Sourdough Discard Recipes

Sourdough Discard Recipes don’t have to be complicated: these crispy, flavor-packed crackers turn your leftover sourdough discard into a snack everyone will love.

If you’re anything like me, you hate tossing all that bubbly sourdough discard down the drain. So one crisp autumn morning—while sipping my pumpkin-spice latte on the porch—I whipped up this simple cracker dough. Packed with olive oil, sea salt, and your choice of seeds or herbs, these little beauties bake up golden and crunchy, perfect for cheese boards, soups, or just nibbling when the mood strikes. Plus, you’ll feel great knowing you’ve rescued discard in the most delicious way.

Why You’ll Love This Recipe

• Saves sourdough discard from going to waste
• Uses everyday pantry staples you already have
• No fancy gear—just a rolling pin and baking sheet
• Ready in under an hour, including bake and cool time
• Totally customizable: seeds, herbs, spices—you name it
• Perfectly crispy snack for midday cravings
• Vegan-friendly and easy to tweak for gluten-free diets
• Big batch makes sharing with friends a breeze

Ingredients

• 1 cup (240g) sourdough discard (active or discard from your starter)
• 1 cup (125g) all-purpose flour (sub Bob’s Red Mill GF 1:1 blend if needed)
• 2 Tbsp (30ml) extra-virgin olive oil (or mild avocado oil)
• ½ tsp fine sea salt, plus extra for sprinkling
• 2 Tbsp mixed seeds (sunflower, sesame, poppy)
• ½ tsp dried rosemary or thyme (finely chopped)
• 1–2 Tbsp water (as needed for dough texture)

Use discard that’s just fed or fridge-cold—both work, but room temp mixes more smoothly. If you crave nuttiness, swap seeds for chopped almonds or walnuts. Nutritional yeast adds a savory, cheesy vibe without dairy.

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, stir discard, flour, oil, salt, seeds, and herbs until clumps form.
3. Add water, one tablespoon at a time, until dough is smooth and not sticky.
4. Lightly flour your counter, place dough on it, cover with parchment, and roll to about 1/8″ thickness (thinner = crunchier!).
5. Peel off top paper, score dough into shapes (squares, triangles) with a pizza cutter, then transfer entire sheet to the pan.
6. Bake 18–22 minutes, rotating pan halfway, until edges are golden. Watch closely—every oven’s a bit different!
7. Let crackers cool on the tray; they crisp up as they rest.

Servings & Timing

Makes 30–35 crackers
Prep Time: 10 minutes
Bake Time: 20 minutes
Cooling Time: 10 minutes
Total Time: about 40 minutes

Variations

• Herby Garlic: Stir in 1 tsp garlic powder and fresh parsley.
• Spicy Chili: Swap rosemary for ½ tsp chili flakes.
• Cheesy Twist: Mix in 2 Tbsp nutritional yeast or grated Parmesan.
• Nutty Crunch: Replace seeds with chopped nuts.
• Sweet-Savory: Drizzle 1 tsp honey over scored dough.
• Flax & Oats: Add 2 Tbsp ground flaxseed and 2 Tbsp rolled oats.

Storage & Reheating

Keep crackers in an airtight container at room temp for up to one week (if they last!). For longer storage, freeze in a zip-top bag up to three months. To revive crunch, warm in a 300°F oven for 5 minutes.

Make-ahead tip: bake, cool, then portion into snack bags—perfect for lunchboxes or road trips.

Notes

Treat this dough like cookie dough: too stiff? A drop more water. Too loose? A dust of flour. Rolling thicker yields a softer bite; thin for that coveted snap. I discovered everything bagel seasoning is magic here—sprinkle before baking and thank me later. And honestly, once you weigh ingredients, the guesswork just melts away.

FAQs

Q: Can I use week-old discard?
A: Sure—just bring it to room temperature so it mixes easily.

Q: My crackers are chewy, not crunchy—why?
A: Likely rolled too thick or underbaked; slice thinner and add a few minutes in the oven.

Q: Can I freeze unbaked dough?
A: Yes—wrap tightly, freeze, then thaw overnight in the fridge before rolling.

Q: Are these low-carb?
A: They’re grain-based; for a lower-carb option try almond flour in place of AP flour.

Q: How do I avoid burned edges?
A: Rotate the pan halfway through baking and watch the color after 15 minutes.

Q: Vegan “cheese†option?
A: Nutritional yeast adds a cheesy note without any dairy.

Q: Can I double the recipe?
A: Absolutely—mix in a larger bowl, bake on two trays, and switch shelves halfway for even color.

Conclusion

These sourdough discard crackers are proof that reducing waste can taste incredible—and they’re so flexible you’ll want to whip up batch after batch. Give them a try this weekend, then share your favorite twist below. Craving more discard recipes? Check out our Sourdough Discard Pancakes and Discard Banana Bread for even more ways to celebrate your starter’s extra goodness!