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Everything Sourdough Crackers are a delicious way to turn extra sourdough discard into the perfect snack. Just mix, spread, bake, and slice!
These savory snacks are buttery, crisp, and packed with flavor from the everything bagel seasoning. With just a few simple ingredients and no kneading or rolling, you can quickly mix up these homemade crunchy crackers that taste bakery-quality—without all the effort!
If you love easy discard recipes like sourdough naan, sourdough discard crackers, and sourdough cheddar biscuits, this one will quickly become a favorite.
These crackers are perfect for snacking, packing in lunches, topping soups and salads, or adding to charcuterie boards. They’re also a fantastic way to use up a lot of sourdough discard at once!
Why You’ll Love Everything Sourdough Crackers
- Quick and simple: Just mix, spread, bake, and slice—no rolling or shaping!
- Great for discard: These homemade crackers use a full cup of sourdough discard in one batch.
- Perfect for snacking: Great for charcuterie boards or lunchboxes, dipping in olive oil, or serving with cream cheese. These would go great with Sausage Potato Kale Soup or Slow Cooker Chicken Stew.
If you love Everything Bagel Seasoning, don’t miss these sourdough recipes:
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are the key ingredients you’ll need:
- Sourdough discard – Sourdough starter discard adds tangy flavor and creates a crispy texture.
- Unsalted butter – Brings richness and helps the crackers crisp up.
- Everything bagel seasoning – Packs in a variety of different flavors with zero effort. I love making homemade everything bagel seasoning!
- Salt – Enhances all the savory notes.
- Garlic powder – Optional, but adds an extra layer of delicious depth.
How to Make Everything Sourdough Crackers
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, whisk together the sourdough discard, melted butter, salt, and garlic powder (Photo 1) until smooth (Photo 2).
Step 3: Pour the cracker dough onto the prepared baking sheet and use an offset spatula or the back of a spoon to spread it as thin and even as possible — about 1/8 inch thick (Photo 3).
Step 4: Sprinkle the everything bagel seasoning evenly over the top and gently press it in so it sticks.
Step 5: Bake for 10–15 minutes, until the edges begin to turn golden brown.
Step 6: Remove from the oven and immediately use a sharp knife or pizza cutter to cut into cracker-sized squares (Photo 4). You don’t need to separate them — they’ll break apart cleanly after baking.
Step 7: If the centers are still soft, turn off the oven and leave the pan inside for 5–10 more minutes to help crisp them up.
Step 8: Let the crackers cool completely on the pan, then break apart along the cut lines.
Recipe Tips
- If using table salt instead of kosher salt, reduce the amount to about 1/4 teaspoon to avoid over-salting. If using salted butter, just add a pinch of salt or 1/8 teaspoon.
- When you cut the crackers after the first 10 minutes of baking, the cracker dough may still look soft, and the lines might not stay perfectly visible. That is completely normal. Even if they fade, the cuts are there. As the crackers finish baking and cool, they’ll naturally break apart along those lines. No need to re-cut!
- Spread the batter thin and even for the crispiest results. The thinner the layer, the faster and crisper they’ll bake.
- If your homemade sourdough crackers soften after a few days, reheat them on a baking sheet at 300°F for 3–5 minutes to bring the crunch back.
How to Store
These crackers are best on the day they’re made, but will stay crisp for several days if stored properly. Let them cool completely before transferring to an airtight container.
I like using a glass jar with a sealing lid for a cute presentation, but any airtight container will work. Avoid storing them while still warm, or they’ll lose their crunch quickly.
Recipe FAQs
Yes, you can! Just make sure it’s at 100% hydration (equal parts flour and water by weight). The texture may be slightly different, but it still works well.
Nope! You can swap in sesame seeds, poppy seeds, flaky sea salt, dried herbs, or even parmesan cheese.
They may have been spread too thick or needed more time to bake. You can always pop them back in a low oven (300°F) for a few minutes to re-crisp.
Also, please remember the outside ones can start to be more cooked than the middle crackers. You can remove the outside ones and then cook the middle crackers a bit longer so they are completely crisp.
Yes! Just use two baking sheets and rotate them halfway through baking.
More Sourdough Recipes
- Sourdough Discard Rolls
- Overnight Sourdough Biscuits
- Sourdough Cornbread Muffins
- Sourdough Discard Focaccia Pizza
- Easy Sourdough Bread Recipe for Beginners
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Everything Sourdough Crackers
Equipment
- Offset spatula or spoon for spreading
- Parchment paper or silicone baking mat
- Baking sheet avoid using dark-colored sheet
- Pizza Cutter sharp knife can be used if needed
Ingredients
- 1 cup sourdough discard, about 240g, 100% hydration
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder, optional but adds nice depth
- 2 to 3 tablespoons everything bagel seasoning
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the sourdough discard, melted butter, salt, and garlic powder until smooth.
- Pour the mixture onto the prepared baking sheet and use an offset spatula or the back of a spoon to spread it as thin and even as possible — about 1/8 inch thick.
- Sprinkle the everything bagel seasoning evenly over the top and gently press it in so it sticks.
- Bake for 10–15 minutes, until the edges begin to turn golden brown.
- Remove from the oven and immediately use a sharp knife or pizza cutter to cut into cracker-sized squares. You don’t need to separate them — they’ll break apart cleanly after baking.
- If the centers are still soft, turn off the oven and leave the pan inside for 5–10 more minutes to help crisp them up.
- Let the crackers cool completely on the pan, then break apart along the cut lines.
Notes
- If using table salt instead of kosher salt, reduce the amount to about 1/4 teaspoon to avoid over-salting. If using salted butter, just add a pinch of salt or 1/8 teaspoon.
- When you cut the crackers after the first 10 minutes of baking, the cracker dough may still look soft, and the lines might not stay perfectly visible. That is completely normal. Even if they fade, the cuts are there. As the crackers finish baking and cool, they’ll naturally break apart along those lines. No need to re-cut!
- Spread the batter thin and even for the crispiest results. The thinner the layer, the faster and crisper they’ll bake.
- If your homemade sourdough crackers soften after a few days, reheat them on a baking sheet at 300°F for 3–5 minutes to bring the crunch back.
- Highly recommend getting the precut parchment sheets rather than using the roll. They lay out flat and make it easier to spread the mixture out!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
