The Easiest Sourdough Discard Crackers You'll Ever Make
The EASIEST Sourdough Discard Crackers You'll Ever Make is a easy American recipe that serves 8. 120 calories per serving. Recipe by The Sourdough Baker | Caitlin Vincent on YouTube.
Prep: 12 min | Cook: 45 min | Total: 1 hr 12 min
Cost: $15.07 total, $1.88 per serving
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
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
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
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
Prepare Baking Sheet
Line a baking sheet with parchment paper or a silicone mat. Lightly grease if using parchment.
Time: PT1M
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Olive Oil, Melted Coconut Oil
- Instead of Salt: Kosher Salt (use 3/4 tsp)
- Instead of Coarse Sea Salt: Flaked Salt
- Instead of Fresh Rosemary: Dried Rosemary (½ tsp)
- Instead of Everything Bagel Seasoning: Garlic Powder + Onion Powder + Sesame Seeds
- Instead of Shredded Cheddar Cheese: Shredded Gouda, Vegan Cheddar
- Instead of Shredded Pepper Jack Cheese: Shredded Monterey Jack, Vegan Pepper Jack
- Instead of Salt (for cheese version): Kosher Salt (1 tsp)
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Spoons
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Bench Scraper (optional)
- Oven
- Cooling Rack (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Whisking the discard with butter and salt until smooth
- Spreading the dough as thinly as possible
- Baking until golden brown without over‑browning the edges
Chef Tips from the Video
- Use a kitchen scale for the discard to improve consistency
- A light drizzle of olive oil on top before baking adds extra flavor and helps the salt adhere
- For extra flavor, add a pinch of smoked paprika or garlic powder to the dough.
Troubleshooting
Crackers are soft in the middle
Spread the dough thinner and increase baking time by 5‑10 minutes; ensure oven temperature is accurate.
Edges are burnt while center is pale
Rotate the sheet halfway, lower oven temperature to 300°F, and cover edges with foil if they brown too quickly.
Storage
Refrigerator: Store in an airtight container for up to 5 days; re‑crisp in a 300°F oven for 5 minutes if softened.
Freezer: Freeze in a zip‑top bag for up to 2 months; thaw at room temperature and re‑bake briefly to restore crispness.
Room temperature: Best kept at room temperature in a sealed jar for up to 1 week.
Make-Ahead Tips
- Bake the crackers a day ahead and store airtight; they stay crisp for several days
- If you prefer extra crunch, re‑bake at 300°F for 5 minutes before serving
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home baking?
Sourdough discard crackers are a practical way for American home bakers to use the excess starter that accumulates during regular feeding. They reflect a tradition of minimizing waste and turning a by‑product into a tasty snack, a practice that grew popular with the recent sourdough resurgence.
What are the traditional regional variations of sourdough discard crackers in the United States?
While there is no single regional standard, many bakers add local herbs—such as rosemary in the Northeast or chili powder in the Southwest. Some variations incorporate cheese, seeds, or whole‑grain flours to reflect regional flavor preferences.
How are sourdough discard crackers traditionally served in American cuisine?
They are often served alongside cheese boards, soups, or salads, and are a popular accompaniment to dips like hummus or spinach artichoke. In casual settings, they are enjoyed straight from the container as a crunchy snack.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
These crackers are a favorite for informal gatherings, potlucks, and holiday snack trays because they can be made ahead and customized with festive herbs or spices to match the occasion.
What makes sourdough discard crackers special or unique in American snack cuisine?
They combine the tangy flavor of sourdough with the convenience of a quick‑bake cracker, offering a slightly fermented taste that sets them apart from standard commercial crackers.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include spreading the dough too thick, which leads to a soft center, and baking at too high a temperature, which can burn the edges. Also, skipping the scoring step can make the crackers break unevenly.
Why does this sourdough discard cracker recipe use a low oven temperature of 325°F instead of a higher heat?
A lower temperature allows the thin dough to dry out evenly without scorching, giving a uniform crispness while preserving the subtle sourdough flavor. Higher heat would brown the edges too quickly and leave the middle soft.
Can I make sourdough discard crackers ahead of time and how should I store them?
Yes, bake them a day or two in advance. Store in an airtight container at room temperature; they stay crisp for up to a week. For longer storage, freeze in a zip‑top bag and re‑bake briefly before serving.
What texture and appearance should I look for when the sourdough discard crackers are done?
The edges should be golden‑brown and the surface lightly speckled with salt or toppings. The crackers will be firm to the touch and should snap cleanly when broken, indicating they are fully dried and crisp.
What does the YouTube channel The Sourdough Baker | Caitlin Vincent specialize in?
The YouTube channel The Sourdough Baker | Caitlin Vincent focuses on sourdough starter care, beginner‑friendly sourdough recipes, and creative ways to use discard, emphasizing simple techniques and approachable home baking.
How does the YouTube channel The Sourdough Baker | Caitlin Vincent's approach to sourdough cooking differ from other sourdough channels?
Caitlin Vincent emphasizes minimal equipment, quick‑turnaround recipes like discard crackers, and clear step‑by‑step visuals, making sourdough accessible to busy home cooks, whereas many other channels focus on artisan loaves and longer fermentation processes.
Last updated: August 30, 2026
