These Easy Sourdough Discard Crackers are the best! They’re so simple and super adaptable, as well as flaky and crisp. I like to make them with different flours and seasonings each time. They’re a quick way to be creative AND use up a lot of leftover sourdough starter!
This recipe can easily be doubled, and you’re going to want to if you can. These crackers are addictive. The reason why I made this a really scalable recipe is because sometimes you might not have enough starter for a big batch. So, I figured 50g of starter as the basis was a pretty good amount. But by all means, if you have a ton of starter you want to use up quickly, scale the recipe to your liking.
Easy Sourdough Discard Crackers: Little details
You can use any grain flour you want. I’ve made these crackers with spelt flour, whole grain bread flour, whole wheat flour, rye flour, etc. If you use a flour that isn’t a grain flour, like buckwheat, use it for a third of the flour and add a grain flour as well. The crackers below are partially buckwheat and spelt, whereas the ones above are just spelt.
Also, you can add any spices or seasonings you want to these crackers. This cracker’s flavor potential is endless! This is your time to get creative.
You could add:
- Finely chopped fresh herbs
- Dried herbs like oregano, paprika, garlic powder, black pepper, etc.
- Some shredded hard cheese like parmesan or pecorino romano
- Flaked nori
- Seeds like chia, hemp, or sunflower
- Nutritional yeast
About rolling out the dough:
Feel free to cut out these crackers however you’d like…the dough itself is very easy to roll. It’s not sticky and there’s no need for flouring your work surface! I usually lift the dough up between each roll and rotate it. If you find the cracker dough sticky at all, lightly oil the surface and rolling pin.
Now, the dough itself is almost stretchy. You can roll it out and even slice it up into squares with a pizza cutter or a knife to save time. But otherwise, use any small cookie cutter you have. I like using a small circle cutter with a fluted edge. Sometimes I spin the cutter at the bottom to make sure the dough cuts all the way through (just don’t get in the habit of it – you don’t want to do this for things like biscuits or scones!). Make sure to use all the scraps! They can easily be kneaded back together and reused. These crackers are truly no fuss.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Easy Sourdough Discard Crackers
- Baking sheet
- Rolling Pin
- Cookie cutter
- 30g olive oil
- 50g sourdough starter
- 10g flaxseeds
- 1/4 teaspoon salt
- 60g flour
- flaky salt, for topping
- Preheat the oven to 350F.
- In a bowl, stir together the olive oil, starter, flaxseeds, and salt with a spoon or spatula (it may not fully combine, this is okay). Add the flour and stir until the dough comes together. On a clean work surface, knead the dough until it is evenly colored and textured (probably will take only 30 seconds to a minute!). Place the dough back in the bowl and cover, then let rest for 10 minutes.
- Line a baking sheet with parchment paper. After the resting period, roll out the dough on your work surface, lifting and rotating the dough after the first few rolls. Roll until quite thin like a cracker should be, but you don’t have to be super particular.
- Use a cookie cutter to cut out your crackers as desired and place them on the baking sheet (they can be close together but not touching). Knead & re-roll any scraps.
- When your baking sheet is filled, use a fork to prick the center of each cracker once. Sprinkle some flaky salt over the crackers.
- Bake for 14 minutes. Cool slightly and consume! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Let me know what you think of my recipe in the comments below! And if you want another sourdough discard recipe, check out my Sourdough Lemon Bundt Cake!