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Sourdough Discard 'Cheese It' Crackers

In the world of sourdough baking, all discard has the potential for culinary creativity. While the discard might seem like a byproduct of sourdough maintenance, it's actually a treasure trove for making delightful recipes beyond traditional loaves. One such creation is sourdough discard crackers, a delectable snack that transforms humble ingredients into crunchy bites of satisfaction.

sourdough discard crackers

Unveiling the Treasure of Sourdough Discard

Sourdough discard, often overlooked, possesses a tangy depth of flavor and a lively personality. Instead of discarding it, we can infuse it into various recipes to elevate their taste and texture. Enter sourdough discard crackers, where the depth of fermentation meets the simplicity of crackers.

How to make Sourdough Discard Crackers


  • 1 cup sourdough discard

  • 1 cup all-purpose flour (or a mixture of whole wheat and all-purpose for a heartier texture)

  • 1/4 cup olive oil (or any neutral oil of your choice)

  • 1 teaspoon salt (adjust to taste)

  • Herbs and spices (optional, for flavor)


  1. Prepare the Dough: In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, and any additional herbs or spices you desire. Mix the ingredients until they form a cohesive dough. Adjust the flour or discard as needed to achieve the right consistency—firm enough to roll out thinly but not too dry and definitely not sticky.

  2. Rest and Ferment: Once the dough is mixed, cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes to an hour. This allows the flavors to meld and the dough to relax, making it easier to roll out. This is an optional step but really makes the flavors pop!

  3. Preheat and Prepare: Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

  4. Roll Out the Dough: On a lightly floured surface, roll out the dough thinly—aim for about 1/8 inch thickness or even thinner for extra crispiness. You can divide the dough into smaller portions for easier handling.

  5. Cut into Shapes: Using a cookie cutter, knife or pizza cutter, cut the rolled-out dough into desired shapes—rectangles, squares, triangles, or even rustic free-form shapes add charm to your crackers. We like to make them into tiny circles using a cookie cutter.

  6. Prick and Season: Place the cut-out crackers onto the prepared baking sheet. Use a fork to prick holes in the crackers to prevent them from puffing up too much during baking. Sprinkle some additional salt or seasoning over the crackers for extra flavor, if desired. Another optional step that brings your crackers to the next level!

  7. Bake to Perfection: Slide the baking sheet into the preheated oven and bake for 15-20 minutes, or until the crackers turn golden brown and crispy. Keep an eye on them towards the end to prevent burning.

  8. Cool and Enjoy: Once baked, transfer the crackers to a wire rack to cool completely. As they cool, they'll become even crispier. Serve the crackers with your favorite dips, cheeses, or enjoy them on their own as a satisfying snack.

Embrace the Yumminess of Sourdough Discard Crackers

With just a few simple ingredients and a touch of sourdough tang, you can transform discarded starter into a delightful snack that captivates the taste buds. These crackers have a rustic charm and a depth of flavor that store-bought crackers simply can't match.

Experiment with different herbs, spices, and flours to tailor the crackers to your preferences. Whether paired with a creamy cheese, a savory dip, or enjoyed solo, sourdough discard crackers are sure to become one of your favorite snacks.

So, the next time you refresh your sourdough starter, remember the possibilities that await in the discard. With a sprinkle of creativity and a dash of inspiration, you can cook up a batch of sourdough discard crackers that will leave you wanting more. Happy baking!

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Feb 28

Made these crackers yesterday from your YT channel and they are delicious 😋 Do they need to be refrigerated though is my only question? Maybe I missed that part somewhere.

Tabitha Kelley
Tabitha Kelley
Feb 29
Replying to

I do not refrigerate them. We usually eat them so fast but when we do have some left over I just put them in an air tight container and eat them within a week.

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