Easy Discard Sourdough Herb Crackers Recipe

Easy Discard Sourdough Herb Crackers Recipe

Discard Sourdough Herb Crackers

Sourdough herb crackers are a crunchy, delicious way to use up sourdough discard. If you bake sourdough bread, you know how much starter can be left over. Instead of wasting it, why not make something tasty?

These herb crackers are the perfect way to put that extra starter to use. They’re quick, easy, and packed with flavor. Plus, they pair wonderfully with dips or on a cheese plate, adding a rustic, homemade touch.

This recipe is simple but delivers big flavor. It’s the ideal snack or party addition that’ll leave you wanting more!

Why You’ll Love This Recipe

Versatile Flavor Options

One of the best parts of this sourdough herb cracker recipe is its versatility! You can use fresh herbs like rosemary or dried herbs like thyme, and basil, or a mix for a custom flavor blend. It’s a great way to experiment and add your favorite herbs for a personal touch.

Simple Ingredients

This recipe keeps it simple, using common pantry items. You’ll just need butt or olive oil, salt, garlic powder, and a sprinkle of parmesan cheese if you like. These ingredients make it easy to whip up a batch of flavorful, homemade crackers anytime.

Perfect for Leftover Starter

Using sourdough starter discard in this recipe is a great way to reduce kitchen waste. Rather than throwing away the excess, you’re turning it into something delicious. These sourdough herb crackers are a creative, sustainable way to get the most from your starter. My family loves these sourdough herb crackers and I rarely have them last long in the kitchen. 

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Ingredients Needed for Sourdough Herb Crackers

Sourdough Starter Discard

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For the best results, use room-temperature sourdough starter discard. This will make the dough easier to work with and help the crackers bake evenly.

Flours

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A mix of organic unbleached all-purpose flour and whole wheat flour gives these crackers a perfect texture—crispy but sturdy enough to hold up to your favorite dips.

Flavor Add-Ins

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Get creative with flavor! Fresh herbs like rosemary add a savory, aromatic touch, while garlic powder and parmesan cheese bring a rich depth. Sprinkle in some kosher salt for balance, and try optional chili flakes or bagel seasoning if you’re looking for extra zest. My personal favorites is using dried herbs in the off seasons that I’ve preserved or fresh herbs from the garden during peak times. 

Baking Staples

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Olive oil keeps the crackers crisp and flavorful, while flaky sea salt on top adds a satisfying crunch. Brushing the dough with melted butter before baking gives them a beautiful golden color and an irresistible buttery taste.

Equipment Needed

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To make these crackers, you’ll need a few basics: a baking sheet to bake the crackers evenly, a rolling pin to roll the dough thin for that perfect crunch, and parchment paper to prevent sticking and make cleanup easier.

Step-by-Step Instructions

Prepare the Dough

​To start, combine your sourdough starter discard, flours, olive oil, and seasonings in a large mixing bowl. Add your choice of flavor boosters here, like fresh rosemary, garlic powder, parmesan, or dried herbs, for a more robust taste. Knead the mixture until it forms a smooth dough. For easier handling, wrap the dough in plastic wrap and refrigerate for a couple of hours.

Roll Out the Dough

Once the dough is ready, preheat your oven and line a baking sheet with parchment paper. Place the dough between two pieces of parchment paper and roll it out with a rolling pin until it’s thin and rectangular. The thinner the dough, the crispier your crackers will be. For a bit of extra flavor, brush the top with melted butter or olive oil, then sprinkle with flaky sea salt or additional herbs.

Cut and Bake

​Cut the dough into small squares or rectangles using a pizza cutter, sharp knife, or pizza wheel. Arrange the cut pieces on your prepared baking sheet, leaving a little space between them for even baking. Bake in the preheated oven at 350°F for 20-25 minutes, or until the crackers are golden brown.

Cool and Store

Transfer the baked crackers to a cooling rack to keep them crispy as they cool. Once fully cooled, store them in an airtight container for up to a week to maintain the best flavor and texture.

I can tell you from experience, that these crackers get eaten fast! I generally make this recipe x3 or more and store them in a gallon jar for a couple of days at most.

