Muscle Momma Sourdough

Sourdough Discard Crackers

If you’ve been keeping up a sourdough starter, you know how quickly that discard can pile up. I used to feel a little guilty tossing it—until I started saving it for baking. When I think of homemade crackers, I usually think fussy and complicated… but these are actually one of the easiest sourdough recipes I’ve ever made.

These sourdough discard crackers are one of my favorite no-fuss snacks to throw together. They’re cheesy, crispy, and totally customizable depending on what cheese or seasonings you have on hand. No rolling pin, no fancy ingredients—just mix, spread, and bake.

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Why You’ll Love These Sourdough Discard Crackers:

• Uses up 200g of sourdough discard (a good chunk!)
• Crispy, savory, and cheesy
• Customizable with whatever seasonings or cheese you have on hand
• No waste + minimal effort = win

Ingredients:

• 200g sourdough discard (unfed, straight from the jar)
• 2 tbsp melted butter
• 40g shredded cheese (cheddar, Parmesan, mozzarella—anything works!)
• 2 tsp seasoning of choice (I like everything bagel, Italian herbs, or garlic powder)
• Sprinkle of salt (optional, especially if your cheese is salty)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix together all the ingredients until combined. It’ll be a spreadable batter.
3. Spread the mixture as thinly and evenly as possible on the parchment paper. The thinner you spread, the crispier your crackers will be.
4. Bake for 10 minutes, then remove from the oven and score into cracker shapes using a pizza cutter or knife.
5. Return to the oven and bake for another 20 minutes (give or take), watching closely toward the end. You want them golden and crisp, but not burnt.
6. It’s totally normal for the edge pieces to get more toasty than the center. Let them cool completely—they’ll crisp up even more as they cool.
7. Break apart, snack away, and store any leftovers in an airtight container for up to a week (if they last that long).

Tips + Flavor Ideas:

• Use smoked paprika and sharp cheddar for a smoky vibe.
• Add rosemary and cracked pepper for something herby.
• Add cayenne pepper or spicy cheese for some spice!

These crackers are the perfect way to use up discard, and honestly, they’re kind of addicting. If you try them, let me know what seasoning combos you go with!

If You Liked These, Check Out This:

• Easy Homemade Sourdough Croutons – crispy, golden, and perfect for topping soups and salads. Another simple way to use up your sourdough starter.

The Easiest Sourdough Discard Crackers

Crispy, cheesy, and packed with flavor—these sourdough discard crackers come together in minutes with just discard, butter, cheese, and your favorite seasonings. A simple, no-roll recipe that’s perfect for using up extra starter!

5 from 2 votes

Print Pin

Course: Snack

Cuisine: American

Keyword: beginner sourdough snacks, easy sourdough crackers, fermented snacks, how to use sourdough discard, sourdough discard crackers, sourdough snack recipe

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Equipment

• 1 Medium Mixing Bowl
• 1 rubber spatula
• 1 Pizza Cutter or knife
• 1 Baking Sheet
• 1 sheet of parchment paper

Ingredients

• 200 g sourdough discard unfed, straight from the jar
• 2 tbsp melted butter or olive oil
• 40 g shredded cheese
• 2 tsp seasoning of choice I like everything bagel, ranch, garlic powder etc.
• Sprinkle of salt

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• In a bowl, mix together all the ingredients until combined. It should be a spreadable batter.
• Spread the mixture as thinly and evenly as possible on the parchment paper. The thinner you spread, the crispier your crackers will be.
• Bake for 10 minutes, then remove from the oven and score into cracker shapes using a pizza cutter or knife.
• Return to the oven and bake for another 20 minutes (give or take), watching closely toward the end. You want them golden and crisp, but not burnt.

  It’s totally normal for the edge pieces to get more toasty than the center. Let them cool completely—they’ll crisp up even more as they cool.
• Break apart and store any leftovers in an airtight container for up to a week (if they last that long).

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