These sourdough discard crackers are so addicting
These sourdough discard crackers are so addicting! is a easy American recipe that serves 4. 200 calories per serving. Recipe by Juliana Deliberais on YouTube.
Prep: 17 min | Cook: 22 min | Total: 49 min
Cost: $0.38 total, $0.10 per serving
Ingredients
- 2 cups Sourdough Discard (unfed starter discard, at room temperature)
- 4 tablespoons Unsalted Butter (melted)
- 1 teaspoon Salt (fine sea salt)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Instructions
Gather and Melt Butter
Measure 4 Tbsp unsalted butter and melt it in the microwave or a small saucepan until fully liquid.
Time: PT3M
Combine Discard and Butter
Place 2 cups sourdough discard in a mixing bowl, pour the melted butter over it, and stir until a uniform, slightly sticky dough forms.
Time: PT5M
Prepare Baking Sheets
Line two baking sheets with parchment paper (or lightly grease them). Transfer the dough onto the sheets and spread it with the spatula into an even layer about 1/8‑inch thick.
Time: PT5M
Season the Cracker Base
Sprinkle 1 tsp salt, 1 tsp garlic powder and 1 tsp onion powder evenly over the surface. Gently press the seasonings into the dough with the back of a spoon.
Time: PT2M
First Bake
Place the sheets in a pre‑heated oven at 350°F and bake for 10 minutes.
Time: PT10M
Temperature: 350°F
Cut Into Squares
Remove the sheets, let cool for 2 minutes, then cut the partially baked sheet into squares or desired shapes using a sharp knife or pizza cutter.
Time: PT5M
Second Bake Until Golden
Return the cut crackers to the oven and bake an additional 10‑12 minutes, or until the edges turn golden brown and the crackers are crisp.
Time: PT12M
Temperature: 350°F
Cool and Store
Allow the crackers to cool completely on a wire rack. Once cooled, store in an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: vegetarian, contains gluten, contains dairy
Allergens: wheat (gluten), dairy (butter)
Ingredient Substitutions
- Instead of Sourdough Discard: extra‑flour starter discard, plain yogurt (for texture, not flavor)
- Instead of Unsalted Butter: olive oil, margarine
- Instead of Salt: kosher salt, sea salt flakes
- Instead of Garlic Powder: granulated garlic, fresh minced garlic (use less)
- Instead of Onion Powder: granulated onion, finely minced fresh onion (dry first)
Equipment Needed
- Mixing Bowl
- Spatula or Spoon
- Baking Sheet
- Parchment Paper (optional)
- Knife
- Oven
Critical Steps — Do Not Skip
- Mix discard and butter until uniform
- Spread dough to an even thickness
- First bake to set the base
- Cut while still warm
- Second bake until golden brown
Chef Tips from the Video
- Chill the dough for 10 minutes before spreading for easier handling.
- Use a pizza cutter for uniform squares and faster cutting.
- Add a pinch of smoked paprika or rosemary for flavor variations.
Troubleshooting
Crackers are too soft or chewy.
Bake a few minutes longer on the second bake until they are fully golden and crisp.
Crackers are overly dark or burnt.
Reduce the second bake time or lower oven temperature to 325°F; watch closely.
Seasoning is uneven.
After sprinkling, gently press the spices into the dough with the back of a spoon to distribute evenly.
Storage
Refrigerator: Up to 5 days in an airtight container
Freezer: Up to 1 month; re‑heat at 300°F for 5‑7 minutes to crisp
Room temperature: Best consumed within 2 days; may soften in humid conditions
Make-Ahead Tips
- Bake the crackers fully, let them cool, then store; they stay crisp for several days.
- Freeze baked crackers in a zip‑top bag; re‑bake briefly to restore crunch.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home cooking?
Sourdough discard crackers are a modern American kitchen hack that lets home bakers use the excess starter that would otherwise be thrown away. The practice grew with the recent sourdough revival, turning waste into a tasty, crunchy snack.
What are traditional regional variations of sourdough discard crackers in the United States?
While the basic recipe is simple, regional twists include adding cheddar in the Northeast, cornmeal in the Midwest, or chili powder in the Southwest. Each variation reflects local flavor preferences while still using the discard base.
How are sourdough discard crackers traditionally served in American cuisine?
They are typically served as a snack with cheese, dips, or charcuterie boards, and are also enjoyed on their own as an addictive alternative to popcorn or pretzels.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
These crackers are popular for casual gatherings, game nights, and as a quick party snack. Because they’re easy to make, they often appear at potlucks and family movie nights.
What makes sourdough discard crackers special or unique in American snack cuisine?
They combine the tangy flavor of sourdough with the buttery richness of a cracker, offering a crunchy texture that’s both familiar and distinct. Using discard also makes them an eco‑friendly, zero‑waste snack.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include over‑mixing the dough, spreading it too thick, and over‑baking which leads to burnt edges. Keep the layer thin, bake at the recommended temperature, and watch the second bake closely.
Why does this sourdough discard cracker recipe use melted butter instead of oil?
Melted butter adds flavor and helps the crackers achieve a rich, golden crust. Oil would work but would produce a slightly different texture and less buttery taste.
Can I make sourdough discard crackers ahead of time and how should I store them?
Yes, bake them fully, let them cool, then store in an airtight container at room temperature for up to two days or refrigerate for up to five days. For longer storage, freeze and re‑heat briefly before serving.
What does the YouTube channel Juliana Deliberais specialize in?
The YouTube channel Juliana Deliberais focuses on approachable home cooking, quick recipes, and tips for using pantry staples and leftovers, often featuring baking and snack ideas.
How does the YouTube channel Juliana Deliberais' approach to sourdough cooking differ from other sourdough channels?
Juliana Deliberais emphasizes low‑effort, waste‑reduction techniques like using discard for snacks, whereas many sourdough channels concentrate on bread‑making and long fermentation processes.
Last updated: August 30, 2026
