Have you recently started baking sourdough bread but now are left with oodles of sourdough discard and wondering how to use it up? These Sourdough Discard Crackers are one of my favorite ways to use up discard since they use a full cup of it!
I've been baking sourdough bread for the better part of 7 years now, and I'm always on the lookout for delicious, practical ways to use up sourdough discard. Some of my go-to's are sourdough apple fritters, sourdough discard cookies, and sourdough pancakes, but the way I typically end up using it is in sourdough discard crackers. They couldn't be easier or tastier — they're even little kid-approved, as my daughter can't keep her little paws off when I make them!
These sourdough discard crackers remind me of bougie crackers you'd buy on a whim from Whole Foods but secretly berate yourself that you just purchased $10 artisan crackers. All you need is some sourdough discard (and if you're looking to finally get into the sourdough game, check out this post), some Parmesan cheese, and dried herbs of your choice. I like getting the bulk "no salt seasoning" from Costco because I'm a millennial and Costco is my favorite store, but use whatever your heart desires.
Ingredients for Sourdough Discard Crackers
- Sourdough discard - This recipe uses up a full cup of starter, which is typically the exact amount of discard I have when feeding my starter. It's perfect!
- Butter - Unsalted or salted, whichever you prefer.
- Salt - Fine sea salt for the cracker batter/dough, and flakey Maldon sea salt for topping crackers before baking.
- Nutritional yeast - A staple in my kitchen, but one that I know some people aren't familiar with! It can be found at most grocery stores in either the baking or health food aisle, and is NOT brewer's yeast. Nutritional yeast has a cheesy taste and is often used in place of cheese in vegan recipes.
- Herbs - I like to use a "no salt seasoning" mix from Costco, but if you choose an everything bagel seasoning instead, I would reduce the amount of salt by ½ tsp.
Note that these are a thin, crispy, delicate cracker. I have another cracker recipe that is a little more substantial and includes additional flour, but this one uses only the discard. I'll write up the other cracker recipe next time I make them — I fed my starter last night to do some baking this weekend, so maybe I can whip a batch up and photograph them during naptime. We shall see!
📖 Recipe
Sourdough Discard Crackers
Ingredients
- 1 cup sourdough discard
- 2 tablespoon melted butter salted or unsalted
- ½ teaspoon sea salt
- 2 teaspoon no salt seasoning or any combo of dried herbs
- 2 tablespoon nutritional yeast
- flaky sea salt for finishing
Instructions
- Preheat your oven to 325°F and prepare a baking sheet by lining it with parchment paper.
- In a small bowl, melt the butter and allow it to cool slightly.
- Combine the 1 cup sourdough discard, 2 tablespoon melted butter, ½ teaspoon sea salt, 2 teaspoon dried herbs, 2 tablespoon nutritional yeast, and mix thoroughly until well incorporated.
- Spread the mixture evenly onto the prepared parchment paper — this is a liquidy mixture, so you can use an offset spatula like you're frosting a cake. A quick spray with cooking oil can help prevent sticking, I've found. Sprinkle lightly with flaky sea salt (I use Maldon).
- Bake for 10 minutes, then remove from the oven and score the crackers lightly so they're easy to break up when finished. Continue baking for an additional 20 minutes, and begin checking for doneness. The edges will brown first, so it's not uncommon to remove the edge pieces and let the inner ones continue baking for up to 35 minutes total.
- Allow the crackers to cool completely before breaking them into squares.
- Store in airtight container for a week, but I can guarantee they'll be gone long before then!
Notes
- Don't have nutritional yeast? You can use up to ¼ cup of grated Parmesan cheese.
- If you don't have an herb mix, you can make your own with basil, thyme, rosemary, oregano, and pepper.
- Double this up, which I usually do. I love adding them to my daughter's lunchbox with cheese. Like a fancy Lunchables!
- These can go from light golden brown to over-baked very quickly. Err on the side of watching them like a hawk, and after the initial 10 minutes and scoring, check them at the 20-minute mark. Meaning, 10 minutes after the initial 10 minutes. I usually have to remove a couple of crackers, the thinner ones along the edges, and then continue baking the rest for another 10, 15, or 20 minutes. It depends on how long your oven was pre-heating, if you have multiple trays in the oven, etc. Be conservative!
Jackie says
I see 95 calories, 8 carbs, etc but nothing that states how much a serving is?