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
Melt Butter
Microwave or melt 2 Tbsp unsalted butter until fully liquid.
Time: PT1M
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
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
Season
Sprinkle 2 tsp everything‑bagel seasoning (or your chosen seasoning) evenly over the surface.
Time: PT1M
First Bake
Place the tray in a pre‑heated oven at 325°F and bake for 10 minutes.
Time: PT10M
Temperature: 325°F
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
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
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)
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil, Melted coconut oil
- Instead of Everything Bagel Seasoning: Garlic powder + salt, Ranch seasoning, Parmesan cheese + herbs
Equipment Needed
- Mixing Bowl
- Spatula
- Half‑Sheet Baking Tray
- Parchment Paper (optional)
- Oven
- Knife or Pizza Cutter (or ravioli cutter)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Use parchment paper for easy removal and cleanup.
- Everything‑bagel seasoning adds a salty, garlicky crunch without extra salt.
- A light drizzle of melted butter over the top before baking gives extra golden color.
Troubleshooting
Crackers are soft or chewy after baking.
Increase the second bake time by 5‑10 minutes and ensure the dough was spread thinly.
Edges are burnt while the centers are undercooked.
Reduce the amount of discard per tray or lower oven temperature to 300°F for the second bake.
Crackers stick together after cooling.
Make sure to score before the second bake and let them cool completely before sealing.
Storage
Refrigerator: Not recommended; moisture will soften the crackers.
Freezer: Not recommended; texture degrades after thawing.
Room temperature: Store in an airtight glass jar at room temperature for up to 2–3 days.
Make-Ahead Tips
- Bake the crackers a day ahead; they stay crisp in a sealed jar.
- If they lose crispness, re‑bake at 300°F for 5‑10 minutes.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home cooking?
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.
What regional variations of sourdough discard crackers exist within the United States?
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.
How are sourdough discard crackers traditionally served in American cuisine?
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.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
They often appear at informal gatherings, potlucks, and holiday cheese platters, especially when a baker wants to showcase a starter without waste.
What makes sourdough discard crackers special compared to regular flour‑based crackers?
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.
What are the authentic traditional ingredients for sourdough discard crackers versus acceptable substitutes?
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.
What other American dishes pair well with sourdough discard crackers?
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.
What are the most common mistakes to avoid when making sourdough discard crackers?
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.
Why does this recipe bake the crackers in two stages instead of a single long bake?
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.
What does the YouTube channel That Sourdough Gal specialize in?
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.
Last updated: August 30, 2026
