These sourdough discard crackers are delightfully salty and crunchy. From hummus to aged gouda, these crackers pair well with every dip and are guaranteed to elevate your appetizer. Make a double batch because they’ll disappear in a flash!
Sourdough crackers are such a fun way to use up your discard! All you have to do is mix up the dough, roll and cut it into crackers, and then bake. No proofing time, or special shaping required! These crackers really speak for themselves, so go make some for yourself – you’ll be hooked!
How do you use old sourdough discard?
You can use the sourdough discard to add some flavor to almost any baked good. A leavening agent like baking powder or soda is used instead of sourdough in these kinds of recipes to make the baked good rise. Cookies, cake, biscuits, muffins, pie crust, and crackers are all yummy and easy ways to use up sourdough discard.
Ways to serve sourdough crackers
I love how versatile these crackers are! They go well with almost any dip or spread you can imagine. Serve them with
- Carrot hummus and fresh cilantro
- Spinach and Artichoke dip
- Cheddar cheese and deli meat (think homemade “Lunchable”)
- Manchego cheese and sweet pepper jam
- Mashed avocado sprinkled with pepper and drizzled with olive oil
- This list could go on and on! Let me know how you enjoy your crackers in the comments. 🙂
Can I use sourdough discard straight from fridge?
Yes! When you add sourdough discard to a recipe, the discard is not going to be the leavening agent. Because of this, it doesn’t matter whether or not the sourdough discard is cold or warm since the yeast and bacteria won’t have to do any leavening work. You can use discard from a starter bubbly happily on the counter top or from a starter that’s been in the fridge all week. It will turn out fine either way.
Tips for making Sourdough Discard Crackers:
- If you want, you can refrigerate the dough for your crackers before baking them. Simply cover the bowl and put in the fridge until you’re ready to bake them.
- Roll out your dough as thin as you can. Doing this will make sure that your crackers turn out crispy. If you don’t, they may turn out chewy rather than crispy, but they’ll taste delicious all the same!
- Make sure to prick the crackers with a fork before putting them in the oven! This will make sure they don’t puff up with steam while they bake.
- Although I cut the crackers before baking them, when I take them out, I usually have to use my hands to break them apart into a dish.
- Store these crackers (if you have any leftover!) in an air-tight container at room temperature for up to a week.
Variations on Sourdough Cracker flavors:
You can also add some herbs and spices to the crackers to give them some added flavor! Here are a few ideas to get you started:
- Rosemary and garlic
- Dill, mustard, black pepper
- Basil, oregano, red pepper
- Thyme, marjoram, and rosemary
Let me know what flavor combinations you come up with in the comments section below!
Tools you’ll need:
You will need a mixing bowl, parchment paper, rolling pin, and two baking trays.
Ingredients you’ll need:
Only four ingredients to make these yummy crackers!
- 1 cup flour
- 1/2 cup sourdough starter
- 1/4 cup olive oil
- 1 tsp salt
How to make Sourdough Discard Crackers:
Preheat the oven to 425 degrees Fahrenheit. If you have a convection setting on the oven, you should use it so your crackers brown evenly.
In a bowl, combine all the ingredients. You may need to use your hands to form the dough into a ball. If the dough won’t form into a ball, you can add a bit more olive oil. If it seems to wet, add a bit of extra flour.
On a sheet of parchment paper, roll out half of the cracker dough with a rolling pin. I like to place another sheet of parchment paper on top of the cracker dough and use the rolling pin on top of that. This prevents the dough from sticking to the rolling pin.
Repeat this on another sheet of parchment paper with the other half of the dough.
Use a pizza cutter to slice the dough into cracker squares. Roll the cutter several times lengthwise across the dough to create about 3/4″ strips. Next, roll the cutter horizontally across the dough to make even cracker squares. Prick the squares with a fork so that they don’t puff up in the oven.
Bake the crackers for 10 minutes. If the crackers on the edges get too brown before the time is up, you can break them off and let the rest of the crackers keep baking.
Remove from oven once the crackers are golden brown. Let cool for a few minutes before breaking apart. Enjoy!
Drowning in discard?
If you need more ways to use your sourdough discard, check out other recipes at the Kitchen Counter! Here are some of my favorite discard recipes:
- Sourdough Cheese Crackers
- Earl Grey Shortbread Cookies with Sourdough
- Sourdough Brownies
- Sourdough Coffee Cake
Sourdough Discard Crackers
These sourdough discard crackers pair well with everything from aged gouda to hummus. Make a double batch because they'll be gone in a flash!
Ingredients
- 1 cup flour
- 1/2 cup sourdough starter
- 1/4 cup olive oil
- 1 tsp salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a bowl, combine all the ingredients. You may need to use your hands to form the dough into a ball.
- On a sheet of parchment paper, roll out half of the cracker dough with a rolling pin. I like to place another sheet of parchment paper on top of the cracker dough and use the rolling pin on top of that. This prevents the dough from sticking to the rolling pin.
- Repeat this on another sheet of parchment paper with the other half of the dough.
- Use a pizza cutter to slice the dough into cracker squares.
- Bake for 10 minutes. Let cool then break into crackers.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 144Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 292mgCarbohydrates 18gFiber 1gSugar 0gProtein 3g
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