These are the perfect “waste-not” crackers to whip up with your sourdough discard. They’re delightfully crisp and tangy with that artisan bakery vibe—perfect for hummus, cheese boards, or your midnight snack sessions.
They’re made with just a handful of pantry ingredients, and you can season them any way you like—try rosemary, thyme, or even a dusting of everything-bagel seasoning. Once you make these, you’ll never toss your discard again!
Ingredients
1 cup (200 g) sourdough discard (unfed starter is fine)
1 cup total flour which weighs about 112 gm (You can use all All Purpose (AP), or a 50/50 mix of AP with rye, spelt, or whole wheat)
1 TEA sea salt which is 3 gm (or ½ teaspoon if you prefer less salt)
4 TBSP unsalted butter (room temp)
1 TBSP oil (just for brushing, I use avocado or olive oil)
Toppings: flaky sea salt, sesame seeds, thyme, rosemary or everything-bagel blend
Directions
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Make the dough.
In a bowl, mix together your discard, flours, salt, and butter. Stir until it forms a cohesive dough—slightly sticky is fine. Divide the dough in half, shape each piece into a rectangle, wrap tightly, and refrigerate for at least 30 minutes (or up to 24 hours). -
Preheat and prep.
Heat your oven to 325°F. Lightly flour a piece of parchment paper, place one rectangle of dough on it, and cover with parchment paper or some plastic wrap (this keeps it from sticking to the rolling pin). -
Roll it out.
Roll the dough as thin as humanly possible—aim for about 1⁄16 inch thick. Don’t stress over ragged edges – rustic is beautiful! -
Season
Brush lightly with your choice of oil and sprinkle on your toppings. To help them stick, place another sheet of parchment on top and roll gently again. Slide the parchment (with dough) onto an upside-down baking sheet—this helps prevent burned edges. I usually use flaked salt, sometimes I sprinkle a little Parmesan. I’ve also gotten addicted to Everything but Bagel seasoning.Cut into strips or squares using a pizza or ravioli slicer, or bench scraper. Don’t forget to do this because it’s hard to cut when they’re already baked!
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Bake until golden.
Bake for 20–25 minutes, checking around the 20-minute mark. They should be golden brown and crisp all over. Cool completely on the baking sheet—this final cooling step helps them “snap” perfectly. It takes me 25 minutes usually. -
Store or freeze.
Once cooled, store in an airtight jar for up to a week. They freeze beautifully too, just thaw at room temperature.
NOTES:
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If your dough feels soft or sticky, chill it again before rolling—it makes a world of difference.
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Try adding ½ teaspoon garlic powder, thyme, rosemary or cracked black pepper to the dough for extra flavor.
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These pair beautifully with herbed cream cheese or anything you want!
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
