Sourdough Discard Crackers Recipe for Beginners

Making homemade sourdough discard crackers is one of the easiest and most satisfying ways to use up leftover sourdough starter. If you’ve ever wondered how to turn that extra discard into a crisp, flavorful, and beautifully rustic snack, this beginner-friendly recipe is your perfect starting point. These crackers come together with pantry staples—olive oil, flour, herbs, and your inactive sourdough starter—to create a tender, crisp result that’s delicious with dips, cheese, soups, or simply as a snack on their own.

This recipe is written with beginners in mind, so if you’ve just entered the world of sourdough baking, you’re in the right place. You don’t need any advanced techniques, special equipment, or sourdough expertise—just your discard and a few simple ingredients. The dough works beautifully at room temperature, rolls out smoothly, and bakes into thin, crisp crackers with an irresistible golden finish.

These crackers are also naturally vegetarian and vegan, making them a crowd-friendly option for picnics, cheese boards, lunch boxes, or holiday appetizer spreads. With built-in flexibility for seasoning variations and multiple flavoring paths, this recipe quickly becomes something you’ll make again and again.

Why You’ll Love This Recipe

• Beginner-friendly and foolproof. You don’t need sourdough experience—if you have discard, you can make these crackers.
• Minimal ingredients. Just flour, discard, seasonings, and olive oil create incredible flavor and texture.
• Endlessly customizable. You can easily change the seasonings, add herbs, use spices, or sprinkle toppings.
• Zero waste sourdough recipe. It’s one of the most satisfying ways to use your inactive sourdough starter.
• Crisp, tender, and light. Thinly rolled dough bakes into beautifully textured crackers perfect for snacking or dipping.
• Naturally vegan and vegetarian. Great for sharing with family or guests who have dietary preferences.

Ingredients Breakdown

Below is the exact ingredient list for these sourdough discard crackers. The measurements and components are unchanged and fully accurate to the recipe you provided.

Servings: 4 cups (300 grams) of crackers

Calories: 305 kcal per 0.5 cup serving

Author: Traci York

Full Ingredient List

Dry Ingredients

• 1 cup (135 grams) Unbleached All Purpose Flour
• 2 teaspoons Corn Starch
• 1/2 teaspoon Fine Sea Salt (plus more for finishing)
• 1 1/2 – 2 tablespoons Herbs de Provence, adjusted to taste (recipe uses 2 tbsp)

Wet Ingredients

• 3 tablespoons + 2 teaspoons (45 grams) Extra Virgin Olive Oil (plus more for brushing the dough)
• 3/4 cup (240 grams) Sourdough Discard, 100% hydration, room temp or refrigerated

Tools & Equipment Needed

Having your tools ready makes the process smooth and efficient. For this recipe, you’ll need:

• Two large sheet pans
• Two large sheets of parchment paper
• Rolling pin
• Silicone spatula
• Digital kitchen scale
• Pastry or pizza wheel
• Ruler (optional but helpful for uniform cuts)
• Pastry brush
• Fork or chopstick for docking
• Damp tea towel
• Digital oven thermometer (recommended for accuracy)
• Mixing bowl

Step-by-Step Instructions

These steps are written with clear structure to ensure beginners can follow effortlessly. All instructions remain exactly as provided.

1. Prepare Your Work Area

You’ll need two large sheets of parchment and two sheet pans. Set these aside before beginning.
Position an oven rack in the center. If baking two sheet pans at once, place one in the middle and the other in the lower third.
Preheat oven to 325°F (163°C).

2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• Unbleached all-purpose flour
• Corn starch
• Fine sea salt
• Herbs de Provence

This dry mix builds the structure and flavor foundation for your crackers.

3. Add the Olive Oil

Drizzle the olive oil over the dry ingredients.
Using a silicone spatula, toss and press the mixture together.
You’re looking for a crumbly mixture that holds together when squeezed, but hasn’t yet formed a full dough.

Stop mixing when a clump forms in your hand.

4. Add the Sourdough Discard

Pour the sourdough discard into the flour mixture.
Use the spatula to begin mixing, then transition to gently kneading with your hand.
The mixture will feel sticky at first but becomes supple and tacky as you lightly knead.

Fold the dough over itself until it comes together.
Divide into two equal portions and roll each into a ball.
Cover one with a damp tea towel while you work with the other.

No chilling is required—this dough is ready to roll immediately.

5. Roll Out the Dough

Place the first dough ball onto one sheet of parchment.
Roll into a thin rectangle about 1/16 inch (1.5 mm) thick.
A slightly imperfect shape is completely fine.

Use a small sprinkle of flour if your rolling pin sticks.
Let the dough rest for about a minute, then roll again to ensure thinness.

6. Cut the Dough

Using a pizza wheel and ruler:

• Slice long 1 1/4 inch (3.18 cm) strips
• Cut crosswise to create 1 1/4-inch squares

This size gives the crackers a delightful snap and uniform bake.

7. Dock the Dough

Using a fork or chopstick, gently poke a hole in the center of each square to allow steam to escape during baking.
Brush lightly with olive oil and finish with a sprinkle of sea salt.

8. Bake

Slide the parchment and dough onto a sheet pan.
Bake 28–32 minutes until:

• Edges are lightly golden
• Crackers are slightly puffed
• Most of the surface has turned a pale golden color

Cool completely on the sheet pan—they crisp fully as they cool.

Repeat with the second dough ball.

Note: If baking two pans at once, rotate them halfway through.

9. Store

Transfer cooled crackers to an airtight container.
Store at room temperature up to four days.

