Easy two ingredient sourdough discard cracker recipe
Easy two ingredient sourdough discard cracker recipe is a easy American recipe that serves 4. 120 calories per serving. Recipe by Conley Kipp on YouTube.
Prep: 21 min | Cook: 48 min | Total: 1 hr 24 min
Cost: $3.30 total, $0.83 per serving
Ingredients
- 500 g Sourdough Discard (room temperature, from your starter)
- 5 Tbsp Unsalted Butter (melted)
- 1 pinch Salt (optional, enhances flavor)
- 1 tsp Everything‑but‑the‑Bagel Seasoning (sprinkled on one tray)
- 1 tsp Maldon Sea Salt (sprinkled on the other tray)
- 2 Tbsp Grated Parmesan Cheese (optional, mix into batter for extra umami)
Instructions
Measure discard and butter
Weigh 500 g of sourdough discard and set aside. Measure 5 Tbsp of unsalted butter.
Time: PT3M
Melt butter
Melt the butter in a microwave‑safe bowl for about 30‑45 seconds, or in a small saucepan over low heat.
Time: PT2M
Combine ingredients
In the mixing bowl, combine the sourdough discard, melted butter, and a pinch of salt. Stir until a smooth, slightly sticky batter forms.
Time: PT4M
Add optional cheese
If using, fold in the grated Parmesan cheese now so it melts into the batter.
Time: PT1M
Prepare baking sheets
Line two baking sheets with parchment paper.
Time: PT2M
Spread batter thinly
Using an offset spatula, spread the batter on each sheet to a uniform thickness of about 250 g per tray (roughly 1 mm thick). The thinner the spread, the crispier the crackers.
Time: PT8M
Season the tops
Sprinkle Everything‑but‑the‑Bagel seasoning over one tray and Maldon sea salt over the other.
Time: PT1M
First bake
Place the sheets in a pre‑heated oven and bake at 325°F for 10 minutes.
Time: PT10M
Temperature: 325°F
Score the crackers
Remove the sheets, let cool just enough to handle, and use a knife or pizza cutter to score the batter into squares or desired shapes.
Time: PT3M
Second bake until crisp
Return the scored sheets to the oven and bake for an additional 35 minutes, or until the crackers are golden‑brown and completely crisp.
Time: PT35M
Temperature: 325°F
Cool and store
Transfer the baked sheets to a cooling rack. Once completely cool, break along the scored lines and store in an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat (gluten), Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Olive oil (use less for flavor)
- Instead of Grated Parmesan Cheese: Nutritional yeast (vegan)
Equipment Needed
- Mixing Bowl
- Microwave‑safe Bowl (optional)
- Measuring Scale
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Oven
- Offset Spatula (optional)
- Knife or Pizza Cutter
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Spread the batter as thinly and evenly as possible.
- Score the crackers before the second bake.
- Bake the second time until fully crisp (35 min at 325°F).
Chef Tips from the Video
- Use a rolling pin between two sheets of parchment to achieve an ultra‑thin, even layer.
- For extra flavor, brush the tops with a little melted butter before sprinkling the salt.
- If you prefer a gluten‑free version, substitute the discard with a 100 % gluten‑free sourdough starter and add 1 Tbsp of almond flour per 100 g discard.
Troubleshooting
Crackers are soft or chewy after the second bake.
Increase the second bake by 5‑10 minutes or lower the oven temperature slightly to allow moisture to evaporate without over‑browning.
Crackers are unevenly browned.
Rotate the baking sheets halfway through each bake and ensure the batter thickness is uniform.
Storage
Refrigerator: Not necessary; store at room temperature in an airtight container for up to 1 week.
Freezer: Can freeze for up to 2 weeks; re‑crisp in a 300°F oven for 5 minutes before serving.
Room temperature: Keep in a sealed tin or jar away from humidity.
Make-Ahead Tips
- Mix the batter up to 24 hours ahead and refrigerate covered; bring to room temperature before spreading.
- You can pre‑score the crackers before the first bake for uniform pieces.
- Store baked crackers in an airtight container to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home baking?
Sourdough discard crackers grew out of the need to use excess starter that would otherwise be thrown away. In American home baking they became a popular way to reduce waste while creating a crunchy snack that pairs well with cheese and dips.
What are traditional regional variations of sourdough discard crackers in the United States?
In the Pacific Northwest, crackers are often flavored with rosemary and sea salt; in the Midwest, they may include cheddar cheese; and on the East Coast, everything‑but‑the‑bagel seasoning is a favorite twist.
How are sourdough discard crackers traditionally served in American cuisine?
They are typically served as a snack with cheese plates, alongside soups, or as a crunchy accompaniment to salads and charcuterie boards.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
These crackers are popular at casual gatherings, game nights, and holiday cheese platters because they are easy to make in large batches and can be flavored for any theme.
How does the sourdough discard cracker fit into the broader American baking tradition?
It reflects the American spirit of resourcefulness, turning a by‑product of sourdough bread baking into a tasty, low‑effort snack, much like how leftover dough is used for biscuits or pretzels.
What are the authentic traditional ingredients for sourdough discard crackers versus acceptable substitutes?
The classic recipe uses sourdough discard, unsalted butter, and a pinch of salt. Acceptable substitutes include melted margarine for butter, or a gluten‑free starter for the discard, though flavor and texture will vary.
What other American dishes pair well with sourdough discard crackers?
They pair beautifully with classic American cheese spreads, smoked salmon, deviled eggs, and hearty soups such as New England clam chowder.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include spreading the batter too thick, not scoring before the second bake, and baking at too high a temperature, which can cause burnt edges and a soft center.
Why does this sourdough discard cracker recipe use a two‑stage baking process instead of a single bake?
The initial 10‑minute bake sets the dough without fully drying it, allowing the scoring to be clean. The second longer bake finishes the dehydration, giving the crackers a uniform crispness.
Can I make sourdough discard crackers ahead of time and how should I store them?
Yes, you can bake the crackers a day or two ahead. Store them in an airtight container at room temperature; if they lose crispness, re‑bake for a few minutes at 300°F.
What does the YouTube channel Conley Kipp specialize in?
The YouTube channel Conley Kipp specializes in practical home‑cooking tutorials, focusing on resourceful recipes that make use of leftovers, pantry staples, and simple techniques for everyday cooks.
What is the cooking philosophy and style of the YouTube channel Conley Kipp?
Conley Kipp’s cooking philosophy emphasizes efficiency, waste reduction, and flavor‑first approaches, often demonstrating how to transform by‑products like sourdough discard into delicious, approachable dishes.
Last updated: August 30, 2026
