Description
Crispy, tangy sourdough discard crackers that transform your starter discard into a crunchy, low-waste snack you’ll love.
Ingredients
1 cup sourdough discard (100% hydration)
1 cup all-purpose or whole wheat flour
2 tbsp olive oil
1/2 tsp salt
Optional: sesame seeds, poppy seeds, flaxseeds, sunflower seeds, herbs, flaky sea salt
Instructions
1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment.
2. In a bowl, mix discard, flour, olive oil, and salt until a dough forms.
3. Roll out dough on a floured surface to 1/16–1/8 inch thickness.
4. Transfer to the baking sheet and cut into squares with a pizza cutter.
5. Prick each cracker with a fork to prevent bubbling.
6. Sprinkle seeds, herbs, or flaky salt if desired.
7. Bake for 20–25 minutes, rotating the tray halfway, until golden and crisp.
8. Cool completely on a wire rack before storing.
Notes
Store in an airtight container at room temperature for up to 2 weeks.
Freeze for longer storage and re-crisp in the oven.
Add grated cheese or spices for flavor variations.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 80
- Sugar: 0
- Sodium: 90
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: sourdough discard crackers, discard recipes, crunchy snack