Crackers are one of the best ways to use up the over abundance of sourdough starter that happens from time to time. Plus they are quick and easy to make! They are a crunchy snack that everyone in the family will enjoy.
Customize the seasoning to your liking, serve with cheese, dip, salsa, hummus, etc. This will be the perfect addition to your next charcuterie board!
Disclaimer: these are extremely addicting, so you should probably make a big batch to satisfy everyone!
What You’ll Need
- Parchment paper
- Large mixing bowl
- Baking sheet
- Wooden spoon
- 1 cup of sourdough discard (Wondering what this means? See the notes below.)
- 1/4 cup of melted butter
- 1 TBS of dried herbs (I prefer to use thyme, Herbs de Provence, or Italian seasoning)
- 1 tsp of salt
How to Make Homemade Sourdough Discard Crackers
- Preheat the oven to 350 degrees.
- Combine all of the ingredients into a large mixing bowl and mix well.
- Spread the mixture onto a baking sheet lined with parchment paper. (In a thin, even layer)
- Sprinkle salt on the top of the mixture.
- Bake for 10 minutes. Remove from the oven and score the crackers into the size and shape you’d like them to be.
- Return the crackers to the oven for another 45-60 minutes or until they are golden brown.
- Allow the crackers to completely cool before breaking them apart.
- Store in an airtight container for up to one week.
Keep in Mind
- The batter for this recipe is quite thin because there is no flour in it. This is why I recommend using parchment paper to hold everything together well.
- These crackers can bake very quickly depending on how thin you made your layer to be. I recommend checking them every 15 minutes to make sure they are not over-cooking.
- You do not have to score the crackers if you don’t want to. They can also be broken into pieces after baked and fully cooled. Choose whichever method is to your liking!
- There are so many herb options that work for this recipe, so feel free to experiment. I like using Italian seasoning, thyme, or Herbs de Provence for my crackers.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
What is Sourdough Discard?
This means you can use sourdough starter right out of the jar regardless of it you’ve fed it recently or not. Just pull the jar out of the fridge, measure out the amount of starter you need, and get to baking!
How Long Can I Store Them?
They will last for up to a week if stored in an air tight container. Good luck keeping them around for that long though!
Why We Use Sourdough
Sourdough is a fermented food, making it impressively nutritious. Your sourdough starter breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.
How to Make Your Own Sourdough Starter
Interested in baking with sourdough, but don’t have a starter yet? A sourdough starter is very simple to make. All it takes is some water, flour, and about a week’s worth of time. Find all the instructions for creating your very own starter right here. I also answer a few of the most frequently asked questions about sourdough over here.
More Sourdough Recipes
- Naturally Sweetened Sourdough Pancakes
- Naturally Sweetened Sourdough Waffles
- Honey-Sweetened Sourdough Chocolate Chip Muffins