Tangy, crispy, and perfectly salty, these homemade, cheesy, herb-seasoned sourdough crackers are a super fun and delicious way to use up leftover sourdough discard.
As you know, we’re a sourdough household and I’m baking with my starter constantly. That leaves me with a decent amount of discard that I will certainly not throw away. In case you didn’t know, sourdough discard is a highly useful ingredient for many recipes!
If you also consistently find yourself with lots of discard, keep it in a glass jar in the refrigerator and use it in some of our favorite discard recipes. Many of these are recipes that either require no rising agent or utilize commercial yeast, baking soda, or baking powder.
Recipes such as these quick sourdough discard pancakes or sourdough discard cinnamon rolls make for a special breakfast any day of the week. And discard recipes like sourdough naan and soft sourdough discard dinner rolls are just what you need to complete your main course perfectly.
There are endless possibilities for using up sourdough discard, from our favorite pancakes, sourdough waffles, easy pizza crust, blueberry cobbler, and apple pie to chocolate cake, banana bread, sourdough biscuits, and blueberry muffins.
Using discard in recipes means less food waste, but also better nutrition because you’re incorporating long-fermented grains. If you’re new to sourdough, you can read more about how to make your own sourdough starter and how to maintain a starter, but the best benefits of long-fermented grains are their better digestibility and more readily absorbed nutrients because of the fermentation process.
I often find myself turning to these herb-seasoned sourdough discard crackers because the kids love them, they’re easy and quick to prepare, and it’s the perfect way to use up a lot of discard.
These crunchy crackers are fun to make, easy to customize with a variety of herbs and different flavors, require only basic ingredients, and are a feel-good snack to serve on their own or as part of a charcuterie board.
Why You’ll Love This Recipe
Delicious and easy recipe – Tangy, cheesy, and irresistible, these delicious sourdough crackers are a great snack. They are packed with flavor and simple to mix up and bake.
No preservatives – Who doesn’t love crackers? Unfortunately, most of the ones sold in your local grocery store are full of preservatives and questionable additives. Not when you make your own, though! These homemade crackers are made with simple ingredients that deliver excellent flavor.
Great use for discard – Sourdough adds tangy, sharp flavor to these crackers, easily complementing your favorite seasonings and add-ins. Everything Bagel Seasoning is a very popular choice! Plus, your discard doesn’t go to waste!
Ingredients
Sourdough starter discard – Active starter will work, but sourdough discard gives the tangiest flavor and best nutrition since the grains are fully fermented.
Olive oil – Avocado oil or melted butter are great substitutes.
Parmesan cheese – Use freshly grated parmesan for best results.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
Cheese crackers – This version! I add freshly grated parmesan cheese along with salt, sage, and Italian seasoning right into the batter.
Chopped herbs and spices – Add one or more for your favorite combination of rosemary, sage, oregano, thyme, basil, dill, garlic powder, etc. You can use fresh or dried.
Seed crackers – Add in pumpkin, poppy, flax, sunflower, or sesame seeds. For larger seeds, chop if needed.
For a sweet version – Add cinnamon and sugar to the batter according to taste, while also sprinkling the top with cinnamon and sugar.
How to Make Sourdough Discard Crackers
Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking. In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings
Step 2: Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.
Step 3: Bake for 15 minutes, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.
Step 4: Continue baking for 20-25 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. Enjoy!
Tips
- Parchment paper is a must! It keeps the crackers from sticking, and it’s part of what makes this recipe so easy.
- Take care to spread the batter out thinly and evenly for a consistent bake and crispy crackers.
- Bake time may vary depending on the thickness of the batter and your particular oven.
- Sprinkle the tops of the crackers with additional sea salt or seasonings for added flair.
- Cracker rollers are available, allowing you to pre-cut a standard cracker pattern over the batter after the first baking period. These make more typical-looking crackers, though you can also simply cut and shape with a knife or pierce with fork tines for a similar look.
- You don’t need to waste your discard by throwing it in the trash. Instead, use it in healthy sourdough discard recipes.
- Do you bake by weights? Check out my new baking conversion chart.
