Easy Savory Sourdough Discard Crackers: The Best Zero-Waste Snack for Leftover Starter
These Savory Sourdough Discard Crackers are a perfect solution for using up leftover sourdough starter. They’re delightfully crisp, lightly tangy, and super easy to customize with your favorite seasonings. Enjoy them on their own, pair with cheese and charcuterie, or dip in hummus for a quick, waste-free treat!
Print Share on Twitter Share on FacebookServings: 50 Crackers
Calories: 150kcal
Equipment
- Mixing bowl
- Wooden spoon or spatula
- Rolling Pin
- Baking sheets
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Cooling rack
Ingredients
- 1 cup about 240 g sourdough discard (unfed starter)
- 1 cup 125 g all-purpose flour (plus extra for dusting)
- 2 tablespoons 30 g unsalted butter, softened (or use olive oil for a vegan option)
- ¼ teaspoon baking soda
- ½ teaspoon salt plus extra for sprinkling on top
- 1 tablespoon dried herbs or seasoning optional; e.g., rosemary, oregano, or Italian blend
- 2 tablespoons water optional, only if needed to bring dough together
- Tip: Adjust seasoning to taste. Experiment with garlic powder onion powder, sesame seeds, or chili flakes for extra flavor.
Instructions
- Combine the Wet Ingredients
- In a mixing bowl, stir together the sourdough discard and softened butter (or olive oil). Mix until well combined.
- Add Dry Ingredients
- Add the all-purpose flour, baking soda, and salt. If you’re using dried herbs or other seasonings, add them now. Mix until a dough starts to form.
- If the dough feels too dry, sprinkle in 1–2 tablespoons of water. If it feels too wet, add a little extra flour.
- Form the Dough
- Transfer the dough onto a lightly floured surface. Knead gently for 1–2 minutes until it’s smooth and not sticky. Avoid overworking the dough; you just want it to hold together.
- Roll Out the Dough
- Preheat your oven to 350°F (175°C).
- Place dough between two sheets of parchment paper or on a floured surface. Use a rolling pin to roll the dough to about 1/8-inch thickness (3 mm). The thinner, the crispier the crackers.
- Cut into Shapes
- Use a sharp knife or pizza cutter to slice the rolled dough into squares or rectangles. Alternatively, use cookie cutters for fun shapes.
- Carefully transfer the cut dough onto a baking sheet lined with parchment paper.
- Optionally, sprinkle a bit of salt or additional herbs on top for extra flavor.
- Bake
- Bake in the preheated oven for 15–20 minutes, or until the edges turn light golden brown. Keep an eye on them as they can over-brown quickly.
- Rotate the baking sheet halfway through to ensure even baking.
- Cool and Store
- Transfer crackers onto a cooling rack to let them cool completely. This helps them crisp up further.
- Store in an airtight container for up to 1 week. If they lose their crunch over time, pop them back in the oven for a few minutes to re-crisp.
Video
Nutrition
Serving: 8crackers | Calories: 150kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 300mg | Fiber: 1g | Sugar: 1g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.