You’ve got sourdough starter and zero patience for another loaf? Make crackers. They’re fast, crunchy, wildly snackable, and the best way to use discard without wasting a drop.
We’re talking five flavors, five moods, and one sheet pan to rule them all. Ready to upgrade your snack game and humble every store-bought box on your shelf?
Grab that jar of bubbly goodness—your cheese board won’t know what hit it.
1. Classic Sea Salt Sourdough Crackers That Snap Like A Dream
Start with the gold standard. These crackers are thin, crisp, and perfectly salty with that gentle sour tang everyone loves.
They pair with everything—cheese, hummus, or just a shameless handful straight off the tray. Make a double batch, FYI.
Ingredients:
- 1 cup unfed sourdough discard (240 g)
- 3 tablespoons olive oil
- 1 cup all-purpose flour (120 g), plus extra for rolling
- 1/2 teaspoon fine sea salt (plus more for topping)
- 1/4 teaspoon baking powder
- 1–2 tablespoons water, as needed
- 1 tablespoon flaky sea salt, for topping
Instructions:
- Whisk discard, olive oil, and fine salt until smooth. In a bowl, mix flour and baking powder, then add the wet mix. Stir until a soft dough forms, adding water a teaspoon at a time if dry.
- Divide dough in half. Chill 15 minutes to relax the gluten so it rolls thin without fighting you.
- Heat oven to 350°F (175°C). Line two sheet pans with parchment.
- On a lightly floured surface, roll each half until very thin—about 1/16 inch. Think almost see-through. Transfer to pans.
- Brush lightly with olive oil if you want extra shine. Sprinkle generously with flaky sea salt. Score into cracker shapes with a pizza cutter or knife.
- Bake 16–20 minutes until golden at the edges and crisp in the center. Rotate pans halfway for even browning.
- Cool on the pan. Break apart and snack triumphantly.
Serve with sharp cheddar, olives, and a little Dijon. Want rosemary vibes? Add 1 teaspoon finely chopped fresh rosemary to the dough. For extra crunch, roll on a sheet of parchment so you can go ultra-thin without sticking—trust me, it helps.
2. Everything Bagel Sourdough Crackers That Belong On Your Snack Board
All the bagel flavor, none of the waiting for a rise. These crackly squares deliver sesame, garlic, onion, and poppy seed goodness in every bite.
They taste like your favorite deli bagel met a charcuterie board. Breakfast-for-dinner snack? Absolutely.
Ingredients:
- 1 cup sourdough discard (240 g)
- 3 tablespoons neutral oil (avocado or grapeseed)
- 1 cup bread flour (120 g)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 tablespoon honey or maple syrup
- 2 tablespoons everything bagel seasoning, plus more for topping
- 1–2 tablespoons water, as needed
- 1 egg white, lightly beaten (optional, for sticking the topping)
Instructions:
- Stir discard, oil, honey, and salt until smooth. Whisk flour, baking soda, and 2 tablespoons everything seasoning in a separate bowl.
- Combine wet and dry. Mix into a soft dough, adding water if needed. Chill 20 minutes.
- Heat oven to 350°F (175°C). Line two sheet pans with parchment.
- Roll dough thin between two sheets of parchment—aim for 1/16 inch. Peel top parchment and transfer the bottom sheet onto a pan.
- Brush lightly with egg white or water. Shower on extra everything seasoning. Score into squares.
- Bake 15–18 minutes until deep golden at the edges. Watch closely; seeds toast fast.
- Cool completely for max crunch. Break apart and prepare to hoard.
Serve with whipped cream cheese and smoked salmon. Add 1 teaspoon dehydrated onion to the dough for extra oomph. Prefer dairy-free? Skip the egg white and press the seasoning in with a rolling pin.
3. Sharp Cheddar And Black Pepper Sourdough Crackers That Mean Business
Cheese lovers, this is your moment. These crackers bake up with lacy edges, bold cheddar flavor, and a peppery kick that begs for a cold beer.
They disappear at parties faster than you can say “who brought these?” Spoiler: it was you, and yes, you’re a hero.
Ingredients:
- 1 cup sourdough discard (240 g)
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 3/4 cup all-purpose flour (90 g)
- 3/4 cup finely shredded sharp cheddar (75 g)
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1–2 tablespoons water, as needed
Instructions:
- Whisk discard, melted butter, and olive oil until glossy. In another bowl, combine flour, baking powder, salt, pepper, and cheddar.
