Thin and Crispy Sourdough Discard Crackers

These thin and crispy sourdough discard crackers are a great way to use up your unfed sourdough starter, especially if you're looking for an easy recipe that doesn’t require a long ferment and only takes basic ingredients. Made with just a few pantry staples like flour, homemade butter or olive oil, herbs, and salt, this is a great recipe to keep in your back pocket during your sourdough journey.

These light and crunchy homemade crackers are perfect for dipping, snacking, or pairing with cheese—making them a delicious addition to any charcuterie board. Once you try them, you may never go back to store-bought crackers again!

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I used fresh rosemary and a bit of thyme for a savory, woodsy flavor that pairs beautifully with a slice of cheese, a swipe of my homemade tomato jam, or even just a cup of tea on the porch. The best part? No kneading, no added flour—just mix, spread, and bake. They’re thin, crispy, and golden, with that unmistakable sourdough tang and a whisper of garden-fresh flavor in every bite. Perfect for those days when you're low on time but still want something homemade and satisfying.

I highly recommend trying these crackers with a block of cream cheese and my tomato jam or strawberry jam poured over. It tastes absolutely amazing, looks beautiful, and is a perfect addition to a serving table at any holiday event!

Ingredients for Discard Crackers

• 1 cup (240g) sourdough starter discard (or active starter)
• 2 tablespoons melted butter or olive oil
• ¼ teaspoon fine sea salt
• 1 tablespoon fresh rosemary, finely minced
• 1 ½ teaspoons fresh thyme (or ½ teaspoon dried thyme)

Instructions for Homemade Sourdough Crackers

STEP 1: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. Place all ingredients in a bowl: sourdough discard, melted butter or oil, salt, rosemary, and thyme.

STEP 2: Stir the ingredients and make sure they are all thoroughly combined.

STEP 3: Place a piece of parchment paper on a baking sheet, and pour the cracker dough onto it. Then spread the dough thinly and evenly. Using an offset spatula can help spread it thin. You want it in a thin layer but NOT translucent. This will cause a crumbly cracker.

STEP 4: Sprinkle with a pinch of flaky salt or extra herbs if desired.

STEP 5: Bake for 10 minutes, then remove and score the crackers with a knife or a pizza cutter into squares. (DO NOT SKIP) Place the crackers back into the oven and bake for an additional 15-20 minutes or until they are golden brown and crisp.

STEP 6:  Let the crackers cool completely on a cooling rack before breaking into pieces.

Tips

• For best results mince the rosemary very finely so the texture is pleasant throughout the crunchy crackers.
• I fed my sourdough starter with all purpose flour for this sourdough discard cracker recipe, however I have made this recipe using hard white milled wheat, and it turned out beautifully. Just keep in mind that if you are going to use a whole grain flour then the crackers will be a bit darker in shade.
• Optional topping: flaky sea salt, more fresh herbs, bagel seasoning, white sesame seeds, black sesame seeds, or poppy seeds.
• Make sure that you score the dough 10 minutes after baking so that you have a uniform cracker when they are ready.