Looking for a delicious way to use up your sourdough starter discard? These homemade sourdough crackers are the perfect solution! Thin, crispy, and packed with tangy flavor, this is your at-home Cheeze-it recipe you never knew you needed. Made with simple pantry ingredients like olive oil, flour, and salt, these crackers are endlessly customizable—add everything bagel seasoning, sea salt, rosemary, or cheese for your own signature twist.
By prepping and baking these crackers once a week, I save my family hundreds of dollars a year on boxes of crackers. Not to mention, this homemade sourdough discard cracker recipe is so much better for your health. These crackers are ideal for charcuterie boards, healthy snacking, or dipping in hummus and cheese spreads. Whether you’re new to sourdough or a seasoned baker, this sourdough discard cracker recipe is a must-try!
{Ingredients}
100 grams white flour
100 grams wheat flour
50 grams olive oil or avocado oil
8 grams salt
340 grams sourdough discard
extra sea salt for sprinkling
{Instructions}
Mix all ingredients together. Roll out dough on generously floured surface. Be sure to roll as thin as possible without breaking the dough. Use a pizza cutter in a criss-cross pattern to make 1-inch squares. Transfer each square onto two greased cookie sheets. Sprinkle tops of crackers with thick sea salt.
Bake crackers at 350 degrees for approximately 20 minutes pulling them out when beginning to crisp and brown.
Eat alone or serve with dip/spread. Store in sealed container in the pantry for up to a week.
Makes 100 crackers.
Looking for more snack recipes? Find more on my homemade snacks on my recipe page.
Leave a Reply