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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

4.60 from 267 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!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Like this? Leave a comment below!

Sharing is caring!

4.60 from 267 votes (232 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




204 Comments

  1. sabrina says:

    can I make these crackers with just sourdough discard and no additional flour? if so how would that work?

    1. Lisa Bass says:

      You can actually. You can mix sourdough starter with a little oil or butter and salt. Spread it out on parchment paper so it’s pretty thin and bake.

  2. Jenise says:

    Can you add cheese instead of herbs? Or any blend of dry herby kind of flavor?

    1. Jenise says:

      Iโ€™m replying to myself to apologize. I got so excited at the recipe I didnโ€™t read thoroughly.

  3. beth says:

    Hi Lisa, I have made a lot of your recipes and love them. Especially the bagels. One of my favorites. I tried for the first time today to make these crackers. I ended up having to throw it all away because when I went to remove the top side of the parchment paper, it just pulled the dough apart. Should I add more flour. It was a very sticky dough?

    1. Lisa says:

      I would try adding a little more flour. It shouldn’t do that.

  4. Kori says:

    How do you store them correctly! Input them in a jar as pictured but they got stale overnight. My son still ate them ! But I am hoping to keep them longer this timeโ€ฆ

    1. Lisa says:

      Hmmm that’s strange! Were they completely cooled when you put them in the jar?

    2. Susan says:

      I stored mine in a ziplock freezer bag and they stayed fresh for a long time. I just made sure they were completely cooled before storing them.

  5. Vanessa says:

    Is the butter melted or do I just cube it up?

    1. Sally Laliberte says:

      Should be in the recipe.
      I assumed it has to be soft and or melted to absorb into the dough.

      Also 2 Tbsp dried herbs is way too much. Dried are very potent. I cut it in half and it was still too much, and I love all herbs!
      She may have meant 2 tsp although Iโ€™d go lower with dried and use 1 tsp to start and gauge up after that.

      I also put them in the freezer for 10 mins before baking. I used butter and it was warm in my kitchen on baking day.๐Ÿ˜Š

      1. Sherry Robertson says:

        It doesn’t state in the recipe how the butter should be. I melted mine and it made the dough way too wet. Had to add more flour. They are in the oven. Hoping for the best.

        1. Somebody on Earth says:

          The recipe doesn’t state directly if the butter should be melted or not, but it does say somewhere [within the post] that you can substitute olive oil for butter. So I think that the butter should/can be melted. I actually tried this recipe with olive oil and the crackers turned out fine.

          Also, do you weigh your ingredients? There’s a US metrics to gram conversion chart somewhere on this website, which was tested by the author herself for her [sourdough discard] recipes. Maybe that can help, too.

    2. TWag says:

      Step 4 says brush the top with butter, so I assume there is no oil in the dough and I use melted butter and brush it on top, and that works for me.

  6. Heather says:

    Curious as to why this recipe canโ€™t be long fermented? Our family is gluten sensitive. I donโ€™t have Einkorn flour – Iโ€™d love to make crackers from my discard. Could I use GF flour instead of AP? Thanks, Lisa!

    1. Lisa says:

      If you use a one to one gluten free flour, I don’t see why not! I haven’t tried it, though. Let us know if you do!

      1. Crystal says:

        Could it be long fermented with regular somehow?

        1. Hillary says:

          Another recipe I use from another gal long ferments her dough using AP flour for 2 days wrapped in plastic wrap in the fridge. Then you let come to room temp, roll, & bake

  7. Murphy says:

    Could I use my pasta machine to flatten the dough out really thin?

    1. Lisa says:

      I’ve never done that, but it could work! Let us know if you try it and how it turns out!

    2. Anna Bobro-Stafford says:

      My husband and I used our pasta attachment to make really thin sourdough crackers. They were really delicious. I didn’t use this recipe that time but I think it will work!

  8. Lydia says:

    I have to keep my kitchen stocked with these crackers because my family unit loves them! My last batch I made, I incorporated Ranch dressing into it. My husband stated it was the best batch yet. In his wordsโ€ฆโ€They are really good!โ€

    1. Lisa says:

      Yum! Great idea! So glad you enjoy the recipe!

  9. Kelly Marten says:

    Hi Lisa, can I use a different whole grain for these? I mill my own and have hard and soft white, spelt and kamut.

    1. Lisa says:

      I would think so! you just may have to adjust the amount/amount of liquid a bit.

  10. Colleen says:

    These are excellent ! Love them with Gouda cheese!So easy to roll out per instructions. I used my food processor to mix up
    Thank you Lisa!

    1. Lisa says:

      So glad you enjoyed them!