These homemade, herb-seasoned, sourdough crackers are deliciously tangy, crisp, and buttery. The perfect way to use up excess starter or discard, this whole wheat cracker recipe makes a great snack or appetizer.
This has been a big week here at the farm. We tore down the cottage garden, the barn got a little face-lift, and we are preparing for some new animals.
Now, let me explain. The cottage was basically built on a dirt floor, which resulted in lots of decay, termite damage, and mold. Plus, it wasnāt even original, but appears to have been built in the 50ās.
Now that it is gone, I have a beautiful view of the barn. We also have the space to plant a much larger garden, since the sunniest spot on the property now stands free.
Also, since the cottage had running water, we can now add a watering spigot for the garden.
The barn also got a little update. We replaced some rotting boards and freshened it up with a touch of white paint. For a barn built in the late 1800ās, it is in great shape. I canāt wait to put some flower beds in the front.
Just imagine with me for a secondā¦ washing dishes, looking out at your beautiful barn, flowers all around. Iām really excited.
The fencing around the barn was finished, as well, in preparation for some exciting new animals that should be arriving here shortly.
There are a lot of fun things going on around here lately. We’ve been here just over a year now, and we’re finally beginning to see many of our dreams for this property come to life.
We ended the week on a high note, whipping up some of these homemade sourdough crackers and, as usual, the kids inhaled them.
Tips For Making Homemade Sourdough Crackers
- Roll between greased sheets of parchment paper. This makes it much easier to roll and helps you get the dough super thin.
- You want to get the dough rolled out really thin, or else you’ll basically have tortillas.
- I like to start rolling the dough out as thin as possible an then using my hands to make it even thinner.
- I like using einkorn flour for these crackers, because it is not a fermented recipe. Einkorn is naturally easier to digest than regular flour.
- This recipe is a great way to use all that sourdough discard. Don’t waste your discard by throwing it in the trash, but rather use it it other delicious recipes.
- If you are new to sourdough, you can learn all about how to make sourdough starter from scratch here.
- Bake by weights? Check out my new baking conversion chart.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Ingredients:
Sourdough discarded – This is sourdough starter that hasn’t been fed. Many times people will just toss the discard before feeding it, but I’m not one to waste anything, and use discard in many recipes.
All-purpose flour – You can also substitute this for einkorn flour.
Butter – give sit a really delicious flavor. You could also use olive oil for a dairy free version.
Dried herbs – Basil, oregano, parsley, rosemary, thyme are all good options or a combination of any of those.
Salt – All good crackers have the perfect amount of salt.
Tools that you may need:
Rolling pin
How To Make Sourdough Crackers:
Preheat your oven to 350 degrees.
In a large bowl, add discarded starter, flour, butter, herbs, and salt. Knead the dough just until it comes together.
Place dough onto a piece of parchment paper and then top with another piece of parchment paper.
Roll out super flat with a rolling pin.
The key is to get them really, really thin. If you donāt, they will end up more like tortillas than crackers.
I like to start with a rolling pin and also sure my fingers to spread it out even thinner.
Pull off the top piece of parchment paper, brush with butter, and sprinkle with more salt (optional).
Bake on parchment-lined baking sheet at 350 for 15 minutes.
Allow to cook for approximately 10 minutes before cutting them.
Store in an airtight container.
How To Store Crackers
If, somehow, your family doesnāt eat them all in one sitting, they will store well in an airtight container. Make sure to allow them to cool completely first. Typically, I like to use a glass mason jar with a swing top lid.
Variations:
Cheese crackers: Add fresh parmesan cheese.
Switch up herbs: Add one or more chopped herbs: rosemary, sage, oregano, thyme, basil. Fresh or dried.
Seeds: Add chopped (if needed) seeds: pumpkin, poppy, flax, sunflower.
For a sweet version: Add cinnamon and sugar.
Sourdough Discard Crackers FAQ
What do you eat sourdough crackers with?
- Homemade Kefir Ranch Dressing
- Cheese
- Sliced tomatoes. You could make some caprese crackers by adding a slice of fresh mozzarella, a slice of tomato, and a little fresh basil.
