From-Scratch Sourdough Crackers

Crispy, flavorful crackers made from sourdough discard with simple pantry ingredients.

This recipe is a wonderful way to use up sourdough starter discard—something my mom would have appreciated, since nothing ever went to waste in her kitchen.

With just a handful of simple ingredients, you can turn leftover starter into crispy, flavorful crackers. Sometimes she would add herbs or a little extra seasoning—occasionally even a dash of her homemade hot sauce—to give them a bit of character.

They’re easy to make, endlessly customizable, and perfect for snacking or serving with cheese and dips.

Ingredients: 

1 c. all-purpose or whole wheat Flour
1/2 tsp. flaky sea salt
4 Tbs. butter, room temperature
2 Tbs. dried herbs, of your choice, optional
1/4 to 1/3 c. finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar)
1 c. sourdough starter, unfed/discard
Olive oil, for brushing
coarse salt,  for sprinkling on top

Directions:

In a large bowl, combine flour, salt, butter, herbs (if using), and cheese. Mix until crumbly.

Stir in the starter until a soft dough forms.
Dough should be smooth and workable, not sticky.

Divide dough in half. Shape into flat rectangles, wrap, and refrigerate for 1–2 hours until firm.

Preheat oven to 350°F.

On lightly floured parchment, roll dough very thin—about 1/16 inch thick.
Transfer to baking sheet
Move parchment with dough onto a baking sheet.

Brush lightly with oil. Sprinkle with coarse salt. Cut into 1 to 1 1/4-inch squares using a knife or pizza cutter.

Prick each cracker with a fork to prevent puffing.

Bake for 10 minutes, rotate pan, then bake another 10–15 minutes until golden and crisp.

Cool completely on the pan or a rack—they will crisp more as they cool.

Tips for Best Success:

• Roll dough very thin for crisp crackers
• Chill dough—it makes rolling easier
• Don’t skip docking (fork holes)
• Watch closely at the end—edges brown fast
• Let cool completely before storing

Variations & Substitutions:

• Spicy version: Add a dash of hot sauce or cayenne ❤️
• Garlic crackers: Add 1/2 tsp garlic powder
• Everything seasoning: Sprinkle on top before baking
• Cheese-free: Omit cheese for a simpler cracker
• Whole wheat: Use whole wheat flour for a nuttier flavor

Serving Suggestions:

• Serve with cheese boards
• Pair with soups or chili
• Enjoy with dips or spreads
• Snack on their own

How to Store:

• Room temperature: Airtight container, up to 1 week
• Freeze: Up to 2 months
• If they soften, re-crisp in oven for a few minutes

Frequently Asked Questions:

Why aren’t my crackers crispy?
They may be too thick—roll thinner or bake longer.

Can I skip chilling?
Not recommended—the dough will be harder to handle.

Can I use active starter?
Yes, but discard gives the best flavor and texture.

Do I have to use cheese?
No—it’s optional but adds great flavor.