Tips for the Best Sourdough Herb Crackers

​For flavor variety, consider trying cheddar cheese, chili flakes, or substituting whole wheat flour for a sturdier cracker. If you’re after the perfect consistency, a kitchen scale can help with precise measurements. These crackers are delicious on a cheese plate or alongside your favorite dip, making them a versatile addition to any spread.

Frequently Asked Questions

​Can I Use Different Herbs?

Absolutely! You can get creative with the herbs in your crackers. Fresh herbs like rosemary and thyme work wonderfully but feel free to experiment with dried herbs as well. A combination of rosemary and thyme can add a rich, savory flavor. Other great options include oregano, sage, or even basil, depending on your taste preferences. Just be sure to adjust the amount based on the intensity of the herbs you’re using.

How Long Do These Crackers Last?

These crackers stay fresh for about a week when stored properly. To maintain their crunchy texture, store them in an airtight container at room temperature. If you want them to last longer, you can freeze them in a sealed bag or container. Simply let them cool completely before storing them, and they’ll remain delicious for days!

Can I Make This with a Gluten-Free Sourdough Starter?

Yes! If you’re using a gluten-free sourdough starter, you can definitely make these crackers. The key is to substitute the regular flour with a gluten-free flour blend. For the best texture, try a mix of gluten-free all-purpose flour and a starch like potato starch or tapioca flour. You may need to adjust the hydration of the dough since gluten-free flours absorb moisture differently, so feel free to add a little more oil or water if necessary to get a smooth dough.

Stock Your From-Scratch Kitchen

If you’re excited about making these sourdough herb crackers and other homemade recipes, it’s a great idea to have the right tools and ingredients on hand! On my Resources page, I’ve curated a list of essential kitchen items that make cooking from scratch easier and more enjoyable. From quality flours to baking tools like rolling pins and parchment paper, having the right resources in your kitchen can take your homemade baking to the next level. Check out my top recommendations for building your own from scratch kitchen today!

Sourdough Herb Crackers Recipe

​Ingredients:

• 1 cup all-purpose flour (or a mix with whole wheat flour)
• 1 cup sourdough discard (room temperature)
• 1/4 cup melted butter (or oil of choice)
• 1-2 tablespoons dried or fresh herbs of choice (rosemary, thyme, oregano, garlic, onion)
• 1 teaspoon salt (plus extra for topping the crackers)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sourdough discard, melted butter (or oil), herbs, and salt. Stir until well combined and a dough forms.
3. Turn the dough onto a lightly floured surface and roll it out to your desired thickness (thinner dough will yield crispier crackers).
4. Cut the dough into small squares or rectangles using a sharp knife or pizza cutter.
5. Place the crackers on the prepared baking sheet, spacing them apart. Sprinkle with coarse sea salt on top of each cracker.
6. Bake for 20-25 minutes, or until golden brown and crispy. Note: If the crackers are very thin, check them after 12-15 minutes and turn them in the oven to ensure even baking.
7. Let the crackers cool completely on a cooling rack before serving. Store in an airtight container for up to a week.

Optional Add-Ins:

For a fun twist, try adding beet powder to the dough. The dough will start out pink or red and almost return to its normal color after cooking. It’s a great way to sneak in extra nutrition!

Overview

Making your own sourdough herb crackers at home is a simple and delicious way to use up sourdough discard. With just a few basic ingredients, you can create a crunchy, flavorful snack that pairs perfectly with cheese, dips, or as an accompaniment to your favorite meal. I encourage you to give this recipe a try and enjoy the satisfaction of homemade sourdough crackers!

Next-Time Tips: If you’re looking for more ways to reduce waste and get creative in the kitchen, there are plenty of other sourdough discard recipes to try. From sourdough pancakes to sourdough bread crumbs, there are many practical ways to make the most of your extra starter regularly.

Reader Engagement: I’d love to hear from you! What’s your favorite way to use sourdough discard, or what flavors would you add to this sourdough herb cracker recipe? Feel free to share your ideas in the comments below!