- Onion Dip
- Goat cheese and honey. Add a little sliced fig to be extra fancy.
- Pesto
- Cheese and a slice of ham or turkey
- Hummus
How long will these stay good?
If stored correctly, they will stay good and crispy for up to a week.
Is sourdough discard good for you?
Sourdough discard contains natural yeasts and bacteria that helps break down the anti-nutrients and gluten in the flour. This makes it easier for your body to digest and the nutrients more readily absorbed.
Is sourdough discard fed or unfed?
It is unfed. Discard is usually the portion of the sourdough starter you toss before feeding your starter.
I never toss my sourdough starter, but rather use it in discard recipes.
How do I dispose of a lot of sourdough?
Use it in a variety of discard recipes: pancakes, waffles, pizza, cobbler, apple pie, cake, quick breads, biscuits, muffins…. the possibilities are endless.
Can I use sourdough discard straight from fridge?
Yes, as long as the starter has been fed within the last day or two it is fine to use straight from the fridge.
Find More Sourdough Discard Recipes:
- Sourdough Pancakes Recipe
- Sourdough Dutch Baby Pancake
- Cinnamon Maple Sourdough Apple Pie
- Healthy One Pot Meals- Sourdough Skillet
- Sourdough Crepes Recipes
- Easy Sourdough Flatbread
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Crackers
Crispy homemade sourdough crackers with herbs are a delicious and crunchy snack or appetizer.
Ingredients
- 1 cup sourdough discard
- 3/4 cup AP flour or 1 cup AP einkorn flour
- 1/4 cup butter
- 1 tablespoon dried herbs (basil, oregano, parsley, rosemary, thyme are all good options, or a combination of any of those)
- 1 teaspoon salt
Instructions
- Preheat oven to 350.
- Mix ingredients and knead the dough just until it comes together.
- Place dough between two pieces of parchment paper and roll out as thin as possible.
- Remove the top piece of parchment paper and brush with butter/sprinkle with more salt (optional)
- Move the rolled out cracker dough that is on parchment paper onto a baking sheet and bake for 15 minutes until crispy.
- Cut with knife of break apart and store in an air-tight container.
Notes
Roll between greased sheets of parchment paper.
The key is to get them really really thin. If you donāt, they will end up more like tortillas than crackers.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 415mgCarbohydrates: 42gFiber: 4gSugar: 0gProtein: 7g
Emily says
What kind of butter do you use? softened? melted? cubed? I really want to make these today but dont know what to use. Thanks!
Kayla R says
This is what I want to know! I wish the recipe was clearer.
Lynn C says
You’ve probably figured it out by now but for those who come here looking for an answer like I did … I used softened and it came out fine.
Prudence says
Do you think a noodle maker would work for sourdough crackers? I’ve had success rolling regular cracker dough through the machine a few times to get it really thin. I wonder if you could just spray the rollers with some oil before cranking.
Lisa says
Yes! That would be perfect!
Hannah says
Do you cut the crackers out before baking or break them after?
Melanie says
Does this use a fed starter or unfed starter?
Lawrence says
Instead of butter could I use an alternative? Perhaps coconut oil , or olive oil , or ghee ?
Sandra says
I’m not a pro, but I used ghee instead of butter. They turned out perfectly tasty!
Lindsey says
Hi! Do you think I could let this sit for 8 hours to culture? Iām gluten intolerant and can tolerate cultured sourdough so Iād love to adapt this recipe to let the fresh flour ferment. Thank you!
Lisa says
Yes! I definitely think that would work great!
Stacey Smith says
Would it be ok with unbleached flour too to sit overnight? , trying to not eat store bought crackers anymore
Stacy says
I’m going to ferment and use grapeseed oil instead of butter this time. Going to make in morning along with my sourdough hot dog buns.
this recipe is the best!!
Stacey says
It did. Sorry I took a year to answer
Jessica says
Did fermenting work for you? We love these crackers but they would be perfect if fermented.