- Stir wet into dry until a cohesive dough forms. If crumbly, add a splash of water. Chill 15 minutes.
- Preheat oven to 350°F (175°C). Line two sheet pans with parchment.
- Roll dough very thin on a floured surface. Dust lightly with flour if it sticks. Transfer to pans and score into rectangles.
- Prick all over with a fork to prevent puffing. Sprinkle an extra pinch of pepper if you like it bold.
- Bake 16–20 minutes until evenly golden and crisp. Rotate pans halfway.
- Cool on racks for a shatteringly crisp bite.
Pair with fig jam or apple slices for that sweet-salty magic. Swap cheddar for Parmesan and add 1 teaspoon garlic powder for a pizza-parlor vibe. Want extra cheesy frico edges? Scatter a tablespoon of shredded cheddar over the top before baking.
4. Herbed Olive Oil Sourdough Lavash For Fancy-But-Easy Grazing
Think ultra-thin, cracker-flatbread situation—perfect for dips, spreads, and showing off. The herbs perfume the dough, and the olive oil gives a lovely snap.
This one looks fancy but comes together in minutes. Serve it at a dinner party and pretend you planned ahead.
Ingredients:
- 1 cup sourdough discard (240 g)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cup white whole wheat flour (120 g) or all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 2 teaspoons mixed dried herbs (oregano, thyme, basil)
- 1/4 teaspoon red pepper flakes (optional)
- 1–3 tablespoons water, as needed
- 1 tablespoon sesame seeds or nigella seeds for topping (optional)
Instructions:
- Combine discard, olive oil, salt, garlic powder, and herbs. Add flour and mix into a smooth, soft dough. Add water as needed to bring it together.
- Rest 10 minutes. Heat oven to 375°F (190°C). Line a large sheet pan with parchment.
- Roll dough as thin as you can—paper thin is the goal. Transfer to the pan. Brush lightly with olive oil and sprinkle seeds and red pepper flakes.
- Use a knife to score into large shards or leave whole for dramatic cracking at the table.
- Bake 12–16 minutes until blistered and golden at the edges. Watch the last few minutes; thin spots brown quickly.
- Cool on the pan. Snap into pieces and act nonchalant.
Serve with whipped feta, tzatziki, or olive tapenade. For a lemony twist, add 1 teaspoon lemon zest to the dough. If you like a softer bite, pull at pale golden and let cool; for ultra-crisp, bake an extra minute—seriously, 60 seconds matters.
5. Chili-Lime Cornmeal Sourdough Crackers With Big Tortilla Energy
These bring bright lime, warm chili, and a subtle corn crunch. They taste like the love child of a sourdough cracker and your favorite tortilla chip.
Perfect for guac, queso, or solo snacking when dinner runs “fashionably late.”
Ingredients:
- 3/4 cup sourdough discard (180 g)
- 2 tablespoons olive oil
- 1/2 cup fine cornmeal (80 g)
- 1/2 cup all-purpose flour (60 g)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Zest of 1 lime
- 1 tablespoon lime juice
- 1/4 teaspoon baking powder
- 1–2 tablespoons water, as needed
- Flaky salt, for finishing
Instructions:
- Whisk discard, olive oil, lime zest, and lime juice. In another bowl, combine cornmeal, flour, baking powder, salt, chili powder, and smoked paprika.
- Stir dry into wet to form a dough. Add water if needed. Rest 10 minutes to hydrate the cornmeal.
- Preheat oven to 350°F (175°C). Line two sheet pans with parchment.
- Roll dough very thin between parchment sheets. Transfer to pans, peel top parchment, and score into triangles.
- Lightly brush with oil if you want extra sheen. Sprinkle flaky salt.
- Bake 14–18 minutes until edges turn golden and centers feel firm. Rotate pans for even color.
- Cool fully for max crunch. Squeeze a whisper of lime over just before serving if you’re feeling extra.
Serve with guacamole, mango salsa, or black bean dip. Turn up the heat with a pinch of cayenne or swap chili powder for tajín for tangy spice. Want gluten-free? Replace flour with a 1:1 GF blend and roll gently—cornmeal makes it fragile, but the crunch slaps.
See? Discard isn’t “waste”—it’s snack potential waiting to happen. Mix, roll, bake, and you’re 20 minutes from ridiculously crisp crackers in five flavors.
Pick one tonight and stash extras in an airtight jar. IMO, the hard part is not eating the whole batch on the cooling rack.
