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.
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!
Sourdough Discard Crackers
Ingredients
- 1 cup sourdough discard
- 2 tbsp melted butter
- 1/4 tsp sea salt
- 3 tsp no salt seasoning or any combo of dried herbs
- 1/3 cup + 2 tbsp Parmesan cheese grated (2 tbsp is for sprinkling on top)
- 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 mixing bowl, melt the butter and allow it to cool slightly.
- Combine the sourdough discard, dried herbs, Parmesan cheese, and salt with the melted butter, ensuring thorough mixing 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) and additional 2 tbsp Parmesan cheese.
- 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 40 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 or like Parmesan? I’ve made these with grated cheddar cheese and love them just as much.
- 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 overbaked 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!
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