We replaced some rotting boards and freshened it up with a touch of white paint. For a barn built in the late 1800’s, it is in great shape. I can’t wait to put some flower beds in the front.
Just imagine with me for a second… washing dishes, looking out at your beautiful barn, flowers all around. I’m really excited.
The fencing around the barn was finished, as well, in preparation for some exciting new animals that should be arriving here shortly.
There are a lot of fun things going on around here lately. We’ve been here just over a year now, and we’re finally beginning to see many of our dreams for this property come to life.
We ended the week on a high note, whipping up some of these homemade sourdough crackers and, as usual, the kids inhaled them.
Tips For Making Homemade Sourdough Crackers
- Roll between greased sheets of parchment paper. This makes it much easier to roll and helps you get the dough super thin.
- You want to get the dough rolled out really thin, or else you’ll basically have tortillas.
- I like to start rolling the dough out as thin as possible an then using my hands to make it even thinner.
- I like using einkorn flour for these crackers, because it is not a fermented recipe. Einkorn is naturally easier to digest than regular flour.
- This recipe is a great way to use all that sourdough discard. Don’t waste your discard by throwing it in the trash, but rather use it it other delicious recipes.
- If you are new to sourdough, you can learn all about how to make sourdough starter from scratch here.
- Bake by weights? Check out my new baking conversion chart.
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Ingredients:
Sourdough discarded – This is sourdough starter that hasn’t been fed. Many times people will just toss the discard before feeding it, but I’m not one to waste anything, and use discard in many recipes.
All-purpose flour – You can also substitute this for einkorn flour.
Butter – give sit a really delicious flavor. You could also use olive oil for a dairy free version.
Dried herbs – Basil, oregano, parsley, rosemary, thyme are all good options or a combination of any of those.
Salt – All good crackers have the perfect amount of salt.
Tools that you may need:
Rolling pin
How To Make Sourdough Crackers:
Preheat your oven to 350 degrees.
In a large bowl, add discarded starter, flour, butter, herbs, and salt. Knead the dough just until it comes together.
Place dough onto a piece of parchment paper and then top with another piece of parchment paper.
Roll out super flat with a rolling pin.
The key is to get them really, really thin. If you don’t, they will end up more like tortillas than crackers.
I like to start with a rolling pin and also sure my fingers to spread it out even thinner.
Pull off the top piece of parchment paper, brush with butter, and sprinkle with more salt (optional).
Bake on parchment-lined baking sheet at 350 for 15 minutes.
Allow to cook for approximately 10 minutes before cutting them.
Store in an airtight container.
How To Store Crackers
If, somehow, your family doesn’t eat them all in one sitting, they will store well in an airtight container. Make sure to allow them to cool completely first. Typically, I like to use a glass mason jar with a swing top lid.
Variations:
Cheese crackers: Add fresh parmesan cheese.
Switch up herbs: Add one or more chopped herbs: rosemary, sage, oregano, thyme, basil. Fresh or dried.
Seeds: Add chopped (if needed) seeds: pumpkin, poppy, flax, sunflower.
For a sweet version: Add cinnamon and sugar.
Sourdough Discard Crackers FAQ
What do you eat sourdough crackers with?
- Homemade Kefir Ranch Dressing
- Cheese
- Sliced tomatoes. You could make some caprese crackers by adding a slice of fresh mozzarella, a slice of tomato, and a little fresh basil.
- Onion Dip
- Goat cheese and honey. Add a little sliced fig to be extra fancy.
- Pesto
- Cheese and a slice of ham or turkey
- Hummus
How long will these stay good?
If stored correctly, they will stay good and crispy for up to a week.
Is sourdough discard good for you?
Sourdough discard contains natural yeasts and bacteria that helps break down the anti-nutrients and gluten in the flour. This makes it easier for your body to digest and the nutrients more readily absorbed.
Is sourdough discard fed or unfed?
It is unfed. Discard is usually the portion of the sourdough starter you toss before feeding your starter.
I never toss my sourdough starter, but rather use it in discard recipes.
How do I dispose of a lot of sourdough?
Use it in a variety of discard recipes: pancakes, waffles, pizza, cobbler, apple pie, cake, quick breads, biscuits, muffins…. the possibilities are endless.
Can I use sourdough discard straight from fridge?
Yes, as long as the starter has been fed within the last day or two it is fine to use straight from the fridge.
