Thin and crispy, these sourdough discard crackers are my favorite way to use sourdough discard! We're transforming what would be food waste into a perfect snack. This easy, no-roll recipe takes only 3 ingredients and 3 minutes of your time.
Not only do these crackers boast an incredible flavor, but they also carry the health benefits of sourdough. They've become our favorite snack to munch on. Add your favorite dip and potato chips just can't compete anymore. I assure you, even toddlers approve of them (and we all know they are tough critics).
If you love your snacks crunchy and cheesy, be sure to check out my sourdough discard cheese crackers recipe.
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Ingredients
- sourdough starter (discard)
You can use discard straight from the fridge or at room temperature! To avoid overly sour flavor, I recommend using discard that has not been in the fridge for more than a week. The consistency is important too: if you have leftover sourdough discard from a 100% hydration starter, that's perfect! If you don't really know what hydration your starter is at, no worries. The important thing is to have discard that is runny enough to pour out of the container and spreads easily.
- olive oil
The quality of olive oil will affect the taste of these homemade sourdough crackers, so I suggest using extra virgin olive oil.
- salt
If you're prepared to go the extra mile, use regular salt in the batter and use just a little bit of flaky sea salt to sprinkle over the crackers. It's best to choose natural salt without added extras.
See recipe card for quantities.
How To Make Easy Sourdough Discard Crackers
In a medium bowl, mix the starter, olive oil, and salt together. You're aiming for a thin batter to make crispy crackers. It should be just a bit thinner than pancake batter. (I added paprika here for a pop of color!).
Spread the mixture onto a baking sheet covered with a piece of parchment paper. If you haven't heard of Amazon silicone baking mats, consider giving them a try. They work exceptionally well in preventing the sourdough crackers from sticking.
Place the tray in the oven that's been preheated to 345°F (around 175°C) for 8 minutes. Once the time is up, remove the tray and use a pizza cutter or a sharp knife to cut the crackers. This will make it simpler to separate them once they're fully baked. I typically cut them into small, equal-sized squares or rectangle shape.
Continue baking the crackers for another 20 minutes at 345°F (approximately 175°C). If you like very crunchy crackers, you can extend the baking time by a minute or two. Be sure to break them apart carefully after they are done baking and let the crackers cool. Aim to take the crackers out of the oven when they get a nice, golden brown color.
Hint: It doesn't matter how much discard you have; you can make a lot or just a little. Just make sure to calculate the right ratios for the ingredients, and you are good to go!
Substitution Notes
- Butter - If you don't have olive oil on hand, you can substitute it with melted butter for a similar effect.
- Sourdough discard - The type of flour you use for your starter doesn't matter. I've used starters with all-purpose flour, whole wheat flour, rye flour, or even a mix of flours and the crackers turned out great every time!
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations & Add-ins
The options are endless here, first with what you put into the batter and then what you put on top of the crackers. Here are some ideas:
- Spicy - sprinkle chili pepper flakes on top. I like to add paprika for a nice red color when I'm making a spicy version.
- Italian - Sprinkle a little bit of Italian seasoning on top
- Everything but bagel - everything but bagel seasoning looks really good on these crackers. I like to make them with it when I know I'll be putting them on a charcuterie board.
- Pizza style - add fresh or dried oregano on top and serve with a tomato-based dip
- Rustic - don't pause the baking to cut them, but bake them until ready to eat, and then just break them apart with your hands for a rustic look
- Cheezy - add parmesan cheese, cheddar cheese, or nutritional yeast as a vegan-friendly option to make the crackers cheezy. You can play around with putting some cheese in the batter and then sprinkle some on top!
- Seed crackers - add sesame seeds as a classic addition, or add poppy seeds or hemp seeds to make them more unique.
- Hebs - use dried herbs or even fresh herbs (fresh rosemary is my go-to option!)
Tools You'll Need
You don't require any fancy equipment for this recipe. While a pizza cutter can be handy, I don't even have one myself and usually use a sharp knife.
The baking tray I use has standard dimensions, so 18 x 13 inches (46 x 33 cm). It's the easiest to make these crackers in.
You won't need a rolling pin, a food processor, a pizza wheel, or a pastry wheel for this recipe. Sometimes, the simplest tools are the best, don't you think?
💭Crucial Success Tips
- A silicone spatula works best for spreading the mixture onto a baking tray.
- Try to spread the mixture out as much as possible. The thinner the mixture, the crispier the crackers!
- Use a fork to make little dents in the crackers when you cut mid-baking. This will give them the look of store-bought crackers.
- Don't try to fully separate them when you cut them mid-baking - they'll usually still stick together a bit, but after they are finished baking, they will dry out even more. That'll shrink them and separate them for you. If they still don't separate, just break them apart a bit when they're done.
