Easy Sourdough Discard Crackers: A Savory, Zero-Waste Snack
Turn sourdough discard into crispy, savory crackers in under an hour with this easy thestarterjar.com recipe. Perfect for zero-waste snacking! — Published May 11, 2026 at 6:37 PM UTC.
Ingredients
- 1 cup (200g) sourdough discard (unfed, 100% hydration)
- 1 1/2 cups (180g) all-purpose flour
- 1/4 cup (60ml) olive oil, plus more for brushing
- 1/2 teaspoon fine sea salt, plus more for sprinkling
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Optional toppings: flaky sea salt, everything bagel seasoning, sesame seeds, dried herbs
Instructions
Step 1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 2
In a medium bowl, combine the sourdough discard, all-purpose flour, 1/4 cup olive oil, 1/2 teaspoon fine sea salt, and optional garlic and onion powder.
Step 3
Mix with a spatula or your hands until a shaggy dough forms, then knead briefly in the bowl until it comes together into a cohesive ball, about 1-2 minutes.
Step 4
Divide the dough into two equal portions.
Step 5
On a piece of parchment paper, roll out one portion of dough as thinly as possible, aiming for about 1/16-inch thick. The thinner the dough, the crisper the crackers will be.
Step 6
Brush the surface of the rolled dough lightly with olive oil and sprinkle with your chosen toppings, such as flaky sea salt or everything bagel seasoning.
Step 7
Carefully transfer the parchment paper with the dough to a baking sheet. Repeat with the second dough portion on another piece of parchment paper and baking sheet.
Step 8
Using a pizza cutter or sharp knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not separate them.
Step 9
Bake for 30-40 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and crisp. Baking time varies based on thickness and oven.
Step 10
Let the crackers cool completely on the baking sheets. They will crisp up further as they cool. Once cool, break them apart along the scored lines and store in an airtight container for up to two weeks.
