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

4.60 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!
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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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4.60 from 267 votes (232 ratings without comment)

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Recipe Rating




204 Comments

  1. Candice says:

    5 stars
    So good! Made a nice big batch! Definitely need to roll them pretty thin. I used everything but the bagel seasoning from Trader Joeโ€™sโ€ฆ cuz well I use it on everything.

  2. Amy says:

    5 stars
    Made these tonight. Seasoned with onion powder, garlic powder, celery salt, and everything bagel seasoning. Soooo good!

  3. Baylee says:

    I rolled it between 2 pieces of parchment paper and when I went to take the top piece off, the top piece had more on it than the bottom! Are you not supposed to add the butter to the mixture and only on the top? I wasnโ€™t sure with how the recipe reads.

    1. Lisa Bass says:

      Sounds like your dough may be a little loose. That would be my guess as to why your dough is separating between the parchment paper.

  4. Wynita R Woodford says:

    5 stars
    My whole extended family love these crackers! Although since i cant get them rolled thin, they are a little soft but not like a tortilla! lol! this has to be one of my top 5 fav recipes on this site!

  5. Shannon A says:

    I opted for sesame seeds and these were fabulous! The parchment trick made it super easy!

  6. Megan says:

    5 stars
    Yum!!! Delicious. I added everything bagel seasoning to the top before I baked mine. I might eat this whole pan by myself!

    1. Lisa Bass says:

      Yum! It is hard not to.

  7. Heather says:

    Great idea. I’m a little confused though. It says, “Can I use sourdough discard straight from fridge? A: Yes, as long as the starter has been fed within the last day or two it is fine to use straight from the fridge.”

    My starter gets fed weekly and it’s thriving. How long can you leave the discard starter for?

    Thanks!

    1. Lisa Bass says:

      That question was meant for using it in this recipe. It is totally fine to only feec your starter once a week! You could leave it even longer and it would be fine.

  8. Debbie Clegg says:

    5 stars
    My family loves these crackers! We keep trying to come up with new seasonings to use. They are so easy to make.

  9. Sidney Youngblood says:

    I can you ferment this cracker dough once the additional flour is added? If so, please share instructions! Trying to keep my grandsonโ€™s belly happy & avoid un fermented recipes. Thank you!

    1. Lisa Bass says:

      Yes, you can. Just leave it out for 12 hours or so and let it ferment.

  10. Brenda OHearn says:

    I have made these twice now, and when I melted the butter I only did it partly then just let residual heat melt the rest, that way it mixes in better with first the Starter, then I slowly added the 1 cup of flour. I kneaded it for about 5 minutes and added my 1 tablespoon of Italian seasoning and tsp sea salt. They are quite yummy. I suggest Everything But the Bagel Seasoning which is excellent.

    1. Lisa Bass says:

      That sounds delicious!