Sourdough Discard Crackers

Name: Sourdough Discard Crackers
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Ingredients: 100 grams all-purpose flour (about ¾ cup + 1 tbsp); 40 grams finely grated parmesan cheese (about ⅓ cup (packed)); 1 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper (freshly cracked ); 120 grams sourdough discard (about ½ cup, unfed or fed, room temperature); 30 grams melted and cooled unsalted butter (about 2 tablespoons); 2 tablespoons water (add more if dough feels dry); 1 tablespoon melted butter (or olive oil, optional); Flaky sea salt (optional, for sprinkling)

This post may contain affiliate links. Please read our disclosure policy.

These sourdough discard crackers are golden, crispy, and packed with savory Parmesan and sage flavor. Made with simple ingredients and your leftover sourdough starter, they’re the perfect crunchy addition to any charcuterie board or cozy evening snack.

Sourdough discard crackers on a baking sheet.

Using up sourdough discard has never been more delicious! These homemade crackers come together in one bowl with just a rolling pin, and they bake up beautifully crisp with a delicate tang from the sourdough starter. They’re great for entertaining or when you just want something crispy and homemade to snack on.

Like my sourdough chocolate chip muffins sourdough granola bars, and sourdough cheddar biscuits, this sourdough discard cracker recipe is a wonderful way to transform your discard into something special that the whole family will enjoy.

Sourdough discard crackers on a plate with cheese, meat, and grapes surrounding them.

Why You’ll Love This Recipe

Creative Discard Solution: This is a no-fuss way to use up that sourdough starter discard sitting in your fridge, turning it into an absolutely delicious and crunchy cracker.
Completely Customizable: You can switch up the herbs and seasonings—try everything bagel seasoning, rosemary, or even a sprinkle of sesame seeds for variety. If you’d like another simple recipe, try my easy sourdough crackers recipe for a more basic cracker variation.
Simple One-Bowl Recipe: These homemade sourdough crackers come together quickly with just one bowl and a rolling pin, making them perfect for busy weeknights or last-minute entertaining.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Sourdough Starter Discard: You can use either unfed discard straight from the fridge or fed starter—both work beautifully. Make sure it’s at room temperature for easier mixing.
All-Purpose Flour: This creates the perfect texture for crispy, tender crackers that hold their shape.
Parmesan Cheese: Freshly grated from a block gives the best flavor and helps create that golden, savory crust.
Melted Butter: Adds richness and helps bind the dough together. Make sure it’s cooled before adding to prevent melting the cheese.
Fresh or Dried Sage: Both work well, though dried sage distributes more evenly throughout the dough.
Water: Just enough to bring the dough together without making it sticky.

How to Make Sourdough Discard Crackers

Step 1: In a large mixing bowl, combine all the dry ingredients, and then add the wet ingredients to the dry ones. (Photos 1 and 2). Add the sourdough discard, melted butter, and water to the dry mixture. Stir until a shaggy dough forms. If the dough feels dry or crumbly, add more cold water, 1 tsp at a time, until it just comes together. If the dough is too sticky, add a bit more flour. Knead gently in the bowl to make sure all ingredients are incorporated. (Photo 3). Wrap the dough in plastic wrap and refrigerate for 15-30 minutes to make it easier to roll out. If you’re in a hurry, you can skip this step.

Step 2: Turn the dough onto a piece of parchment paper (Photo 4) and roll it out as thin as possible, about 1/8 inch thick (Photo 5). *For easier rolling, roll the dough out between two pieces of parchment paper. Then peel off the top piece and transfer the bottom piece to a baking sheet.

Collage of four photos showing steps 5-8 for how to make sourdough discard crackers.

Step 3: Transfer the piece of parchment paper with the dough to a baking sheet. Use a knife or pizza cutter to score the dough into squares or desired cracker shapes (Photo 6). Prick each cracker lightly with a fork to prevent puffing during baking (Photo 7). Brush with melted butter and sprinkle flaky sea salt evenly over the crackers.

Step 4: Preheat the oven to 350°F (175°C). Bake the crackers for 20 to 25 minutes or until golden and crisp (Photo 8). Remove from the oven and allow the crackers to cool completely on the baking sheet before breaking apart along the scored lines.

Sourdough discard crackers in a pile after baking.

How to Store

Store these homemade crackers in an airtight container at room temperature for up to one week. For best crispness, make sure they’re completely cool before storing.

Serving Suggestions

Serve with creamy cheeses like Brie or goat cheese, tapenade, pumpkin hummus, or roasted butternut squash dip for an elegant fall appetizer.

These crispy sourdough discard crackers would make a cozy addition on soup night to serve alongside chicken potato soup, mushroom soup, Tuscan sausage soup, or roasted tomato soup.

Sourdough discard crackers are perfect for fall charcuterie boards or cozy appetizers!

Tips

Make the dough thin when rolling it out. For best results, roll the dough to about 1/16 to 1/8 inch thick. Thinner dough yields crispier crackers.
There are a couple of tricks to getting your dough evenly thick like placing thin cutting boards on either side of the dough so your rolling pin can use the thickness of the cutting boards as a guide. Or put thick rubber bands on your rolling pin to also act as thickness guides. Or do neither and enjoy the artisan quality of homemade crackers.
Personally I prefer to use dried sage inside the crackers. I find that the flavor get distributed more evenly.
You can use fresh sage instead of dried. The fresh sage adds a great aroma, but the dried sage distributes more evenly in the dough. Use 1 tablespoon of fresh sage in place of 1 teaspoon dried.
Use a block of parmesan cheese and grate it for better flavor.

Recipe FAQs

Do I need to refrigerate the dough before baking?

Refrigerating the dough makes it easier to roll out, but you can skip the chilling step and try rolling without chilling it first.

Can I make this sourdough cracker recipe without sourdough discard?

While sourdough discard gives these crackers their signature tang, you can substitute it with plain Greek yogurt or buttermilk in the same amount if needed.

Why are my crackers soft instead of crispy?

Make sure you roll the dough thin enough and bake them until golden and firm to the touch. If they’re still soft, return them to the oven for a few extra minutes.