Easy Sourdough Discard Crackers – Thin and Crispy

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These sourdough discard crackers are so easy, you’ll never need to buy store-bought crackers again.  They are delicious, and can easily be flavored many different ways.  Making sourdough crackers is a great way to save money at the grocery store, and make healthier snack options for your family.  Made with a simple combination of sourdough starter discard, butter and salt or whatever flavorings you might want to add, like cheese, these crackers will be a favorite with your family in no time.  Perfect with some cream cheese and cowboy candy, or mixed into your favorite soups or stews.  These crackers are also naturally long fermented because they are made with sourdough discard.

Why You’ll Love This Recipe

• Easy recipe – this is probably the easiest sourdough recipe you’ll ever make, unless it’s my sourdough discard pizza crust, which is also really simple.  All you have to do for this simple recipe is combine sourdough starter, butter and seasonings.  Pour it on a pan (no rolling necessary) and bake for a few minutes.
• Use up leftover sourdough – this is a great way to use up leftover sourdough discard.  In fact, we love these crunchy crackers so much that I usually have to intentionally make a lot of sourdough discard so we have enough to make several pans of these crackers.
• Quick – these homemade sourdough crackers are fast to make, so they are the perfect side dish for soups stews, and are perfect for adding to a charcuterie board.
• Healthy – made with sourdough discard which has already been long fermented, and melted butter, these homemade crackers are healthy and easy for you to digest.

Health Benefits Of Long Fermented Sourdough

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion.  Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well.  When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest.  A lot of people who struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.  

In addition, phytic acid is an anti-nutrient that blocks the absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

Be sure to watch our full tutorial on how to make your own sourdough starter here.

Ingredients

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Tools

Favorite Sourdough Recipes:

How to Make Sourdough Discard Crackers

Preheat oven to 350 degrees.

Line a baking sheet with a piece of parchment paper.

In a large mixing bowl, combine sourdough discard and melted butter.

Add in any seasonings you want and mix well.  

Using the spatula or wooden spoon, spread the batter in a thin layer onto the parchment-lined baking sheet.

Bake for 10 minutes.

Using a pizza cutter, score the crackers, making them whatever size you’d like.  

Bake for another 10 to 15 minutes or until crispy and golden brown.  

Let the crackers cool, and break them apart along the score lines.

Serve with our favorite dip, soup, or on a charcuterie board for a special occasion.

Store leftover crackers in an airtight container for up to two weeks (I bet they won’t last that long).

Tips

• Use sourdough discard (not active starter) if at all possible; it is much easier to spread on your pan
• I like to use parchment paper on my pan, as it keeps the crackers from sticking and makes them easier to remove from the pan
• You can spread the batter for these delicious crackers thinner for crispy crackers, or leave them thicker for softer crackers.

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