Cheesy Sourdough Discard Crackers Recipe

Why I Love This Recipe

These Sourdough Discard Crackers are my new favorite way to use up sourdough starter discard! They are incredibly easy to make, super crunchy, and have that irresistible tang from the sourdough. Plus, they’re so much better than store-bought crackers! The combination of butter, herbs, and a pinch of sea salt makes them utterly addictive—perfect for snacking on their own or serving with cheese or dips. If you’ve been tossing out your sourdough discard, this recipe will change everything! You’ll look forward to every batch.

Recipe Details

Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 servings (approximately 6 crackers per serving)
Calories per serving (6 crackers): 98 kcal

Ingredients

• ¾ cup (200 g) sourdough discard (stirred down)
• 2 tablespoons (28 g) butter (melted)
• ¼ teaspoon (1 g) fine sea salt
• 2 teaspoons dried herbs (Herbes de Provence or your preferred blend)
• ¼ teaspoon (1 g) salt (for sprinkling on top)

Instructions

1. Preheat the Oven & Prepare the Baking Sheet:
   Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper to prevent the crackers from sticking.

2. Melt the Butter:
   In a mixing bowl, melt the butter and allow it to cool slightly. This will prevent the butter from cooking the sourdough discard when you mix it.

3. Mix the Ingredients:
   Add the sourdough discard, dried herbs, and fine sea salt to the melted butter. Stir thoroughly until the mixture is fully combined.

4. Spread the Mixture:
   Using an offset spatula or spoon, spread the mixture in a thin, even layer over the parchment-lined baking sheet. This will ensure the crackers bake uniformly and become extra crispy. Sprinkle a pinch of salt over the top for added flavor.

5. Bake the Crackers:
   Bake for 10 minutes, then remove the pan from the oven and score the crackers using a sharp knife or pizza cutter. This will make them easier to break into squares after baking.

6. Continue Baking:
   Return the crackers to the oven and bake for an additional 20 to 50 minutes, depending on your oven and how crunchy you like your crackers. The crackers should turn a beautiful golden brown. Check every 20 minutes to avoid overbaking, as these thin crackers can brown quickly.

7. Cool and Break Into Pieces:
   Once the crackers are golden brown, remove them from the oven and let them cool completely on the baking sheet. Once cooled, break them into squares or pieces along the scored lines.

Tips & Tricks

• Check for Doneness:
  These crackers can burn quickly because they’re so thin. Be sure to check them after 20 minutes of baking and adjust the time as needed, especially the first time you make them. The thinner you spread the batter, the faster they will crisp up.

• Storage:
  Once cooled, store your crackers in an airtight container at room temperature for up to one week. They can also be kept in a sealed bag or container to maintain their crispiness.

• Flavor Variations:

  • You can add fresh herbs or grated hard cheeses (like parmesan) to change up the flavor profile. Fresh rosemary or thyme would be great additions!
  • For a kick, try adding red pepper flakes or a bit of garlic powder to the mixture before baking.

• Scoring the Crackers:
  While scoring is optional, it does make it easier to break the crackers into neat pieces after baking. However, you can always break them by hand once they’ve cooled—don’t worry about perfection!

Notes

• Sourdough Discard:
  Your sourdough discard can be used either cold straight from the fridge or at room temperature. Just make sure to stir it down before measuring for the recipe.

• Consistency of Crackers:
  The texture of your crackers will depend on how thinly you spread the dough and how long you bake them. If you prefer crunchier crackers, bake them a little longer, but if you prefer them to be slightly softer, reduce the baking time.

• Oven Variability:
  Oven temperatures can vary, so keep an eye on the crackers to ensure they don’t burn. If you find that your oven tends to brown food quickly, consider reducing the baking time slightly.

FAQs

1. Can I use a different sourdough starter discard?
Yes! You can use any sourdough discard you have on hand. Just ensure it’s stirred down so that it’s a more uniform texture before mixing.

2. Can I make the dough in advance?
While the dough itself is quick to prepare, the crackers are best baked fresh for the crispiest texture. You can, however, prepare the mixture and store it in the fridge for a few hours before baking.

3. How can I make these crackers more flavorful?
Feel free to experiment with different seasonings! Add garlic powder, onion powder, or even a sprinkle of parmesan cheese for a savory twist.

4. Can I use gluten-free sourdough discard?
Yes, if you have a gluten-free sourdough starter, you can use it in this recipe for gluten-free crackers. Just make sure your discard is well mixed before using it.

5. Why do the crackers burn so quickly in my oven?
This is likely because of your oven’s heat settings or the thickness of the cracker dough. Make sure to check them at the 20-minute mark and adjust your baking time if needed.

Nutrition Information (Per Serving – 6 crackers)

• Calories: 98 kcal
• Carbohydrates: 10g
• Protein: 1g
• Fat: 6g
  • Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 439mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 213 IU
• Vitamin C: 1mg
• Calcium: 19mg
• Iron: 1mg

Sourdough Discard Crackers are a perfect, zero-waste way to use up your sourdough starter discard. They’re crisp, tangy, and packed with flavor from the butter and herbs. Whether you’re snacking alone or pairing them with cheese, these crackers are a must-try