Find More Sourdough Discard Recipes:
- Sourdough Pancakes Recipe
- Sourdough Dutch Baby Pancake
- Cinnamon Maple Sourdough Apple Pie
- Healthy One Pot Meals- Sourdough Skillet
- Sourdough Crepes Recipes
- Easy Sourdough Flatbread
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Crackers
Ingredients
- 1 cup sourdough discard
- 3/4 cup AP flour, or 1 cup AP einkorn flour
- 1/4 cup butter
- 1 tablespoon dried herbs, basil, oregano, parsley, rosemary, thyme are all good options, or a combination of any of those
- 1 teaspoon salt
Instructions
- Preheat oven to 350.
- Mix ingredients and knead the dough just until it comes together.
- Place dough between two pieces of parchment paper and roll out as thin as possible.
- Remove the top piece of parchment paper and brush with butter/sprinkle with more salt (optional)
- Place the rolled out cracker dough and parchment paper onto a baking sheet.
- Bake for 15 minutes until crispy.
- Cut with knife of break apart and store in an air-tight container.
Notes
- Roll between greased sheets of parchment paper.
- The key is to get them really really thin. If you don’t, they will end up more like tortillas than crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Used olive oil as a topper instead of butter. Worked well enough to share!
Awesome! Thanks for sharing!
We love this recipe! Thanks for sharing. Our children enjoy these with all kind of dips and spreads!
So glad you and your family enjoy this recipe! Have a great day!
LOVE these crackers! I don’t add the extra herbs- just make them with the salt and butter.
I go ahead and cut them before I bake them (leaving it all on the bottom parchment paper sheet for ease). Next time I might try to poke a few holes in each cracker to keep them from puffing up when baking. Thank you for the easy yummy recipe!
Great idea. Thanks for sharing!
Love this recipe, however it can be improved if you’d present the ingredients by weight (in grams?) rather than volume. 1 cup of starter isn’t going to be consistent depending on how bubbly the starter is at the time you’re baking. Also there are numerous typos in the discussion and recipe.
I’m working on converting my recipes to include grams. Sorry about that.
These are so delicious…and I make them all the time. If anyone is curios it costs about $5 where I live to buy a box of einkorn crackers…this cost me (using einkorn flour) to make the same amount is around $.90 cents. So awesome…plus they taste better 😉
That is awesome! Thanks for sharing those numbers. Real food for less!
Very easy to make, turned out wonderful
So wonderful to hear!
I made these today and they are delicious! I used 1/4 cup olive oil, 1 tablespoon Penzeys Tuscan Sunset herb seasoning, and 1/8 teaspoon garlic powder. I divided dough in half and rolled out separately so that each half would fit cookie pan that measured approximately 18×13 inches. I was able to roll the dough very thin. You may want to score the dough before baking.
I didn’t and the crackers crumbled along the edges when I broke them up. I just consider the crumbles a Bakers Treat! I’ll definitely make these again.
That sounds like a delicious variation. Glad you enjoyed them.
Tried this recipe. I realized that I forgot to buy flour so I used some white rice flour instead, and I chose oregano + parsley as my seasonings; I found it better to press the crackers directly onto the baking sheet with oiled fingers (probably because the rice flour was a slightly different texture than these would normally be).
So flavorful and VERY delicious!
Watch them closely to make sure they don’t turn brown too quickly – even thought the brown cracker bits tasted so good that we ate those just the same as the lightly toasted bits! It made more than I thought, and we ate these with absolutely everything for a few days. Yum!
One of our family members is now waiting to buy a large bag of these whenever I make them again! Looking forward to trying them with some cheddar cheese mixed in…
Cheese sounds delicious. Sounds like they were a huge hit.
These were soooo good! I totally goofed on the recipe and they still were excellent!! I didn’t read the recipe and mixed EVERYTHING together, I mean everything! Butter, spices (I used everything spice). I cut the recipe in half and now they’re gone 😳😫🫣. What would be the shelf life of these crackers (provided they last more than a day)?
Happy accident haha! They will last a few days at room temperature and can be frozen for a few months.
love this recipe! somehow it never turns out the same way twice lol but it is always tasty! the inconsistency probably has to do with me using starter in all kinds of states.
I actually have had better results using 1/4 cup of olive oil instead of butter and found it to be much easier to roll out as well. and lastly, rolling it nice and thin always leaves me with two sheets of crackers rather than one so I usually cut the dough in half before rolling out. thanks for the recipe!
I bet olive oil would be a delicious substitution! Thanks for sharing your tips.
Hmmmm … wonder how a flavored oil would be…thinking Tuscan herb or herbs de Provençal???
I actually used a rosemary infused olive oil (mistakenly, it was on sale and I didn’t read the label closely) and it was delicious! Filled the house with that holiday smell. However I would probably skip adding other dried herbs in that case unless you like to pack on the flavor. I prefer a more basic cracker to be more versatile