Sourdough discard crackers are one of the easiest and tastiest ways to use up leftover starter. These homemade crackers bake up thin, crunchy, and flavorful, with a gentle sourdough tang that makes them addictive. If you’ve ever wondered how to avoid wasting discard, this recipe is the perfect solution.

I make these crackers every week, varying the topping and spices I have on hand. Of all the discard recipes I make, this one is the quickest and easiest.  My husband eats them every day, and my youngest daughter takes them to school so she can dip them in hummus.

For these in particular, I sprinkled the everything bagel seasoning, and they turned out amazing. 

Why You’ll Love Sourdough Discard Crackers

Making sourdough discard crackers is quick and requires just a handful of pantry staples. The dough comes together in minutes, rests briefly, and then rolls out easily. Once baked, you’ll have a tray of golden crackers that rival any store-bought snack. Their light, crisp texture pairs beautifully with cheeses, dips, or even a simple smear of butter.

• Zero waste: a smart way to use up sourdough discard.
• Fast: from mixing to baking in about 30 minutes.
• Flavorful: tangy, savory, and endlessly customizable.
• Snackable: perfect for charcuterie boards or lunchboxes.

How to Make Sourdough Discard Crackers

To make sourdough discard crackers, mix the discard, flour, olive oil, and salt into a soft dough.

Let the dough rest for 30 minutes to relax the gluten

Spread the dough thinly on a cookie sheet and cut into squares, then top with your chosen ingredient (sea salt, sesame seeds, etc)

And bake until crisp.

The thinner you spread, the crunchier your crackers will be.

Flavor Variations

This recipe for sourdough discard crackers is a blank canvas. Try different flavors to suit any occasion:

• Herb Garden: rosemary, thyme, oregano.
• Everything Seed: sesame, poppy, garlic, onion flakes.
• Smoky Paprika: paprika with a pinch of cayenne.
• Cheesy: Parmesan or cheddar pressed into the dough.
• Sweet: cinnamon-sugar for a dessert cracker.

Serving & Storage

Enjoy sourdough discard crackers on their own, with hummus, or paired with soft cheeses. Store cooled crackers in an airtight container for up to a week. If they lose crispness, simply reheat in a 300°F (150°C) oven for 5 minutes to restore their crunch.

More from the Sourdough Starter Series

If you’re just beginning your sourdough journey, check out my Sourdough Starter Series. It walks you through creating, feeding, and maintaining a healthy starter—plus other discard recipes like pancakes, flatbreads, and more. These crackers are the perfect companion to that series!