Sourdough Discard Crackers

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: If you bake sourdough at home, you know discard adds up quickly—and this is one of the very best ways to use it. My easy Sourdough Discard Cracker turns that leftover starter into thin, crisp, deeply savory crackers using ingredients you already have on hand. There’s no fancy equipment involved, just a simple dough and a hot oven, making this an effortless recipe you’ll reach for again and again.

Sourdough recipes are some of the most popular on the site, and I love any recipe where discard truly shines—especially when it becomes something snackable. These crackers are my go-to for casual entertaining and everyday nibbling because the dough can be made up to three days in advance and held in the fridge. Wrapped well, it also freezes beautifully for up to eight weeks, which means you can always have a batch ready to roll. The dough itself is wonderfully versatile too, so feel free to add your favorite herbs or mix in a little cheese like firm cheddar or parmesan to make it your own.

If you’re new to sourdough, start with Perfectly Crusty Sourdough Bread for Beginners, then try Homemade Sourdough English Muffins—but this cracker recipe is the one you’ll make on repeat for snacking.

• Uses up discard: Turns sourdough discard into something delicious instead of letting it go to waste.
• Simple ingredients: Made with everyday pantry staples you likely already have.
• No special equipment: A bowl, rolling pin, and baking sheet are all you need.
• Make-ahead friendly: The dough keeps for days in the fridge and freezes perfectly for future snacking.
• Endlessly adaptable: Easy to customize with herbs, spices, or a little grated cheese.

Bold Bakes Loved This!

“These crackers are a game-changer! Crispy, flavorful, and so easy to make with sourdough discard. I made a batch with thyme instead of rosemary, and they were just as amazing.” — Lisa M.

“Love any recipe that uses sourdough discard! Made these for a charcuterie board, and they disappeared within minutes. Will definitely be making again.” — Jordan K.

“I was nervous about rolling the dough thin enough, but they turned out perfectly crisp. The hint of rosemary is heavenly. My new favorite snack!” — Priya S.

IMPORTANT NOTE: This recipe was improved and updated on 2/22/2026, to include make-ahead and storage instructions, what to serve with, and Pro Chef Tips. 

Table of Contents

• What are Sourdough Discard Crackers?
• Tools You Need
• Key Ingredients and Why
• How to Make Sourdough Discard Crackers
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What to Serve
• FAQs
• More Cracker Recipes

What are Sourdough Discard Crackers?

• Sourdough discard crackers are made with leftover sourdough starter, giving them a unique burst of tangy flavor.
• Using sourdough discard in savory and sweet recipes gained popularity during the pandemic when more people began baking more and focusing on eliminating food waste.
• Types of flatbread, like crackers, are some of the most ancient forms of bread. Hardtack, made from flour, water, and salt, is a durable food that was common on sea voyages. Companies like Nabisco made commercially-produced crackers like Ritz popular in the early 20th century. Now, artisan and home-baked varieties like Sourdough Discard Crackers make enjoying creatively flavorful crackers easy.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Baking sheet
• Parchment paper
• Rolling pin
• Pastry brush
• Pizza cutter

Key Ingredients and Why

• Sourdough starter discard

  • If you don’t have sourdough discard, check out my How to Make a Sourdough Starter Guide.
  • You will be able to feed the starter and have discard in five to seven days.

• Butter

  • The fat in butter makes the crackers irresistibly flaky and crispy.
  • Butter’s rich flavor complements the tangy sourdough starter.
  • Make your own Homemade Butter—it’s delicious, fun, and easy!

• Rosemary (fresh)

  • Rosemary gives an herbal, piney flavor to the crackers, and the flecks of green add a lovely rustic touch.

• All-purpose flour

  • All-purpose flour, with a protein content of 9-11%, gives these sourdough crackers the ideal balance of tenderness and crunchiness.
  • The neutral flavor of all-purpose flour balances the stronger taste of sourdough.

• Olive oil

  • Brushing rich, fruity olive oil on the crackers gives them another gorgeous layer of flavor, golden-brown color, and extra crispiness.

• Flaky sea salt

  • A pinch of flaky sea salt gives these crackers a pleasantly briny taste and gives some extra crunch.
  • If it’s your first time using sea salt, be sure to look for a flaky type, as that will provide the perfect level of saltiness and the most crunch.

