If you’ve ever stared at your sourdough discard wondering whether to toss it or keep it, this recipe is about to become your kitchen hero. These Sourdough Discard Crackers are crunchy, golden, slightly tangy, and unbelievably easy, made with just two simple ingredients.
Yes. Two.
No kneading. No rising. No complicated steps.
Just mix, bake, and crunch your way into snack heaven.
Let’s dive into why these homemade crackers are taking over kitchens everywhere.
Table of Contents
What Makes These Crackers So Special
Naturally Crispy Texture
Thin layers spread across a baking sheet become ultra-light and crisp, like artisan crackers from a gourmet shop.
Tangy Depth of Flavor
Sourdough discard brings subtle sour notes that balance richness perfectly.
It’s savory, nutty, and addictive.
The Magic of Only Two Ingredients
Sourdough Discard
This fermented mixture provides:
• Structure
• Natural tang
• Complex flavor
• Light crispness
No flour needed.
Discard also doesn’t need peak activity. In fact, unfed discard works best. Its acidity strengthens texture and sharpens flavor. I usually pull discard straight from the fridge, stir it smooth, and start baking right away. This same flexibility makes discard perfect for other low-effort recipes like sourdough garlic knots with no yeast at, where flavor matters more than rise.
Olive Oil or Butter
Fat is the crunch creator.
✔ Olive oil = lighter, crispier, Mediterranean vibe
✔ Butter = richer, flaky, indulgent crunch
Both brown beautifully. I choose based on how I plan to serve them. For snack boards, olive oil pairs naturally with cheese and cured meats. That restrained flavor-building mirrors techniques used in breads like Italian herbs and cheese sourdough Bread, where balance matters more than excess.
Health Benefits of Homemade Crackers
Gut-Friendly Fermentation
Sourdough fermentation makes nutrients easier to digest while enhancing flavor naturally.
No Preservatives
Unlike store crackers, these contain:
❌ No chemicals
❌ No stabilizers
❌ No weird ingredients
Just real food.
Texture & Flavor Profile
Light, Crisp, Golden Perfection
Each bite snaps gently then melts into savory goodness.
Optional Flavor Boosts
Even though the base uses only two ingredients, you can sprinkle:
• Sea salt
• Rosemary
• Garlic powder
• Sesame seeds
Pure upgrade.
How to Make Sourdough Discard Crackers
Mixing and spreading sourdough discard crackers correctly
Successful sourdough discard crackers start with the right texture. Before anything else, make sure the discard looks smooth and pourable. Texture control at this stage determines how evenly the crackers bake.
Follow these steps for consistent results:
- Stir the sourdough discard until completely smooth
- Mix in the fat thoroughly to avoid dry or oily patches
- Pour the mixture onto parchment-lined baking sheets to prevent sticking
Once poured, focus on spreading. Thin batter creates crisp crackers, while thick spots stay chewy.
For even spreading:
- Use an offset spatula or the back of a spoon
- Push the batter outward until it forms a very thin layer
- Keep edges slightly thinner than the center for even browning
Shaping depends on your preference:
- Score lightly with a knife or pizza wheel for uniform crackers
- Skip scoring for rustic shards broken after baking
This same emphasis on even thickness drives success in dough-based recipes like the best sourdough pizza crust, where balance controls texture.
Before baking, finish with:
- A light sprinkle of salt
- Optional dried herbs spread evenly across the surface
Adding seasoning now allows flavor to bake in rather than sit on top.
Baking tips for golden, crispy sourdough discard crackers
Baking sourdough discard crackers requires patience more than precision. A moderate oven temperature lets moisture escape while encouraging browning.
Key baking steps include:
- Bake until edges begin turning lightly golden
- Rotate the pan halfway through for even color
- Remove the tray and cut or snap crackers along scored lines
Separating the crackers exposes fresh edges to heat, which improves crispness.
To finish properly:
- Return crackers to the oven after separating
- Bake until fully dry and firm to the touch
- Lower the temperature slightly if centers remain soft
Let the crackers cool completely on the pan. Cooling sets structure and prevents trapped steam. This same cooling discipline matters in structured sourdough bakes like sourdough buttermilk bread.
Once cooled, sourdough discard crackers are ready to serve or store.
Pro Tips for Extra Crunch
✔ Spread ultra thin
✔ Rotate tray halfway
✔ Let cool fully before breaking
✔ Bake edges darker for snap
Crunch = perfection.
Creative Flavor Variations
- Garlic Herb Crackers: Add garlic powder + rosemary
- Parmesan Crunch: Sprinkle grated cheese before baking
- Everything Seasoning: For that bagel-style snack attack
Best Dips & Pairings
These crackers love company:
- Cream cheese
- Cured meats
- Salsa
- Goat cheese
- Jam + brie
- Spinach dip
- olives, and pickles for a savory spread
- Alongside soups or salads as a crunchy contrast
Perfect for boards and brunches.
Storage & Shelf Life
Store in airtight container:
Room temperature – 5 days
Freeze for long storage
They stay crispy!
Perfect for Parties & Snacking
Serve on cheese boards with sharp cheddar, brie, or goat cheese.
Pack in lunch boxes.
Snack guilt-free.
They disappear fast.
Common Mistakes to Avoid
🚫 Too thick spreading = chewy
🚫 Underbaking = soft crackers
🚫 No parchment = sticking mess
Thin + hot + patience = crunch.
Easy Sourdough Discard Crackers (2 Ingredients)
Equipment
- Mixing Bowl
- Spatula or offset spreader
- Baking sheet
- Parchment paper
- Knife or pizza cutter (optional)
Ingredients
- 1 cup 240 g sourdough discard 240 g
- 2 tablespoons olive oil or melted butter 28 g
- ¼ teaspoon sea salt optional
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard with oil or melted butter until smooth.
- Pour onto the baking sheet and spread very thin in an even layer.
- Lightly sprinkle with sea salt if using, and optional dried herbs spread evenly across the surface
- Bake for 15 minutes, remove tray, and gently cut or score into cracker pieces.
- Return to oven and bake 8-10 more minutes until crisp and golden. Cool completely before breaking into crackers.
Notes
- Calories: 120
- Fat: 7 g
- Carbohydrates: 12 g
- Protein: 2 g
- Fiber: 1 g
FAQs
Which fat makes crispier crackers?
Olive oil produces the crispiest texture, butter gives richer flavor.
Why are my crackers soft?
They were likely spread too thick or underbaked.
Are Sourdough Discard Crackers freezer-friendly?
Yes, store baked crackers in airtight bags and re-crisp in oven.
Can I make sourdough discard crackers without oil?
Yes, you can make sourdough discard crackers without oil, but the texture will change. Oil helps create crispness and promotes even browning. Without it, crackers tend to bake up drier and harder rather than light and crisp. If you want to reduce oil, use a small amount and spread the batter extra thin to maintain crunch.
How thin should sourdough discard crackers be before baking?
For best results, sourdough discard crackers should be spread almost paper-thin. Thin layers allow moisture to escape quickly, which creates snap instead of chew. Uneven thickness leads to mixed textures, so aim for consistent coverage across the baking sheet.
These Sourdough Discard Crackers prove that incredible food doesn’t need complicated ingredients. With just sourdough discard and fat, you get golden, crispy, bakery-worthy crackers that feel gourmet but cost almost nothing.
They’re crunchy.
They’re tangy.
They’re wildly addictive.
Once you make them once, you’ll never throw away sourdough discard again.