Recipe FAQs
Leftover crackers store well in an airtight container at room temperature for up to a week. Make sure to allow them to cool completely before storing. I usually use a glass mason jar with a swing-top lid.
Homemade kefir ranch dressing, homemade pesto, or homemade cheese sauce.
Sliced cheese, like homemade farmer’s cheese, and deli meat.
Fresh tomato slices, fresh mozzarella, and basil for caprese crackers.
Onion dip, hummus, or seasoned homemade cream cheese.
Goat cheese and honey. Add a little sliced fig to be extra fancy.
Dip in homemade cottage cheese for a tasty, savory snack.
Yes, sourdough discard contains natural yeasts and good bacteria that help break down the anti-nutrients and gluten in flour, making the grains more digestible and the nutrients more readily absorbed. Using discard in crackers means you have a fully fermented grain mixed with other simple ingredients, yielding a wholesome product without added preservatives or artificial flavors or colors.
It is unfed. Discard is the portion of the sourdough starter that is removed before feeding your starter. While this portion may be tossed out, I would always rather put it to use in discard recipes.
Yes, as long as the starter has been fed within the last day or two it is fine to use straight from the fridge.
More Sourdough Recipes from the Farmhouse
- Sourdough Dutch Baby Pancake
- Cinnamon Maple Sourdough Apple Pie
- Sourdough Discard Scones
- Sourdough Crepes Recipes
- Sourdough Discard Double Chocolate Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Crackers
Ingredients
- 1 cup sourdough discard, active starter will also work
- 3 tablespoons olive oil
- ⅓ cup parmesan cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon ground sage
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking.
- In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings. Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.
- Bake for 15 minutes, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.
- Continue baking for 20-25 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. Enjoy!
Notes
- Parchment paper is a must! It keeps the crackers from sticking, and it’s part of what makes this recipe so easy.
- Take care to spread the batter out thinly and evenly for a consistent bake and crispy crackers.
- Bake time may vary depending on the thickness of the batter and your particular oven.
- Sprinkle the tops of the crackers with additional sea salt or seasonings for added flair.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 we’ve hit our stride and I’m 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 that’d 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
I rolled mine as thing as my cookie sheet could hold, any thinner it wouldn’t of fit… turned out like a giant tortilla.
The first time mine were like a big tortilla too. I don’t 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.
These are absolutely delicious! They never last long because they’re 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!
Loved these! Wonderful to have around. Great recipe
Have you ever played around with a fermented cracker recipe? I’m new to sourdough so I’m not sure if that’s even a possibility??
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!😂
Hi! Do you think I could let this sit for 8 hours to culture? I’m gluten intolerant and can tolerate cultured sourdough so I’d love to adapt this recipe to let the fresh flour ferment. Thank you!
Yes! I definitely think that would work great!
Would it be ok with unbleached flour too to sit overnight? , trying to not eat store bought crackers anymore
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!!
It did. Sorry I took a year to answer
you may want to reconsider grapeseed oil… there are many others that are far more healthy. 🙂 avocado has a high smokepoint so it’s great for cooking; olive oil; coconut oil. MCT. butter. ghee. NONE of the “seed” oils are good for us at all.
Did fermenting work for you? We love these crackers but they would be perfect if fermented.
Instead of butter could I use an alternative? Perhaps coconut oil , or olive oil , or ghee ?
I’m not a pro, but I used ghee instead of butter. They turned out perfectly tasty!
Does this use a fed starter or unfed starter?
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.
Yes! That would be perfect!
Do you cut the crackers out before baking or break them after?
I’m sure you figured out by now 🙂 but for those looking for an answer… break them after they are done cooking.
What kind of butter do you use? softened? melted? cubed? I really want to make these today but dont know what to use. Thanks!
This is what I want to know! I wish the recipe was clearer.
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.
Thanks – i needed that.
I used melted, and it also came out just fine 🙃
In her video on YouTube,she said she originally melted the butter and drizzled across the top but changed it and added the melted butter into put it into the dough.
Melted butter, or soft enough to mix into dough