FAQ
No, I suggest not using a starter that's bubbling with activity. We want these crackers to be thin and crispy. If you use an active starter, they might turn out a bit puffy and chewy instead of thin and crispy.
You can use sourdough discard as long as it's not moldy or bad. But if you use discard that's been sitting out, your crackers might taste really sour. So, it's better to use "fresh" discard, which means keeping it in the fridge for a week or on the counter for up to 2 days.
Yes, I most often do! The only exception is if you are keeping a very thick (stiff) starter. In that case, using discard at room temperature will spread more easily on the sheet pan and is therefore recommended.
Yes, sourdough starter can go bad over time. The older it gets, the longer it will stay good. But sourdough discard is different because it's not being fed. So, the good yeasts and bacteria in it will eventually run out of food. When that happens, the bad bacteria and yeast can take over, and that's not good (think mold). When this occurs, the discard isn't safe to use anymore.
It's best to wait before using the discard until your starter is well-established, which can take anywhere from one to several weeks. Usually, it's recommended to wait at least 14 days before using the discard. During this time, the flour and water mixture left at room temperature, which is essentially what your starter is still becoming, can attract various microorganisms that might not be safe to eat, even if you heat them up later.
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
📖Printable Recipe
No Roll Sourdough Discard Crackers With Olive Oil
Thin and crispy, these sourdough discard crackers are my favorite way to use sourdough discard! We're transforming what would be food waste into a perfect snack. This easy, no-roll recipe takes only 3 ingredients and 3 minutes of your time.
Ingredients
- 1 cup (about 240 grams) sourdough discard
- 2 tablespoon (about 30 grams) olive oil
- 1 teaspoon (about 6 grams) salt
- Optional: salt, nutritional yeast, parmesan cheese or other mix-ins or toppings
Instructions
- In a medium bowl, mix the starter, olive oil, and salt together. You're aiming for a thin batter to make crispy crackers. It should be just a bit thinner than pancake batter. (I added paprika here for a pop of color!).
- Spread the mixture onto a baking sheet covered with a piece of parchment paper.
- Place the tray in the oven that's been preheated to 345°F (around 175°C) for 8 minutes. Once the time is up, remove the tray and use a pizza cutter or a sharp knife to cut the crackers. This will make it simpler to separate them once they're fully baked. I typically cut them into small, equal-sized squares or rectangle shapes.
- Continue baking the crackers for another 20 minutes at 345°F (approximately 175°C). If you like very crunchy crackers, you can extend the baking time by a minute or two. Aim to take the crackers out of the oven when they get a nice, golden brown color. Be sure to break them apart carefully after they are done baking and let the crackers cool.
Notes
It doesn't matter how much discard you have; you can make a lot or just a little. Just make sure to calculate the right ratios for the ingredients, and you are good to go!
A silicone spatula works best for spreading the mixture onto a baking tray.
Try to spread the mixture out as much as possible. The thinner the mixture, the crispier the crackers!
Use a fork to make little dents in the crackers when you cut mid-baking. This will give them the look of store-bought crackers.
Don't try to fully separate them when you cut them mid-baking - they'll usually still stick together a bit, but after they are finished baking, they will dry out even more. That'll shrink them and separate them for you. If they still don't separate, just break them apart a bit when they're done,
Nutrition Information:
Yield: 5 Serving Size: 10 crackersAmount Per Serving: Calories: 65Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 136mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 2g
How To Store Crispy Sourdough Discard Crackers
Allow the crackers to cool down entirely, then store them in an airtight container at room temperature for no more than one week (although, they're usually gone much sooner at our house!).
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End Notes
If you had any problems with the recipe or if you tried making it and had trouble, please leave a comment below. I'll do my best to reply. You can also share how it went – I really like hearing from you!
HAPPY BAKING!👩🏻🍳
Michelle says
What size baking tray is recommended?
Tina says
Hi Michelle,
I use the standard one, so 18 x 13 inches (46 x 33 cm)! But thanks for pointing that out, I really need to include that in the recipe 🙂
Norma Kehley says
When spreading the batter onto the cookie sheet, make sure it’s thin. I didn’t do that and the crackers weren’t cooked in the middle. Unfortunately I ended up over baking them and throwing them out! It was a learning experience! I will try making them again! 😂 easy recipe I’m sure they’re tasty. I’ll let you know next time.
Tina says
Hi Norma!
Yes, spreading the batter thinly enough is crucial! I learned the hard way too =P It is a bit of a learning curve with these crackers, but one you get the hand of it, it's the easiest way to use up discard! Let me know how it goes next time 🙂
Sari says
What is the best way to thin thick discard? Just add water until it is the right consistency?
Tina says
Yes, exactly! If your sourdough discard is too thick, just gradually add water and stir until you reach the desired consistency. At least that's what I do if I have thicker discard on hand and I'm following a recipe.