We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Stop throwing away that sourdough discard! This recipe transforms it into perfectly crunchy crackers. The dough comes together easily with softened butter, flour, and discard, creating a smooth texture that's easy to roll out. Once baked, the crackers turn golden and crisp, with an irresistible crunch that deepens as they cool. Customize with herbs, seeds, or sea salt for a personal touch.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Mix sourdough discard, all-purpose flour, softened butter, and salt until a smooth dough forms.
Divide the dough into two portions, wrap each, and chill for 30 minutes.
Roll out each portion as thin as possible on parchment paper.
Score the rolled-out dough into squares using a pizza cutter and dock with a fork.
Bake at 175°C (350°F) for 20–25 minutes until golden.
Let the crackers cool completely on a rack—they get crispier as they sit.
Want to keep this recipe for later? We can email it to you!
Customize the crackers by sprinkling herbs, seeds, or sea salt on top before baking.
Roll the dough as thin as possible for maximum crispiness.
Use cold or room-temperature sourdough discard—it works either way.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be slightly denser.
How do I store the crackers?
Store the crackers in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator before rolling out.
What toppings work best for these crackers?
Herbs like rosemary or thyme, seeds like sesame or poppy, and flaky sea salt are great options.
Why do the crackers get crispier as they cool?
As the crackers cool, moisture evaporates, making them crunchier.