How to Make Sourdough Discard Crackers

1. Mix the dough: In a medium bowl, mix together the starter, butter, and rosemary until well combined.
2. Add the flour: Add the flour and mix until you get a smooth dough. Wrap the dough tightly with cling film and refrigerate for at least 1 hour to firm up.
3. Preheat the oven: Preheat the oven to 375°F (190°C) fan assist and set aside two baking sheets lined with parchment paper.
4. Roll out the dough: Divide the chilled dough in half. On a lightly floured surface, roll out the dough (one half at a time) as thin as possible (1/16th inch – 1 ½ mm). Transfer to the prepared baking sheets.
5. Brush and sprinkle: Brush each piece of dough with oil and sprinkle with salt. Then, use a pizza cutter to cut the dough into 1 ½ inch (3 cm) squares.
6. Prick the squares: Prick each square with the tines of a fork, then bake for 16-18 minutes, until the edges are just beginning to brown. Do not overbake as this will change the flavor.
7. Enjoy and store: Enjoy with your favorite cheese! Store the leftover crackers in an airtight container at room temperature for up to 5 days.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Roll thin for crispiness: The thinner you roll this dough, the crispier your crackers will be.
• Swap herbs or spices: You can use a different fresh herb or dry spice instead of rosemary. If using a dry spice, use half the amount.
• Fan assist baking: I use fan assist when baking multiple trays at once, as this helps them bake evenly. If you don’t have a fan, use the convection setting and rotate trays once or twice during baking.
• Serving suggestions: Serve these crackers on a charcuterie board with a little Garlic and Chive or Sun-Dried Tomato Cream Cheese on the side.

Make-Ahead and Storage Instructions

• Make-ahead: Prepare the dough up to 3 days in advance and hold it in the fridge. Wrapped well, the dough will also freeze perfectly for up to 8 weeks.
• Bake later: When ready, roll out and bake the crackers as directed in the recipe.
• Room temperature storage: Store baked crackers in an airtight container at room temperature for up to 5 days.
• Freezing baked crackers: I don’t recommend doing so. They may last for up to 10 days in the freezer but the flavor and texture will change.

What to Serve With Sourdough Crackers

Enjoy this recipe with Strawberry Jam, Raspberry Freezer Jam, Sweet and Boozy Peach Whiskey Jam, Strawberry Compound Butter, Maple Pecan Compound Butter, and Jalapeño Cheddar Cream Cheese.

FAQs

•  What add-ins can I use to make different varieties of Sourdough Discard Crackers?

  • Add other Mediterranean herbs like basil and thyme, or switch out the rosemary for herbes de Provence.
  • Or switch up the flavor profile: everything bagel seasoning would work well in place of the rosemary.
  • Mix in 1/4 cup (3/4 oz/21 g) of grated Parmesan cheese with the dry ingredients for additional flavor.
  • Change the shape: cut the crackers into diamonds, or use a small, round cutter to make cute little circles.

• Can I freeze my raw cracker dough?

Yes, you can freeze the raw cracker dough.

• • Mix the dough and shape it into a rectangle.
  • Wrap it tightly in plastic wrap and put it in a freezer bag. Freeze the raw dough for up to three months.
  • Before baking, put the frozen dough in the refrigerator overnight to thaw.

• How do I make sure my crackers are not too delicate but not tough?

  • Be sure you rest your dough for at least an hour. This develops the flavor and hydrates the dough so your crackers won’t be brittle and prone to breakage.
  • Tough crackers are usually caused by over-handling the dough. Mix just until the dough is smooth.

• Why did my crackers get so puffy?

  • Be sure to prick each unbaked cracker with a fork! This process is called “docking.” Docking prevents large air bubbles from forming, and it helps the crackers bake evenly.

More Cracker Recipes

• Buttery Homemade Ritz Crackers
• Homemade Wheat Thins
• Homemade Cheez-Its with Real Cheddar
• How to Make Keto Crackers
• 4-Ingredient Homemade Goldfish Crackers

IMPORTANT NOTE: This recipe was improved and updated on 2/22/2026, to include make-ahead and storage instructions, what to serve with, and Pro Chef Tips. 

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