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sourdough herb crackers on wooden cutting board with blue and white striped towel.

Easy Discard Sourdough Herb Crackers Recipe

These homemade sourdough herb crackers are a delicious, crunchy snack that’s perfect for using up sourdough starter discard. Made with simple pantry ingredients like flour, melted butter, and your choice of fresh or dried herbs, these crackers are easy to make and full of flavor. Customize them with your favorite herbs like rosemary, thyme, or garlic, and top with flaky sea salt for an extra burst of flavor. Whether you enjoy them on their own, with cheese, or paired with a savory dip, these crackers are sure to become a favorite homemade snack. The best part? They’re an excellent way to reduce waste and make good use of your sourdough discard!
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Prep Time 5 minutes
Cook Time 20 minutes
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour or a mix with whole wheat flour
  • 1 cup sourdough discard room temperature preferred
  • 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

Equipment

  • 1 Baking sheet
  • 1 Rolling Pin
  • parchment paper
  • air tight container or bag

Method
 

  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.

Notes

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!