The EASIEST Sourdough Discard Crackers You'll Ever Make

Ingredients

• 1 cup Sourdough Discard (unfed starter discard, at room temperature)
• 2 Tbsp Unsalted Butter (melted; can substitute with olive oil for a dairy‑free version)
• 0.5 tsp Salt (fine table salt, mixed into dough)
• 0.25 tsp Coarse Sea Salt (sprinkled on top for texture; optional)
• 1 tsp Fresh Rosemary (finely chopped; optional topping)
• 1 tsp Everything Bagel Seasoning (optional topping for extra flavor)
• 3 oz Shredded Cheddar Cheese (part of 1.5 cups total shredded cheese; use sharp cheddar)
• 3 oz Shredded Pepper Jack Cheese (part of 1.5 cups total shredded cheese; adds mild heat)
• 0.75 tsp Salt (for cheese version) (increase salt when cheese is added; no top sprinkling needed)

Instructions

1. Combine Wet Ingredients

   In a small mixing bowl, add 1 cup sourdough discard, 2 Tbsp melted butter (or oil), and ½ tsp salt. Whisk until a uniform, slightly sticky dough forms.

   Time: PT3M

2. Add Optional Seasonings

   If using, stir in 1 tsp chopped rosemary and/or 1 tsp everything bagel seasoning. For the cheese version, skip this step and proceed to adding cheese later.

   Time: PT2M

3. Incorporate Cheese (Cheese Variation Only)

   Fold in 1½ cups (6 oz) shredded cheese blend (cheddar and pepper jack). Increase salt to ¾ tsp and mix until cheese is evenly distributed.

   Time: PT3M

4. Prepare Baking Sheet

   Line a baking sheet with parchment paper or a silicone mat. Lightly grease if using parchment.

   Time: PT1M

5. Spread Dough Thinly

   Transfer the dough onto the prepared sheet. Using a spatula or your hands, spread it out as thinly and evenly as possible (about 1/8‑inch thick).

   Time: PT4M

6. Add Top Salt (Plain Version)

   Sprinkle the extra ¼ tsp coarse or flake salt over the surface for added crunch. Skip this step for the cheese version.

   Time: PT1M

7. Bake

   Place the sheet in a pre‑heated oven and bake at 325°F for 45‑50 minutes, until the edges turn golden brown and the center is set.

   Time: PT45M

   Temperature: 325°F

8. Score (Optional)

   Ten minutes before the end of baking, use a bench scraper to lightly score the dough into squares or rectangles; this helps the crackers break cleanly after cooling.

   Time: PT2M

9. Cool and Break

   Remove the sheet from the oven and let the crackers cool on a rack for 10‑15 minutes. Once fully cooled, break them into pieces by hand or with the scraper.

   Time: PT15M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

7 g

Fiber

0.5 g