YT Recipe

The BEST Way to Use Up Sourdough Discard

The BEST Way to Use Up Sourdough Discard is a easy American recipe that serves 4. 70 calories per serving. Recipe by That Sourdough Gal on YouTube.

Prep: 5 min | Cook: 42 min | Total: 57 min

Cost: $10.34 total, $2.59 per serving

Ingredients

  • 200 g Sourdough Discard (Can be cold straight from the fridge; no need to bring to room temperature.)
  • 2 Tbsp Unsalted Butter (Melted; about 28 g.)
  • 2 tsp Everything Bagel Seasoning (Sprinkle evenly; already contains salt.)
  • to taste Optional Additional Seasonings (Examples: grated Parmesan, dried herbs, garlic powder, ranch seasoning.)

Instructions

  1. Melt Butter

    Microwave or melt 2 Tbsp unsalted butter until fully liquid.

    Time: PT1M

  2. Combine Butter and Discard

    In a mixing bowl, pour the melted butter over 200 g sourdough discard and stir until a uniform, slightly runny dough forms.

    Time: PT2M

  3. Spread Onto Tray

    Line a half‑sheet pan with parchment. Pour the dough onto the pan and use a spatula to spread it as thin and even as possible, aiming for about 1‑2 mm thickness.

    Time: PT2M

  4. Season

    Sprinkle 2 tsp everything‑bagel seasoning (or your chosen seasoning) evenly over the surface.

    Time: PT1M

  5. First Bake

    Place the tray in a pre‑heated oven at 325°F and bake for 10 minutes.

    Time: PT10M

    Temperature: 325°F

  6. Score the Crackers

    Remove the tray and, using a knife, pizza cutter, or ravioli cutter, lightly score the dough into desired cracker shapes.

    Time: PT2M

  7. Second Bake

    Return the tray to the oven and bake for an additional 30 minutes, or until the edges are golden and the crackers are completely crisp.

    Time: PT30M

    Temperature: 325°F

  8. Cool and Store

    Allow the crackers to cool on a rack for 5 minutes, then break along the scored lines. Store in an airtight glass jar (e.g., mason jar) at room temperature.

    Time: PT5M

Nutrition Facts

Calories
70
Protein
1 g
Carbohydrates
5 g
Fat
5 g
Fiber
0 g

Dietary info: Vegetarian

Allergens: Dairy, Wheat (if seasoning contains wheat)

Last updated: April 17, 2026

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The BEST Way to Use Up Sourdough Discard

Recipe by That Sourdough Gal

A quick, no‑flour cracker made from sourdough starter discard, butter, and everything‑bagel seasoning. The dough spreads thin on a half‑sheet pan, bakes crisp, and stores perfectly in a mason jar.

EasyAmericanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
13m
Prep
40m
Cook
10m
Cleanup
1h 3m
Total

Cost Breakdown

$10.34
Total cost
$2.59
Per serving

Critical Success Points

  • • Spread the dough as thinly and evenly as possible.
  • • Do not exceed 200 g discard per half‑sheet tray; extra dough will bake unevenly.
  • • Score the crackers after the first 10‑minute bake to prevent sticking.
  • • Bake until fully crisp; underbaked crackers will be chewy.

Safety Warnings

  • • Handle the hot oven tray with oven mitts to avoid burns.
  • • Melted butter is hot; pour carefully to prevent splatter.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of sourdough discard crackers in American home cooking?

A

Sourdough discard crackers are a frugal tradition among American home bakers, turning the inevitable starter waste into a tasty snack. They reflect the resource‑saving mindset of early settlers and modern zero‑waste kitchens.

cultural
Q

What regional variations of sourdough discard crackers exist within the United States?

A

In the Pacific Northwest, bakers often add smoked sea salt and rosemary; in the Midwest, cheddar or parmesan is mixed into the dough; Southern versions may include cornmeal for extra crunch.

cultural
Q

How are sourdough discard crackers traditionally served in American cuisine?

A

They are commonly served on cheese boards, alongside soups, or as a crunchy topping for salads. In casual settings they are enjoyed straight from the jar as a snack.

cultural
Q

What occasions or celebrations are sourdough discard crackers associated with in American culture?

A

They often appear at informal gatherings, potlucks, and holiday cheese platters, especially when a baker wants to showcase a starter without waste.

cultural
Q

What makes sourdough discard crackers special compared to regular flour‑based crackers?

A

They contain no added flour, relying on the natural gluten and tang of the starter, which gives a unique flavor and a lower‑flour footprint. The high butter‑to‑discard ratio creates a crisp, melt‑in‑your‑mouth texture.

cultural
Q

What are the authentic traditional ingredients for sourdough discard crackers versus acceptable substitutes?

A

The authentic recipe uses only sourdough discard, melted butter, and a simple seasoning like everything‑bagel. Substitutes can include olive oil for butter (changes flavor) or alternative seasonings such as garlic powder, ranch, or grated parmesan.

cultural
Q

What other American dishes pair well with sourdough discard crackers?

A

They pair beautifully with sharp cheddar, goat cheese, hummus, or a charcuterie selection. They also add crunch to salads and work well alongside soups like tomato bisque or clam chowder.

cultural
Q

What are the most common mistakes to avoid when making sourdough discard crackers?

A

Common errors include using too much discard (making the crackers thick and burnt), spreading the dough unevenly, and under‑baking which leaves a chewy texture. Scoring after the first bake is also essential to prevent sticking.

technical
Q

Why does this recipe bake the crackers in two stages instead of a single long bake?

A

The initial 10‑minute bake firms the surface, allowing clean scoring without tearing. The second longer bake finishes drying the crackers evenly, ensuring a crisp texture throughout.

technical
Q

What does the YouTube channel That Sourdough Gal specialize in?

A

The YouTube channel That Sourdough Gal focuses on sourdough starter care, starter‑based recipes, and creative ways to use sourdough discard in everyday cooking, often with a friendly, home‑cooking vibe.

channel
More like this:American RecipesSnack RecipesMore by That Sourdough Gal

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