Sourdough Discard Crackers

Ingredients

Cracker Dough

• 200g (1 cup) sourdough discard — Straight from the fridge is fine
• 30g (2 tbsp) extra virgin olive oil — Or melted butter
• 3g (½ tsp) fine sea salt — Plus more for topping
• 5g (½-1 tsp) flaky sea salt — For topping

Optional Add-ins (choose one or combine)

• 8g (1 tbsp) fresh rosemary, chopped — Optional
• 15g (1½ tbsp) everything bagel seasoning — Optional
• 30g (¼ cup) Parmesan, finely grated — Optional
• 3g (1 tsp) garlic powder — Optional
• 2g (½ tsp) black pepper, cracked — Optional
• 15g (1 tbsp) sesame seeds — Optional

Total flour: ~100g (from discard)

Hydration: N/A

Pro tip: Older, more sour sourdough discard makes tangier crackers. Use whatever you have. There's no wrong answer here.

Equipment

Method

Mix the Dough (2 minutes)

This is the simplest recipe you'll ever make. Just stir and spread.

1. Combine ingredients. In a medium bowl, mix sourdough discard, olive oil, and salt until smooth.
2. Add seasonings. If using herbs, cheese, or other add-ins, stir them in now.

Tip: The mixture should be pourable but thick, like pancake batter. If it's too thick to spread (very old, dry discard), add a tablespoon of water.

Spread Thin (3 minutes)

The thinner you spread, the crispier your crackers. Aim for paper-thin.

1. Prepare the pan. Line a half sheet pan with parchment paper.
2. Pour. Scrape the dough onto the center of the parchment.
3. Spread. Using an offset spatula, bench scraper, or the back of a spoon, spread the dough as thin as possible, almost to the edges of the parchment. You should almost be able to see through it in places.
4. Season. Sprinkle flaky salt (and any additional toppings) over the surface.

Tip: Don't stress about getting it perfectly even. Thinner areas will get crispier (crunchy chips), thicker areas will be slightly chewier (still delicious). Both are good.

Bake (30-50 minutes)

The key is patience. You want the crackers dried out and golden, not just set.

1. Preheat. Heat your oven to 350°F (175°C).
2. Initial bake. Bake for 15-20 minutes until the edges start to turn golden.
3. Score. Remove from oven. Using a pizza cutter or sharp knife, score the crackers into squares, rectangles, or any shape you like. Don't cut all the way through, just mark the lines.
4. Continue baking. Return to oven and bake for another 15-30 minutes, checking every 10 minutes. The crackers are done when they're deep golden brown all over and feel crispy (not bendable) when you touch them.
5. Cool. Let cool completely on the pan. They'll crisp up even more as they cool.

Wait: 10 minutes

Tip: Every oven is different. Watch your crackers, not the clock. Edges will darken first. If the edges are burning before the center is done, reduce heat to 325°F.

Break and Store (2 minutes)

Once cooled, break along the scored lines for uniform pieces, or just snap into rustic shards.

1. Break apart. Snap the cracker sheet along your scored lines.
2. Check crispness. Any pieces that are still soft can go back in the oven for a few more minutes.
3. Store. Place in an airtight container at room temperature.

Tip: If crackers soften over time, re-crisp them in a 325°F oven for 5 minutes.

Shaping Options

Choose your preferred cracker shape based on your presentation needs.

Scored Squares (recommended)

Uniform squares for snacking or serving with dips.

1. Spread thin on parchment. Spread the dough as thin as possible on the lined sheet pan.
2. Score mid-bake. After initial bake, score into 2-inch squares with a pizza cutter.
3. Break apart. Once cooled, break along the scored lines.

Rustic Shards

Artisan-style irregular pieces, great for cheese boards.

1. Spread thin on parchment. Spread the dough as thin as possible on the lined sheet pan.
2. Skip scoring. Don't score during baking.
3. Break into pieces. After cooling, break into random pieces by hand.

Round Crackers

Elegant rounds for upscale presentations.

1. Spread thin. Spread the dough thin on parchment.
2. Cut before baking. Use a small round cutter to cut circles before baking.
3. Handle scraps. Remove scraps and re-roll (or bake separately as 'baker's treats').

Proof test: N/A - No proofing required for crackers.

Baking Methods

Simple sheet pan baking for maximum crispiness.

Oven: 175°C / 350°F. Internal temperature when done: N/A°C / N/A°F.

Sheet Pan (recommended)

The standard method for thin, crispy crackers.

Equipment: Half sheet pan with parchment

1. Line pan. Line a half sheet pan with parchment paper.
2. Spread thin. Spread dough as thin as possible on the parchment.
3. Bake and score. Bake at 350°F. Score mid-bake, then continue until golden.
4. Cool completely. Let cool on pan before breaking into pieces.

Two-Pan Batch

Split dough for more even baking and easier handling.

Equipment: Two quarter sheet pans with parchment

1. Divide dough. Split the dough evenly between two parchment-lined quarter sheet pans.
2. Spread thin. Spread each portion as thin as possible.
3. Bake together. Bake both pans at 350°F, rotating halfway through for even browning.
4. Cool and store. Cool completely before breaking and storing.

Storage

• Room temperature: Up to 1 week in an airtight container
• Frozen: Not recommended (they lose crispness)

If crackers soften over time, re-crisp them in a 325°F oven for 5 minutes.

Frequently Asked Questions

Can I use discard straight from the fridge?

Yes! Cold sourdough discard works perfectly. No need to bring it to room temperature.

How old can my discard be?

As long as it doesn't smell off or have visible mold, it's fine. Older discard (a week or more) will be tangier, which many people prefer for crackers.

My crackers are chewy, not crispy. What went wrong?

They need more time in the oven. Underdone crackers will be chewy. Put them back in at 325°F until they're firm and golden throughout. They also crisp up as they cool, so give them 10 minutes before judging.

Can I make these without oil?

You can, but they'll be less crispy and more tough. Oil is what makes them shatter when you bite them.

What's the best parchment paper to use?

Any parchment works, but unbleached parchment (like Kirkland brand from Costco) seems to perform best for thin, crispy crackers.

How thin should I spread the dough?

As thin as you can get it, almost see-through in places. Thinner = crispier. Aim for less than 1/16 inch.

Can I use butter instead of olive oil?

Yes! Melted butter gives a richer flavor. Some people do half butter, half olive oil.

My crackers stuck to the parchment. Help!

This usually means they were underbaked or the parchment was low quality. Make sure to bake until completely crisp and golden.

Nutrition

Per serving (6 crackers (about 20g)): 55 calories, 8g carbohydrates, 2g protein, 2g fat, 0.5g fiber, 120mg sodium. Makes 10 servings.