2-Ingredient Sourdough Discard Crackers Recipe: Super Easy Snack (Savory or Sweet)
2-Ingredient Sourdough Discard Crackers Recipe: Super Easy Snack (Savory or Sweet) is a easy Mediterranean recipe that serves 4. 115 calories per serving. Recipe by Proof Bread on YouTube.
Prep: 24 min | Cook: 20 min | Total: 54 min
Cost: $0.95 total, $0.24 per serving
Ingredients
- 200 g Sourdough Discard (active starter discard, at room temperature)
- 50 g Unsalted Butter (melted then cooled to room temperature)
- 1 tsp Everything Bagel Seasoning (optional, for half of the crackers)
- 1 tsp Za'atar (optional, for the other half of the crackers)
- 0.5 tsp Flaky Sea Salt (optional, sprinkle on top for extra crunch)
Instructions
Measure starter and butter
Weigh 200 g of sourdough discard into a mixing bowl and set aside 50 g of butter.
Time: PT5M
Melt and cool butter
Melt the butter gently (microwave or stovetop) then let it sit until it reaches room temperature.
Time: PT5M
Combine starter and butter
Add the melted butter to the starter and fold with a spatula until the mixture is a uniform, glossy goop with no visible butter streaks.
Time: PT5M
Prepare baking sheet
Line a baking sheet with parchment paper or a silicone mat. If using a bare sheet, lightly grease it with a touch of butter.
Time: PT2M
Spread the dough
Transfer the dough onto the prepared sheet and spread it to an even thickness of about 2 mm. Use a small bowl of water to smooth the surface if it sticks.
Time: PT5M
Add seasonings
Sprinkle everything bagel seasoning over half of the sheet and za'atar over the other half. Finish with a light dusting of flaky sea salt if desired.
Time: PT2M
Bake the crackers
Place the sheet in the middle rack of a pre‑heated oven at 350°F. Bake 10 minutes, then check for golden edges. Continue baking up to a total of 20 minutes until the crackers are crisp and lightly browned.
Time: PT20M
Temperature: 350°F
Cool and break
Remove the sheet, let the crackers cool on a wire rack for 5 minutes, then break them into bite‑size pieces.
Time: PT5M
Nutrition Facts
- Calories
- 115
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine (adjust flavor)
- Instead of Everything Bagel Seasoning: Mixed dried herbs, Garlic powder + onion powder + poppy seeds
- Instead of Za'atar: Sumac + thyme + sesame seeds, Herbes de Provence
- Instead of Flaky Sea Salt: Kosher salt, Table salt
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula or Spoon
- Baking Sheet
- Parchment Paper or Silicone Baking Mat (optional)
- Oven
- Small Bowl of Water (optional)
Critical Steps — Do Not Skip
- Mix starter and butter until no streaks remain.
- Spread the dough to an even thin layer.
- Bake at the correct temperature and monitor to avoid burning.
Chef Tips from the Video
- Use a freshly refreshed starter for a lighter texture; older starter gives a denser cracker.
- A light mist of water on the dough before spreading helps achieve a smooth surface.
- For sweet crackers, replace savory seasonings with cinnamon sugar and drizzle a tiny bit of honey before baking.
Troubleshooting
Crackers are doughy in the center after baking.
Spread the dough thinner and increase baking time by 5‑7 minutes, or raise the oven temperature to 375°F for the final minutes.
Crackers stick to the pan.
Use parchment paper or a silicone mat, and ensure the butter is fully incorporated to create a non‑stick surface.
Crackers burn on the edges but are pale in the middle.
Move the sheet to a lower rack, lower the temperature to 325°F, and cover the edges with foil if needed.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a zip‑top bag for up to 1 month; re‑crisp in a 300°F oven for 5 minutes.
Room temperature: Best kept in a sealed jar at room temperature for 2‑3 days.
Make-Ahead Tips
- Prepare the dough and refrigerate for up to 24 hours; bake when needed.
- Seasonings can be added just before baking to keep flavors fresh.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in Mediterranean cuisine?
Using sourdough discard for crackers is a traditional way to avoid waste in Mediterranean households, where sourdough breads are staple. The practice dates back to home bakers who turned leftover starter into thin, crisp flatbreads seasoned with regional spices like za'atar.
What are the traditional regional variations of sourdough discard crackers in Lebanese cooking?
In Lebanon, discard crackers are often flavored with za'atar, sumac, and sesame seeds, and sometimes brushed with olive oil. Some families add nigella seeds or a hint of honey for a sweet‑savory twist, reflecting the diverse spice blends of the region.
How is the authentic traditional way sourdough discard crackers served in Lebanese households?
They are typically served as a mezze accompaniment, placed on a platter with hummus, labneh, or olive tapenade. The crackers are broken by hand and enjoyed alongside fresh vegetables or olives during gatherings.
What occasions or celebrations are sourdough discard crackers traditionally associated with in Mediterranean culture?
These crackers appear during casual family gatherings, tea time, and as part of festive mezze spreads during Ramadan evenings or holiday celebrations, offering a crunchy, low‑glycemic snack.
What other Mediterranean dishes pair well with sourdough discard crackers?
Pair them with hummus, baba ganoush, labneh, roasted red pepper dip, or a simple olive oil and herb drizzle. They also complement grilled halloumi or fresh salads like tabbouleh.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include spreading the dough too thick, which leaves a doughy center, and baking at too high a temperature, which burns the edges. Also, insufficient mixing of butter and starter can cause streaks that affect texture.
Why does this sourdough discard cracker recipe use only starter and butter instead of added flour?
The recipe relies on the flour already present in the starter, making it low‑glycemic and easier to digest for those sensitive to regular flour. Butter provides the necessary fat to bind the mixture and create a crisp texture without extra flour.
Can I make sourdough discard crackers ahead of time and how should I store them?
Yes, bake the crackers, let them cool completely, then store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and re‑crisp in a 300°F oven before serving.
What texture and appearance should I look for when the sourdough discard crackers are done?
The crackers should be uniformly golden‑brown on top and bottom, with a crisp, flaky snap when broken. Edges may be slightly darker, but the surface should not be glossy or doughy.
What does the YouTube channel Proof Bread specialize in?
The YouTube channel Proof Bread specializes in sourdough and artisan bread techniques, focusing on low‑waste recipes, starter care, and creative uses for sourdough discard such as crackers, flatbreads, and pastries.
How does the YouTube channel Proof Bread's approach to Mediterranean sourdough cooking differ from other sourdough channels?
Proof Bread emphasizes minimal‑ingredient, high‑flavor recipes that highlight regional spices like za'atar and everything bagel seasoning, while many other channels focus on classic European breads. The channel also stresses gut‑friendly, low‑glycemic outcomes.
Last updated: September 1, 2026
