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.

sourdough crackers in a glass mason jar with a lid

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 wasnโ€™t even original, but appears to have been built in the 50โ€™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 1800โ€™s, it is in great shape. I canโ€™t wait to put some flower beds in the front.

Just imagine with me for a secondโ€ฆ washing dishes, looking out at your beautiful barn, flowers all around. Iโ€™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.

overhead shot of homemade sourdough crackers in a glass jar with lid. A white and blue checked towel is to the right

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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

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.

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Tools that you may need:

Parchment paper

Large bowl

Baking sheet

Rolling pin

whole wheat crackers in a glass mason jar with a swing top lid on a wood table with a blue and white towel and chair in the background

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.

sourdough cracker dough on a piece of parchment paper

Place dough onto a piece of parchment paper and then top with another piece of parchment paper.

hands holding a rolling pin rolling out sourdough cracker dough between two pieces of parchment paper

Roll out super flat with a rolling pin.

The key is to get them really, really thin. If you donโ€™t, they will end up more like tortillas than crackers.

hands spreading out cracker dough between two pieces of parchment paper

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 doesnโ€™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

overhead shot of crispy sourdough crackers in a glass mason jar with a blue and white checked towel

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:

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

4.61 from 268 votes
Crispy homemade sourdough crackers with herbs are a delicious and crunchy snack or appetizer.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 6 servings
overhead shot of homemade sourdough crackers in a glass jar with lid. A white and blue checked towel is to the right
Save this recipe!
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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 donโ€™t, they will end up more like tortillas than crackers.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 450mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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206 Comments

  1. Allie says:

    Made these and after I broke it into cracker pieces, I used the crumbly parts as topping for baked haddock. The rest went with soup. Delicious!!

    1. Lisa says:

      Great idea! So glad you enjoyed the recipe!

  2. Veerle Masscheleyn says:

    Hi Lisa,

    Thanks for this wonderful recipe. I made a batch yesterday and will make another one today as we do love them. This is the best discard cracker recipe I’ve come across this far. Added dried Oregon to one half of the dough and sesame seeds to the other part. Both were delicious.

    Greetings from Ghana
    Veerle

  3. SandyToes says:

    Had already fed the starter when we thought we wanted some crackers. Will wait until this time tomorrow to make. Have my teen granddaughter anxious to make everything seasoned crackers for both some cream cheese spread, and onion dip.
    —–Kept the post on hold and now, crackers are out of oven and we are all excited to make second batch. The first ones are YUMMY

    1. Lisa says:

      Yay wonderful to hear!

  4. Jennifer says:

    Should the butter be soft? cold? grated? melted? I’m not sure which to use to make these. The directions say to “mix ingredients” but later say to “brush with butter”, so does the butter go in with the dough or is it saved for brushing only. I’m a bit confused with the directions. Please set me straight. It’s my first time using discard for anything.

    1. Lisa says:

      You just need the butter to brush on the crackers at the end!

      1. Jeff says:

        Thank you! I scrolled down with the same question – I saw butter listed as part of the dough in your initial write-up above the recipe, but it makes sense that it would only be for the final brushing. Giving this a try now!

    2. Deborah Martinez says:

      On the YT video, she added 1/4 melted butter to the dough mix. Then, after rolling out, brush with more butter and a sprinkle of salt is optional.

  5. Carrie L says:

    Just made these using the Everything but the Bagel seasoning and they were fantastic – my whole family loved them! I had to add a little more flour and cook a little longer but they turned out amazing. My sourdough starter was older so a little more sour but we liked it that way. Thank you!!

    1. Lisa says:

      I’m glad you liked them!

  6. Mary Wright says:

    I had heck of a time prying dough off of top parchment. Iโ€™m thinking it needs to be on the dryer side and lots of grease in the paper. Black Sesame seeds went well ๐Ÿ‘Œ

  7. Charlene Gates says:

    I loved these crackers the last time I made them. Today they just don,t taste the same. I threw the batch away.
    Could my discard be bad? Making another batch made out of a different jar.

    Charlene Gates

    1. Lisa says:

      Hm. Was the starter fed recently or had it not been fed in awhile. If the discard wasn’t fed for awhile they could be really sour.

  8. Jordan says:

    Thanks for the recipe!:)
    If I wanted to long ferment the dough, would that be possible?

    1. Lisa says:

      Yes. I would just mix the dough together and allow to sit at room temperature covered with a tight cover for 8-12 hours or longer.

  9. Sarah says:

    We live this recipe. Has anyone tried to make these into cheese itโ€™s or a chocolate cracker for kids?
    We are trying not to buy Annieโ€™s bunny crackers anymore and I would like something as a treat for my kids.

  10. Nan says:

    Thank you for this recipe. I hate to waste my discard starter. I love all your sourdough recipes and tell all my friends that you are the one to follow for all things sourdough! I made your sourdough scones and they were so good. I use your no knead recipe for my bread now after trying many others and they always comes out great. Thank you!

    1. Lisa says:

      That is so kind of you! Thanks for following along and sharing my content! Much appreciated!