Sourdough Discard Crackers

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5 from 2 votes

Sourdough isn't just for bread or pizza! Enjoy its tangy flavor in this crunchy, crispy Sourdough Discard Crackers Recipe. These thin crackers are made with just 4 ingredients in a few simple steps and feature a delightful snap. Perfect for snacking, topping dishes, and appetizer boards!

This recipe is inspired by Caroline Levanthal’s Sourdough Cracker recipe for King Arthur Flour.

Prep Time10

Cook Time25

Chill Time30

Total Time1 5

Course: Snack

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

Ingredients

1 cup (227g) sourdough starter discard unfed
1 cup (113g) whole spelt flour or whole wheat flour plus more for dusting
½ tsp sea salt or Himalayan salt
¼ cup (59mL) extra virgin olive oil plus more for brushing
Flaky or coarse salt for topping

Instructions

Add the sourdough starter, spelt or whole wheat flour, salt, and oil to a large mixing bowl.
Use a wooden or plastic spoon to stir the mixture until well combined.
Halve the dough, and place one half onto a sheet of plastic wrap. Flatten the dough to make a disk about 1” thick, then cover with plastic. Repeat with the remaining dough.
Refrigerate the dough for at least 30 minutes or up to 3 days.
Preheat the oven to 350°F. Spread a sheet of parchment onto the counter and dust it with a sprinkle of flour.
Remove one of the dough disks from the refrigerator and transfer it to the floured parchment paper. Dust a rolling pin with flour, then roll the dough flat into a 1/16-inch thick sheet.
Use a pizza cutter or a sharp knife to cut the dough into a grid shape, then use a fork to poke holes in each cracker.
Carefully transfer the sheet of crackers to a large baking sheet. Brush the crackers lightly with olive oil and sprinkle them with flaky salt. Bake for 20-25 minutes, until golden brown and crispy. The crackers will continue to crisp as they cool.
Transfer the baking sheets to wire cooling racks and cool the crackers until they reach room temperature, or about 30 minutes, before eating or storing. Store in an airtight container for up to one week.

Video

Notes

Recipe Pro-Tips

Chill the cracker dough. Not only does this help the crackers' flavor develop, but it also helps to prevent spreading and makes the dough easier to roll out.
Score the crackers. Scoring allows the moisture to release as the crackers bake, preventing them from bubbling or cracking.
Monitor while baking. Ovens can run at different strengths. To prevent overbaking or burning, I recommend checking them periodically after 20 minutes and removing them as soon as the center crackers are golden and crispy.
The crackers will crisp as they cool. You will know the crackers are done when golden brown and crisp around the edges. Don't overbake them because they will crisp up further as they cool.
Storage directions. Once cooled to room temperature, transfer the sourdough starter crackers to an airtight container and store at room temperature for up to 1 week.

Nutrition