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Crisp golden sourdough discard crackers stacked with a dusting of flaky salt

Sourdough Discard Crackers

Crisp, buttery, lightly tangy crackers made from unfed sourdough starter discard. A simple way to use up extra starter instead of tossing it.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unfed Sourdough Discard
  • 1 cup All Purpose Flour
  • 4 tbsp Unsalted Butter softened
  • 1/2 tsp Fine Sea Salt
  • 1-2 tsp Water as needed
  • Melted Butter or Olive Oil for brushing
  • Flaky Sea Salt for topping

Equipment

  • 1 Medium Mixing Bowl For the dough
  • 1 Rolling Pin For rolling dough thin
  • 1 Pizza Cutter or Sharp Knife For cutting crackers
  • 1 Baking Sheet Lined with parchment paper
  • 1 Fork For poking holes in dough

Method
 

  1. Make the Dough – In a medium bowl, combine sourdough discard, flour, softened butter, and salt. Mix until a shaggy dough forms, then knead briefly until smooth. Add water a teaspoon at a time if the dough feels too dry.
  2. Roll the Dough – Preheat oven to 350 degrees Fahrenheit. On a lightly floured surface, roll the dough as thin as possible, about 1/8 inch thick.
  3. Cut and Transfer – Using a pizza cutter or knife, cut the dough into small squares. Transfer to a parchment lined baking sheet, spacing pieces close together.
  4. Add Toppings and Bake – Brush lightly with melted butter or olive oil and sprinkle with flaky salt. Poke a few holes in each cracker with a fork. Bake for 12 to 15 minutes, until edges are golden brown and crisp.
  5. Cool – Cool completely on the baking sheet before serving.

Notes

Roll the dough as thin as possible for the crispiest results. If the dough springs back while rolling, let it rest for 5 to 10 minutes before continuing. Store baked crackers in an airtight container at room temperature for up to 2 weeks. Unbaked dough can be refrigerated for up to 3 days or frozen for up to 2 months.