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.
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!!
Great idea! So glad you enjoyed the recipe!
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
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
Yay wonderful to hear!
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.
You just need the butter to brush on the crackers at the end!
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!
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.
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!!
I’m glad you liked them!
I had heck of a time prying dough off of top parchment. I’m thinking it needs to be on the dryer side and lots of grease in the paper. Black Sesame seeds went well 👌
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
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.
Thanks for the recipe!:)
If I wanted to long ferment the dough, would that be possible?
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.
We live this recipe. Has anyone tried to make these into cheese it’s or a chocolate cracker for kids?
We are trying not to buy Annie’s bunny crackers anymore and I would like something as a treat for my kids.
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!
That is so kind of you! Thanks for following along and sharing my content! Much appreciated!