Sourdough Discard Crackers: Five Recipes Worth Saving

Sourdough discard crackers are one of the highest-value uses for discard. They're easy, cheap, and dramatically better than store-bought crackers. Here are five recipes worth keeping.

The base technique

All these crackers use the same basic method:

1. Mix discard with flour, salt, fat, and seasonings
2. Roll thin (1–2mm)
3. Score into squares or rectangles
4. Bake at 350°F until crisp

Total time: 30 minutes from mixing to crisp.

1. Olive oil and salt crackers (the basic)

• 200g sourdough discard
• 100g all-purpose flour
• 4g salt
• 30g olive oil
• Optional: cracked black pepper

Method

Mix until a stiff dough forms. Rest 30 minutes.

Roll between two sheets of parchment paper to 1.5mm thick.

Score into 1.5-inch squares. Sprinkle with flaky sea salt.

Bake at 350°F for 18–22 minutes until golden and crisp.

Cool on a rack — they crisp further as they cool.

2. Rosemary parmesan crackers

• 200g sourdough discard
• 100g all-purpose flour
• 50g grated parmesan
• 4g salt
• 30g olive oil
• 2 tbsp fresh rosemary, finely chopped

Method

Mix all ingredients. Rest 30 minutes.

Roll thin. Score into rectangles.

Brush with olive oil. Sprinkle with extra parmesan and a pinch of salt.

Bake at 350°F for 18–22 minutes.

Best with cheese boards or wine.

3. Everything bagel crackers

• 200g sourdough discard
• 100g all-purpose flour
• 4g salt
• 30g neutral oil
• For topping: 2 tbsp everything bagel seasoning, mixed with 1 tbsp water to make a paste

Method

Mix dough. Rest 30 minutes.

Roll thin. Brush with the seasoning paste.

Score into squares.

Bake at 350°F for 18–22 minutes.

Tastes like a bagel sliced very thin and crisped.

4. Cheddar and chive crackers

• 200g sourdough discard
• 100g all-purpose flour
• 50g grated sharp cheddar
• 4g salt
• 30g unsalted butter, melted
• 2 tbsp fresh chives, chopped
• ½ tsp paprika

Method

Mix all ingredients. Rest 30 minutes.

Roll thin. Score into squares or rectangles.

Top with extra cheese before baking.

Bake at 350°F for 18–22 minutes. The cheese will brown.

Perfect with soup or as a snack.

5. Cinnamon sugar sweet crackers

• 200g sourdough discard
• 100g all-purpose flour
• 30g sugar
• 4g salt
• 30g unsalted butter, melted
• For topping: 3 tbsp sugar mixed with 2 tsp cinnamon

Method

Mix dough. Rest 30 minutes.

Roll thin. Brush with melted butter.

Sprinkle generously with cinnamon sugar.

Score into rectangles.

Bake at 350°F for 16–20 minutes.

Like a thin, crispy snickerdoodle.

Rolling techniques

Getting the crackers thin and even is the trickiest part. Tips:

• Roll between parchment — the dough won't stick to the rolling pin or counter
• Roll in batches — split the dough in half and roll each separately
• Use a pasta roller — feed the dough through to thin it precisely
• Use a ruler — score lines with a pizza cutter for clean shapes

Aim for 1–2mm thickness. Too thick = chewy not crispy. Too thin = brittle and burns easily.

Common mistakes

Crackers are soft, not crispy — too thick, or under-baked.

Crackers are burnt on edges, soft in middle — uneven thickness.

Crackers stick to pan — use parchment, every time.

Crackers taste flat — under-salted. Cracker dough needs more salt than bread dough proportionally.

Storage

Store fully cooled crackers in an airtight container at room temperature for up to 2 weeks.

If they soften: re-crisp in a 350°F oven for 5 minutes.

For longer storage: freeze in a zip-top bag. Re-crisp from frozen for 5 minutes.

A flavor template

You can build any flavor with this base:

• 200g discard
• 100g flour
• 4g salt
• 30g fat (oil or butter)
• Up to 50g add-ins (cheese, herbs, spices)

The proportions are forgiving. Experiment with what's in your pantry.

Cracker variations to try

• Za'atar (Middle Eastern herb mix)
• Garlic and herb
• Smoked paprika and lime
• Black pepper and lemon zest
• Italian seasoning and parmesan
• Chili powder and cumin
• Maple and brown sugar
• Lavender and orange zest

When to make crackers

The best time to make crackers:

• When your discard jar is overflowing
• The day before a party (cheese boards)
• A weekend afternoon (1 hour total)
• Christmas and holiday gifts (great gifts in jars)

Why these beat store-bought

A box of artisanal crackers is $6 for 100g. These crackers cost about $1 in ingredients for the same amount.

Beyond cost: the texture is better, the flavor is better, you control the ingredients, and they're fresher.

The first time you serve these at a dinner party, someone will ask where you got them. The answer is satisfying.

A weekly crackler ritual

Many bakers I know make crackers every Sunday afternoon as a way to clear out the week's discard. The kitchen smells great, the crackers fill the snack jar for the week, and discard never piles up.

It's the most efficient way to use up sourdough discard.