Sourdough Discard Cracker Recipe
Sourdough DISCARD Cracker Recipe! is a easy American recipe that serves 4. 180 calories per serving. Recipe by Rylee Forsyth on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 25 min
Cost: $3.10 total, $0.77 per serving
Ingredients
- 3 cups Sourdough Discard (unfed starter discard, room temperature)
- 0.5 cup Unsalted Butter (melted, not hot)
- 1 cup Cheddar Cheese (shredded; can use sharp or mild)
- 1 piece Jalapeño Pepper (seeded and finely diced; optional for heat)
- 1 tsp Salt (fine sea salt)
- 0.5 tsp Black Pepper (freshly ground)
Instructions
Preheat Oven
Set the oven to 325°F (163°C) and let it fully preheat while you prepare the dough.
Time: PT5M
Temperature: 325°F
Combine Discard and Butter
In a mixing bowl, pour the 3 cups of sourdough discard and add the 0.5 cup melted butter. Stir with a rubber spatula until the mixture is smooth and homogenous.
Time: PT5M
Add Flavorings
Fold in the shredded cheddar, diced jalapeño, 1 tsp salt and 0.5 tsp black pepper. Mix just until the cheese and jalapeño are evenly distributed.
Time: PT5M
Spread Dough
Place the silicone baking mat on a baking sheet. Using the rubber spatula, spread the dough onto the mat to a uniform thickness of about 1/8 inch (3 mm).
Time: PT5M
Optional Topping Sprinkle
If you like extra flavor, sprinkle a few more jalapeño pieces or fresh herbs over the surface just before baking.
Time: PT1M
First Bake
Slide the sheet into the oven and bake for 10 minutes. This firms the dough enough to cut without breaking.
Time: PT10M
Temperature: 325°F
Cut Into Squares
Remove the sheet, let it cool for a minute, then use a sharp knife to cut the partially baked sheet into squares or desired shapes.
Time: PT5M
Finish Baking
Return the cut crackers to the oven and bake for an additional 50 minutes (or up to 80 minutes for extra crunch) until they are golden‑brown and crisp throughout.
Time: PT50M
Temperature: 325°F
Cool and Store
Transfer the baked crackers to a cooling rack and let them cool completely before storing.
Time: PT10M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: vegetarian
Allergens: wheat (from discard), dairy
Ingredient Substitutions
- Instead of Sourdough Discard: Sourdough starter (fed) diluted with water
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Cheddar Cheese: Gruyère, Monterey Jack, Parmesan
- Instead of Jalapeño Pepper: Red pepper flakes, Serrano pepper, Bell pepper
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Rubber Spatula
- Silicone Baking Mat
- Baking Sheet
- Knife
- Cutting Board
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mixing the discard and butter until smooth
- Spreading the dough to an even thickness
- Baking the first 10 minutes before cutting
- Finishing the bake until fully crisp
Chef Tips from the Video
- If you don’t have a silicone mat, line the sheet with parchment paper; it also releases easily.
- For extra flavor, try adding dried herbs like rosemary or thyme to the dough.
- Use a pizza cutter for quick, uniform squares.
Troubleshooting
Dough is too wet and spreads thinly
Add a tablespoon of all‑purpose flour at a time until the dough holds shape.
Crackers are soft after cooling
Return them to the oven for an extra 5‑10 minutes or increase the bake time by 10 %.
Cheese burns on the edges
Cover the sheet loosely with foil after 45 minutes to protect the cheese.
Storage
Refrigerator: Can be kept in an airtight container for up to 2 weeks, but best enjoyed at room temperature.
Freezer: Freeze in a zip‑top bag for up to 2 months; re‑crisp in a 300°F oven for 5 minutes.
Room temperature: Store in a sealed tin or jar at room temperature for up to 1 week.
Make-Ahead Tips
- The crackers can be baked a day ahead; store in an airtight container and re‑heat briefly before serving.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home cooking?
Sourdough discard crackers originated as a frugal way for home bakers to use the excess starter that would otherwise be thrown away. In American kitchens, especially during the recent sourdough resurgence, they have become a beloved snack that showcases the tangy flavor of sourdough while reducing waste.
What traditional regional variations of sourdough discard crackers exist in the United States?
While the basic recipe is universal, regional twists include adding cornmeal in the Midwest, using cheddar and jalapeño in the Southwest, or incorporating herbs like rosemary and thyme in New England. Some coastal versions even add seaweed flakes for a briny note.
How are sourdough discard crackers traditionally served in American households?
They are typically served as a snack with cheese spreads, hummus, or charcuterie boards. In casual settings they’re enjoyed straight from the jar, and during holidays they may be presented alongside dips and soups.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
Because they are easy to make and store well, they appear at picnics, game nights, and potluck gatherings. They’re also a popular addition to holiday cheese platters during Thanksgiving and Christmas.
What makes sourdough discard crackers special or unique in American snack cuisine?
The crackers combine the tangy, fermented flavor of sourdough with the buttery richness of butter and the savory depth of cheese, creating a complex taste that ordinary crackers lack. Their low‑effort, zero‑waste nature also appeals to modern, eco‑conscious cooks.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include using butter that’s too hot (which cooks the discard), spreading the dough unevenly (resulting in soft spots), and under‑baking, which leaves the crackers chewy. Following the 10‑minute pre‑bake and cutting step prevents breakage.
Why does this sourdough discard cracker recipe bake at a low temperature of 325°F instead of a higher heat?
A lower temperature allows the dough to dry out slowly, giving the crackers a uniform crispness without burning the cheese or the jalapeño bits. Higher heat would brown the edges too quickly and leave the interior under‑cooked.
Can I make sourdough discard crackers ahead of time and how should I store them?
Yes, bake the full batch, let the crackers cool completely, then store them in an airtight container at room temperature for up to a week. For longer storage, freeze them and re‑crisp in a hot oven before serving.
What texture and appearance should I look for when my sourdough discard crackers are done?
The crackers should be golden‑brown on the edges, uniformly dry to the touch, and have a crisp snap when broken. The cheese should be lightly melted but not browned or burnt.
What does the YouTube channel Rylee Forsyth specialize in?
The YouTube channel Rylee Forsyth focuses on approachable home cooking, especially recipes that make use of pantry staples, reduce food waste, and incorporate simple techniques for busy cooks.
How does the YouTube channel Rylee Forsyth's approach to American comfort food differ from other cooking channels?
Rylee Forsyth emphasizes quick, ingredient‑flexible dishes that often repurpose leftovers (like sourdough discard) and includes candid, step‑by‑step commentary, whereas many channels prioritize polished plating or complex techniques.
Last updated: August 30, 2026
