Description
These sourdough discard crackers are the fastest, crunchiest way to use up leftover starter—no kneading, no rolling, no stress. With just three ingredients and a low, slow bake, you’ll get deeply golden, snappy crackers with that irresistible sourdough tang. Perfect for cheese boards, dips, or straight-from-the-jar snacking.
Ingredients
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1 cup sourdough discard (unfed)
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2 tablespoons melted butter or olive oil
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½ teaspoon fine sea salt (plus extra for topping)
Instructions
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Preheat & Prep:
Heat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat. -
Mix:
In a bowl, whisk together the discard, melted butter (or oil), and salt until smooth and pourable. -
Spread Thin:
Pour onto the prepared pan and spread as thinly and evenly as possible with a spatula. Thin = crispy. -
Season:
Sprinkle lightly with extra salt (optional add-ins below). -
Bake & Score:
Bake for 10 minutes, remove, then score into cracker-sized pieces with a knife or pizza cutter. -
Crisp:
Return to the oven and bake 30–40 minutes, until uniformly golden and dry (edges will be darker). -
Cool Completely:
Let cool on the pan; crackers crisp as they cool. Break along score lines.
Notes
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Go thinner than you think: Thick batter = chewy. Ultra-thin = crackly crisp.
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Rotate if needed: If edges brown too fast, rotate the pan halfway through.
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Revive snap: If they soften, warm at 300°F for 5 minutes.
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Storage: Airtight container at room temp for up to 1 week; freeze up to 2 months.