Molly says
Do you ever use Kamut flour? Would that be good to use in place of regular flour? Do you know the difference between that and elkhorn flour? The flour you use!š
Jessica says
Loved these! Wonderful to have around. Great recipe
Katie says
Have you ever played around with a fermented cracker recipe? Iām new to sourdough so Iām not sure if thatās even a possibility??
Eloise says
These are absolutely delicious! They never last long because theyāre so tasty – even by themselves. For some reason I always end up needing 1 cup of AP flour (might be the consistency of my starter!) and I split the dough into two parts so I can roll it out super thin. A little drizzle of olive oil and some kosher salt on top before baking make these extra decadent. Thanks for yet another amazing sourdough recipe, Lisa!
Danielle says
I rolled mine as thing as my cookie sheet could hold, any thinner it wouldnāt of fit… turned out like a giant tortilla.
Crystal says
The first time mine were like a big tortilla too. I donāt think I could have gotten them much thinner so I was surprised. Still tasted so good though! But the second time I tried to roll it out a littler thinner and I have to cook mine 30 minutes to get them crunchy. I might try next time separating the dough into two cookie sheets to see if getting them even thinner is possible.
Christina says
Lisa – I am so enjoying your YouTube channel and your blog. You are truly one impressive woman! My family and I have recently moved off grid and are learning to cook over our wood burning stove, function without having a sink to turn on, and learning to bake in a cast iron pot in the ground! Anyway,
I had taken a hiatus from baking but now feel weāve hit our stride and Iām getting back into the swing of things.. My question is, if I want to use freshly milled einkorn flour in place of the AP do you think thatād be fine? How much would you suggest using? I have a hard time converting baking recipes from regular flour to freshly milled. Any tips would be so appreciated! Thank you sincerely. Also, a big congratulations on the birth of your new baby boy!
-Christina
Megan says
These were so yummy!! Thank you so much for sharing these. I baked it in two batches but I think I’ll split it into three next time to help get it so thin like you said! They were so yummy this go’round, though. Just going to experiment with it and get em perfecttt in my oven and climate š
Kristina Lik says
Made these for the first time today and loved them! I used organic 6 grain flour instead and sprinkled with salt flakes and they are delicious. I also precut them right on the baking sheet with a small wavy cutting wheel before baking, and the result is clean, evenly cut pretty crackers!
Esther says
I just made these sourdough crackers — mixed them up yesterday afternoon and let the dough sit overnight in a covered bowl on the counter. I didn’t get around to rolling them out and baking them until nearly 24 hours later. They are tasty and crisp and worked perfectly even when adding that long ferment time. Thanks for a good recipe!
Lucia says
Hi, Iām 81 & have been using my discard for crackers for a long time & my family, friends & relatives all love them. I make a thickish batter & spread it on a baking tray with a spatula to desired thickness. Everyoneās favourites are the ones I add fennel seeds sparsely to the batter, sometimes itās caraway seeds.
Just thought youād like to try them yourself.
Iām in Australia & canāt get einkorn here, would love to try it, but itās too expensive to get the imported one. I donāt know why itās not grown here.
Love your site.
Monica says
These are delicious! I used softened, salted butter and AP flour. I left out the herbs and I doubled the batch. For the second batch, I split the dough in two and baked two sheets of it for a few less minutes. The first round, following the directions, was too thick as I couldnāt get them any thinner and still fit on my pan.
Monica says
I just pulled the last tray out of the oven. For this one, I used one sheet of parchment and my silicone mat. I hated to keep wasting parchment paper. It worked well! I also cut the crackers with a pizza cutter before baking. Theyāre now neat squares āŗļø Iāll definitely be using this recipe again.
Alicia S says
I made these with Fire Cider Salt( made with discard from Fire Cider) and Cheddar Cheese.Delicious!!!!
Lisa says
Sounds delicious!
Amy says
You did it again, Lisa! I pop into your blog to see what’s new, and subsequently I alter my menu plan for the week, as in . . . “what night am I making crackers now?” I’m with you on my inability to toss the discard. After all, the price of flour alone has doubled in our area in the past year. I’m not about to throw anything away! Thanks again for a fabulous recipe. Can’t wait to hear what your new animals are!
Shari Dickey says
Can’t wait to make these