homestead
easy sourdough crackers recipe:
crunchy and flavorful snacks
Welcome to your next favorite homemade snack—this easy sourdough crackers recipe is the perfect way to use up sourdough discard and enjoy a crunchy, flavorful, pantry‑friendly treat. These homemade sourdough crackers fit right into a homestead lifestyle by reducing waste, using simple ingredients, and delivering satisfying flavor and texture.
Why You’ll Love This Recipe
Minimal ingredients: just starter discard, flour, fat, and seasoning
Zero‑waste: turns sourdough discard into something delicious instead of compost
Customizable: make them seeded, cheesy, herby, spicy—whatever you like
Kid‑approved and great for dipping or charcuterie boards
Crispy and tangy, with just the right amount of bite
There’s something incredibly satisfying about turning your sourdough discard into something crunchy, savory, and snackable—and that’s exactly what this easy sourdough crackers recipe delivers. Whether you’re a seasoned sourdough baker or just getting started, these homemade sourdough crackers are a simple way to use up sourdough discard while creating a crowd-pleasing snack packed with flavor.
Made with just a few pantry staples and your leftover sourdough starter, these crispy sourdough crackers are endlessly customizable—add herbs, seeds, cheese, or spices to make them your own. They’re perfect for lunchboxes, cheese boards, or afternoon grazing. If you’re looking for a delicious way to use your sourdough discard that doesn’t involve another loaf of bread, this tangy, crunchy cracker recipe is the answer.
kitchen recipes
SOURDOUGH CRACKERS RECIPE
INGREDIENTS
- 1 cup (about 227 g) sourdough starter discard (unfed)
- 1 cup all‑purpose flour (or use whole wheat or rye for nutty flavor)
- 2–4 tablespoons unsalted butter (melted) or olive oil
- ½ teaspoon salt (plus flaky sea salt for sprinkling)
Optional mix‑ins: dried or fresh herbs (rosemary, thyme), seeds (sesame, poppy, fennel, caraway), grated Parmesan or cheddar, garlic or onion powder, nutritional yeast, cayenne pepper
INSTRUCTIONS
- Combine ingredients: In a bowl, mix sourdough discard, flour, melted butter or olive oil, salt, and any optional add‑ins. Stir until a cohesive dough forms. Knead lightly to smooth out lumpiness
- Chill the dough: Wrap in plastic and refrigerate for 30–60 minutes—this firms the dough for easier rolling or cutting
Preheat the oven: Set to 350 °F (175 °C). Line baking sheets with parchment paper.
Roll dough thin (1/16″ to 1/8″): Use plenty of flour. For best texture, roll as thin as a credit card—thin dough = crispy sourdough crackers
- Cut and dock dough: Use a pizza wheel, fluted cutter, or sharp knife to score into 1″‑sized crackers. Dock with a fork to prevent puffing
- Add toppings: Lightly brush olive oil or beaten egg white; sprinkle flaky sea salt, seeds, herbs, or spices and press lightly to adhere
- Bake and rotate: Bake for 20–25 minutes until golden—rotate pans halfway through for even browning. Thin edges may brown faster—remove earlier if needed
- Cool completely: Let crackers cool fully on the baking sheet or wire rack before breaking apart—this improves crispness
Flavor Variations to Try
Rosemary & Sea Salt: Chopped fresh rosemary and flaky sea salt (classic homestead twist)
- Seeded crackers: Blend poppy, sesame, fennel, or caraway seeds into dough or sprinkle on top
- Cheddar & Chive or Spicy Cheddar: Add grated sharp cheddar or Parmesan and optional cayenne for a Cheez-It‑style bite
- Herb & Garlic: Dried garlic powder or minced garlic with mixed herbs yields savory, addicting crackers
Tips for Success
Roll as thinly as possible for maximum crispiness (1/16″ if you can)
- Knead dough until smooth and cohesive before chilling
- Rotate pans midway through baking for even color
- Store fully cooled crackers in an airtight container at room temperature; enjoy within 5–7 days
- Freeze baked crackers up to 3 months, then re‑crisp in an oven set to 300 °F for 5 minutes if needed
How to Store & Serve
Store crackers in a sealed jar or container to maintain crunch. Serve alongside cheese, dips, soups, salad toppers, or as part of a charcuterie board. They make for perfect portable, healthy snacks too
This sourdough crackers recipe is an easy, satisfying way to transform sourdough discard into irresistible snacks. With endless flavor possibilities—from seeded to cheesy to herby—you’ll never buy store‑bought crackers again. Tag your creations with #sourdoughcrackers or find us on Pinterest or Instagram—happy crunching!
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