Sourdough Disgard Crackers
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From Scraps to Snacks: The Ultimate Artisanal Sourdough Crackers
If you’re a sourdough baker, you know the struggle of the "discard jar." It sits in the fridge, full of potential, but often ends up being tucked away and forgotten.
Well, it’s time to stop feeling guilty and start getting excited!
We’ve found the absolute best way to use your sourdough discard: Crispy, crunchy, and incredibly flavorful artisanal crackers.
Why You’ll Love These
Forget the store-bought boxes filled with preservatives and "weird" ingredients. These crackers are the real deal—wholesome, simple, and completely customizable.
- Minimal Effort: They take just a few minutes to pull together.
- Fast Bake: You’ll have a fresh batch ready to crunch on in no time.
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Zero Waste: Finally, a delicious purpose for that extra starter.
Make It Your Own
The beauty of this recipe is that the cracker is your canvas. Once you have the simple base together, you get to play the artisan. Before they head into the oven, top them with whatever your heart (or pantry) desires:
- The Classic: Flaky sea salt and cracked black pepper.
- The Garden: Fresh rosemary and thyme.
- The Crunch: Toasted sesame seeds or "everything" bagel seasoning.
- The Bold: Smoked paprika or a dusting of parmesan.
Perfect for Every Occasion
Whether you need a quick, impressive appetizer for your next dinner party or a healthy snack to pop into your weekday lunches, these crackers fit the bill. They pair beautifully with a charcuterie board, your favorite hummus, or just a glass of wine at the end of the day.
Ready to clear out that discard jar? Grab your rolling pin and let’s get baking!
Sourdough Disgard Cracker Recipe
Ingredients:
- § 45 grams melted butter or DF Butter (let it cool slightly before mixing in to avoid deflating)
- § 300 grams Sourdough Discard (can be cold and unfed, taken straight from the fridge)
- § ¼ Teaspoon salt (for the batter, you can skip if you add on top)
- § 1 teaspoon, garlic powder or onion powder (optional)
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Toppings of your choice; herbs, sesame seeds, cheese, flaky salt
Directions:
- Melt the butter or the DF butter and let it cool before mixing with the discard to avoid deflating
- Mix discard, butter, garlic & onion powders, salt & pepper until smooth and fully combined (all flavorings are optional, skip the salt in the batter if you are adding flaky salt on top)
- Line a large 15x20 inch pan with parchment paper and spread the mixture thinly on top, roll into a rectangle shape
- Top with anything you would like, flaky sea salt, pepper, cheese, paprika, sesame seeds, rosemary, thyme or whatever you love!
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Bake at 350°F (175°C) for about 10 minutes depending on how hot your oven is.
- While still hot, pull the tray out of the oven and using a pastry cutter, pizza roller Pull cut the crackers into the size and shape you prefer (can be large rectangles or small squares)
- Return to the oven and continue baking for about 15–20 more minutes or until getting slightly brown. Note- some around the edges may finish first, go ahead and remove those and let the ones in the center continue baking. Be careful not to over-bake or burn (unless you like them like that).
Note- crackers are done when they start to turn golden brown. They will get harder as they cool so don’t over-bake.
Let them cool completely to get perfect crunch!
Print Recipe HERE
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