Tips & Variations

The base recipe is delicious, but you also have several built-in options for changing the flavor. These variations are part of your original recipe and remain unchanged:

Simply Sea Salt

Omit herbs and follow the recipe as written.

Fresh Rosemary & Black Pepper

Replace Herbs de Provence with:

• 1–2 tablespoons finely chopped rosemary
• 1/8 teaspoon black pepper

Garlic Crackers

Add 1/4 teaspoon garlic granules for subtle flavor.

Everything Bagel Crackers

Brush dough with olive oil and sprinkle everything bagel seasoning before baking.

Sesame Crackers

Brush dough with olive oil and top with sesame seeds.
Garlic granules may also be added to the dough.

These themes let you keep the base recipe identical while exploring multiple flavor paths.

Flavor Profile & Pairings

Although no drink pairings will be included per your instructions, here is a clear overview of flavor and food pairing ideas.

Flavor & Texture

• Crisp edges with a slightly tender bite
• Light, savory herbal notes from Herbs de Provence
• A subtle tang from the sourdough discard
• Thin, delicate texture perfect for snacking

Best Food Pairings

• Soft cheeses (brie, goat cheese, cream cheese spreads)
• Sharp cheeses (aged cheddar, parmesan, asiago)
• Hummus or bean dips
• Tomato soup or creamy vegetable soups
• Olive tapenade or pesto

Nutritional Overview (per 0.5 cup serving)

• Calories: 305
• Carbohydrates: 39g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 2g
• Fiber: 2g
• Sodium: 293mg
• Iron: 4mg

These estimates match the original nutritional data provided.

Make-Ahead & Meal Prep Tips

• Make the dough in advance: Prepare the dough up to 24 hours ahead and refrigerate. Bring to room temperature before rolling.
• Roll ahead: Rolled but uncut dough sheets can be layered between parchment and refrigerated for up to one day.
• Fully baked crackers: Store up to four days; re-crisp in a 300°F oven for 3–5 minutes if needed.
• Flavor mixes: Pre-blend spice variations for quick preparation.

Frequently Asked Questions

1. Can I use cold sourdough discard?

Yes. The recipe works perfectly with room-temperature or refrigerated discard.

2. Can I make these crackers thicker?

You can, but they will bake slower and may become more bread-like. Thin rolling ensures crisp crackers.

3. Why do I need to dock the dough?

Docking allows steam to escape so the crackers bake evenly without puffing excessively.

4. Can these be made gluten-free?

This specific recipe is developed for wheat flour. gluten-free flour blends behave differently and would need separate testing.

5. How long do they stay crisp?

Stored in an airtight container, they stay crisp about four days.

Cooking Timeline (At a Glance)

Step	Time
Prep & dough mixing	20 minutes
Rolling & cutting	10 minutes
Baking	28–32 minutes
Cooling	15 minutes
Total	About 1 hour

Serving Suggestions

• Add them to a cheeseboard with nuts and fruit.
• Pack into lunch boxes for a crisp, homemade snack.
• Serve alongside soup instead of croutons.
• Pair with savory dips like hummus or bean puree.
• Use as edible “scoops” for soft cheese spreads.

Recipe Variations

Here are a few creative ways to build new recipes using the same base method:

1. Italian Herb Crackers

Replace Herbs de Provence with basil, oregano, and thyme.

2. Chili & Lime Crackers

Add chili powder to the dough and finish with a light squeeze of lime after baking.

3. Smoked Paprika Crackers

Add smoked paprika to the dry mix for a warm, smoky flavor.

4. Rustic Seed Crackers

Top with sunflower seeds, flax seeds, or hemp seeds before baking.

Ingredient Spotlight

Sourdough Discard

Discard is the unfed portion of your sourdough starter. It adds:

• Tangy flavor
• Tender crumb
• Reduced food waste

Store it refrigerated between use, or freeze for long-term storage.

Herbs de Provence

This fragrant blend typically includes thyme, rosemary, oregano, marjoram, and sometimes lavender. It adds floral depth and earthy character to the crackers.

Pro Cooking Tips

• Roll your dough as thin as possible for maximum crispness.
• Use a digital scale for the most accurate ingredient ratios.
• Rotate sheet pans while baking if your oven has hot spots.
• Allow the crackers to cool fully on the pan for ideal crunch.
• Avoid over-kneading to prevent toughness.

Storage & Freezing Guide

Room Temperature Storage

• Keep in a tightly sealed container up to four days.

Freezing

• The dough can be frozen before rolling. Wrap tightly and freeze up to one month.
• Thaw in the refrigerator, then bring to room temperature before rolling.
• Baked crackers do not freeze well—texture becomes soft after thawing.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	305
Protein	5g
Carbs	39g
Fat	14g
Fiber	2g
Sodium	293mg

Conclusion

These beginner-friendly sourdough discard crackers offer a simple, delicious way to use your leftover starter while creating something crisp, savory, and versatile. Whether you serve them on a snack board, pack them into lunches, or enjoy them with your favorite dip, they deliver dependable flavor and texture every time.

Because this recipe is easy to customize, you can create new variations week after week using the same dependable base method. With minimal ingredients, no chilling time, and straightforward steps, it’s a perfect introduction to sourdough baking—or a great way to keep that starter working for you between bread loaves.

If you make these crackers, don’t hesitate to experiment with your favorite seasonings and toppings. And when you’re ready for more sourdough-friendly recipes or beginner-friendly baking projects, come back for more inspiration.

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