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](https://www.farmhouseonboone.com/wp-content/uploads/2020/04/sourdough-crackers-12-683x1024.jpg)
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.
![overhead shot of homemade sourdough crackers in a glass jar with lid. A white and blue checked towel is to the right](https://www.farmhouseonboone.com/wp-content/uploads/2020/04/sourdough-crackers-14-683x1024.jpg)
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.
Tools that you may need:
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](https://www.farmhouseonboone.com/wp-content/uploads/2020/04/sourdough-crackers-13-683x1024.jpg)
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](https://www.farmhouseonboone.com/wp-content/uploads/2022/04/sourdough-crackers-3-1024x578.jpg)
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](https://www.farmhouseonboone.com/wp-content/uploads/2022/04/sourdough-crackers-2-1024x578.jpg)
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.
![hands spreading out cracker dough between two pieces of parchment paper](https://www.farmhouseonboone.com/wp-content/uploads/2022/04/sourdough-crackers-1-1024x578.jpg)
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
![overhead shot of crispy sourdough crackers in a glass mason jar with a blue and white checked towel](https://www.farmhouseonboone.com/wp-content/uploads/2020/04/sourdough-crackers-11-683x1024.jpg)
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.
![overhead shot of homemade sourdough crackers in a glass jar with lid. A white and blue checked towel is to the right](https://www.farmhouseonboone.com/wp-content/uploads/2020/04/sourdough-crackers-14-200x200.jpg)
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.
Anonymous says
Absolutely delicious I used everything sprinkle
Agnes says
Only after reading the comments I’ve realised the butter goes only on top not into the dough…I hope they will be ok as I have them crackers baking in the oven right this minute !
Nina says
Salted or unsalted butter?
Lisa Bass says
I like salted, but you can use either.
Susan Thorup says
I want to make sure I understand, so is there a difference between discard direct from the starter and the discard I have been storing in the refrigerator waiting for a chance to use it in a discard recipe? After I take the discard out of the refrigerator where it has been a few days, according to what you said above, I must feed it first, let it activate at room temp. and then I can use it? Thank you for reading this! 🙂
I am absolutely loving your starter method and your recipes, tips, and education!
Lisa Bass says
No difference! You can use either.
Rebekah says
Trying these for the first time. I ended up putting the butter in the bowl and kneading it all together. Was that what I was supposed to do? Or was I supposed to just add the butter on the top after rolling it out?
Lisa Bass says
You can add it on top after rolling it out.
Gina says
Just put mine in the oven but after reading your notes at the end i think I’ll end up with tortillas 😬
We shall see 🙈
Lisa Bass says
At least you will still have something yummy! It takes a few times to get them rolled out really thin.
Sunni says
So does the butter go in the batter and on top of the crackers? Just want to clarify 🙂
Lisa Bass says
On top of the crackers!
Jennifer says
Thank you Lisa! They taste wonderful!
Megan says
So delicious and very easy to make. My family loved them!
Meghan Huffman says
So delicious and very easy to make. My family loved them!
Ann says
Really enjoying these! I split into four dough balls, seasoned one with Italian herbs, the second with Aleppo pepper, chipotle and chili powders, and smoked paprika; a third was cacio e pepe, and the fourth had sesame seeds, a dash of sesame oil and a dot of tahini. Will have to try rolling the dough with my KitchenAid pasta roller next time.
Stacy Paulino says
I made these. Sprinkled a little kerrygold cheese on top- and taste like cheez-it’s! How long do these keep in an airtight container?
Lisa Bass says
Around a week.